Description

These Kitchen Sink Christmas Cookies are a festive and indulgent treat packed with a delightful mix of M&M’s, white chocolate chips, pretzels, potato chips, and holiday sprinkles. Perfect for the holiday season, these cookies blend sweet, salty, and crunchy textures for a uniquely satisfying bite. They are chewy and soft with a perfectly round shape and colorful toppings that make them a standout on any cookie platter.

Ingredients

Scale

Dry Ingredients

2 ¾ cup 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 to room temperature
1 ¼ cup Dark brown sugar
¾ cup White granulated sugar
2 Large eggs, room temperature
2 teaspoon 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 tablespoon Holiday sprinkles (jimmies work best)

Cook Mode Prevent your screen from going dark

Instructions

Melt Butter: Melt the unsalted butter and allow it to sit for 20 minutes until it reaches room temperature but is not warm, ensuring proper texture for the dough.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
Mix Wet Ingredients: Whisk the melted cooled butter with dark brown sugar and granulated sugar until combined. Then add the eggs and vanilla extract, mixing thoroughly to create a smooth batter.
Combine Wet and Dry: Gradually add the dry flour mixture into the wet ingredients, mixing gently with a rubber spatula until just combined, avoiding overmixing to keep cookies tender.
Add Mix-ins: Fold in M&M’s, white chocolate chips, pretzels, crushed potato chips, and holiday sprinkles until evenly distributed throughout the dough.
Portion Dough: Use a 1 ½ oz ice cream scoop to portion the cookie dough onto a parchment-lined baking sheet for uniformly sized cookies.
Chill Dough: Refrigerate the shaped cookie dough for 1 hour to firm up the dough and improve texture. Alternatively, freeze for 30 minutes if short on time.
Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
Bake Cookies: Place six cookie dough balls on a parchment-lined sheet pan. Bake for 13-15 minutes, turning the pan halfway through baking to ensure even browning.
Shape and Add Toppings: Once baked, remove cookies from the oven and while still hot, use a large cookie cutter to gently scoot each cookie to a perfectly round shape. Immediately press additional mix-ins on top to enhance appearance and flavor.

Notes

Measure flour correctly by spooning and leveling it into the measuring cup. Avoid dipping the cup directly into the flour to prevent densely packed flour and overly dense cookies.
Letting the melted butter cool to room temperature is essential so it doesn’t cook the eggs or affect dough consistency.
Chilling the dough helps prevent spreading and yields a thicker cookie with better texture.
Turning the baking sheet halfway through baking ensures even coloring and crisp edges.
Adding mix-ins on top after baking makes the cookies look festive and adds texture contrast.

Nutrition

Serving Size: 1 large cookie
Calories: 260
Sugar: 18g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg