Christmas Kitchen Sink Cookies

Christmas Kitchen Sink Cookies

from mymessykitchenn.com
Dessert

These Christmas Kitchen Sink Cookies are thick, chewy, and packed with red and green M&M’s, chopped pretzels, chocolate chips, sprinkles and white chocolate chips. Using a large 3-tablespoon scoop gives them that bakery-style thickness while keeping all the mix-ins perfectly balanced. Underbake them slightly for the ultimate soft, gooey holiday cookie.

Ingredients

  • 1 ¼ cupssalted butter (melted, you can use unsalted if you prefer!)
  • 1 cupgranulated sugar
  • 1 cuplight brown sugar
  • 1 tspvanilla extract
  • 2eggs (room temperature)
  • 3 cupsall-purpose flour
  • 1 tspbaking soda
  • 2 tspcorn starch
  • ½ tspkosher salt
  • ¾ cupm&ms
  • ½ cupmilk chocolate chips
  • ½ cuproughly chopped pretzels
  • ¼ cupwhite chocolate chips
  • 3 tbspsprinkles

Directions

  1. 1

    In the bowl of a stand mixer combine melted butter, brown sugar, granulated sugar and vanilla. Mix on low until combined. While the mixer is on low add in the eggs, one at a time, followed by the dry ingredients.

  2. 2

    Use a rubber spatula to fold in the M&Ms, chocolate chips, pretzels and sprinkles. Line a cookie sheet with parchment paper and scoop 24 even dough balls. Cover with clear wrap and chill in the refrigerator for 30 minutes. ***If your dough is too soft to scoop, refrigerate for 30 minutes, scoop the dough and refrigerate for an additional 30 minutes prior to baking.

  3. 3

    Preheat the oven to 350°. Space 4 cookie dough balls about 2 inches a part and bake for 12 minutes, or until the edges are just set. Leave the rest of the cookie dough in the refrigerator until needed.

  4. 4

    These cookies will spread! As soon as the cookies come out of the oven use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Optional: gently press in a few chocolate chips, M&Ms, pretzels and sprinkles into the top of the cookies. Let cool for 5 minutes on the baking sheet before gently transferring to a cooling rack to cool completely.