Description
These Best Kitchen Sink Christmas Cookies are a festive, loaded holiday treat packed with a delightful mix of chocolate chips, nuts, candies, dried fruit, and coconut. Perfect for cookie exchanges, these chewy and flavorful cookies bring together a variety of textures and tastes, embodying the spirit of the season with every bite.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- 1/2 cup M&Ms or festive candies
- 1/2 cup dried cranberries or raisins
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature before baking the cookies.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon if using; this helps to evenly distribute the leavening agents and spices.
- Cream butter and sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which contributes to a tender cookie texture.
- Add eggs and vanilla: Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract for flavor.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined to avoid overworking the dough.
- Fold in mix-ins: Gently fold in the semisweet and white chocolate chips, chopped nuts, candies, dried cranberries or raisins, and shredded coconut if using, distributing them evenly throughout the dough.
- Portion dough: Drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden while the centers remain soft and chewy.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- The “kitchen sink” approach means you can add any mix-ins you like—pretzels, toffee bits, or candy pieces work well to customize these cookies.
- These cookies are perfect for holiday cookie exchanges because of their festive look and delectable variety of flavors and textures.
- Be sure not to overbake to keep the cookie centers soft and chewy.
- Storing cookies in an airtight container helps maintain freshness for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
