Description
These Christmas Kitchen Sink Cookies are a festive, colorful treat loaded with a delightful mix of M&M’s, white chocolate chips, pretzel pieces, potato chip pieces, and sprinkles. They offer a perfect balance of sweet and salty flavors with a chewy center and crisp edges, making them an irresistible holiday favorite.
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 and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside to ensure easy cleanup and prevent sticking.
- Cream butter and sugars: In a large bowl, add softened salted butter, light brown sugar, and granulated sugar. Using an electric mixer, cream together for two minutes until the mixture is light and fluffy, creating a smooth base for the cookie dough.
- Add egg yolks and vanilla: Mix in the egg yolks and vanilla bean paste or extract on medium speed for two minutes until the mixture is pale in color and fluffy, incorporating air to help the cookies rise.
- Combine dry ingredients: In the same bowl, add the all-purpose flour, baking powder, baking soda, and salt. Mix until just combined to avoid overworking the dough, which can result in tough cookies.
- Fold in the mix-ins: Gently fold in the M&M’s, white chocolate chips, pretzel pieces, potato chip pieces, and sprinkles using a spatula until evenly distributed throughout the dough.
- Form cookie dough balls: Scoop the dough into 20 equal balls and arrange them two inches apart on the prepared baking sheets to allow for spreading during baking.
- Optional decoration: Add a few extra mix-ins on top of the scooped dough balls to give the cookies a festive and appealing look, though this step is optional.
- Bake: Bake in the preheated oven for 10-12 minutes. Bake for 10 minutes if you prefer chewier centers, or up to 12 minutes for crisper edges.
- Shape cookies (optional): Immediately after removing from the oven, use a large circular cookie cutter to gently swirl around each cookie, giving them a perfect round shape and helping to push the mix-ins together.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely for an additional 10 minutes.
- Store: Store any leftovers in an airtight container for up to three days to maintain freshness and texture.
Notes
- Measure your flour properly by spooning it into the measuring cup and leveling it off with a knife or weigh your flour for accuracy (1 cup flour = 125 grams) to avoid dense cookies.
- Using a cookie cutter right out of the oven helps create neat, uniform cookies and pushes the ingredients together, enhancing the cookie’s appearance.
- Adding a few extra mix-ins on top before baking is optional but adds a festive look to your cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
