Christmas Kitchen Sink Cookies have everything in them except the kitchen sink. These Christmas cookies are a loaded toffee chocolate chip butterscotch pretzel cookie that is amazing.
This Kitchen sink cookie recipe is equivalent to our overloaded brownie recipe with an abundance of yummy goodness. We didn’t scrimp on the additions in loading up on fun ingredients in this Christmas cookie.
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One of the reasons we call them Christmas Kitchen Sink cookies is that these toffee, chocolate chip, butterscotch, pretzel cookies is a mouthful to say. And the other reason these are called Kitchen Sink cookies is that we put everything in them except the kitchen sink. What an overloaded fun cookie recipe right?
What’s in this Christmas Kitchen Sink Cookie Recipe:
Ingredients:
- 2 ¼ cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- 1 cup brown sugar
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup chocolate chips
- 1 cup butterscotch chips
- 1 cup red and green M&Ms
- 1 cup chopped pretzels
- ½ cup toffee bits
Equipment Needed:
- Baking Sheets
- Parchment Paper
- Mixing Bowls
- Mixer
- Cookie Scoop or Tablespoon
- Cooking Cooling Racks
How to Make Christmas Kitchen Sink Cookies:
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. In a mixing bowl whisk the flour, cornstarch, baking soda, and salt together. Set aside.
In a separate bowl, beat together the butter, brown sugar, and sugar until light and fluffy.
Add the vanilla and egg and beat until combined.
Pour the dry ingredients into the brown sugar egg mixture and beat until combined.
Fold in the chocolate chips, butterscotch chips, M&Ms, pretzels, and toffee bits into the batter.
Use a cookie scoop or tablespoon to scoop the Christmas Kitchen Sink Cookie dough into balls. Place each dough ball onto the parchment lined baking sheet, leaving around 2 inches between each cookie to allow space for spreading.
Place in preheated oven and cook for 9 to 12 minutes, until the edges are golden brown and the center is still soft. Allow the cookies to cool on the cooking sheet for five minutes, then transfer them to a wire cooling rack to cool completely.
This is not just a Christmas cookie recipe. If you replaced the red and green M&M’s with chocolate chips or with regular M&M’s then it would be enjoyed all year. Just by changing the M&M’s colors you could make this a holiday cookie for all holidays. Or just enjoy for an afternoon snack.
Other Cookie Recipes:
- Candy Cane Chewy Cookies
- Chocolate Peppermint Cookies with Caramel Chips
- Red Glitter Cookies
- Strawberry Cake Mix Cookies
- Christmas Tree Pretzels
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Christmas Kitchen Sink Cookies
Equipment
Ingredients
- 2 ¼ cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter softened
- 1 cup brown sugar
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup chocolate chips
- 1 cup butterscotch chips
- 1 cup red and green M&Ms
- 1 cup chopped pretzels
- ½ cup toffee bits
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. In a mixing bowl whisk the flour, cornstarch, baking soda, and salt together. Set aside.
- In a separate bowl, beat together the butter, brown sugar, and sugar until light and fluffy.
- Add the vanilla and egg and beat until combined.
- Pour the dry ingredients into the brown sugar egg mixture and beat until combined.
- Fold in the chocolate chips, butterscotch chips, M&Ms, pretzels, and toffee bits into the batter.
- Use a cookie scoop or tablespoon to scoop the Christmas Kitchen Sink Cookie dough into balls. Place each dough ball onto the parchment lined baking sheet, leaving around 2 inches between each cookie to allow space for spreading.
- Place in preheated oven and cook for 9 to 12 minutes, until the edges are golden brown and the center is still soft. Allow the cookies to cool on the cooking sheet for five minutes, then transfer them to a wire cooling rack to cool completely.
Nutrition
