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Kitchen Sink Christmas Cookies

You know those cookies that have a little bit of everything? That's exactly what makes these Kitchen Sink Christmas Cookies so perfect for busy moms! They're a fun way to use up all those random baking bits you've got hanging around in your pantry—chocolate chips, pretzels, nuts, you name it. The best part is that with so much going on in each bite, they look festive and impressive without any decorating whatsoever.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Ingredients Method

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • ½ cup white chocolate chips
  • ½ cup M&M's candies red and green for Christmas
  • ½ cup crushed pretzels
  • ½ cup chopped pecans or walnuts
  • ½ cup sweetened shredded coconut
  • ½ cup toffee bits

Method
 

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Stir in all the mix-ins: chocolate chips, white chocolate chips, M&M's, crushed pretzels, nuts, coconut, and toffee bits. The batter will be thick and packed with goodies!
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly underdone.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 5 days.