Description
These Kitchen Sink Christmas Cookies are a festive, loaded cookie packed with a delightful mix of M&M’s, white chocolate chips, pretzels, potato chips, and holiday sprinkles. Perfect for the holiday season, they combine sweet, salty, and crunchy textures in every bite, making them a crowd-pleasing treat that’s both fun and flavorful.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups All purpose flour, spooned and leveled
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
Wet Ingredients
- 8 oz Unsalted butter, melted and cooled
- 1 ¼ cups Dark brown sugar
- ¾ cup White granulated sugar
- 2 Large eggs, room temperature
- 2 teaspoons Vanilla extract
Mix-ins
- 1 cup M&M’s red and green, plus more for topping
- ½ cup White chocolate chips, plus more for topping
- ½ cup Pretzels, broken into small pieces, plus more for topping
- ⅓ cup Potato chips, salted and crushed, plus more for topping
- 2 tablespoons Holiday sprinkles (jimmies work best)
Instructions
- Melt Butter: Melt the butter and let it sit for 20 minutes to cool to room temperature, ensuring it is not warm to avoid affecting the dough texture.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, and salt until evenly mixed.
- Mix Wet Ingredients: Whisk the cooled melted butter with the dark brown sugar and granulated sugar until combined. Then add in the eggs and vanilla extract, mixing thoroughly.
- Combine Wet and Dry Mixtures: Add the flour mixture to the wet ingredients and fold together using a rubber spatula until fully combined.
- Add Mix-ins: Stir in the M&M’s, white chocolate chips, pretzels, crushed potato chips, and holiday sprinkles to distribute them evenly throughout the dough.
- Scoop Dough: Use a 1 ½ oz ice cream scoop to portion the cookie dough onto a parchment-lined baking sheet for even sized cookies.
- Chill Dough: Refrigerate the cookie dough for 1 hour. If in a hurry, freeze the dough for 30 minutes to firm up.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Bake Cookies: Place 6 cookie dough balls onto a parchment-lined sheet pan and bake for 13-15 minutes, turning the sheet pan halfway through baking to ensure even browning.
- Shape and Add Toppings: When cookies are done, remove from oven and while still hot use a large cookie cutter to gently reshape cookies to perfect rounds. Immediately add additional mix-ins on top to decorate and enhance texture.
Notes
- Measure the flour correctly by spooning and leveling it into your measuring cup to avoid dense cookies.
- Avoid dipping the measuring cup directly into the flour to prevent packing and overly dense dough.
- Chilling the dough helps control spreading and enhances flavor.
- Turning the baking sheet halfway during baking ensures even cooking and browning.
Nutrition
- Serving Size: 1 large cookie
- Calories: 220 kcal
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
