Christmas Kitchen Sink Cookies Recipe
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, flavorful cookies bring holiday fun and a delightful mix of textures, perfect for any Christmas cookie platter or holiday treat.
- 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
Dry Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled (about 188 grams)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup salted butter, softened (170 grams)
- 3/4 cup light brown sugar, packed (150 grams)
- 1/4 cup granulated white sugar (50 grams)
- 2 egg yolks, at room temperature
- 2 tsp vanilla bean paste or vanilla extract
Mix-ins
- 1/2 cup red and green M&M’s (about 85 grams)
- 1/3 cup white chocolate chips (about 60 grams)
- 1/3 cup pretzel pieces (about 30 grams)
- 1/3 cup potato chip pieces (about 15 grams)
- 2 tbsp red and green jimmies sprinkles
Instructions
- Preheat Oven and Prepare Pans: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside.
- Cream Butter and Sugars: In a large bowl, add softened salted butter, light brown sugar, and granulated sugar. Using an electric mixer, cream together for two minutes or 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 until the mixture becomes pale and fluffy.
- Incorporate Dry Ingredients: Add the flour, baking powder, baking soda, and salt to the wet mixture. Mix just until combined to avoid overmixing.
- Fold in Mix-ins: Gently fold in the M&M’s, white chocolate chips, pretzel pieces, potato chip pieces, and sprinkles using a spatula until evenly distributed throughout the dough.
- Portion and Bake: Scoop the cookie dough into 20 equal balls and arrange them 2 inches apart on prepared baking sheets. Optionally, add extra mix-ins on top of each dough ball for a festive look. Bake for 10-12 minutes—10 minutes for chewier centers and 12 minutes for crisper edges.
- Shape Cookies (Optional): Immediately after removing from the oven, use a large circular cookie cutter and gently swirl it around each cookie to help achieve a perfect round shape.
- Cool: Let cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely, about 10 more minutes.
- Store: Store leftovers in an airtight container at room temperature for up to three days.
Notes
- Measure flour properly by spooning it into the measuring cup and leveling it off, or better yet, weigh 1 cup as 125 grams to avoid using too much flour.
- Using a circular cookie cutter immediately after baking helps achieve neat, perfectly shaped cookies.
- Adding extra mix-ins on top of the dough balls before baking enhances appearance but is optional.
- Beat the egg yolks into the butter and sugar mixture until pale and fluffy for ideal texture.
- Dough can be made ahead and refrigerated up to 3 days or frozen up to 2 weeks; bring to room temperature before baking.
- Feel free to substitute or add other mix-ins such as butterscotch chips, peanut butter chips, nuts, or other chocolate chips.
Keywords: chewy cookies, Christmas, Christmas cookies, M&M's, holiday cookies, sweet and salty cookies
