Go Back
Print Recipe

Cook Out Kitchen Sink Cookies

These Cook Out Kitchen Sink Cookies are soft, chewy bakery-style cookies loaded with patriotic M&M’s, chocolate chips, white chocolate, crunchy Ruffles potato chips, and festive sprinkles. They’re the ultimate sweet-and-salty summer cookie perfect for Memorial Day, Fourth of July, and all your summer cookouts.
Course: cookies
Servings: 24 cookies
Author: Emily - My Messy Kitchen

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.