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One December afternoon while baking with my kids, we decided to empty our snack cabinet into cookie dough. The result was pure magic these Christmas Kitchen Sink Cookies. Each bite brings you sweet chocolate crunchy pretzels salty potato chips and festive holiday candy. They've become our most requested Christmas cookie combining everything we love about sweet and salty treats.
Cookie Magic
These cookies have a special place in my heart because they bring such joy to everyone who tries them. The mix of textures and flavors creates something truly extraordinary. Since they don't need chilling time they're perfect for spontaneous baking sessions with the kids or when you need quick treats for a holiday gathering.
Your Ingredients List
- 2 cups mixed sugars: I use 1 cup each brown and white sugar they work together to make perfectly chewy cookies.
- 1 cup salted butter: Let it soften on your counter until it's squishable but not melty.
- 2 egg yolks: These make our cookies extra rich and delicious.
- 2 teaspoons vanilla: Pure vanilla extract gives the best flavor.
- 2 1/4 cups flour: Regular all purpose flour works perfectly here.
- 1 teaspoon each baking soda and powder: The perfect rise comes from using both.
- 1 cup holiday M&Ms: Red and green ones make them so festive.
- 1 cup white chocolate chips: These add such lovely creamy sweetness.
- 1 cup each crushed pretzels and chips: The saltier the better.
- 1/2 cup Christmas sprinkles: Choose the kind that won't bleed into your dough.
Baking Steps
- Start With Your Butter Mix
- Beat your softened butter and both sugars until they look light and fluffy about two minutes is perfect.
- Add Wet Ingredients
- Mix in those egg yolks and vanilla until everything looks creamy and smooth.
- Time for Dry Ingredients
- Gently mix in your flour baking powder baking soda and a pinch of salt until just combined.
- Load Up Your Dough
- Now comes the fun part fold in all those wonderful mix ins until they're evenly distributed.
- Ready to Bake
- Scoop out twenty cookies place them on your lined baking sheets and watch the magic happen in the oven.
Mix It Up
Sometimes I toss in butterscotch chips for extra sweetness or swap in different nuts. Pressing extra M&Ms and pretzels on top before baking makes them look absolutely gorgeous. Dark chocolate lovers in my family sometimes request their favorite chips instead of white chocolate.
Fresh and Delicious
Keep your baked cookies in an airtight container and they'll stay fresh for about 5 days. The dough keeps beautifully in the fridge for three days or pop it in the freezer for a couple weeks. Just remember to let it come to room temperature before baking.
My Cookie Secrets
Always measure your flour carefully too much makes dense cookies. My favorite trick is using a round cookie cutter to shape them while they're still warm from the oven. Take your time creaming the butter mixture it makes such a difference in the final texture.
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Frequently Asked Questions
- → Why measure flour properly?
Incorrect measuring can lead to too much flour and dry cookies. Spoon flour into measuring cup and level off, or weigh for best results.
- → Why use room temperature egg yolks?
Room temperature eggs blend better with butter and sugar, creating a smoother dough and more even texture in finished cookies.
- → How do I keep the mix-ins from breaking?
Fold mix-ins gently with a spatula rather than electric mixer. This preserves the texture of pretzels and chips.
- → Why shape with cookie cutter after baking?
Using a cookie cutter right after baking helps create perfectly round cookies while still warm and shapeable.
- → Can I customize the mix-ins?
Yes, maintain similar proportions but swap in your favorite candies and salty snacks while keeping the sweet-salty balance.