Description
These festive Kitchen Sink Christmas Cookies are loaded with a delightful mix of M&M’s, white chocolate chips, pretzels, and potato chips, creating a perfect balance of sweet, salty, and crunchy textures. Ideal for holiday celebrations, these cookies are easy to make and sure to impress with their colorful toppings and rich flavor.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups All-purpose flour, spooned and leveled
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
Wet Ingredients
- 8 oz Unsalted butter, melted and cooled
- 1 ¼ cups Dark brown sugar
- ¾ cup White granulated sugar
- 2 Large eggs, room temperature
- 2 teaspoons Vanilla extract
Mix-ins
- 1 cup M&M’s (red and green), plus more for topping
- ½ cup White chocolate chips, plus more for topping
- ½ cup Pretzels, broken into small pieces, plus more for topping
- ⅓ cup Potato chips, salted and crushed, plus more for topping
- 2 tablespoons Holiday sprinkles (jimmies work best)
Instructions
- Melt Butter: Melt the butter and let it sit for 20 minutes to cool to room temperature but not warm, ensuring it doesn’t alter the texture of your cookie dough.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: Whisk the melted butter with the dark brown sugar and granulated sugar until smooth. Then add the eggs and vanilla extract, mixing well to incorporate.
- Add Dry to Wet: Fold the flour mixture into the wet ingredients using a rubber spatula until just combined, being careful not to overmix.
- Incorporate Mix-ins: Gently stir in the M&M’s, white chocolate chips, pretzels, crushed potato chips, and holiday sprinkles to evenly distribute throughout the dough.
- Scoop Dough: Using a 1 ½ oz ice cream scoop, portion the cookie dough into balls and place them onto a parchment-lined baking sheet.
- Chill Dough: Refrigerate the cookie dough for 1 hour to firm up. If short on time, freezing for 30 minutes is an effective alternative.
- Preheat Oven and Bake: Preheat your oven to 350°F (177°C). Place 6 cookie dough balls onto a parchment-lined sheet pan and bake for 13-15 minutes, turning the sheet pan halfway through to promote even browning.
- Shape and Add Toppings: Once baked, remove cookies from the oven and while still hot, use a large cookie cutter to gently scoot each cookie into a perfectly round shape. Immediately add extra mix-ins on top for decoration and enhanced texture.
Notes
- Measure flour correctly by spooning and leveling; avoid scooping directly to prevent dense cookies that won’t spread properly.
- Allow the butter to cool to room temperature after melting to avoid cooking the eggs or altering dough texture.
- Turning the baking sheet halfway during baking ensures even cookie browning.
- Refrigerating or freezing the dough before baking improves cookie shape and texture.
Nutrition
- Serving Size: 1 large cookie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
