Valentine’s Kitchen Sink Cookies Recipe
Valentine’s Kitchen Sink Cookies are soft, chewy cookies loaded with chocolate chips, pretzels, M&M’s, and sprinkles — an easy Valentine’s Day dessert!
Servings: 24 cookies
Calories: 240kcal
Ingredients
- 1 cup salted butter
- ¾ cup light brown sugar packed
- ½ granulated white sugar
- 2 eggs
- 1 teaspoon vanilla bean paste can also substitute vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ cup Valentine’s M&M’s
- ¼ cup Valentine’s sprinkles
- 1 cup milk chocolate chips
- 1 cup pretzels broken into pieces
Instructions
- Preheat the oven to 350°F.
- Place the butter in a microwave-safe bowl and heat it in the microwave for about 1 minute, or until fully melted. Be sure to cover the bowl with a paper towel to prevent splatter.
- Add the melted butter, brown sugar, white sugar, eggs, and vanilla bean paste to a large mixing bowl and beat with an electric mixer until well combined and slightly fluffy.
- Add the flour and baking soda to the mixing bowl and mix until fully combined.
- Add the M&M’s, sprinkles, chocolate chips, and about ¾ cup of the pretzels to the mixing bowl and mix until fully incorporated.
- Using a 3 tablespoon-size cookie scoop, scoop out balls of dough and place them, evenly spaced, on a baking sheet lined with parchment paper.
- Press a few of the remaining pretzel pieces on each cookie.
- Bake the cookies in the preheated oven for 10 minutes or until the bottoms are golden brown.
- Remove the cookies from the oven and allow them to rest on the baking sheet for about 5 minutes before transferring them to a wire cooling rack to cool.
- Store any leftover cookies in an airtight container for up to 5 days.
Nutrition
Calories: 240kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 160mg | Potassium: 62mg | Fiber: 1g | Sugar: 15g | Vitamin A: 271IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg