Description
These Christmas Kitchen Sink Cookies are a delightful holiday treat packed with a festive mix of M&M’s, white chocolate chips, pretzel pieces, potato chip pieces, and colorful sprinkles. Soft in the center with slightly crisp edges, these cookies offer a perfect balance of sweet, salty, and crunchy textures, making them a fun and irresistible cookie to bake and share during the holiday season.
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 and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent sticking and set them aside.
- Cream Butter and Sugars: In a large bowl, combine the softened salted butter, light brown sugar, and granulated white sugar. Using an electric mixer, cream them together for about two minutes until the mixture is light and fluffy, creating a smooth base for the cookies.
- Add Egg Yolks and Vanilla: Add the two room temperature egg yolks and vanilla bean paste or extract to the bowl. Mix on medium speed for two minutes until the mixture turns pale in color and has a fluffy consistency, enhancing the cookies’ richness.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt into the wet mixture. Mix just until combined to avoid overworking the dough, which ensures tender cookies.
- Fold in Mix-ins: Gently fold in the red and green M&M’s, white chocolate chips, pretzel pieces, potato chip pieces, and red and green jimmies using a spatula. Make sure they are evenly distributed without breaking the mix-ins.
- Scoop Dough: Scoop the dough into 20 equal-sized balls, spacing them about two inches apart on the prepared baking sheets to allow for spreading.
- Optional Decoration: Add a few extra mix-ins on top of the scooped dough balls to make the cookies look festive and colorful, though this step is optional.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes. Bake for 10 minutes if you prefer chewy centers or 12 minutes for crisper edges.
- Shape Cookies (Optional): When the cookies come straight out of the oven, you can use a large circular cookie cutter to gently swirl around each cookie, pushing everything together to create a perfect round shape for aesthetic appeal.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a cooling rack to cool completely for another 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 your measuring cup and leveling off with the back of a knife or by weighing it (1 cup equals 125 grams) to avoid using too much flour, which can result in dry cookies.
- Use a large circular cookie cutter immediately after baking to shape cookies perfectly by gently swirling it around each still-warm cookie.
- Adding extra mix-ins on top of the dough balls before baking is optional but enhances the festive appearance of the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
