Description
These Kitchen Sink Cookies are a delightful mix of sweet, salty, and crunchy ingredients all baked into one irresistible cookie. Packed with semi-sweet and white chocolate chips, crushed pretzels and potato chips, colorful M&Ms, and festive holiday sprinkles, they provide a perfect balance of flavors and textures. Perfect for holiday parties or anytime you want a fun, crowd-pleasing treat.
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
Mix-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 and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and allow for easy cleanup.
- 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, about 2-3 minutes. This helps achieve a tender cookie texture.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition to incorporate fully. Stir in the vanilla extract to enhance the flavor.
- Combine dry ingredients: In a separate bowl, whisk 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 mixture to the wet ingredients, stirring until just combined to avoid overworking the dough and creating tough cookies.
- 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. Take care not to overmix so the textures remain distinct.
- Portion onto baking 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 the cookies: Bake for 10-12 minutes, or until the edges are golden and the centers are set but still soft.
- Cool the cookies: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely, which helps them set properly.
Notes
- For best texture, use room temperature eggs and softened butter.
- Do not overmix the dough after adding flour to keep cookies tender.
- Adjust baking time slightly for softer or crisper cookies depending on preference.
- These cookies freeze well—store baked cookies in an airtight container or freeze dough balls for future baking.
- Try swapping in other mix-ins like nuts or different candy pieces for variety.
