Description

These loaded Christmas Kitchen Sink Cookies are packed with chocolate chips, M&M’s, pretzels, marshmallows, and toffee bits for the ultimate sweet and salty holiday treat. Perfect for cookie exchanges, gift giving, or enjoying with family!

Ingredients

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2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup Christmas M&M’s
1 cup mini marshmallows
1 cup broken pretzel pieces
1/2 cup toffee bits
Flaky sea salt for topping

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Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, beat softened butter, granulated sugar, and brown sugar for 2-3 minutes until light and fluffy.
Beat in eggs one at a time, then add vanilla extract. Mix until smooth and combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to wet ingredients, mixing on low speed just until flour disappears.
Using a sturdy spoon, fold in chocolate chips, white chocolate chips, M&M’s, marshmallows, broken pretzels, and toffee bits until evenly distributed.
For thicker cookies, chill dough for 30 minutes to 2 hours (optional).
Scoop dough using a 3-tablespoon cookie scoop and place on prepared baking sheets, spacing them 3 inches apart.
Press a few extra M&M’s and chocolate chips on top of each dough ball. Sprinkle with a tiny pinch of flaky sea salt.
Bake for 10-12 minutes until edges are set and lightly golden but centers still look slightly underdone.
Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Butter temperature matters: Make sure butter is softened to room temperature, not melted. Don’t overbake: Pull cookies out when centers still look soft, they continue cooking on the hot pan. Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Make ahead: Dough can be refrigerated for up to 48 hours or frozen for up to 3 months. Customization: Feel free to swap mix-ins based on preference or what you have available.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 285
Sugar: 24g
Fat: 13g
Carbohydrates: 38g
Protein: 3g