The moment you pull a tray of golden-brown cookies from the oven, the warm scents of chocolate and vanilla fill the air, inviting everyone to gather around. These Cook Out Kitchen Sink Cookies are a delightful mix of flavors and textures, combining everything you love into one chewy treat. With a prep time of about 45 minutes and a bake time of just 12 minutes, these cookies are the perfect indulgence for any gathering.
This recipe is designed for anyone who loves a good cookie—whether you’re hosting a summer cookout, a family gathering, or just indulging in a sweet treat. They also make for excellent make-ahead cookies; simply chill the dough and bake whenever you’re ready!
Why You’ll Love This Recipe
- Each bite combines a chewy interior with a slightly crispy exterior.
- The colorful mix of M&Ms, chocolate chips, and sprinkles makes them visually irresistible.
- This recipe allows you to get creative by adding your favorite mix-ins.
- They bake in just 12 minutes, perfect for last-minute gatherings.
What You’ll Need
Here’s what you’ll need to create these delicious cookies.
For the Base
- 1 ¼ cup salted butter, melted (or unsalted if preferred)
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 1 ½ tsp vanilla extract
- 2 eggs, room temperature
For the Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp corn starch (can omit if you prefer)
- ½ tsp kosher salt
For the Fun Mix-ins
- ¾ cup M&Ms
- ⅓ cup milk chocolate chips
- ¼ cup white chocolate chips
- ¾ cup roughly chopped ruffle chips
- 3 tbsp sprinkles
Chill the dough for best results.
Substitutions & Swaps
- Unsalted butter for salted butter
- Any sugar substitute for granulated or brown sugar
- Cornstarch can be omitted for a chewier cookie
- Ruffle chips can be replaced with any potato chip
How to Make It
Get ready to bake some delicious cookies!
1. Combine
In the bowl of a stand mixer, combine melted butter, brown sugar, granulated sugar, and vanilla. Mix on low until combined. While mixing, add the eggs one at a time.
2. Mix
Add the dry ingredients: all-purpose flour, baking soda, corn starch, and kosher salt. Mix until just combined.
3. Fold
Use a rubber spatula to fold in the M&Ms, chocolate chips, ruffle chips, and sprinkles evenly throughout the dough.
4. Chill
Line a cookie sheet with parchment paper and scoop 24 even dough balls. Cover with clear wrap and chill in the refrigerator for 30 minutes. If the dough is too soft, refrigerate for an additional 30 minutes after scooping.
5. Preheat
Preheat the oven to 350°F (175°C). Space 4 cookie dough balls about 2 inches apart on the baking sheet and bake for 12 minutes or until the edges are set.
6. Shape
As soon as the cookies come out of the oven, use a round cookie cutter or glass to reshape the cookies into circles. Optionally, gently press in a few additional chocolate chips, M&Ms, chips, and sprinkles into the tops.
7. Cool
Let the cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely.
How to Store It
Fridge: Store cookies in an airtight container for up to 5 days.
Freezer: Yes, they freeze well for up to 3 months.
Reheat: Microwave on low for 10-15 seconds to warm.
Tips for Best Results
- Ensure your butter is melted but not too hot to prevent cooking the eggs.
- Chill the dough thoroughly for perfectly round cookies.
- Space the cookies well on the sheet as they spread while baking.
- Don’t skip reshaping the cookies for that perfect look!
Serving Suggestions
- Pair them with a scoop of vanilla ice cream for an indulgent dessert.
- Serve alongside a cold glass of milk for a classic treat.
- Great for potlucks and bake sales where they’ll be a hit!
Leave a Comment