Description
These Kitchen Sink Cookies are a delightful and colorful treat packed with a variety of sweet and salty ingredients. Combining semi-sweet and white chocolate chips with crunchy pretzels, potato chips, festive M&Ms, and holiday sprinkles, these cookies offer a perfect balance of flavors and textures. Baked to golden perfection, they are ideal for holiday celebrations or any time you want a fun, crowd-pleasing 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: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture becomes light and creamy, about 2-3 minutes. This step is crucial for a tender cookie texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar mixture, mixing well after each addition to fully combine. Stir in the vanilla extract to infuse flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough which can make cookies tough.
- Fold in Add-ins: Carefully fold in the semi-sweet chocolate chips, white chocolate chips, crushed pretzels, crushed potato chips, red and green M&Ms, and festive holiday sprinkles. Mix just enough to distribute them evenly.
- Portion Dough: Use a cookie scoop or spoon to drop tablespoon-sized portions of dough onto the prepared baking sheets. Space the dough balls about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers appear set but still soft.
- Cool: Allow the cookies to 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
- You can substitute pretzels and potato chips with any crunchy snack of your choice for different flavor profiles.
- Make sure the butter is softened but not melted for the best creaming results.
- For chewier cookies, slightly underbake by a minute and let them set on the baking sheet after removing from the oven.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Feel free to omit holiday sprinkles if making this recipe year-round.
