Festive and indulgent Christmas Kitchen Sink Cookies packed with a delightful mix of chocolate chips, white chocolate chips, pretzels, toffee bits, and colorful M&Ms for a perfect holiday treat.
Total Time:27 minutes
Yield:24 cookies
Ingredients
Cookie Dough
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Add-ins
1 cup semisweet chocolate chips
1 cup white chocolate chips
1/2 cup crushed pretzels
1/2 cup toffee bits
1/2 cup red and green M&Ms
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract for flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
Mix Dry with Wet Ingredients: Gradually add the dry ingredient mixture to the butter mixture, stirring gently until just combined to avoid overmixing.
Incorporate Add-ins: Fold in the semisweet chocolate chips, white chocolate chips, crushed pretzels, toffee bits, and red and green M&Ms, making sure they are evenly distributed throughout the dough.
Portion Dough: Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them apart to allow for spreading during baking.
Bake: Bake the cookies in the preheated oven for 12 minutes, or until the edges are golden brown, ensuring a crisp edge and chewy center.
Cool Cookies: Let the cookies cool on the baking sheets for a few minutes to firm up, then transfer them to wire racks to cool completely before serving.
Notes
For a softer cookie, slightly underbake by reducing baking time by 1-2 minutes.
Substitute pretzels with nuts for a different crunch if preferred.
Make sure butter is softened, not melted, to achieve the best creaming results.
Store cookies in an airtight container at room temperature for up to one week.
Add a pinch of cinnamon or nutmeg to the flour mixture for a warm holiday spice twist.
