Kitchen Sink Cookies

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These homemade, loaded cookies are guaranteed to be your new favorite. They’re soft, chewy, and packed with mini M&M’s, Oreo cookies, and Ghirardelli Milk Chocolate Caramel bars.

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I’ve wanted to make my own version of Kitchen Sink Cookies for a while now. If you follow me on Instagram, it’ll be no surprise that I love a loaded cookie. When it comes to toppings, more is more — I’ll try to pack in as many add-ins as I can.

If you do a quick search, most Kitchen Sink Cookie recipes include salty elements, like pretzels or potato chips. While I’m sure those are super delicious, I opted to keep mine on the sweet side and chose mini M&M’s, Oreo cookies, and Ghirardelli Milk Chocolate Caramel bars. However, it’s entirely up to you — as the name states, they’re really just a loaded cookie. So, feel free to add in any toppings you have and think may be good together.

These cookies are so easy to make and the perfect way to use up any extra ingredients or holiday candy.

Read on for the full recipe for my take on Kitchen Sink Cookies.

While I love a brown butter cookie, it’s been my goal to perfect a cookie dough that uses regular melted butter. I will always recommend browning your butter for a recipe, but I realize that not everyone knows how to and that it may deter some from trying a recipe. So, we now have an incredible cookie recipe that uses melted butter and does not require a mixer (talk about a win!).

This recipe is so easy to follow. I typically melt my butter on the stove to avoid it exploding in the microwave, but you can do either. Just be sure to set the butter aside to cool for 10 minutes before mixing it with the sugars.

These cookies are super soft and perfectly sweet. To ensure that chewy texture, I highly recommend reviewing my tips below. How you measure your dry ingredients, being careful to not overmix your dough, and slightly under-baking your cookies all play a huge role in how your cookies bake up.

Ingredients you’ll need

• Unsalted butter, melted
• Brown sugar
• Granulated sugar
• Eggs, room temperature 
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Mini M&M’s
• Oreos
• Ghirardelli Milk Chocolate Caramel bars

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls
• Measuring cups
• Spatula
• Cookie scoop
• Parchment paper
• Baking sheet
• Cookie turner
• Cooling rack

How to make these loaded Kitchen Sink Cookies

Melt 1 cup of butter in the microwave or on the stove and set aside to cool for 10 minutes.

While the butter is cooling, combine 3 cups all-purpose flour, 2 tsp baking soda, and 1 tsp salt in a bowl and whisk together. Set aside.

In a large bowl, add 1 cup brown sugar, ½ cup granulated sugar, and the melted butter. Whisk together until it is smooth and combined.

Add 2 eggs and 2 tsp vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.

Add the dry ingredients and fold in with a rubber spatula. Fold in ½ cup mini M&M’s, ½ cup chopped Oreos, and ½ cup chopped Ghirardelli Milk Chocolate Caramel bars.

Chill the dough in the refrigerator for 60 minutes. Preheat the oven to 350 degrees Fahrenheit.

Scoop out 20 dough balls and place them on a baking sheet lined with parchment paper and set the cookie dough balls on the sheet. Place in the oven and bake for 10-11 minutes or until the edges are golden and the tops of the cookies still look slightly wet.

As soon as they come out of the oven, shape the cookies with a spoon, bowl, or circular cookie cutter. Top with extra toppings, if desired.

Let the cookies rest for about 5 minutes before transferring to a wire rack to finish cooling.

Store in an airtight container for up to 5 days or freeze for up to 3 months.

Tips for success

• To measure dry ingredients, use a kitchen scale or the spoon and level method. Before measuring, use a spoon and run through your dry ingredients, fluffing them up and removing any clumps. For the spoon and level method, spoon the dry ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess. 
• Be careful to not overmix your cookie dough. When adding in dry ingredients, only mix until a few flour streaks remain, then gently fold in your toppings. If your batter/dough is overmixed, you may lose some of that soft and chewy texture.
• I highly recommend using the baking time listed as a guide, not a set rule. Ovens and oven temperature can vary. It’s best to closely monitor the cookies during the last 3-4 minutes of baking so that you can avoid overbaking. Cookies are done baking and can be removed when the edges are set and lightly golden. They will continue to bake on the sheet when they come out of the oven.

FAQ

Can I freeze these cookies?

Absolutely! Place the cookies in a freezer-safe storage bag or container and store for up to 3 months. When you’re ready to eat the cookies, place them on the counter and let them come to room temperature before consuming.

Can I make this dough in advance?

Yes, this dough can be made in advance and stored in the fridge for up to 3 days. Before baking, let the dough sit on the counter and soften for about 30 minutes to an hour. Then, resume at step 7. Baking temperature and time will remain the same. However, in regards to baking time, I always recommend determining that by how the cookies look (rather than the suggested bake time that I provide) as everyone’s oven is different. 

How to store

Store the cookies at room temperature in an airtight container for up to 5 days or freeze for up to 3 months. If freezing, set the cookies on the counter and let them come to room temperature before eating.

I LOVE how these cookies turned out. They’re packed with all of my favorite things, so how could I not?! Try them out and let me know what you think!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock