What’s better than a cookie loaded with all your favorite sweet and salty snacks? These Cook Out Kitchen Sink Cookies are big, soft, chewy, buttery, and packed with patriotic M&M’s, melty chocolate chips, crunchy Ruffles potato chips, white chocolate, and festive sprinkles. They taste like summer in cookie form and are the perfect dessert to bring to Memorial Day parties, cookouts, pool days, or Fourth of July celebrations.
If you love a bakery-style cookie with crispy edges, gooey centers, and lots of texture in every bite, these cookies are for you. The salty crunch from the potato chips pairs perfectly with the melty chocolate and soft cookie dough, giving these cookies that irresistible sweet-and-salty flavor that keeps everyone coming back for another. Trust me, these disappear FAST.
WHY YOU’LL LOVE THESE COOKIES
- Soft and chewy bakery-style texture
- Loaded with sweet and salty mix-ins
- Perfect for Memorial Day and summer parties
- Easy to customize with your favorite add-ins
- The potato chips make them extra unique and delicious
RECIPE TIPS
Underbaking the cookies: This is essential for that soft, chewy texture. I bake mine for 12 minutes and pull them while the centers still look a little soft. Let them cool completely on the hot cookie sheet — the pan finishes the baking gently without drying them out. If you prefer a crispier cookie, bake for 14 minutes instead!
Corn starch: Corn starch helps keep the cookies soft and chewy in the center. If you can’t use it, some readers have swapped in arrowroot powder with good results (I haven’t personally tested it).
Chocolate chips: Milk chocolate chips pair perfectly with the M&M’s and the overall salty-sweet vibe of these cookies. You can absolutely use semi-sweet or dark, but milk chocolate gives the best balance here. For the white chocolate chips, stick to ¼ cup so the cookies don’t become overly sweet.
Chilling the dough: Chilling the dough for 30 minutes helps prevent overspreading and improves the flavor. Keep the dough in the fridge and only pull out what you need for each batch — they bake best when they go into the oven cold.
Cookie dough scoop: Because these cookies are LOADED, a large 3-tablespoon scoop works best (the largest one in this set is what I use) It holds all the mix-ins and gives you thick, bakery-style cookies that bake evenly. If you love scoops, I always recommend a 3-size set — super helpful for cookies, muffins, and meatballs.
Baking sheet: Use a classic cookie sheet (no raised edges). Jelly roll pans can brown the edges more quickly and cause uneven baking.
HOW TO MAKE PERFECTLY ROUND COOKIES EVERY TIME
Since these cookies will spread as they bake in the oven I highly suggest you use this tip! As soon as the cookies come out of the oven and while they are still hot use a large round cookie cutter, or something else round and larger than the cookies (I’ve used a glass or bowl before). Place it overtop of the cookie and move it around in a circular motion for 3-5 seconds, gently bouncing the cookie around inside. This will round the edges of the cookie out giving that perfectly circular shape. This will make your cookies pretty and uniform! You can also use a butter knife or other utensil to god around the edge of the cookie and press it in to shape the cookie.
MIX-IN IDEAS
One of the best things about kitchen sink cookies is how easy they are to customize. You can swap or add:
- pretzels
- mini marshmallows
- peanut butter chips
- chopped Oreos
- caramel bits
- dark chocolate chunks
Just be careful not to overload the dough with too many mix-ins or the cookies may spread unevenly.
These Cook Out Kitchen Sink Cookies are everything I love about summer desserts, fun, nostalgic, salty-sweet, and completely over-the-top in the best way possible. Between the melty chocolate, crunchy potato chips, festive M&M’s, and soft chewy centers, every bite is packed with flavor and texture. Whether you’re bringing them to a Memorial Day cookout, pool party, or just making a batch for your family, these cookies are guaranteed to be a hit.
Cook Out Kitchen Sink Cookies
Ingredients
- 1 ¼ cup salted butter, melted you can also use unsalted if you prefer!
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 1 ½ tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp corn starch can omit if you prefer
- ½ tsp kosher salt
- ¾ cup M&Ms
- ⅓ cup milk chocolate chips
- ¼ cup white chocolate chips
- ¾ cup roughly chopped ruffle chips
- 3 tbsp sprinkles
Instructions
- In the bowl of a stand mixer combine melted butter, brown sugar, granulated sugar and vanilla. Mix on low until combined. While the mixer is on low add in the eggs, one at a time, followed by the dry ingredients.
- Use a rubber spatula to fold in the M&Ms, chocolate chips, chips and sprinkles. 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 your dough is too soft to scoop, refrigerate for 30 minutes, scoop the dough and refrigerate for an additional 30 minutes prior to baking.
- Preheat the oven to 350°. Space 4 cookie dough balls about 2 inches a part and bake for 12 minutes, or until the edges are just set. Leave the rest of the cookie dough in the refrigerator until needed.
- These cookies will spread! As soon as the cookies come out of the oven use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Optional: gently press in a few chocolate chips, M&Ms, chips and sprinkles into the top of the cookies. Let cool for 5 minutes on the baking sheet before gently transferring to a cooling rack to cool completely.