Chewy, crunchy, and loaded with mini chocolate chips, pretzels, toffee bits, Reese's Pieces, and candy corn - these Loaded Fall Harvest Cookies are your new favorite fall kitchen sink cookie!
When you think of fall, you probably picture cozy treats like Soft Apple Spice Cookies or Pumpkin Cookies with Cream Cheese Frosting, but these Loaded Fall Harvest Cookies take things up a notch! They're the ultimate fall kitchen sink cookie – sweet, salty, chewy, and crunchy all in one bite. Packed with mini chocolate chips, pretzels, toffee bits, Reese's Pieces, and candy corn, these cookies look just like a fall harvest – colorful, festive, and full of cozy autumn charm.
Quick Look: Loaded Fall Harvest Cookies Recipe
- ⏱️ Prep Time: 10 minutes
- ❄️ Chill Time: 1 hour
- 🔥 Bake Time: 12-14 minutes
- 🕒 Total Time: 1 hour 24 minutes
- 🍪 Servings: 36 cookies
- 👍 Difficulty: Easy
- 🍫 Add-In’s: Chocolate chips, pretzels, toffee, Reese's Pieces, candy corn
- 😋 Flavor Profile: Sweet & Salty with a touch of caramel crunch
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What You’ll Love About These Cookies
- Sweet & Salty: Chewy, crunchy, and full of autumn flavor.
- Customizable: Swap in your favorite candy or mix-ins.
- Festive & Fun: Colorful and perfect as fall kitchen sink cookies for Halloween or Thanksgiving.
- Easy & Quick: One bowl, simple ingredients, minimal cleanup.
If you love recipes like Pumpkin S'mores Cookies or Soft Pumpkin Chocolate Chip Cookies, these loaded fall harvest cookies are right up your alley!
Ingredient Notes
See the printable recipe card below for exact amounts.
- Butter: Unsalted for best flavor.
- Sugars: Brown & granulated for chewy, sweet cookies.
- Egg & Vanilla: Adds structure and warm flavor.
- Flour, Baking Soda & Salt: Classic base for chewy texture.
- Mini Chocolate Chips & Reese's Pieces: Sweet, colorful, and fun.
- Crushed Pretzels & Toffee Bits: Adds that perfect sweet-and-salty crunch.
- Candy Corn & Sprinkles: Festive fall colors for harvest-themed cookies.
Optional Add-Ins
Feel free to make these your own! Try mixing in:
- Chopped Halloween candy (like in my Monster Cookie Bars)
- Dried cranberries or raisins
- Oats, pecans, or walnuts
- Caramel bits or coconut flakes
How to Make Loaded Fall Harvest Cookies
Step 1. In a large bowl, beat together the butter, brown sugar, and sugar until light and fluffy.
Step 2. Add the egg and vanilla and beat until smooth.
Step 3. Stir in the flour, baking soda, and salt until just combined – do not over-mix.
Step 4. Fold in the chocolate chips, Reese’s pieces, toffee bits, pretzels, and sprinkles. Cover and chill 1 hour. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Step 5. Scoop dough into 1-tablespoon balls and place 1 inch apart on sheets.
Step 6. Bake 12-14 minutes, until edges are golden but centers remain soft. Immediately press candy corn into tops while cookies are warm.
Step 7. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Step 8. Serve on their own or with a glass of milk. Enjoy!
Tips for Success
- Don't over-mix, it makes the cookies tough.
- Chill time helps the cookies hold their shape just like with my Macaroon Kiss Cookies.
- Once the edges turn light golden brown, pull them out! They'll finish cooking as they cool.
- Want gluten-free cookies? Use a 1:1 gluten-free flour substitute.
Storage Tips
- Room Temperature: Store in an airtight container up to 3 days.
- Refrigerator: Keep for up to 6 days.
- Freezer: Freeze up to 3 months. Thaw before serving.
- Reheat: Microwave 15-20 seconds to make them warm and gooey again.
Loaded Fall Harvest Cookie Recipe FAQs
Yes! You can make the dough, chill it, and bake later – or bake the cookies and freeze them up to 3 months.
