Christmas Kitchen Sink Cookies
Introduction
All the holiday fun in one cookie—soft, chewy centers packed with festive M&M’s, white chocolate, pretzels, potato chips, and sprinkles for the ultimate sweet-and-salty bite.
Prep Time: 15 min
Cook Time: 10–12 min
Total Time: ~30 min
Yield: 20 cookies
Oven: 350°F (175°C)
Ingredients
- ¾ cup salted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 egg yolks, room temperature
- 2 tsp vanilla bean paste or extract
- 1½ cups all-purpose flour, spooned & leveled
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ½ cup red & green M&M’s
- ⅓ cup white chocolate chips (high-quality recommended)
- ⅓ cup pretzel pieces
- ⅓ cup potato chip pieces
- 2 Tbsp red & green jimmies (sprinkles)
Step-by-Step Instructions (Detailed)
- Preheat & prep pans
Heat oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent spreading and ensure even browning. - Cream butter & sugars
In a large bowl, beat softened salted butter, brown sugar, and granulated sugar on medium-high for 2 minutes until light and fluffy.
Helpful tip: Proper creaming traps air, giving you lift and a tender chew. - Add yolks & vanilla
Beat in egg yolks and vanilla for another 2 minutes, until the mixture is pale and slightly increased in volume.
Helpful tip: Fully emulsified yolks improve structure and moisture. - Add dry ingredients
Add flour, baking powder, baking soda, and salt. Mix on low just until no dry spots remain—do not overmix.
Helpful tip: Measure flour accurately (125 g per cup) to avoid dry, dense cookies. - Fold in the mix-ins
Using a spatula, gently fold in M&M’s, white chocolate chips, pretzel pieces, potato chip pieces, and jimmies until evenly distributed.
Helpful tip: If chips/pretzels are very large, break slightly so the dough scoops cleanly. - Portion & top
Scoop into 20 balls (about 1½ Tbsp each). Space 2 inches apart on prepared sheets. If you’d like the bakery look, press a few extra M&M’s or pretzel bits on top of the dough balls. - Bake
Bake 10–12 minutes: 10 for chewier centers, 12 for crisper edges. The edges should be set; centers will look slightly soft and finish setting as they cool. - Round & cool
Optional: Immediately out of the oven, “scoot” each cookie with a large round cookie cutter to perfect the circle (you’re shaping, not cutting). Cool 5 minutes on the sheet, then transfer to a rack for 10 minutes. - Store
Keep in an airtight container at room temperature up to 3 days. For longer storage, freeze baked cookies or unbaked dough balls (see tips).
Pro Tips
- Chill for hot kitchens: If your kitchen is warm or dough feels loose, chill portioned dough 20–30 minutes to reduce spreading.
- Swap guide: Not into white chocolate? Swap for butterscotch, peanut butter, milk or dark chocolate chips; or add chopped nuts (replace one existing mix-in 1:1 so the dough isn’t over-loaded).
- Freeze for fresh-baked anytime: Scoop dough balls onto a tray, freeze solid, then bag. Bake from frozen at 350°F adding 1–2 minutes.
- Sweet-salt balance: If reducing sweetness, keep the white sugar but slightly reduce brown sugar (by up to 2 Tbsp); increase pretzels/chips to maintain the sweet-salty contrast.
Nutrition Info (Estimated)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | 420 | 18g | 35g | 22g | 4g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Christmas Kitchen Sink Cookies
- Total Time: 30
- Yield: 20 cookies
- Diet: None
Description
All the holiday fun in one cookie—soft, chewy centers packed with festive M&Ms, white chocolate, pretzels, potato chips, and sprinkles for the ultimate sweet-and-salty bite.
Ingredients
- ¾ cup salted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 egg yolks, room temperature
- 2 tsp vanilla bean paste or extract
- 1½ cups all-purpose flour, spooned & leveled
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ½ cup red & green M&Ms
- ⅓ cup white chocolate chips (high-quality recommended)
- ⅓ cup pretzel pieces
- ⅓ cup potato chip pieces
- 2 Tbsp red & green jimmies (sprinkles)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat softened salted butter, brown sugar, and granulated sugar on medium-high for 2 minutes until light and fluffy.
- Beat in egg yolks and vanilla for another 2 minutes until the mixture is pale and slightly increased in volume.
- Add flour, baking powder, baking soda, and salt. Mix on low just until no dry spots remain—do not overmix.
- Gently fold in M&Ms, white chocolate chips, pretzel pieces, potato chip pieces, and jimmies until evenly distributed.
- Scoop into 20 balls (about 1½ Tbsp each) and space 2 inches apart on prepared sheets. Press a few extra M&Ms or pretzel bits on top if desired.
- Bake for 10-12 minutes: 10 for chewier centers, 12 for crisper edges. The edges should be set; centers will look slightly soft and finish setting as they cool.
- Optional: Scoot each cookie with a large round cookie cutter to perfect the circle. Cool 5 minutes on the sheet, then transfer to a rack for 10 minutes.
Notes
Keep in an airtight container at room temperature up to 3 days. For longer storage, freeze baked cookies or unbaked dough balls.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American