Description
These Christmas Kitchen Sink Cookies are festive, chewy, and loaded with an irresistible combination of M&M’s, white chocolate chips, pretzels, potato chips, and colorful sprinkles. Perfect for holiday gatherings, these cookies offer a delightful mix of sweet, salty, and crunchy textures baked to perfection with a buttery, soft center.
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 and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set them aside to prevent the cookies from sticking during baking.
- Cream Butter and Sugars: In a large bowl, add the softened salted butter, light brown sugar, and granulated sugar. Using an electric mixer, cream these together for about two minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg Yolks and Vanilla: Incorporate the egg yolks and vanilla bean paste or extract into the creamed mixture. Mix on medium speed for two minutes until the batter becomes pale in color and fluffy, ensuring these ingredients are well combined.
- Mix Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the wet ingredients. Mix until just combined to avoid overworking the dough, which could make the cookies tough.
- Fold in Mix-ins: Gently fold in the M&M’s, white chocolate chips, pretzel pieces, potato chip pieces, and red and green jimmies using a spatula until everything is evenly distributed throughout the dough.
- Scoop Dough onto Baking Sheets: Using a cookie scoop or spoon, portion the dough into 20 balls. Space them about two inches apart on the prepared baking sheets to allow for spreading. Optionally, add extra mix-ins on top of each dough ball for a decorative look.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes. Bake for 10 minutes if you prefer softer, chewier centers or 12 minutes for slightly crisper edges.
- Shape the Cookies (Optional): Right after baking, use a large circular cookie cutter to swirl around each cookie, giving them a perfect round shape by gently pushing the dough together.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire cooling rack to cool completely, about 10 minutes.
- Store Leftovers: Store any leftover cookies in an airtight container at room temperature for up to three days to keep them fresh and chewy.
Notes
- Measure your flour properly by spooning it gently into the measuring cup and leveling it off with a knife rather than scooping directly, which can lead to using too much flour and denser cookies. Alternatively, weigh your flour; 1 cup equals 125 grams.
- Use a large circular cookie cutter after baking and while cookies are still warm to create uniformly shaped, neat cookies by swirling the cutter to push the dough into a perfect circle.
- Adding a few extra mix-ins on top of the cookie dough balls before baking is optional but enhances the cookies’ festive appearance and texture variety.
Nutrition
- Serving Size: 1 cookie (approx. 36g)
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
