Santa's Kitchen Sink Cookies
User Reviews
4.5
-
Prep Time
15 mins
-
Cook Time
9 mins
-
Chill Time
3 hrs
-
Total Time
3 hrs 24 mins
-
Servings
16
-
Calories
192 kcal
-
Course
Baked Goods
-
Cuisine
American
Santa's Kitchen Sink Cookies
Description
Santa's Kitchen Sink Cookies deliver a complex cookie experience with a combination of sweet chocolate chips and M&Ms balanced by crunchy pretzels and potato chips. The dough is creamed from butter, sugars, and egg for a tender base, then flour and leavening agents are folded in carefully with the mix-ins. The addition of salty and crunchy ingredients provides a contrast to the soft and chewy cookie. You scoop the dough to form cookie mounds that hold a slightly sticky consistency but maintain shape well during baking. The recipe encourages adding a few chips or candies on top of each cookie before baking for visual appeal.
The cookies have a variety of textures from tender, chewy dough to crunchy bits of pretzels and chips. This makes them interesting to eat and a good choice when you want a cookie with more than one dimension of flavor and mouthfeel. The color from M&Ms also adds a festive appearance.
This recipe yields a batch that can be stored airtight at room temperature for about a week, or frozen for longer storage. The dough itself can also be frozen or refrigerated to bake fresh cookies later, making it practical for making as many as you want at one time or in batches.
Care in chilling individual cookie mounds prevents overly hard dough and helps maintain desired texture. Strategic placement of mix-ins on top before baking gives a good final look. The ingredients balance and mixing technique ensure cookies that bake evenly and offer combined sweet, salty, and crunchy elements in each bite.
Ingredients
- ½ cup butter unsalted, softened
- 1 egg large
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour plus more only if needed (see step 5)
- 1 teaspoon baking soda
- ½ teaspoon salt or to taste
- ¾ cup semi-sweet chocolate chips I used a mixture, and/or chunks
- ¾ cup M&Ms I used plain, holiday colored
- ¾ to 1 cup pretzel rods halved (loosely measured, skinny
- 1 potato chips loosely measured, heaping cup
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter and beat on high power to cream it (whip it; you're not adding any cream) for about 2 minutes.
- Add the egg, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, M&Ms, pretzels, and beat on low speed until just combined, about 1 minute.
- Add the potato chips and beat very briefly, about 20 seconds, to incorporate. Note - At this point the dough should have the consistency of typical cookie dough, a bit sticky and tacky, but not overly moist. If it is too wet, add 2 to 4 tablespoons flour, or as needed to get the dough to come together better and be less sticky.
- Using a medium cookies scoop, form approximately 16 equal-sized mounds of dough.
- Place the mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 9 to 10 minutes. Note - 8 minutes in my oven the cookies are underdone but anything over 11 minutes and they are prone to burning; watch your cookies and not the clock when determining doneness and keep a close eye on them. Bake just until the edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Chill cookie dough in individual mounds rather than a single block to avoid overly hard, crumbly dough.
- Before baking, press a few chocolate chips or M&Ms on top of each cookie mound for better appearance.
- Store baked cookies in an airtight container at room temperature for up to 1 week, or freeze up to 6 months.
- Unbaked dough can be refrigerated up to 5 days or frozen up to 4 months; bake only desired amount each time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 192kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 14mg | 5% |
| Sodium | 226mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
