Description
These Christmas Kitchen Sink Cookies are a delightful holiday treat packed with a festive mix of M&M’s, white chocolate chips, pretzels, potato chips, and colorful sprinkles. Soft and chewy with a perfect balance of sweet, salty, and crunchy textures, they are the quintessential holiday cookie to please every palate and add joy to your Christmas cookie platter.
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 and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even 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 them together for about two minutes until the mixture is light and fluffy, which helps incorporate air for a softer cookie texture.
- Add Egg Yolks and Vanilla: Beat in the egg yolks and vanilla bean paste or extract on medium speed for two minutes until the mixture becomes pale and fluffy, ensuring a well-emulsified dough.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Slowly add this dry mixture to the wet ingredients and mix until just combined to avoid overmixing which could toughen the cookies.
- Fold in Mix-Ins: Gently fold in the colorful 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: Using a cookie scoop or spoon, form 20 dough balls and place them about two inches apart on the prepared baking sheets to allow room for spreading.
- Optional Decoration: Optionally, top each dough ball with a few extra mix-ins for visual appeal and texture.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes; 10 minutes for chewier centers or 12 minutes for crispier edges depending on your preference.
- Shape Cookies (Optional): When cookies come out of the oven, use a large circular cookie cutter to gently swirl around each cookie to form a perfect round shape and to help consolidate the mix-ins.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely for an additional 10 minutes before serving or storing.
- Storage: Store any leftover cookies in an airtight container for up to three days to maintain freshness.
Notes
- Measure your flour properly: spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag to avoid dense cookies. Ideally, weigh your flour using 125 grams per cup.
- For perfectly shaped cookies, swirl a large circular cookie cutter around the hot cookies immediately after baking to merge the edges into a neat circle.
- Adding extra mix-ins on top of dough balls before baking is optional but adds delightful visual appeal and extra texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
