Christmas Kitchen Sink Cookies Recipe

Introduction

These Christmas Kitchen Sink Cookies are a delightful mix of sweet and salty flavors, packed with pretzels, potato chips, M&M’s, white chocolate chips, and festive sprinkles. Perfect for the holiday season, they’re fun to make and sure to be a crowd-pleaser with their chewy centers and crunchy edges.

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
• 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

1. Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Step 2: In a large bowl, cream the softened butter, light brown sugar, and granulated sugar together with an electric mixer for two minutes, or until light and fluffy.
3. Step 3: Add the egg yolks and vanilla and mix on medium speed for two minutes, until the mixture is pale in color and fluffy.
4. Step 4: Add the flour, baking powder, baking soda, and salt. Mix until just combined.
5. Step 5: Gently fold in the M&M’s, white chocolate chips, pretzel pieces, potato chip pieces, and sprinkles using a spatula until evenly distributed.
6. Step 6: Scoop the dough into 20 balls and arrange them two inches apart on the prepared baking sheets.
7. Step 7: Optional: Add a few extra mix-ins on top of each cookie dough ball for a decorative finish.
8. Step 8: Bake for 10-12 minutes. Bake 10 minutes for chewier centers, or 12 minutes for crisper edges.
9. Step 9: Optional: Immediately after baking, use a large circular cookie cutter to gently swirl and shape each cookie to a perfect circle.
10. Step 10: Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely for about 10 more minutes.

Tips & Variations

• Measure your flour properly by spooning it into the measuring cup and leveling off with a knife to avoid dry cookies.
• Use vanilla bean paste for richer vanilla flavor, but extract works fine too.
• For variety, substitute some mix-ins with butterscotch chips, peanut butter chips, nuts, or different chocolate chips.
• Adding extra mix-ins on top of the dough balls before baking makes the cookies look festive and inviting.
• Beat the eggs thoroughly into the butter and sugars until pale and fluffy for perfect texture.

Storage

Store leftover cookies in an airtight container at room temperature for up to three days. For longer storage, freeze the baked cookies for up to two weeks. To reheat, warm gently in the oven for a few minutes to regain softness and freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I add in other mix-ins?

Yes, you can substitute one of the existing mix-ins for something else like butterscotch chips, nuts, or different chocolate chips. However, since there are many ingredients already, avoid adding too many extras to keep the dough balanced.

Can I make the dough ahead of time and chill it?

Absolutely. The dough can be refrigerated for up to 3 days or frozen for up to 2 weeks. Be sure to bring the dough to room temperature before baking to ensure even cooking.

Christmas Kitchen Sink Cookies Recipe

Print Recipe

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4.7 from 114 reviews

Sweet and salty Christmas Kitchen Sink Cookies packed with pretzel and potato chip pieces, red and green M&M’s, white chocolate chips, and festive sprinkles. These chewy, colorful cookies combine a variety of flavors and textures, perfect for holiday celebrations or baking with kids. They require no chill time and bake quickly, making them an easy and fun festive treat.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 27 minutes
• Yield: 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet 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

Dry Ingredients

• 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

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside for later use.
2. Cream Butter and Sugars: In a large bowl, add softened salted butter, light brown sugar, and granulated sugar. Using an electric mixer, cream together on medium-high speed for about 2 minutes until the mixture is light and fluffy.
3. Add Egg Yolks and Vanilla: Beat in the two egg yolks and vanilla bean paste or extract on medium speed for 2 minutes, until the mixture turns pale and fluffy, ensuring good incorporation for texture.
4. Mix Dry Ingredients: In a separate bowl or added directly, combine all-purpose flour, baking powder, baking soda, and salt. Gradually mix these into the wet ingredients until just combined, careful not to overmix.
5. Fold in Mix-ins: Gently fold in M&M’s, white chocolate chips, pretzel pieces, potato chip pieces, and red and green jimmies using a spatula until evenly distributed throughout the cookie dough.
6. Scoop Dough: Using a cookie scoop or spoon, portion the dough into 20 balls, spacing them about 2 inches apart on the prepared baking sheets.
7. Optional Topping: For decorative cookies as pictured, add a few extra mix-ins on top of each dough ball before baking.
8. Bake Cookies: Bake in the preheated oven for 10-12 minutes. Bake for 10 minutes for chewier centers or up to 12 minutes for crisper edges.
9. Optional Shape Formation: Immediately after removing from the oven, press a large circular cookie cutter around each cookie, swirling to form and perfect the cookie’s shape and help bind the mix-ins together.
10. Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely for an additional 10 minutes.
11. Storage: Store any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.

Notes

• Measure flour properly by spooning it into a measuring cup and leveling off with a knife or by weighing 1 cup = 125 grams; this prevents using too much flour which affects texture.
• Using a cookie cutter right out of the oven shapes cookies perfectly and keeps mix-ins intact.
• Adding extra mix-ins atop cookie dough balls is optional but enhances visual appeal.
• Beat eggs thoroughly into the butter and sugar until mixture is pale and fluffy rather than just combined for the best cookie texture.
• Dough can be refrigerated for up to 3 days or frozen for up to 2 weeks; bring to room temperature before baking.

Keywords: chewy cookies, Christmas cookies, holiday cookies, sweet and salty cookies, M&M’s cookies, kitchen sink cookies, white chocolate chip cookies