Absolutely! These are true fall kitchen sink cookies – swap Reese's Pieces for M&Ms, add dried cranberries, nuts, or caramel bits to customize your cookies.
Absolutely! Try subbing in caramel bits, butterscotch chips, or extra chocolate chips instead.
Yes! Adjust scoop size. Smaller cookies bake faster, larger ones may need 2-3 extra minutes.
More Fall Recipes You’ll Love
These Loaded Fall Harvest Cookies (aka Fall Kitchen Sink Cookies) are colorful, chewy, crunchy, and addictive – perfect for bake sales, classroom treats, or curling up with cider and your favorite sweater.
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Loaded Fall Harvest Cookies (Fall Kitchen Sink Cookies)
Ingredients
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 2 cups flour all purpose
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup mini chocolate chips
- ½ cup Reese's pieces (or M&M's)
- ½ cup pretzels crushed
- ¼ cup toffee pieces optional
- ¼` cup Fall sprinkles
- ½ cup candy corn
Instructions
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla; mix until smooth.
- Stir in the flour, baking soda, and salt until just combined – do not overmix.
- Fold in the chocolate chips, Reese's pieces, toffee bits, pretzels, and sprinkles.
- Cover the dough and chill for 1 hour.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop dough into 1-tablespoon balls and place 1 inch apart on the sheet.
- Bake for 12-14 minutes, until edges are golden but centers are soft.
- Immediately press candy corn into tops while cookies are warm.
- Cool 5 minutes on the pan, then transfer to a wire rack to cool completely.
Notes
- Skip the candy corn if you prefer – these cookies are just as delicious without it!
- Chill the dough to prevent spreading.
- Don't over-mix – it keeps the cookies soft and chewy.
- Swap Reese's Pieces for M&Ms if that's what's in your pantry.
- Room Temperature: Store airtight up to 3 days.
- Refrigerator: Store up to 6 days.
- Freezer: Freeze up to 3 months. Thaw before serving.
- To Reheat: Microwave 15-20 seconds for a warm, gooey bite.
Nutrition
Vidhya says
Loaded is an underestimation. They are LOADED! Fantastic recipe for the holidays.
Kristin Hayes says
Yay!! Love hearing this! Glad you enjoyed!!
Mahy says
I am going to make so many of these… They are too good. Thanks!
Kristin Hayes says
So glad you enjoy them as much as we do!
Tammy says
I had so much leftover Halloween candy and these cookies were the perfect answer! So delicious. Made a double batch and brought some to my neighbors and friends. Love a loaded cookie dough like this ^_^
Kristin Hayes says
Yay!! So glad you enjoyed! Thanks for the great feedback!
Catalina says
Tried these last night and the texture was spot on. Soft in the middle, crisp on the edges, and packed with flavor.
Kristin Hayes says
Yay!! Love hearing this! Glad you enjoyed!
Amy says
What a fantastic idea for a cookie! They look absolutely packed with all the best autumn flavors and textures. Definitely making these the next time I need a cozy, satisfying treat.
Kristin Hayes says
Hope you enjoy as much as we do!!
Ben says
Nice! I loved the sweet and salty flavors, and I applaud your use of candy corn. It’s been so popular to dog on it lately, but that stuff is FIRE (as the kids say).
Kristin Hayes says
Ohhhh yeah! It’s a love or hate type of candy, but in these cookies, it’s allllll love!!
Terri says
I love these cookies so much! I actually had quite a big of Halloween candy leftover, so my cookies had candy corn and a few other treats in there, as well.
Kristin Hayes says
Great idea! Can’t beat a cookie that also uses up that Halloween candy!
Maria says
Soooo yummy. I love the sweet and salty flavors. Another great kitchen sink cookie I’ve had from here.
Kristin Hayes says
So glad you enjoyed!!
Beth says
Love it, love it, LOVE IT! I have to thank you for adding candy corn to these cookies. I DO NOT care what anyone says, candy corn is AH-mazing!
Kristin Hayes says
Yay!! Glad you enjoyed!!
Kristin H. says
Easy to make and love the salty sweet combo!