Christmas Kitchen Sink Cookies Recipe
Christmas Kitchen Sink Cookies are festive and chewy cookies packed with a delightful mix of chocolate chips, white chocolate chips, crushed pretzels, toffee bits, and colorful red and green M&Ms. Perfect for holiday celebrations, these cookies combine sweet, salty, and crunchy textures in every bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-Ins
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- 1/2 cup crushed pretzels
- 1/2 cup toffee bits
- 1/2 cup red and green M&Ms
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the butter and sugar mixture, mixing just until combined to avoid overworking the dough.
- Add Mix-Ins: Stir in the semisweet chocolate chips, white chocolate chips, crushed pretzels, toffee bits, and red and green M&Ms to distribute them evenly throughout the dough.
- Portion Dough: Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 12 minutes or until the edges are golden brown but the centers still look slightly soft.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, which helps them set and maintain their shape.
Notes
- For chewier cookies, slightly underbake and let them finish cooking on the hot baking sheet.
- You can substitute pretzels with chopped nuts for a different crunchy texture.
- Use room temperature butter and eggs to help the ingredients mix more easily.
- Store cookies in an airtight container at room temperature for up to one week.
- To make the cookies extra festive, add a sprinkle of coarse sugar or colored sugar crystals on top before baking.
