Christmas Kitchen Sink Cookies
Sweet and salty Christmas cookies with chocolate candies, white chocolate, pretzels, potato chips and sprinkles.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Total Time: 86 minutes
- Yield: About 24 cookies
- Category: Cookies
Ingredients
Scale
- ¾ cup (170 g) salted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1½ cups (188 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup red and green chocolate candies
- ⅓ cup white chocolate chips
- ⅓ cup pretzel pieces
- ⅓ cup potato chip pieces
- 2 tablespoons red and green sprinkles
Instructions
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment.
- Beat the butter and both sugars for about 2 minutes until fluffy. Beat in the yolks and vanilla, scraping the bowl.
- Whisk the flour, baking powder, baking soda and salt separately, then mix into the wet ingredients on low just until combined.
- Fold in all five mix-ins with a spatula. Refrigerate the dough for 30 minutes if soft.
- Scoop rounded 1½-tablespoon portions onto the sheets, about 3 inches apart. Bake one sheet at a time for 10–13 minutes until the edges are golden and the centers are set rather than shiny or wet.
- Cool on the baking sheet for 10 minutes, then transfer to a rack. Let cool fully before storing airtight.
Notes
Recipe update: This is an editorially completed adaptation of the original article. Missing quantities or steps have been supplied, and this version has not been kitchen-tested. Times and yields are estimates; use the doneness cues and check a small trial batch where practical. Original ingredient quantities were recovered from the article. Portioning, optional chilling and the missing final baking steps are an untested editorial completion; bake a small trial batch first.