Christmas Kitchen Sink Cookies (Print-Friendly Version)
Celebrate the holiday season with these uniquely festive Christmas kitchen sink cookies, loaded with crunchy pretzels, colorful candies, chocolate, and salty potato chips. Perfect for December parties or cookie exchanges—one to keep handy.
# Ingredients You’ll Need:
→ Dough Base
01 -
3/4 cup salted butter, softened
02 -
3/4 cup packed light brown sugar
03 -
1/4 cup granulated sugar
04 -
2 large egg yolks, room temperature
05 -
2 teaspoons vanilla bean paste or vanilla extract
→ Dry Ingredients
06 -
1 1/2 cups all-purpose flour, spooned and leveled
07 -
1/2 teaspoon baking powder
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon salt
→ Mix-Ins
10 -
1/2 cup red and green M&M's
11 -
1/3 cup white chocolate chips
12 -
1/3 cup pretzel pieces
13 -
1/3 cup crushed potato chips
14 -
2 tablespoons red and green jimmies
# How to Make It:
01 -
Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside.
02 -
In a large mixing bowl, combine softened salted butter, packed light brown sugar, and granulated sugar. Using an electric mixer, cream on medium speed for 2 minutes until light and fluffy.
03 -
Add egg yolks and vanilla bean paste or extract to the creamed mixture. Beat on medium speed for 2 minutes until mixture becomes pale and until thoroughly incorporated.
04 -
Incorporate all-purpose flour, baking powder, baking soda, and salt. Mix until just combined with no dry spots remaining.
05 -
Gently fold in M&M's, white chocolate chips, pretzel pieces, potato chip pieces, and red and green jimmies with a spatula until evenly distributed.
06 -
Using a cookie scoop or spoon, portion dough into 20 even balls. Place dough balls about 2 inches apart on prepared baking sheets.
07 -
For festive presentation, add a few extra mix-ins on top of each dough ball prior to baking.
08 -
Bake in the preheated oven for 10 to 12 minutes, choosing 10 minutes for soft, chewy centers or up to 12 minutes for crispier edges.
09 -
Immediately after removing the cookies from the oven, use a large round cookie cutter to gently swirl around each cookie to create a uniform round shape if desired.
10 -
Allow baked cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack and cool for an additional 10 minutes.
11 -
Store cooled cookies in an airtight container at room temperature for up to three days.
# Extra Suggestions:
01 -
For best results, do not overbake. Cookies continue to firm as they cool on the baking sheet.