Christmas Kitchen Sink Cookies! Packed with holiday M&M's, pretzels, potato chips, sprinkles, and optional chocolate chips, these cookies bring together sweet, salty, and festive flavors in every bite.
Preheat your oven to 350 degrees and line baking sheets with parchment paper. I suggest using light colored baking sheet. In a large bowl, beat together softened butter, brown sugar, and sugar until light and fluffy, about 3-4 minutes, scraping the sides of the bowl halfway through.
Add eggs, one at a time, beating well after each addition. Mix in vanilla extract. Fold in flour, baking soda, and salt. Mix just until combined.
Gently fold in M&M's, crushed pretzels, potato chips, sprinkles, and optional chocolate chips. Don't overmix to avoid breaking down the mix-ins too much.
Scoop about 3-ounce portions of cookie dough onto the prepared baking sheets, spacing them at least 2 inches apart. Bake for 9-11 minutes, or until the edges are lightly golden and the centers looks slightly underbaked.
As soon as the cookies come out of the oven, use a small spatula or the back of a spoon to gently nudge the edges into a perfect circle while they're still warm and pliable. Press a few extra M&M's, pretzel pieces, or potato chips into the tops for a decorative touch. I like to snap the mini pretzels in half and place two halves on each cookie and extra M&M's.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For these Christmas Kitchen Sink Cookies, I didn't add white or semi-sweet chocolate chips but the cookies would be delicious with 1 cup of chocolate chips as well.