Valentine's Kitchen Sink Cookies
Delight in sweet and salty Valentine's cookies packed with potato chips, pretzels, M&M's, white chocolate chips, and festive sprinkles, perfect for a holiday treat.
Equipment
- 1 electric mixer for creaming butter and sugars
- 2 baking sheets lined with parchment paper
- 1 mixing bowl large
- 1 spatula for folding in add-ins
Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup dark brown sugar
- 1/4 cup white sugar
- 2 egg yolks room temperature
- 2 tablespoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup potato chips
- 1/3 cup pretzel pieces
- 1/2 cup Valentine's Day M&M's
- 1/4 cup white chocolate chips
- 2 tablespoons Valentine's Day sprinkles
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream butter, dark brown sugar, and white sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Add egg yolks and vanilla extract, mixing on medium speed until pale and fluffy, about 2 minutes.
- Toss in flour, baking powder, baking soda, and salt; mix until just combined with no flour streaks.
- Gently fold in potato chips, pretzel pieces, M&M's, white chocolate chips, and sprinkles with a spatula until evenly distributed.
- Scoop dough onto baking sheets, baking six cookies at a time for 10-12 minutes until edges are light golden brown.
- If cookies flatten, remove halfway through baking, gently press tops flat with a cup, and return for 2-3 more minutes.
- Optional: Immediately after baking, use a circular glass to lightly swirl each cookie to create perfect circles.
- Allow cookies to cool on baking sheets for 5 minutes, then transfer to a cooling rack before serving.
Notes
- For firmer cookies, refrigerate dough before baking.
- Store cookies in an airtight container for up to 5 days.
- Add extra sprinkles on top for decoration after baking.
- Use room temperature egg yolks for best texture.