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Last Christmas, my kids and I dumped our entire pantry of snacks into our cookie mixture. What we got was incredible - these Holiday Kitchen Sink Cookies. Every mouthful delivers chocolatey goodness, crunchy pretzel bits, salty potato chip chunks, and colorful seasonal candies. They've now turned into our family's top holiday cookie request, mixing all the delicious sweet-salty combos we can't get enough of.
Cookie Wonder
I truly treasure these cookies because they put smiles on everyone's face. The combo of different textures and tastes makes something really amazing. They don't need any time in the fridge, so they're great for last-minute baking with little ones or when you need fast treats for any holiday party.
What You'll Need
- 2 cups mixed sugars: I combine equal parts brown and white sugar (1 cup each) to create perfectly chewy cookie texture.
- 1 cup salted butter: Make sure it's soft enough to press with your finger but not melted or oily.
- 2 egg yolks: They add that extra richness and make cookies taste amazing.
- 2 teaspoons vanilla: Go for real vanilla extract for the tastiest results.
- 2 1/4 cups flour: Standard all purpose flour does the job just fine.
- 1 teaspoon each baking soda and powder: Using both gives you the ideal cookie height.
- 1 cup holiday M&Ms: The green and red ones really bring that festive touch.
- 1 cup white chocolate chips: They bring a smooth, sweet element to each bite.
- 1 cup each crushed pretzels and chips: Don't be shy with the salty stuff.
- 1/2 cup Christmas sprinkles: Pick ones that won't run colors into your cookie dough.
How To Make Them
- Create Your Base
- Whip the soft butter with both sugars until it looks fluffy and pale, about two minutes should do it.
- Mix Your Wet Stuff
- Stir in egg yolks and vanilla until you've got a nice smooth mixture.
- Add The Dry Bits
- Slowly mix in flour, baking powder, baking soda and a little salt just until everything comes together.
- Throw In The Good Stuff
- Here's where it gets exciting - toss in all those yummy extras and mix them through evenly.
- Pop Them In The Oven
- Make twenty cookie balls, put them on your lined cookie sheets, and let the oven work its magic.
Switch Things Up
I'll toss in some butterscotch morsels when I want extra sweetness, or switch to different nuts for variety. Sticking extra M&Ms and pretzel pieces on top before they bake makes them look super impressive. The dark chocolate fans in our house often ask me to swap out the white chips for dark ones instead.
Keeping Them Tasty
Your cookies will stay tasty for around 5 days if you store them in a sealed container. You can keep the dough in your fridge for up to three days, or stick it in the freezer for a couple weeks. Just don't forget to warm it up to room temp before you bake it.
Top Cookie Tips
Don't add too much flour or you'll end up with heavy cookies. I love using a round cookie cutter to shape them right after they come out of the oven. Spend extra time beating that butter mixture - it really pays off in how your cookies turn out.
Recipe Q&A
- → How should you measure flour?
Too much flour makes cookies dry. Scoop it lightly into a cup, level the top, or better yet, weigh it for accuracy.
- → Why let egg yolks warm up?
Eggs at room temperature mix better with butter and sugar, creating smoother dough and evenly textured cookies.
- → How to keep bits from crumbling?
Use a spatula to gently fold in the mix-ins rather than a mixer. This keeps chips and pretzels from breaking apart.
- → Why reshape cookies fresh from the oven?
Press cookies with a cutter while warm for even, round shapes that firm up perfectly when cooled.
- → Can the mix-ins be swapped?
Definitely! Trade out the candies or salty bits to suit your taste, but keep the balance of sweet and salty intact.