Description
These Christmas Kitchen Sink Cookies are a festive delight packed with colorful M&M's, white chocolate chips, pretzel pieces, potato chips, and sprinkles. The perfect balance of sweet and salty with a chewy center and crispy edges, making them ideal for the holiday season or any celebration.
Ingredients
Scale
Dough 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
- 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. Line two baking sheets with parchment paper and set aside to prepare for 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.
- Add Egg Yolks and Vanilla: Add the egg yolks and vanilla bean paste or extract to the creamed butter and sugars. Mix on medium speed for two minutes until the mixture becomes pale in color and fluffy.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the wet ingredients. Mix just until combined, ensuring not to overmix.
- Add Mix-ins: Gently fold in the 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.
- Form Cookies: Scoop the dough into 20 balls. Arrange them about two inches apart on the prepared baking sheets. Optionally, add a few extra mix-ins on top of each dough ball for decoration.
- Bake: Bake in the preheated oven for 12 minutes for crisper edges or 10 minutes if you prefer chewier centers.
- Shape Cookies (Optional): When the cookies are hot out of the oven, use a large circular cookie cutter to swirl around each cookie, helping to shape them into perfect circles and push everything together.
- Cool: Allow cookies to cool on the baking sheets for 5 minutes, then transfer them to a cooling rack and let cool for another 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 it off rather than scooping to avoid using too much flour. For best accuracy, weigh your flour; 1 cup equals 125 grams.
- Shaping the cookies immediately after baking with a cookie cutter will help them have a pretty, uniform appearance and keep the mix-ins inside.
- Adding extra mix-ins on top of the dough balls before baking is optional but enhances the visual appeal of the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 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
