Description
These Best Kitchen Sink Christmas Cookies are a delightful holiday treat packed with an irresistible mix of chocolate chips, nuts, dried fruit, pretzels, and festive sprinkles. Soft and chewy with bursts of sweet, salty, and crunchy textures, these cookies are perfect for holiday gatherings or gift-giving. Loaded with a variety of ingredients, each bite delivers a festive and flavorful experience that truly lives up to the Kitchen Sink name.
Ingredients
Scale
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Mix-ins
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 cup crushed pretzels
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup dried cranberries or raisins
- 1/2 cup shredded coconut
- 1/2 cup festive sprinkles (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, using a hand or stand mixer, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Add Mix-ins: Fold in the semi-sweet chocolate chips, white chocolate chips, crushed pretzels, chopped nuts (if using), dried cranberries or raisins, shredded coconut, and festive sprinkles gently to evenly distribute.
- Form Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to set the texture.
Notes
- Chilling the dough for 30 minutes can help control spreading for thicker cookies.
- You can substitute nuts with additional dried fruit or omit them for a nut-free version.
- Use festive colored sprinkles for an extra holiday touch.
- Store cookies in an airtight container at room temperature for up to one week.
- Feel free to customize the mix-ins based on your preference or what you have on hand.
