Valentine’s Day Kitchen Sink Cookies are your ultimate shortcut to homemade holiday cheer, offering a delightful mix of sweet and savory treats perfect for gifting or enjoying yourself this February 14th. This recipe is incredibly useful as it uses up pantry staples and allows for endless customization, making it a stress-free way to create a truly special Valentine’s Day treat.
Key Ingredients for Valentine’s Day Kitchen Sink Cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups Valentine’s Day themed M&M’s (red, pink, white)
- 1 cup semi-sweet chocolate chips
- ½ cup chopped pretzels
- ½ cup chopped peanuts or other favorite nuts (optional)
- ½ cup white chocolate chips (optional, for extra sweetness)
How to Make Valentine’s Day Kitchen Sink Cookies
Whip up a batch of these incredibly easy, yet utterly satisfying Valentine’s Day Kitchen Sink Cookies in under an hour! Each bite is a delightful textural adventure, bursting with classic cookie goodness complemented by the surprising crunch of pretzels and the sweet pop of M&M’s, all without any complicated techniques. These cookies are perfect for beginners and seasoned bakers alike. Preparation time: approximately 20 minutes prep, 10-12 minutes baking per batch.
Step-by-Step Instructions
- Dry Ingredients Assembly: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Creaming the Butter and Sugars: In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Adding Wet Ingredients: Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla extract.
- Combining Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Folding in the Goodies: Gently fold in the Valentine’s Day M&M’s, semi-sweet chocolate chips, chopped pretzels, and any optional nuts or white chocolate chips. Ensure the add-ins are evenly distributed throughout the dough.
- Chilling the Dough (Optional but Recommended): For thicker, chewier cookies, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step helps prevent the cookies from spreading too much.
- Preheating and Preparing Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Scooping the Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Baking: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Cooling: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Why You’ll Love This Valentine’s Day Kitchen Sink Cookies
You’ll adore these Valentine’s Day Kitchen Sink Cookies because they are an explosion of flavor and fun in every single bite! The delightful medley of sweet chocolate, salty pretzels, and festive M&M’s creates a deeply satisfying cookie experience that’s far more exciting than a standard chocolate chip cookie. Plus, by whipping these up in your own kitchen, you’ll save significantly compared to buying pre-made gourmet cookies, making them an affordable yet impressive treat for your loved ones.
Imagine the smiles on faces as they discover the perfect balance of textures and tastes within each homemade cookie. This recipe is your secret weapon for creating a thoughtful and delicious Valentine’s Day gift that truly comes from the heart, without breaking the bank. So, go ahead, get creative, and bake up a batch of pure joy to share this Valentine’s Day!
Storing and Reheating Tips
These delicious Valentine’s Day Kitchen Sink Cookies can be stored at room temperature in an airtight container for up to 5 days. For longer storage, you can freeze the baked cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 3 months. To reheat, simply place a cookie on a microwave-safe plate and heat for 10-15 seconds, or warm them in a low oven (around 300°F/150°C) for a few minutes until slightly crisp. Unbaked cookie dough can also be frozen in balls; bake directly from frozen, adding a minute or two to the baking time.
Final Thoughts
These Valentine’s Day Kitchen Sink Cookies are a playful and delicious way to celebrate love on February 14th. Their customizable nature and satisfying crunch make them a guaranteed hit, so gather your ingredients and spread some homemade joy this Valentine’s Day!
Valentine’s Day Kitchen Sink Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.2 ¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.1 cup unsalted butter, ¾ cup granulated sugar, ¾ cup packed light brown sugar
- Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.2 ¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup unsalted butter, ¾ cup granulated sugar, ¾ cup packed light brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- Gently fold in the Valentine’s Day M&M’s, semi-sweet chocolate chips, chopped pretzels, and any optional nuts or white chocolate chips. Ensure the add-ins are evenly distributed throughout the dough.1 ½ cups Valentine’s Day themed M&M’s, 1 cup semi-sweet chocolate chips, ½ cup chopped pretzels, ½ cup chopped peanuts or other favorite nuts, ½ cup white chocolate chips
- For thicker, chewier cookies, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step helps prevent the cookies from spreading too much.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.