Kitchen Sink Christmas Cookies
These are the best Kitchen Sink Christmas Cookies! Sweet and salty and filled with crunchy pretzels, potato chips, M&M's, white chocolate chips and holiday sprinkles. These cookies are completely customizable, so use your favorite mix-ins to create the perfect cookie.
Ingredients
- 2 ¾ cupall purpose flour (spooned and leveled )
- ½ tspbaking powder
- ½ tspbaking soda
- ½ tspsalt
- 8 ozunsalted butter (melted and cooled )
- 1 ¼ cupdark brown sugar
- ¾ cupwhite granulated sugar
- 2 largeeggs (room temperature )
- 2 tspvanilla extract
- 1 cupm&m's (red and green, plus more for topping )
- ½ cupwhite chocolate chips (plus more for topping )
- ½ cuppretzels (broken into small pieces, plus more for topping )
- ⅓ cuppotato chips, salted (crushed, plus more for topping )
- 2 tbspholiday sprinkles (jimmies works best )
Directions
- 1
Melt butter and let it sit for 20 minutes. Make sure the butter is at room temperature and not warm.
- 2
In a large bowl, whisk the flour, baking soda, baking powder, and salt.
- 3
First, whisk the melted butter with the brown sugar and granulated sugar. Then, add the eggs and vanilla extract.
- 4
Add the flour mixture and mix with a rubber spatula until combined.
- 5
Stir in the M&M's, white chocolate chips, pretzels, crushed potato chips and holiday sprinkles.
- 6
Use a 1 1/2 oz ice cream scoop to scoop the cookies onto a parchment lined baking sheet.
- 7
Refrigerate the cookie dough for 1 hour. Alternatively, if you are in a hurry you can freeze the dough for 30 minutes.
- 8
Preheat oven to 350°. Place 6 cookie dough balls onto a parchment lined sheet pan. Bake the cookies for 13-15 minutes; turning the sheet pan halfway through baking. This will help the cookies brown evenly.
- 9
Once the cookies are done, remove them from the oven and use a large cookie cutter to "scoot" the cookies to give them a perfectly round shape. While they are still hot, add additional mix-ins on top of each cookie.