Description
Christmas Kitchen Sink Cookies are the ultimate sweet-and-salty holiday treat! Packed with festive red and green M&Ms, pretzels, potato chips, white chocolate chips, and colorful sprinkles, these chewy and crunchy cookies are perfect for holiday baking, cookie exchanges, or gifting. Quick, easy, and endlessly customizable, these cookies will be your new favorite Christmas dessert!
Ingredients
Scale
For the Dough Base:
- ¾ cup salted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 egg yolks, at room temperature
- 2 teaspoons vanilla bean paste or extract
- 1½ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Mix-Ins:
- ½ cup red and green M&Ms
- ⅓ cup white chocolate chips
- ⅓ cup pretzel pieces
- ⅓ cup potato chip pieces
- 2 tablespoons red and green sprinkles (jimmies)
Instructions
- Prepare the Baking Sheets:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
- Cream the Butter and Sugars:
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric or stand mixer on medium speed for 2 minutes, until light and fluffy.
- Add the Wet Ingredients:
- Add the egg yolks and vanilla to the butter mixture. Mix on medium speed for 2 minutes until pale and creamy.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the Mix-Ins:
- Gently fold in the M&Ms, white chocolate chips, pretzel pieces, potato chip pieces, and sprinkles with a spatula until evenly distributed.
- Portion the Dough:
- Scoop the dough into 20 evenly sized balls using a cookie scoop or tablespoon. Arrange them 2 inches apart on the prepared baking sheets.
- Bake the Cookies:
- Bake for 10–12 minutes. For chewier cookies, bake for 10 minutes. For crisper edges, bake for 12 minutes.
- Optional Finishing Touches:
- Immediately after removing the cookies from the oven, use a circular cookie cutter to gently swirl and shape them into perfect rounds.
- Cool and Store:
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Store leftovers in an airtight container for up to 3 days.
Notes
- To ensure accurate measurements, use the spoon-and-level method for flour. Over-measuring can lead to dry cookies.
- For extra crunch, press additional mix-ins on top of the dough balls before baking.
- Freeze dough balls or baked cookies for up to 3 months for future enjoyment.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 14g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg