Christmas Kitchen Sink Cookies
These festive cookies combine sweet, salty, and crunchy elements, featuring M&M’s, white chocolate chips, pretzels, potato chips, and sprinkles, making them a delightful treat for the holiday season.
Ingredients
Wet Ingredients:
- 3/4 cup salted butter softened
- 3/4 cup light brown sugar packed
- 1/4 cup granulated white sugar
- 2 large egg yolks at room temperature
- 2 teaspoons vanilla bean paste or extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher 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 tablespoons red and green jimmies sprinkles
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together using an electric mixer on medium speed for about 2 minutes, or until the mixture is light and fluffy.
- Add Egg Yolks and Vanilla: Add the egg yolks and vanilla bean paste (or extract) to the butter-sugar mixture. Beat on medium speed for another 2 minutes, or until the mixture is pale in color and fluffy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in 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 evenly distributed throughout the dough.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Optional Decoration: For a festive touch, add a few extra M&M's, white chocolate chips, pretzel pieces, and sprinkles on top of each dough ball before baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers have set.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
- Measuring Flour: For accurate measurements, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the flour container, as this can lead to using too much flour.
- Chilling Dough: If you have time, refrigerate the dough for 30 minutes before baking. Chilling helps the cookies maintain their shape and enhances flavor.
- Storage: Store baked cookies in an airtight container at room temperature for up to one week.
- Freezing Dough: Scoop dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.
- Freezing Baked Cookies: Place cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container and store for up to three months.