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Kitchen Sink Christmas Cookies

A delightful blend of sweet and salty flavors, these Kitchen Sink Christmas Cookies are perfect for holiday baking and fun family activities.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 20 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1/2 cup unsalted butter (1 stick, softened) Use room temperature for best results.
  • 1 cup brown sugar
  • 1/4 cup white sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups unbleached flour Can substitute with gluten-free flour blend.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Mix-Ins
  • 1/2 cup white chocolate chips Can experiment with different types of chocolate.
  • 1/2 cup crushed potato chips Can swap with crushed nuts.
  • 1/2 cup holiday M&Ms Can replace with seasonal candies.
  • 1/4 cup crushed pretzels
  • 1/2 teaspoon coarse sea salt (optional) For extra flavor.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F.
  2. In a medium-sized bowl, cream together the softened butter, brown sugar, and white sugar using a fork until the mixture is light and fluffy.
  3. Add the egg and pure vanilla extract, mixing thoroughly to combine.
  4. Sift in the flour, baking soda, and salt. Stir until just incorporated.
  5. Gently fold in the white chocolate chips, crushed potato chips, holiday M&Ms, and crushed pretzels until evenly distributed.
  6. Scoop tablespoon-sized balls of dough and place them about 2 inches apart on a baking sheet lined with parchment paper.
  7. Top each cookie ball with extra chips, pretzels, M&Ms, or white chocolate if you please. Don’t forget a sprinkle of coarse sea salt if you’re feeling adventurous!
Baking
  1. Bake for about 9 minutes or until the edges start to brown—but be careful not to overbake!
  2. Let cool on the baking sheet for 5 minutes before transferring them to a cooling rack to finish cooling.

Notes

These cookies are delicious on their own or served warm with milk or ice cream. Store leftovers in an airtight container at room temperature for up to a week, or freeze for up to three months with parchment paper between layers.