Description
Christmas Kitchen Sink Cookies are a festive and fun twist on classic cookies, packed with a colorful mix of M&M’s, white chocolate chips, pretzel pieces, potato chip pieces, and red and green sprinkles. These cookies have a perfect balance of sweet, salty, and crunchy textures, making them a delightful treat for holiday celebrations.
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 prepare for baking.
- Cream Butter and Sugars: In a large bowl, add the softened salted butter, light brown sugar, and granulated sugar. Use an electric mixer to cream them together for about 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, or until the batter becomes pale and fluffy.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt into the mixture. Mix until just combined without overmixing.
- 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: Scoop the dough into 20 balls and arrange them about two inches apart on the prepared baking sheets. Optionally, sprinkle a few extra mix-ins on top of each cookie dough ball for decorative effect.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes. Bake 10 minutes for chewier centers and 12 minutes for crisper edges.
- Shape Cookies (Optional): When the cookies come out of the oven, use a large circular cookie cutter to gently swirl around each cookie to form a perfect circle and push everything together.
- Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely for another 10 minutes.
- Store: Store any leftovers in an airtight container for up to three days.
Notes
- Measure your flour properly by spooning it into your measuring cup and leveling it off with a knife, or better yet, weigh it. One cup of flour equals 125 grams to avoid using too much flour and ensure the best cookie texture.
- The optional use of a cookie cutter to shape freshly baked cookies helps achieve a perfect circle and neat appearance.
- Adding extra mix-ins on top of the scooped cookie dough balls before baking is optional but enhances the festive look of the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
