Description
Delight in the festive spirit with these Christmas Kitchen Sink Cookies, packed full of chocolate chips, nuts, dried cranberries, and mini marshmallows. This chewy and flavorful cookie recipe combines classic holiday ingredients for a crowd-pleasing treat perfect for sharing and gifting during the holiday season.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Add-ins
- 2 cups chocolate chips
- 1 cup chopped nuts
- 1 cup dried cranberries
- 1 cup mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, incorporating each fully before adding the next, then stir in the vanilla extract to enhance the flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry into Wet: Gradually add the dry flour mixture to the wet ingredients, stirring gently to combine just until incorporated to avoid overmixing.
- Add Mix-ins: Fold in the chocolate chips, chopped nuts, dried cranberries, and mini marshmallows evenly throughout the cookie dough.
- Form Cookies: Drop rounded tablespoon-sized portions of the dough onto ungreased cookie sheets, spacing them apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges.
- Cool: Let the cookies cool on the cookie sheets for a few minutes, then transfer them to wire racks to cool completely, which helps set their shape and texture.
Notes
- For softer cookies, slightly underbake by removing them from the oven closer to the 10-minute mark.
- Substitute nuts with seeds for a nut-free version.
- You can use white chocolate or butterscotch chips instead of chocolate chips for a different flavor profile.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Mini marshmallows help create a chewy bite; avoid larger marshmallows as they may melt too much during baking.
