Christmas Kitchen Sink Cookies
These easy Christmas Kitchen Sink Cookies are loaded up with all of the good stuff – chocolate chunks, red and green m&m's, pretzels, potato chips, peanuts, caramels and sprinkles. They're the perfect mash up of salty and sweet, and they're always a huge hit at the holidays!
Ingredients
- 1 cupunsalted butter, softened to room temperature
- ¾ cuplight brown sugar
- ¾ cupgranulated sugar
- 2 teaspoonsvanilla extract
- 2 largeeggs
- 2 ½ cupsall-purpose flour
- ½ teaspoonbaking soda
- 1 teaspoonbaking powder
- ½ teaspoonsalt
- ½ cupmini pretzels
- ½ cuppotato chips, lightly crushed
- ½ cupchewy caramels, quartered
- ¾ cupdark chocolate chunks
- ½ cupchopped salted peanuts
- ½ cupholiday m&ms
- ¼ cupholiday sprinkles
Directions
- 1
In a large mixing bowl, cream the butter and both sugars with an electric mixer until light and fluffy, about 3 minutes. Add in the vanilla extract and mix. Add one egg at a time and mix until combined.
- 2
In another bowl, mix together the flour, baking soda, baking powder and salt.
- 3
Add the dry mixture to the wet mixture in 2 batches, mixing just until combined.
- 4
Mix in the pretzels, potato chips, caramel pieces, chocolate chunks, peanuts, M&Ms and sprinkles.
- 5
Cover the dough and chill in the refrigerator for 1 hour.
- 6
Preheat the oven to 350˚F and line two baking sheets with parchment paper.
- 7
Use a medium (~2 tablespoon) cookie scoop to portion the dough onto the baking sheets, leaving about 2 inches between each cookie.
- 8
Optional: press a few extra toppings on top of each cookie. This isn't necessary, but makes them look extra pretty. (Note: if adding extra caramels, only place in the center of the cookie.)
- 9
Bake for 13-16 minutes, until light golden brown. Remove from the oven and let cool for a few minutes on the baking sheet, then transfer to a wire cooling rack to cool completely.