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Christmas Kitchen Sink Cookies

Irresistible Christmas Kitchen Sink Cookies You’ll Love

Delight in these Christmas Kitchen Sink Cookies, blending sweet and salty flavors for the perfect festive treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 20 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Salted Butter Unsalted butter works too with a pinch of added salt.
  • 1 cup Light Brown Sugar Helps the cookies stay chewy.
  • 1 cup Granulated White Sugar Creates crispy edges.
  • 2 Egg Yolks Substitutes may change texture.
  • 2 teaspoons Vanilla Bean Paste or Extract Vanilla extract can replace paste if needed.
  • 2 cups All-Purpose Flour Make sure to spoon and level for accurate measurements.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt Balances sweetness.
For the Mix-Ins
  • 1 cup Red and Green M&Ms Can swap for any preferred chocolate candies.
  • 1 cup White Chocolate Chips
  • 1 cup Pretzel Pieces Flavored pretzels can add a unique twist.
  • 1 cup Potato Chip Pieces
  • 1 cup Red and Green Jimmies Perfect for visuals.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, combine the softened salted butter, light brown sugar, and granulated sugar. Beat for about 2 minutes until light and fluffy.
  3. Drop in the egg yolks and vanilla bean paste or extract. Blend on medium speed for another 2 minutes until smooth.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, stirring until just combined.
  5. Gently fold in M&Ms, white chocolate chips, pretzel pieces, potato chip pieces, and sprinkles until evenly distributed.
  6. Portion out the dough into about 20 equal balls on prepared baking sheets, spaced 2 inches apart.
  7. Bake for 10-12 minutes until lightly golden on the edges but soft in the center.
  8. Allow cookies to cool on sheets for 5 minutes, then transfer to a cooling rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 80mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Cookies can be customized with different mix-ins and stored in an airtight container for up to 3 days.

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