Crave-Worthy Christmas Kitchen Sink Cookies to Share & Enjoy Recipe
These Crave-Worthy Christmas Kitchen Sink Cookies are a festive and fun treat packed with a delightful mix of sweet and salty ingredients perfect for holiday sharing. Loaded with colorful red and green M&M’s, white chocolate chips, pretzel and potato chip pieces, and festive sprinkles, these cookies offer a wonderful texture and flavor combination that’s sure to please any crowd during the Christmas season.
- 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
- 1 cup Salted Butter (or unsalted butter for a lighter option)
- 3/4 cup Light Brown Sugar (or dark brown sugar for deeper flavor)
- 1/2 cup Granulated Sugar
- 2 Egg Yolks (or flaxseed meal with water for vegan version)
- 1 tablespoon Vanilla Bean Paste or Extract (or pure vanilla extract)
- 2 cups All-Purpose Flour (or gluten-free flour blend)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
Mix-ins
- 1 cup Red and Green M&M’s (or chocolate chips)
- 1 cup White Chocolate Chips (or semi-sweet chocolate chips)
- 1 cup Pretzel Pieces (or crushed nuts for allergy-friendly)
- 1 cup Potato Chip Pieces (can be omitted or replaced with pretzels)
- 1/4 cup Red and Green Jimmies (or any colorful sprinkles)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened salted butter, light brown sugar, and granulated sugar until the mixture is fluffy. This process incorporates air, which helps create a tender cookie texture.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract until well combined and the mixture becomes pale in color, ensuring the flavors meld and the batter smooths out.
- Combine Dry Ingredients: Gently add the all-purpose flour, baking powder, baking soda, and salt. Stir just until combined to avoid overworking the dough which can make the cookies tough.
- Fold in Mix-ins: Carefully fold in the red and green M&M’s, white chocolate chips, pretzel pieces, potato chip pieces, and colorful sprinkles to distribute them evenly without breaking the mix-ins.
- Scoop Dough: Scoop approximately 20 balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 10 to 12 minutes until edges start to turn golden brown but centers remain soft. Immediately after removing from the oven, use a cookie cutter to gently reshape the cookies for a uniform look while they are still warm.
- Cool: Allow the cookies to cool on the baking sheets for about 5 minutes; this helps them set before transferring to a wire rack to cool completely, preserving their texture and shape.
Notes
- For a vegan version, replace egg yolks with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water per egg yolk).
- You can substitute gluten-free flour for all-purpose flour to make the recipe gluten-free.
- If you prefer less salt, omit the potato chip pieces or replace them with more pretzel pieces.
- To deepen the flavor, use dark brown sugar instead of light brown sugar.
- Cookies flatten slightly during baking; spacing dough balls properly and reshaping immediately after baking helps maintain uniform size and shape.
Keywords: Christmas cookies, holiday cookies, kitchen sink cookies, festive cookies, M&M cookies, white chocolate cookies, salty sweet cookies, easy cookie recipe
