Description
Loaded Kitchen Sink Cookies with M&M’s and Dried Fruit offer a delightful blend of sweet, salty, and fruity flavors in every bite. These cookies combine colorful M&M’s, chewy dried fruit, rich chocolate chips, and crunchy nuts for a texture-packed treat that’s easy to customize and perfect for sharing at any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour (or gluten-free all-purpose flour blend for gluten-free option)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
Mix-ins
- 1 cup M&M’s
- 3/4 cup dried fruit (such as cranberries, raisins, chopped apricots, or alternative dried fruits)
- 3/4 cup chocolate chips (semi-sweet or white chocolate chips for variation)
- 1/2 cup chopped nuts (optional; or substitute sunflower seeds for nut-free variation)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper to ensure even baking and easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Cream Butter and Sugars: Using a mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy to create a creamy base that affects texture and sweetness.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract to bind the dough and add flavor.
- Combine Wet and Dry: Slowly incorporate the dry ingredient mixture into the wet ingredients, mixing just until combined to keep cookies tender without overmixing.
- Fold in Goodies: Gently fold in the M&M’s, dried fruit, chocolate chips, and nuts until evenly distributed throughout the dough.
- Scoop and Bake: Drop generous tablespoons of dough onto the lined baking tray, spacing about 2 inches apart. Bake for 10 to 12 minutes or until edges are golden and centers look set.
- Cool and Enjoy: Allow cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely to prevent breaking and retain moisture.
Notes
- Use room temperature butter and eggs for smoother mixing and even baking.
- Mix dough just until ingredients are combined to keep cookies tender and soft.
- Chill dough for 30 minutes before baking for thicker, chewier cookies.
- Use parchment paper on baking trays to prevent sticking and promote even baking.
- Watch baking time carefully; slightly underbake by a minute for chewy centers without raw dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Loaded cookies, kitchen sink cookies, M&M cookies, dried fruit cookies, chewy cookies, colorful cookies, party cookies, gluten-free cookies
