Description
These Christmas Kitchen Sink Cookies are a festive, delightful treat packed with a variety of mix-ins including M&M's, white chocolate chips, pretzels, potato chips, and colorful sprinkles. Soft, chewy, and bursting with flavor, these cookies are perfect for holiday celebrations or anytime you want a fun and crunchy sweet snack.
Ingredients
Scale
Cookie Dough
- 3/4 cup salted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla bean paste or extract
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Mix-ins
- 1/2 cup red and green M&M's
- 1/3 cup white chocolate chips
- 1/3 cup pretzel pieces
- 1/3 cup potato chip pieces
- 2 tbsp red and green jimmies (sprinkles)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set them aside for baking the cookies.
- Cream Butter and Sugars: In a large bowl, add the softened salted butter, light brown sugar, and granulated sugar. Use an electric mixer to cream them together for two minutes until the mixture is light and fluffy.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla bean paste or extract on medium speed for two minutes. The mixture should become pale in color and fluffy.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the wet mixture. Mix just until combined to form the cookie dough.
- Fold in Mix-ins: Gently fold in the red and green M&M's, white chocolate chips, pretzel pieces, potato chip pieces, and red and green jimmies using a spatula until evenly distributed throughout the dough.
- Scoop Dough: Scoop the dough into 20 balls and place them on the prepared baking sheets, spacing them about two inches apart for even baking.
- Optional Decoration: Optionally, add a few extra mix-ins on top of each cookie dough ball to enhance appearance and texture.
- Bake Cookies: Bake in the preheated oven for 12 minutes to achieve slightly crisper edges (or 10 minutes for chewier centers).
- Shape Cookies: Optionally, immediately after baking, use a large circular cookie cutter to gently swirl around each cookie to form perfect circles, which also helps push the mix-ins together.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely for another 10 minutes.
- Store: Store any leftover cookies in an airtight container for up to three days to maintain freshness.
Notes
- Measure your flour properly by spooning it into your measuring cup and leveling with a knife, or better yet, weigh it—1 cup equals 125 grams—to avoid dense cookies.
- Using a cookie cutter right after baking shapes the cookies perfectly and helps the mix-ins bind together for neat presentation.
- Add a few extra mix-ins on top of cookie dough balls for decorative and textural appeal, though this step is optional.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
