I love making these Everything But The Kitchen Sink Valentine’s Day cookies because they feel festive, indulgent, and completely customizable. They are soft in the center, slightly crisp on the edges, and packed with a mix of sweet textures and flavors that make every bite a surprise. This is the kind of cookie I bake when I want something fun, colorful, and guaranteed to disappear fast.
Why You’ll Love This Recipe
I enjoy this recipe because it uses simple pantry staples while allowing me to add all my favorite mix-ins. The dough comes together quickly, the cookies bake evenly, and the result feels special enough for Valentine’s Day without being complicated. I also like how versatile this recipe is, since I can swap ingredients based on what I have on hand or who I’m baking for.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Unsalted butter, softened
Dark brown sugar
White sugar
Egg yolks, room temperature
Vanilla extract
All-purpose flour
Baking soda
Salt
Rolled oats
Valentine-themed sprinkles
Chocolate chips
White chocolate chips
M&M-style candies
Crushed pretzels
Directions
I start by preheating my oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a large bowl, I cream together the softened butter, dark brown sugar, and white sugar until the mixture looks light and fluffy. I then mix in the egg yolks and vanilla extract until everything is smooth.
In a separate bowl, I whisk together the flour, baking soda, and salt. I slowly add the dry ingredients to the wet mixture, stirring just until combined. I fold in the oats, chocolate chips, white chocolate chips, candies, sprinkles, and crushed pretzels, making sure they are evenly distributed throughout the dough.
I scoop portions of dough onto the prepared baking sheets, leaving space between each cookie. I bake them for 10 to 12 minutes, until the edges are set and the centers still look slightly soft. I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings And Timing
I usually get about 20 to 24 cookies from this recipe, depending on the size of the scoops. The prep time takes around 15 minutes, and the baking time is about 12 minutes per batch, so everything is ready in roughly 30 minutes.
Variations
I sometimes replace the Valentine sprinkles with seasonal ones for other holidays. When I want a richer flavor, I add chopped brownie pieces or caramel bits. For a nuttier crunch, I mix in chopped pecans or walnuts. I also like using peanut butter chips for a sweeter twist.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to four days. If I want to keep them longer, I freeze them for up to two months. To reheat, I warm a cookie in the microwave for about 10 seconds to bring back that soft, fresh-baked texture.
FAQs
Can I use whole eggs instead of egg yolks?
I prefer using egg yolks because they make the cookies richer and softer, but I can use one whole egg if needed.
Can I chill the dough before baking?
I sometimes chill the dough for 30 minutes when I want thicker cookies, and it works really well.
Can I make these cookies ahead of time?
I often prepare the dough a day in advance and keep it covered in the refrigerator until I’m ready to bake.
Can I reduce the sugar?
I can slightly reduce the sugar, but I keep in mind that it may affect the texture and softness of the cookies.
Are these cookies freezer-friendly?
I freeze both the baked cookies and the raw dough, and both options hold up very well.
Conclusion
I love these Everything But The Kitchen Sink Valentine’s Day cookies because they are fun, flexible, and perfect for sharing. They combine classic cookie comfort with playful mix-ins that make them feel extra special. Whenever I bake them, they bring color, sweetness, and a little celebration to the day.
These Everything But The Kitchen Sink Valentine’s Day cookies are soft, chewy, and packed with festive mix-ins like sprinkles, chocolate chips, candies, and crushed pretzels. They’re colorful, fun, and easy to customize for any occasion.
Ingredients
1 cup unsalted butter, softened
3/4 cup dark brown sugar
1/2 cup white sugar
2 egg yolks, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1/2 cup Valentine-themed sprinkles
1/2 cup chocolate chips
1/2 cup white chocolate chips
1/2 cup M&M-style candies
1/2 cup crushed pretzels
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, dark brown sugar, and white sugar until light and fluffy.
Mix in egg yolks and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the rolled oats, sprinkles, chocolate chips, white chocolate chips, M&M-style candies, and crushed pretzels until evenly mixed.
Scoop dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
Bake for 10–12 minutes, or until edges are set and centers are slightly soft.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Swap Valentine sprinkles for other seasonal varieties to fit any occasion.
Chill dough for 30 minutes if you want thicker cookies.
Add chopped brownie pieces, caramel bits, or nuts for extra flavor and texture.
Use peanut butter chips for a twist on the classic flavor combo.
