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Christmas Kitchen Sink Cookies

Christmas Kitchen Sink Cookies: Festive Sweet & Salty Delights

Delightfully unique Christmas Kitchen Sink Cookies combine sweet and salty flavors for joyful indulgence.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 20 cookies
Course: Cookies
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Salted Butter Use unsalted if preferred, but add a pinch of salt.
  • 1 cup Light Brown Sugar Can substitute with dark brown sugar for a deeper taste.
  • 1/2 cup Granulated White Sugar Balances sweetness.
  • 4 Egg Yolks Whole eggs can be used but adjust the texture.
  • 2 teaspoons Vanilla Bean Paste/Extract Almond extract is a fragrant alternative.
  • 2 cups All-Purpose Flour Can substitute with a gluten-free blend.
  • 1 teaspoon Baking Powder Leavening agent to ensure cookies rise.
  • 1 teaspoon Baking Soda Leavening agent to ensure cookies rise.
  • 1/2 teaspoon Salt Reduce if using salted butter.
For the Fun Add-Ins
  • 1 cup Red and Green M&M’s Add festive color and sweetness.
  • 1 cup White Chocolate Chips Swap with dark or milk chocolate.
  • 1 cup Pretzel Pieces Can substitute with nuts.
  • 1 cup Potato Chip Pieces Can replace with crackers.
  • 1/4 cup Red and Green Jimmies For festive decoration; omit if not required.

Equipment

  • Electric mixer
  • Cookie scoop
  • Baking sheets
  • parchment paper
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the salted butter, light brown sugar, and granulated white sugar for about 2 minutes until fluffy.
  3. Add egg yolks and vanilla to the mixture, beating for an additional 2 minutes.
  4. Stir in the all-purpose flour, baking powder, baking soda, and salt until just combined.
  5. Fold in the M&M's, white chocolate chips, pretzel pieces, potato chip pieces, and sprinkles.
  6. Using a cookie scoop, portion out the dough into 20 balls and place them on the baking sheets, spaced 2 inches apart.
  7. Bake for 10-12 minutes until edges are lightly browned.
  8. Allow cookies to cool on baking sheets for 5 minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 150mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

For best results, measure flour correctly and allow cookies to cool properly for optimal texture.

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