Description
Christmas Kitchen Sink Cookies are a festive and fun treat packed with a delightful mix of sweet and salty ingredients, including M&M's, white chocolate chips, pretzel pieces, and potato chip pieces. These colorful and chewy cookies are perfect for holiday celebrations and are easy to make with a simple baking process.
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
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set them aside for later use.
- 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 two 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 bowl. Mix on medium speed for two minutes until the mixture becomes pale and fluffy.
- Combine Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the wet mixture. Mix until all ingredients are just combined and a dough forms.
- 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 equal-sized balls and place them on the prepared baking sheets, spacing them about two inches apart.
- Optional Decoration: Add a few extra mix-ins on top of the scooped dough balls for a festive appearance. This step is optional but adds a decorative touch.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes for crispier edges or 10 minutes for chewier centers.
- Shape Cookies (Optional): Immediately after removing the cookies from the oven, use a large circular cookie cutter to swirl around each cookie to create a perfect round shape by gently pushing the dough together.
- Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a cooling rack to cool completely for about 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 with a knife or weigh it for best accuracy (1 cup = 125 grams) to avoid dry cookies.
- Using a cookie cutter immediately after baking helps shape the cookies perfectly and push the mix-ins together.
- Adding extra mix-ins on top of the dough before baking enhances the cookie's festive look and texture but is optional.
- Room temperature egg yolks help achieve a fluffier cookie batter consistency.
- For chewier cookies, bake for 10 minutes; for crisper edges, bake for 12 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
