Christmas Kitchen Sink Cookies Recipe
These Christmas Kitchen Sink Cookies are a festive, fun, and delicious treat packed with a colorful and crunchy mix of M&M’s, white chocolate chips, pretzels, potato chips, and red and green sprinkles. Soft, chewy, and slightly crispy around the edges, these cookies bring together sweet, salty, and crunchy flavors in every bite—perfect for holiday celebrations or anytime you want a joyful cookie experience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 the Oven: Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent sticking and set aside for later.
- Cream Butter and Sugars: In a large bowl, add the softened salted butter, light brown sugar, and granulated sugar. Using an electric mixer, cream the ingredients together for about two minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg Yolks and Vanilla: Add the two room temperature egg yolks and vanilla bean paste or extract to the creamed mixture. Mix on medium speed for two minutes until the batter turns pale in color and fluffy. This step adds richness and flavor.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the wet mixture. Mix until the ingredients are just combined, being careful not to overmix which can make the cookies tough.
- Fold in Mix-ins: Gently fold in the red and green M&M’s, white chocolate chips, pretzel pieces, potato chip pieces, and jimmies (sprinkles) with a spatula until everything is evenly distributed throughout the dough.
- Scoop Dough: Using a cookie scoop or tablespoon, portion the dough into 20 balls. Place them on the prepared baking sheets, spacing the balls about two inches apart to allow for spreading.
- Optional Decoration: Add a few extra mix-ins on top of each scooped dough ball. This step is optional but makes the cookies look festive and colorful as pictured.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes. Bake for 10 minutes if you prefer chewier centers or 12 minutes for crisper edges.
- Shape Cookies (Optional): Immediately after removing from the oven, use a large circular cookie cutter to gently swirl around and shape each cookie into a perfect circle. This helps push the mix-ins together and gives a uniform look.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up slightly. Then transfer them to a wire cooling rack and cool completely for about 10 minutes.
- Store: Store any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- Use room temperature egg yolks to ensure proper mixing and a smooth batter.
- If you don’t have vanilla bean paste, pure vanilla extract works just as well.
- Feel free to customize the mix-ins by adding nuts, different candies, or dried fruit as desired.
- For softer cookies, reduce baking time slightly; for crunchier cookies, bake a bit longer but watch carefully to prevent burning.
- The shaping step is optional but recommended for a neater cookie appearance.
- Store cookies in an airtight container to keep them fresh up to three days. They are best enjoyed within two days.
Keywords: Christmas cookies, holiday cookies, kitchen sink cookies, festive cookies, M&M cookies, chewy cookies, holiday baking, crunchy cookies
