Festive Christmas Kitchen Sink Cookies
Colorful, chewy cookies loaded with chocolate chips, red and green candies, pretzel pieces, and toffee bits, perfect for holiday celebrations.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
For the Mix-Ins
- 1 cup semi-sweet chocolate chips
- ¾ cup red and green candy-coated chocolates
- ¾ cup crushed pretzels
- ½ cup toffee bits
- ½ cup white chocolate chips
- Flaky sea salt, for sprinkling
Instructions
Preparation
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar until creamy and smooth, about 2 minutes.
- Beat in eggs one at a time, then mix in the vanilla extract until fully blended.
- Gradually stir the dry mixture into the butter mixture until a soft dough forms.
- Gently stir in chocolate chips, candy-coated chocolates, pretzels, toffee bits, and white chocolate chips.
- Cover and refrigerate for 30 minutes to help the dough firm up and improve flavor.
- Set oven to 350°F (175°C) and line baking sheets with parchment paper.
Baking
- Scoop tablespoon-sized dough balls onto the baking sheet, spacing them about 2 inches apart.
- Bake for 11–13 minutes, until the edges are golden and the centers are just set.
- Sprinkle lightly with sea salt and cool cookies on the baking sheet for 5 minutes before moving to a cooling rack.
Notes
Mix-ins can vary: Try adding shredded coconut, crushed candy canes, or chopped nuts for a new flavor twist. Keep cookies fresh in an airtight container for up to 5 days at room temperature. Freeze cookie dough balls for up to 2 months and bake directly from frozen when needed. Present cookies on a festive platter or package them in holiday tins for easy edible gifts.