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Christmas Kitchen Sink Cookies

Salty and sweet, chewy and crunchy, these Christmas Kitchen Sink Cookies have so much going on. They're loaded with dried cranberries, white and milk chocolate, pistachios, and more for a fun, festive cookie. Customize the add-ins and enjoy year-round!

Prep Time
20 mins
Cook Time
20 mins
Total Time
31 mins
Servings: 5 dozen cookies
Calories: 107 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 cup unsalted butter at room temperature
  • 1 cup sugar
  • ⅔ cup tightly packed brown sugar
  • 1 tablespoon light corn syrup
  • 2 large eggs
  • 2 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • ½ cup mini chocolate chips
  • 3 ounces good quality white chocolate bar chopped into 1/4" pieces, plus more for poking into the top of cookie dough
  • ½ cup dried cranberries plus more for poking into the top of cookie dough
  • ½ cup old fashioned oats
  • ⅓ cup roughly chopped pistachio nuts plus more for poking into the tops of cookie dough
  • 1 cup crushed thick rippled potato chips aim for 1/4" to 1/2" pieces, plus more for poking into the top of cookie dough

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer, with the paddle attachment, cream together the butter, sugar, brown sugar, and corn syrup on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl and add the eggs and vanilla extract. Beat for another 7 to 8 minutes.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients to bowl of stand mixer and mix on low speed just until the dough comes together. Do not over mix. Scrape down the sides of the bowl and then add chocolate chips, chopped white chocolate, cranberries, oats, and pistachios. Mix just until incorporated. Do not over mix. Add the crushed potato chips and gently fold them in with a rubber spatula. Place dough in refrigerator to chill for one hour.
  3. Heat oven to 375° F.
  4. Using a teaspoon, drop chilled dough onto parchment paper lined baking sheets in smallish mounds. These cookies are on the smaller side - only about 1 generous tablespoon of dough per cookie. Do not try to smooth out the surface of the dough - leave it as rough looking as possible. If desired, poke in some additional mini chocolate chips, white chocolate, cranberries, pistachios, and potato chips into the tops of the dough. This will let the "kitchen sink" ingredients appear more obviously on the top of the cookie!
  5. Bake for about 11 minutes, or until cookies are golden brown at the edges. Let cookies cool on the baking sheet for a couple minutes before transferring them to a wire rack to cool completely.

Notes

  • adapted from milk bar’s original compost cookie recipe

Nutrition Information

Serving 1 Calories 107kcal (5%) Carbohydrates 14g (5%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Cholesterol 15mg (5%) Sodium 56mg (2%) Fiber 1g (4%) Sugar 9g (18%)

Nutrition Facts

Serving: 5dozen cookies

Amount Per Serving

Calories 107

% Daily Value*

Serving 1
Calories 107kcal 5%
Carbohydrates 14g 5%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Cholesterol 15mg 5%
Sodium 56mg 2%
Fiber 1g 4%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.