Description
Festive Christmas Kitchen Sink Cookies packed with colorful M&M's, white chocolate chips, salty pretzels and potato chips, and sprinkles. These cookies combine sweet and salty flavors and crunchy textures, perfect for holiday celebrations.
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
Instructions
- Preheat oven: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set them aside.
- Cream butter and sugars: In a large bowl, combine the softened salted butter, light brown sugar, and granulated sugar. Use an electric mixer to cream them together for two minutes until the mixture is light and fluffy.
- Add egg yolks and vanilla: Add the egg yolks and vanilla bean paste or extract to the bowl. Mix on medium speed for two minutes until the mixture becomes pale in color and fluffy.
- Mix dry ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the mixture. Mix until just combined.
- Fold in mix-ins: Gently fold in the red and green M&M's, white chocolate chips, pretzel pieces, potato chip pieces, and red and green jimmies using a spatula until evenly distributed.
- Scoop cookie dough: Scoop the dough into 20 balls and arrange them two inches apart on the prepared baking sheets. Optionally, add a few extra mix-ins on top of each cookie dough ball for decoration.
- Bake cookies: Bake in the preheated oven for 12 minutes for crisper edges or 10 minutes for chewier centers.
- Shape cookies (optional): While cookies are still warm, use a large circular cookie cutter to swirl around each cookie, shaping them into perfect circles by pushing the dough together.
- Cool cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire cooling rack to cool for an additional 10 minutes.
- Store: Store any leftover cookies in an airtight container for up to three days.
Notes
- Measure flour properly by spooning it into the measuring cup and leveling it off with a knife to avoid using too much flour, or better yet, weigh flour (1 cup flour = 125 grams).
- Use a large circular cookie cutter right out of the oven to shape cookies into perfect circles by swirling it around each cookie to push them together.
- Adding extra mix-ins on top of scooped dough balls is optional but enhances the festive look of the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg