Christmas Kitchen Sink Cookies
These easy Christmas Kitchen Sink Cookies use up all your leftover holiday snacks in one delicious and chewy, no-chill recipe!
EQUIPMENT
- stand mixer or hand mixer
- baking sheet - lined with parchment paper
INGREDIENTS
- 1 cup unsalted butter - cold and cut into 8 tablespoon sized pieces
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour - measure with the spoon and level method*
- 1 teaspoon baking soda
- ½ teaspoon salt - omit if salted butter is used
- 2 cups wavy potato chips
- 2 cups pretzels
- ½ cup Christmas M&M's
- ½ cup toffee bits
- ½ cup mini semi-sweet chocolate chips
INSTRUCTIONS
- Preheat oven to 350 °F. Line baking sheet(s) with parchment paper and set aside.
- In a small saucepan add cold, cubed butter. Place on stove over low heat and allow the butter to become half melted and half softened.NOTE: I do not recommend using a microwave. It doesn't work the same as using your stove-top.
- To a small bowl, add all-purpose flour, baking soda, and salt. Whisk together until well incorporated and set aside.
- Pour butter into a large bowl with the granulated sugar and brown sugar. Using your hand mixer or stand mixer cream the butter and sugar together until the sugar begins to dissolve and the mixture becomes lightened in color, about 2 to 3 minutes.
- Add the egg and vanilla extract, combine until well incorporated.
- Add the dry mixture of all-purpose flour, baking soda, and salt. Combine until almost all of the flour has absorbed.
- Add the wavy potato chips, pretzels, Christmas M&M's, toffee bits, and mini semi-sweet chocolate chips. Mix until they are all dispersed throughout the cookie dough.
- Scoop and pile portions of cookie dough onto the baking sheet leaving 2 inches of space between each. NOTE: Make sure the cookie dough is piled about 2 inches high. This is what makes them thick.
- Bake for 10 to 12 minutes or until the edges are golden brown.
- Remove cookies from the oven and allow them to cool for 10 minutes on the baking sheet before placing them on a wire rack to cool completely.
RECIPE NOTES
- How to do the spoon and level method when measuring out flour. Just whisk the flour to aerate it, and then scoop the flour into a measuring cup. Level it off, and never shake or pack the flour into the measuring cup.
- Customizing the add-ins. No matter what you choose, you’ll want to have 4 cups of the large crunchy stuff and 1 1/2 cups of the smaller stuff. Other options include popcorn, graham crackers, caramel bits, white chocolate bark, Christmas crack, candy cane pieces, dried fruits, toasted nuts, etc.
STORING INFORMATION
- Room temperature, in an airtight container or re-sealable gallon bag, for up to 7 days.
- I do not recommend storing in the refrigerator because they tend to dry out.
- Frozen, in a freezer safe sealable bag, for up to 3 months. Allow the cookie(s) to come to room temperature before eating, or microwave them for 15-30 seconds.
FREEZE & BAKE LATER INFORMATION
- Scoop the dough into balls and freeze them on a parchment-lined baking sheet until solid. Once frozen, transfer them to a freezer-safe bag where they’ll keep for up to 3 months. When you’re ready to bake them, pop them onto a parchment lined baking sheet and bake for 12 to 15 minutes.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Did you try this recipe?Please take a minute to leave a rating and comment below. My community of readers appreciate it and I do too!
