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Christmas Kitchen Sink Cookies

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! 

Prep Time
10 mins
Cook Time
10 mins
Chill Time
1 hr
Total Time
1 hr 22 mins
Servings: 20 Cookies
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. Mix in the eggs, egg yolk, vanilla extract, and the pudding mix. Keep mixing these in until the batter is smooth.
  3. With the mixer on low speed, slowly add in the flour, baking soda, and salt.
  4. Stir in the chocolate chunks, marshmallows, m&ms, and crushed pretzels until fully combined. 
  5. 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.
  6. 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.
  7. 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. 
  8. 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.
  9. After the cookies are done baking, put them onto a cooling rack.
  10. 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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