Description
Christmas Kitchen Sink Cookies are the ultimate festive treat packed with a delightful mix of chocolate chips, nuts, marshmallows, candy-coated chocolates, toffee bits, and dried fruit. These soft-centered, buttery cookies bring a joyful medley of flavors and textures, perfect for holiday celebrations or gifting.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins
- 1 ½ cups semisweet chocolate chips
- 1 cup white chocolate chips
- 1 cup chopped nuts (pecans, walnuts, or almonds)
- ½ cup M&Ms or holiday candy-coated chocolates
- ½ cup mini marshmallows
- ½ cup toffee bits (optional)
- 1/3 cup dried cranberries or raisins
- Optional: A pinch of cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even cooking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well mixed. Set aside for later use.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with the granulated sugar and brown sugar until the mixture becomes light and fluffy, about 3-4 minutes through continuous beating.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing and tough cookies.
- Incorporate Mix-ins: Fold in the semisweet and white chocolate chips, chopped nuts, mini marshmallows, M&Ms or candy-coated chocolates, toffee bits (if using), dried cranberries or raisins, and a pinch of cinnamon if desired for a festive flavor.
- Form Cookies: Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes until the edges are lightly golden but the centers still appear soft.
- Cool Slightly: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, which helps maintain their soft texture.
- Serve or Store: Once cooled, serve the cookies immediately for the best taste or store them in an airtight container for up to one week to keep them fresh.
Notes
- You can customize the mix-ins to suit your preferences or omit any allergens.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Ensure butter is softened but not melted for proper creaming with sugars.
- If you prefer chewier cookies, slightly underbake by a minute or two.
- Store cookies in an airtight container at room temperature to maintain freshness.
