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Christmas “Kitchen Sink” Cookies

This one isn’t my original recipe, but one I found on Pinterest by Ginny of InBloomBakery.com. Enjoy!

INGREDIENTS 

  • 3/4 cup salted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated white sugar
  • 2 egg yolks, at room temperature
  • 2 tsp vanilla bean paste or extract
  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup red and green M&M’s
  • 1/3 cup white chocolate chips
  • 1/3 cup pretzel pieces
  • 1/3 cup potato chip pieces
  • 2 tbsp red and green jimmies

INSTRUCTIONS 

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
  • Add softened, salted butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars together with an electric mixer for two minutes, or until light and fluffy.
  • Next, add in egg yolks and vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
  • Then add in flour, baking powder, baking soda and salt. Mix until combined.
  • Add in the M&M’s, white chocolate chips, pretzel pieces, potato chip pieces and sprinkles. Gently fold in with a spatula until everything is combined.
  • Scoop the dough into 20 balls. Arrange two inches apart on the prepared baking sheets.
  • *Optional* Add a few extra mix-ins on top of the scooped cookie dough balls. This will give you cookies as pictured. This is totally optional, but I think it makes the cookies look cute!
  • Bake for 10-12 minutes. (10 for chewier centers, 12 for crisper edges.)
  • *Optional* When the cookies are straight out of the oven, use a large circular cookie cutter to give them a perfect shape. Do this by swirling the cookie cutter around each cookie. This will help to push everything together into a perfect circle!
  • After baking, let the cookies cool on the baking sheets for 5 minutes. Then transfer to a cooling rack to cool for another 10 minutes.
  • Store leftovers in an air tight container for up to three days.

NOTES

*Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I’ve learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.

When the cookies are straight out of the oven, use a large circular cookie cutter to give them a perfect shape. Do this by swirling the cookie cutter around each cookie. This will help to push everything together into a perfect circle!

Add a few extra mix-ins on top of the scooped cookie dough balls. This will give you cookies as pictured. This is totally optional, but I think it makes the cookies look cute!

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