Description
These Christmas Kitchen Sink Cookies are a festive twist on classic cookies, packed with colorful M&M's, white chocolate chips, pretzels, potato chips, and jimmies. Perfect for holiday parties, these cookies deliver a delightful mix of sweet, salty, and crunchy flavors baked to perfection with chewy centers and crisp edges.
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
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to 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.
- 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 becomes pale and fluffy.
- Combine Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the wet ingredients. Mix until just combined to form the cookie dough.
- Fold in Mix-ins: Gently fold in M&M's, white chocolate chips, pretzel pieces, potato chip pieces, and jimmies with a spatula until evenly distributed throughout the dough.
- Scoop Dough: Portion the dough into 20 equal balls and arrange them on the prepared baking sheets, spacing them about two inches apart.
- Optional Decoration: Add a few extra mix-ins on top of each dough ball to create a festive look, if desired.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes to achieve crisp edges with chewy centers. For chewier cookies, bake 10 minutes instead.
- Shape Cookies (Optional): Right after removing the cookies from the oven, use a large circular cookie cutter to gently swirl around each cookie, pushing them into a perfect round shape.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely for an additional 10 minutes.
- Store: Store any leftover cookies in an airtight container for up to three days to maintain freshness.
Notes
- Measure your flour properly by spooning it into the measuring cup and leveling off with a knife to avoid using too much flour, or weigh it for best results (1 cup flour = 125 grams).
- Using a circular cookie cutter immediately after baking helps create uniform, perfect round cookies by gently pushing the cookie dough together.
- Adding extra mix-ins on top of cookies before baking is optional but enhances appearance and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 125 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
