Kitchen Sink Christmas Cookies

• servings: 24 servings
• active time: 20 minutes
• total time: 1 hour 33 minutes

Ingredients

2 3/4 cup All purpose flour (scooped and leveled)

1/2 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Salt

8 oz Unsalted butter (melted and cooled)

1 1/4 cup Dark brown sugar

3/4 cup White granulated sugar

2 Large eggs (room temperature)

2 tsp Vanilla extract

1 cup M&M's (red and green, plus more for topping)

1/2 cup White chocolate chips (plus more for topping)

1/2 cup Pretzels (broken into small pieces, plus more for topping)

1/3 cup Potato chips, salted (crushed, plus more for topping)

2 tbsp Holiday sprinkles (jimmies works best)

Directions

Melt butter and let it sit for 20 minutes. Make sure the butter is at room temperature and not warm.

In a large bowl, whisk the flour, baking soda, baking powder, and salt.

First, whisk the melted butter with the brown sugar and granulated sugar. Then, add the eggs and vanilla extract.

Add the flour mixture and mix with a rubber spatula until combined.

Stir in the M&M's, white chocolate chips, pretzels, crushed potato chips and holiday sprinkles.

Use a 1 1/2 oz ice cream scoop to scoop the cookies onto a parchment lined baking sheet.

Refrigerate the cookie dough for 1 hour. Alternatively, if you are in a hurry you can freeze the dough for 30 minutes.

Preheat oven to 350°. Place 6 cookie dough balls onto a parchment lined sheet pan. Bake the cookies for 13-15 minutes; turning the sheet pan halfway through baking. This will help the cookies brown evenly.

Once the cookies are done, remove them from the oven and use a large cookie cutter to "scoot" the cookies to give them a perfectly round shape. While they are still hot, add additional mix-ins on top of each cookie.

Nutrition

• Calories: 274 kcal
• Total Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.3 g
• Cholesterol: 36 mg
• Sodium: 126 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 1 g
• Total Sugars: 26 g
• Protein: 3 g