Description
These festive Christmas Kitchen Sink Cookies are loaded with a delightful mix of M&M’s, white chocolate chips, pretzel pieces, potato chip pieces, and colorful sprinkles, creating a perfect sweet and salty treat. Soft and chewy with a slight crunch, these cookies are ideal for holiday gatherings or any time you crave a fun and flavorful cookie packed with varied textures and tastes.
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 Oven: Preheat your oven to 350 degrees Fahrenheit 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 two minutes until the mixture is light and fluffy, which helps incorporate air for a better cookie texture.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla bean paste or extract on medium speed for about two minutes until the batter turns pale in color and is fluffy, providing moisture and flavor.
- Combine Dry Ingredients: Add the flour, baking powder, baking soda, and salt to the wet mixture. Mix just until combined to avoid overworking the dough, which can lead to tough cookies.
- Fold in 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.
- Scoop Dough: Portion the dough into 20 balls, spacing them about two inches apart on the prepared baking sheets to allow for spreading.
- Optional Decoration: If desired, sprinkle a few extra mix-ins on top of each cookie dough ball for a decorative and festive look.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes—10 minutes for chewier centers or 12 minutes for crisper edges.
- Shape Cookies: Optional but recommended: Immediately after removing from the oven, use a large circular cookie cutter to swirl around each cookie, creating perfectly round shapes and pushing the mix-ins together.
- Cool Cookies: Let cookies cool on the baking sheets for 5 minutes to firm up, then transfer to a wire rack to cool completely for about 10 minutes.
- Store: Keep any leftover cookies in an airtight container at room temperature for up to three days to retain freshness.
Notes
- Measure flour properly by spooning flour into your measuring cup and leveling with a knife or, ideally, weigh your flour (1 cup = 125 grams) to avoid dense cookies.
- Using a cookie cutter immediately after baking helps give your cookies a neat, uniform shape and presses the mix-ins inward.
- Adding a few extra mix-ins on top of dough balls before baking is optional but makes for an attractive presentation.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
