Introduction

Christmas Kitchen Sink Cookies are a festive treat packed with a delightful mix of sweet, salty, and crunchy ingredients. Loaded with colorful M&M’s, white chocolate, pretzels, potato chips, and sprinkles, these cookies bring holiday cheer with every bite.

A close-up view of a pile of colorful cookies, each cookie showing a sandy beige base with embedded green and red round candy pieces, small red and green sprinkles scattered over the surface, broken pretzel pieces, white chocolate chips, and occasional light tan ridged chip bits. The cookies are stacked on top of each other on a white marbled surface, showing a soft, chewy texture with slightly cracked tops and varied mix-ins creating a festive, textured look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup salted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated white sugar
2 egg yolks, at room temperature
2 tsp vanilla bean paste or extract
1 1/2 cups all-purpose flour (spooned and leveled)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup red and green M&M’s
1/3 cup white chocolate chips
1/3 cup pretzel pieces
1/3 cup potato chip pieces
2 tbsp red and green jimmies

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
Step 2: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar using an electric mixer for about two minutes, until the mixture is light and fluffy.
Step 3: Add the egg yolks and vanilla bean paste or extract. Mix on medium speed for two minutes, until the batter becomes pale and fluffy.
Step 4: Combine the flour, baking powder, baking soda, and salt in a separate bowl, then gradually add to the wet ingredients. Mix until just combined.
Step 5: Gently fold in the M&M’s, white chocolate chips, pretzel pieces, potato chip pieces, and jimmies with a spatula until evenly distributed.
Step 6: Scoop the dough into 20 balls and place them two inches apart on the prepared baking sheets.
Step 7: Optional: Add a few extra mix-ins on top of each dough ball for a festive and attractive appearance.
Step 8: Bake for 10 to 12 minutes—10 minutes for softer centers or 12 minutes for crispier edges.
Step 9: Optional: Immediately after baking, use a large circular cookie cutter to gently swirl around each cookie, helping to shape them into perfect circles.
Step 10: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, about 10 more minutes.
Step 11: Store leftovers in an airtight container for up to three days.

Tips & Variations

For extra festive flair, try adding chopped peppermint candy or crushed candy canes along with the other mix-ins.
Swap the potato chips for kettle-cooked chips for added crunch and flavor.
Use regular vanilla extract if you don’t have vanilla bean paste; it works just as well.

Storage

Store the cookies in an airtight container at room temperature for up to three days. To refresh slightly hardened cookies, warm them in a low oven for a few minutes or microwave briefly to soften.

How to Serve

A close-up image of multiple round cookies piled together on a white marbled surface, each cookie having a light golden-brown base with a slightly cracked texture. The cookies are embedded with colorful details including green and red candy-coated chocolates, white chocolate chips, broken pretzel pieces, and red and green sprinkles scattered across the surface. The layers are mostly uniform with the base dough layer showing soft, slightly risen edges and a firm center, topped with vibrant candy pieces that add texture and festive colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg yolks?

Yes, you can substitute two whole eggs for the egg yolks, but this may slightly change the texture, making the cookies a bit cakier.

Can I freeze these cookies?

Yes, you can freeze baked cookies in an airtight container or freezer bag for up to three months. Thaw at room temperature before serving.