Best Kitchen Sink Christmas Cookies
Loaded holiday cookies packed with M&M's, white chocolate chips, pretzels, and crushed potato chips — a sweet-and-salty crowd-pleaser that's easy to make ahead.
Servings: 24 cookies
Calories: 180kcal
Ingredients
- 2 1/2 cup all-purpose flour
- 1 cup unsalted butter melted and cooled
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup M&M's
- 1/2 cup white chocolate chips
- 1 cup pretzels broken
- 1 cup potato chips crushed
- 1/4 cup holiday sprinkles
Instructions
- Melt the butter and let it cool for about 20 minutes.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk the melted butter with both sugars until smooth. Add the eggs and vanilla, mixing until incorporated.
- Fold the flour mixture into the wet ingredients using a rubber spatula until just combined. Don't overmix.
- Stir in the M&M's, white chocolate chips, broken pretzels, crushed potato chips, and holiday sprinkles.
- Using a 1 1/2 oz ice cream scoop, portion the cookie dough onto a parchment-lined baking sheet.
- Refrigerate the scooped dough for about an hour, or freeze for about 30 minutes.
- Preheat your oven to 350°F. Arrange cookie dough balls on a parchment-lined sheet pan and bake until golden, rotating halfway.
- Once baked, use a large cookie cutter to nudge the cookies into a round shape. Add extra mix-ins on top while warm.
Notes
Store cookies in an airtight container at room temperature for 3-4 days. Dough can be refrigerated up to a week or frozen longer.