Christmas Kitchen Sink Cookies Recipe
Christmas Kitchen Sink Cookies Recipe are pure magic! These cookies have everything you love. They're packed with chocolate chips, nuts, and dried fruits.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or mixer
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 1 cup softened butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- 1 cup M&Ms candies
- 1 cup chopped pretzels
- 1 cup dried cranberries
- 1 cup chopped nuts optional
Instructions
- Preheat your oven to 350°F.
- Line baking sheets with parchment paper.
- This stops cookies from sticking.
- Beat butter and both sugars together.
- Mix until light and fluffy.
- Add eggs one at a time.
- Stir in vanilla extract. Mix well.
- Mix flour, baking soda, and salt separately.
- Slowly add to wet ingredients.
- Stir until just combined. Don't overmix!
- Fold in chocolate chips and M&Ms.
- Add pretzels and cranberries.
- Toss in nuts if using.
- Mix gently with a spoon.
- Drop spoonfuls onto baking sheets.
- Leave space between cookies.
- Bake for 10-12 minutes.
- Edges should be golden brown.
- Let cookies sit for 5 minutes.
- Move to cooling rack.
- Wait before eating (if you can!).
Notes
- Use room temperature butter.
- It mixes better. Don't skip the parchment paper.
- Cookies won't burn. Want bigger cookies?
- Use an ice cream scoop.
- Freeze extra dough for later.
- Bake fresh cookies anytime!
- Try different mix-ins. Use what you love.
- White chocolate works great. So do toffee bits.
- Get creative! Store in airtight containers.
- They stay fresh for one week.