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Christmas Kitchen Sink Cookies 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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/christmas-kitchen-sink-cookies-recipe/