Kitchen Sink Cookies

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These Christmas Kitchen Sink Cookies bake up thick, chewy, and packed with everything sweet, salty, and festive. The buttery dough is loaded with chocolate, toffee bits, crushed potato chips, pretzels, and holiday jimmies (red and green M&Ms work great too!) They're rich and chewy without falling apart and easy to make (no chilling!). They stay soft and look bakery-perfect on a holiday tray.

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Prep Time15

Cook Time10

Total Time25

Servings: cookies

Author: Molly Thompson

INGREDIENTS

2 1/4 cups 270g all-purpose flour
1 teaspoon baking soda
1 Tablespoon 8g cornstarch
1/2 teaspoon salt
3/4 cup 170g unsalted butter, room temperature
3/4 cup 150g light brown sugar, packed
1/4 cup 50g granulated sugar
1 egg room temperature
1 egg yolk room temperature
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips chopped chocolate or white chocolate chips work too
1/2 cup toffee bits or red & green M&Ms
3/4 cup crushed potato chips
1/2 cup chopped pretzels
1/4 cup holiday jimmies (not nonpareils)

INSTRUCTIONS

Preheat the oven to 350°F and line baking sheets with parchment paper.
Whisk dry ingredients (2 min): In a medium bowl, whisk together the dry ingredients including the flour, baking soda, corn starch, and salt.
2 1/4 cups 270g all-purpose flour, 1 teaspoon baking soda, 1 Tablespoon 8g cornstarch, 1/2 teaspoon salt
Cream the butter & sugar (3 min): In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar until light and creamy, 2-3 full minutes.
3/4 cup 170g unsalted butter,, 3/4 cup 150g light brown sugar,, 1/4 cup 50g granulated sugar
Add the wet ingredients (2 min): Add the egg, egg yolk, and vanilla, and beat for another 1-2 minutes, until light and fluffy, scraping down the sides of the bowl as needed.
1 egg, 1 egg yolk, 1 teaspoon vanilla extract
Add the dry ingredients (2 min): With the mixer on low, slowly add the dry ingredients and mix until combined.
Stir in the mix-ins (1 min): Add the chocolate chips, jimmies, toffee, potato chips, and pretzels and stir with a rubber spatula until combined.
1/2 cup semi-sweet chocolate chips, 3/4 cup crushed potato chips, 1/2 cup chopped pretzels, 1/4 cup holiday jimmies, 1/2 cup toffee bits
Bake (10 min): Use a large cookie scoop (or a scant 1/4 cup), to scoop out the dough and drop on the cookie sheets. Roll the dough balls into tall ovals (rather than balls) for thicker cookies. Bake for 10-12 minutes, until the edges are slightly golden and the tops are just set.
Finish the cookies: Immediately swirl the rim of a large glass gently around the outside of the warm cookies for perfect circle and press extra topping pieces on top. Transfer to a cooling rack after 5 minutes to cool completely.

Notes

Room temp butter: butter temp is critical to the success of this cookie. Room temp butter is actually cool to the touch (about 69°F). I leave my butter out for 30-60 min. This prevents spreading.

Sprinkles: you have to use holiday jimmies for this recipe because they don't melt/bleed into the dough while they heat/bake. They're the long, classic sprinkle shape.

More mix-ins: try white chocolate chips, red and green M&Ms, chocolate chunks, salted peanuts, or crushed peppermint.

Make-ahead: you can make the dough and store it covered for up to 2 days in the fridge. The chips may not be as crunchy.

Storage: store baked cookies in an air tight container for up to 5 days or freeze for up to 2 months (thaw uncovered).

Freeze cookie dough: freeze the dough balls then transfer to a freezer bag and store for up to 3 months. Bake frozen dough balls by adding 1-2 extra minutes to the bake time.

Nutrition

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