Description
Christmas Kitchen Sink Cookies are a festive, colorful treat packed with sweet and salty mix-ins including M&M's, white chocolate chips, pretzels, potato chips, and red and green sprinkles. These chewy and crispy cookies are perfect for holiday gatherings, offering a delightful combination of textures and flavors in every bite.
Ingredients
Scale
Wet Ingredients
- 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
Dry Ingredients
- 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 the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Set aside for later use.
- Cream butter and sugars: In a large bowl, use an electric mixer to cream the softened salted butter, light brown sugar, and granulated sugar together for two minutes or until the mixture is light and fluffy.
- Add egg yolks and vanilla: Mix in the egg yolks and vanilla bean paste on medium speed for two minutes until the mixture turns pale and fluffy.
- Add dry ingredients: Incorporate the all-purpose flour, baking powder, baking soda, and salt. Mix just until combined to avoid overmixing.
- Fold in mix-ins: Gently fold in the M&M's, white chocolate chips, pretzel pieces, potato chip pieces, and jimmies using a spatula until evenly distributed throughout the dough.
- Shape cookies: Scoop the dough into 20 balls and place them two inches apart on the prepared baking sheets. Optionally, add extra mix-ins on top of each dough ball for a decorative finish.
- Bake: Bake in the preheated oven for 12 minutes to achieve crisper edges or 10 minutes for chewier centers.
- Shape cookies while warm (optional): Right after baking, use a large circular cookie cutter to swirl around each cookie to create a perfect round shape, gently pushing the mix-ins together.
- Cool cookies: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a cooling rack for an additional 10 minutes before serving.
- Storage: Store leftovers in an airtight container for up to three days to maintain freshness.
Notes
- Measure flour properly by spooning it into your measuring cup and leveling it off with a knife to prevent adding too much flour. Alternatively, weigh the flour (1 cup equals 125 grams) for the best accuracy.
- Adding extra mix-ins on top of the dough balls before baking is optional but makes the cookies visually appealing.
- Using a cookie cutter immediately after baking helps form perfectly shaped cookies by consolidating the mix-ins.
- These cookies can be stored at room temperature in an airtight container for up to three days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 130 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
