What do you get when you take a wildly popular kitchen sink cookie and give it a fun, Valentine-inspired twist? These Cupid’s Kitchen Sink Cookies are big, soft, chewy, and perfectly salty-sweet, packed with Valentine’s M&M’s, heart sprinkles, crunchy pretzels, and a mix of white and milk chocolate. They’re colorful, festive, and loaded with texture, making every bite a little different.
If you’re a fan of bakery-style, oversized cookies, these are it. Crisp edges, soft centers, melty chocolate, and those salty pretzel pieces that keep things from being too sweet. They’re playful without being over-the-top and feel just right for February baking, whether you’re sharing, gifting, or keeping a few for yourself.
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. It holds all the mix-ins and gives you thick, bakery-style cookies that bake evenly.
Baking sheet: Use a classic cookie sheet with 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, shaping them right out of the oven makes a big difference. As soon as the cookies come out and while they’re still hot, place a large round cookie cutter (or a glass or bowl slightly larger than the cookie) over the top. Move it in a gentle circular motion for 3–5 seconds, lightly nudging the cookie into shape. This rounds out the edges and gives you that perfectly circular, bakery-style look. You can also use a butter knife or another utensil to gently push in the edges if needed.
Whether you’re baking for Valentine’s season, sharing with friends, or just craving something sweet and salty, these Cupid’s Kitchen Sink Cookies always hit the spot. They’re bold, colorful, and indulgent, the kind of cookie that disappears fast and keeps people coming back for another. For more cookie recipes, click here!
Cupid’s Kitchen Sink Cookies
Ingredients
- 1 ¼ cups salted butter melted, you can use unsalted if you prefer!
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour 1
- 1 tsp baking soda
- 2 tsp corn starch
- ½ tsp kosher salt
- ¾ cup M&Ms
- ½ cup milk chocolate chips
- ½ cup roughly chopped pretzels
- ¼ cup white chocolate chips
- 3 tbsp heart 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, pretzels 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, pretzels 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.