Christmas Kitchen Sink Cookies
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Christmas Kitchen Sink Cookies
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Celebrate the holidays with freshly baked chewy Christmas kitchen sink cookies loaded with mix-ins like chocolate chunks, M&Ms, pretzels, and marshmallows that deliver sweet and salty flavors in every decadent bite!
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Ingredients
- 1 cup unsalted butter
- ¾ cup packed light brown sugar
- ¼ cup white sugar
- 2 large eggs
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 (3.4oz) box vanilla instant pudding
- 2 ½ cups flour
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup semi-sweet chocolate chunks
- ¼ cup mini marshmallows
- ¼ cup red and green m&ms
- ¼ cup crushed pretzels
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Instructions
- In a large mixing bowl and a hand mixer or you can use the bowl of a stand mixer. Add the softened butter, brown sugar, and white sugar. Mix all the ingredients together until smooth and fluffy about 2 minutes.
- Mix in the eggs, egg yolk, vanilla extract, and the pudding mix. Keep mixing these in until the batter is smooth.
- With the mixer on low speed, slowly add in the flour, baking soda, and salt.
- Stir in the chocolate chunks, marshmallows, m&ms, and crushed pretzels until fully combined.
- Cover the bowl of dough with aluminum foil or plastic wrap then put it in the fridge for at least an hour, up to 1 night.
- When you are ready to bake the cookies, preheat the oven to 350 degrees. Then prepare a baking sheet by lining it with parchment paper.
- Take the dough out of the fridge and roll about 3 tablespoons of dough into each ball. After the dough is rolled into a ball, place each one onto the parchment lined baking sheet.
- Put the cookies into the preheated oven for 12-14 minutes or until the edges look like they are set and the top of the cookes are golden.
- After the cookies are done baking, put them onto a cooling rack.
- serve!
Notes
- Chop pretzels roughly with a knife on a cutting board or just break apart the pretzel pieces with your hands. If you prefer smaller bits, place them in a zip-top bag and use a rolling pin to smash them into smaller pieces.
- Make sure to use instant pudding and not cook and serve. These cookies will only work with instant.
- Place a few extra mix-ins on top of the cookies just before baking, for presentation.
- Easily customize them to suit any occasion. Switch up the color of the M&Ms and you’ve got kitchen sink cookies for all kinds of occasions!
- Freezing the Cookies:
- If you’re planning to freeze these kitchen sink cookies, roll the cookie dough into balls and before baking, freeze them on a baking sheet.
- Place the frozen cookie dough balls into a large gallon-size freezer bag and freeze for up to three months. No need to thaw before baking, just tack on a few extra minutes in the oven.
- If you want to bake the actual cookies after baked, simply put the baked cookies into an airtight container and place in the freezer. When you’re ready to enjoy a cookie, remove from the freezer and allow to thaw before eating.
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