Description
These Kitchen Sink Cookies are a delightful and festive treat packed with a variety of sweet and salty ingredients including chocolate chips, white chocolate chips, crushed pretzels, potato chips, M&Ms, and colorful holiday sprinkles. Soft and chewy with crunchy bursts, these cookies are perfect for holiday gatherings or any time you want a fun and flavorful cookie.
Ingredients
Scale
Wet Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup (170 g) semi-sweet chocolate chips
- 1/2 cup (85 g) white chocolate chips
- 1/2 cup crushed pretzels
- 1/2 cup crushed potato chips
- 1/2 cup red and green M&Ms
- 1/4 cup festive holiday sprinkles
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and help with even baking.
- Cream butter and sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and creamy, which takes about 2-3 minutes. This step helps incorporate air for softer cookies.
- Add eggs and vanilla: Add eggs one at a time to the butter-sugar mixture, mixing well after each addition to ensure they are fully incorporated. Stir in the vanilla extract to add flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix dry and wet ingredients: Gradually add the dry ingredients into the wet mixture, mixing until just combined to avoid overdeveloping the gluten which can make the cookies tough.
- Fold in mix-ins: Gently fold in the semi-sweet chocolate chips, white chocolate chips, crushed pretzels, crushed potato chips, red and green M&Ms, and festive holiday sprinkles. Be careful not to overmix to keep the cookie texture tender.
- Scoop dough onto sheets: Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown and the centers are set, indicating the cookies are properly baked.
- Cool cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to wire racks to cool completely before serving or storing.
Notes
- Do not overmix the dough after adding flour and mix-ins to keep cookies tender.
- Use room temperature eggs for better mixing.
- Spacing dough portions about 2 inches apart allows cookies to spread evenly.
- Let cookies cool on baking sheets initially to avoid breakage.
- Store cookies in an airtight container to maintain freshness.