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Sweet and salty Christmas cookies filled with pretzel and potato chip pieces, M&M's, white chocolate chips and sprinkles! These are sure to be a hit this holiday season!
If you're looking for other Christmas cookie recipes check out my chocolate dipped peppermint sugar cookies, spritz cookies, chocolate thumbprint cookies or double chocolate peppermint cookies!
Why You'll Love Christmas Kitchen Sink Cookies
They've got the best sweet & salty combo. These cookies are filled with pretzel and potato chip pieces, along with M&M's and white chocolate chips for the best flavor combo ever!
They're super fun to make! These are great cookies to bake with kids because of all the fun mix-ins!
They're easy! They take no time at all to bake and require 0 chill time. You can make these and have them baked in 30 minutes!
Ingredients for Christmas Kitchen Sink Cookies
- Sugar- mostly brown sugar and some granulated sugar are used in these cookies
- Butter- we're using salted and make sure it's softened
- Eggs- two egg yolks are needed
- Vanilla- I recommend vanilla bean paste for the best flavor but extract will work as well
- Flour-all-purpose flour is used for the best "chew"
- Baking Soda and Baking Powder- help the cookies rise slightly
- Salt- to help bring out all the flavors in the cookies
- Red and Green M&Ms- adds Christmas fun to these cookies
- White Chocolate Chips- I recommend using high quality white chocolate, like Ghirardelli, for the best flavor
- Pretzels- little pieces will be added into the dough
- Potato Chips- get crushed and added right to the dough
- Red and Green Sprinkles- I recommend using jimmies as they won't melt into the dough as much
Step by Step Instructions
Please see recipe below for complete measurements and baking time.
STEP ONE: Add softened butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars together with an electric mixer for two minutes, or until light and fluffy.
STEP TWO: Add in egg yolks and vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
STEP THREE: Add in flour, baking powder, baking soda and salt. Mix until combined.
STEP FOUR: Add in M&M's, white chocolate chips, pretzel pieces, potato chip pieces and sprinkles. Gently fold in with a spatula.
STEP SIX: Scoop the dough into 20 balls. Arrange 2 inches apart on parchment paper lined baking sheets, bake and then let cool.
Please see recipe below for complete measurements and baking time.
FAQs
Can I add in other mix-ins? Sure! I would just substitute one of the mix-ins from the recipe with whatever you want to use instead. There's already so much in the cookies that I don't think they can hold any more! Some other fun things to try would be butterscotch chips, peanut butter chips, nuts, milk chocolate or dark chocolate chips!
Can I make the dough ahead of time and chill it? Yes, the dough will stay fresh in the fridge for up to 3 days, or in the freezer for up to 2 weeks. Just bring the dough to room temperature before baking.
Pro Tips
Measure your flour properly.This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, use a large circular cookie cutter to give them a perfect shape. Do this by swirling the cookie cutter around each cookie. This will help to push everything together into a perfect circle!
Add a few extra mix-ins on top of the scooped cookie dough balls. This will give you cookies as pictured. This is totally optional, but I think it makes the cookies look cute!
Make sure to beat your eggs into the butter and sugar until the mixture is pale in color an fluffy, not just until its combined.Doing this will help give you perfectly textured cookies.
If you make these cookies please leave a review, it's so helpful for me! Tag me on Instagram@inbloombakery_so I can see as well! Follow me onPinterestfor other dessert ideas!
Other Recipes to Try
Chocolate Thumbprint Cookies
Chocolate Dipped Peppermint Sugar Cookies
Double Chocolate Peppermint Cookies
📖 Recipe
Christmas Kitchen Sink Cookies
Sweet and salty Christmas cookies filled with pretzel and potato chip pieces, M&M's, white chocolate chips and sprinkles! These are sure to be a hit this holiday season!
4.96 from 143 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Course Dessert
Servings 20 cookies
Ingredients
- ¾ cup salted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated white sugar
- 2 egg yolks, at room temperature
- 2 teaspoon vanilla bean paste or extract
- 1 ½ cups all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup red and green M&M's
- â…“ cup white chocolate chips
- â…“ cup pretzel pieces
- â…“ cup potato chip pieces
- 2 tablespoon red and green jimmies
Instructions
Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
Add softened, salted butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars together with an electric mixer for two minutes, or until light and fluffy.
Next, add in egg yolks and vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
Then add in flour, baking powder, baking soda and salt. Mix until combined.
Add in the M&M's, white chocolate chips, pretzel pieces, potato chip pieces and sprinkles. Gently fold in with a spatula until everything is combined.
Scoop the dough into 20 balls. Arrange two inches apart on the prepared baking sheets.
*Optional* Add a few extra mix-ins on top of the scooped cookie dough balls.This will give you cookies as pictured. This is totally optional, but I think it makes the cookies look cute!
Bake for 10-12 minutes. (10 for chewier centers, 12 for crisper edges.)
*Optional* When the cookies are straight out of the oven, use a large circular cookie cutter to give them a perfect shape.Do this by swirling the cookie cutter around each cookie. This will help to push everything together into a perfect circle!
After baking, let the cookies cool on the baking sheets for 5 minutes. Then transfer to a cooling rack to cool for another 10 minutes.
Store leftovers in an air tight container for up to three days.
Notes
*Measure your flour properly.This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, use a large circular cookie cutter to give them a perfect shape. Do this by swirling the cookie cutter around each cookie. This will help to push everything together into a perfect circle!
Add a few extra mix-ins on top of the scooped cookie dough balls. This will give you cookies as pictured. This is totally optional, but I think it makes the cookies look cute!
Keyword chewy cookies, Christmas, Christmas cookies, m&m's
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