Loaded 4th of July Kitchen Sink Cookies
These extra festive 4th of July themed Kitchen Sink Cookies are the perfect addition to your summer holiday party! Packed with mini chocolate chips, red, white & blue M&Ms, crushed graham cracker pieces and salty sweet toffee bits. They are guaranteed to be a crowd-pleaser! You can even use them as a base for s'mores instead of graham crackers for an extra decadent treat!
Servings : about 12 large cookies
Prep Time : 25 minutes + chill time
Bake Time : 12 minutes
Ingredients
2 ¼ cups (315g) 1:1 gluten-free flour, See Recipe Notes
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (227g) unsalted butter, browned
1 cup (220g) dark brown sugar, packed
1/2 cup (100g) granulated cane sugar
1/2 teaspoon honey
1 teaspoon espresso powder, optional
2 teaspoons vanilla bean paste or extract
1 teaspoon apple cider vinegar
1 large egg + 2 egg yolks, room temperature
1 cup mini semisweet chocolate chips
3/4 cup red, white & blue M&Ms, plus more for topping
3/4 cup crushed gluten-free graham crackers
1/2 cup Heath toffee bits
Directions
In a small saucepan over medium heat, brown the butter. Once the butter is browned, add it to a heat safe bowl and place in the fridge to cool completely before using.
In a medium bowl, mix the gluten-free flour, baking soda and the salt. Set aside.
In a large bowl whisk together the cooled brown butter, both sugars, honey and the espresso powder until smooth and lightened in color.
Add in the vanilla extract and apple cider vinegar, whisking until it resembles a smooth thick paste. Whisk in the egg and egg yolks until just combined.
Mix the dry ingredients into the wet ingredients, then gently fold in the mini chocolate chips, M&Ms, crushed graham crackers and toffee bits. Be careful not to over mix the dough.
Cover bowl tightly with plastic wrap and then foil. Let the cookie dough chill in the refrigerator for at least 2 hours.
While the dough chills add about a cup of M&Ms to a large ziplock bag. Carefully crush the candies into smaller pieces, then transfer them to a small bowl and set aside.
Once the dough has chilled, preheat the oven to 350°F and line a large baking sheet with parchment paper. Remove the cookie dough from the fridge and let it sit out at room temperature while the oven preheats.
Using a large cookie scoop, drop cookie dough balls onto the prepared baking sheet. Then, firmly press the top of each dough ball into the bowl of crushed M&Ms, making sure they adhere to the dough.
Bake the cookies for 10 to 12 minutes or until they are golden brown around the edges but slightly underdone in the center. Remove from the oven and allow the cookies to rest on the baking sheet for about 10 minutes before transferring them to a wire rack to finish cooling.
Notes
I used Cup4Cup multi-purpose gluten-free flour for this recipe. I have not tested this recipe with other gluten-free flours.
