Christmas Kitchen Sink Cookies

Stuffed with pretzels, M&M's, milk chocolate chunks and white chocolate chips, these cookies are a mouthful of yum - Christmas style!

I love that you can literally stuff cookies with all the things that you think taste good. It's no secret by now that I looooove chocolate and that gooey texture you get in a chocolate chip cookie. For Christmas, I like to add a nice crunch with salted pretzels and M&M's, and some melty chocolate via a milk chocolate bar and white chocolate chips. It's a colorful and flavorful explosion thats wonderfully good for goodness sake!

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Christmas Kitchen Sink Cookies

Makes 24 cookies

Ingredients

• 1/2 cup unsalted butter, melted

• 1/4 cup granulated sugar

• 1/2 cup dark brown sugar, packed

• 1 large egg

• 1 tsp pure vanilla extract

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 1/2 cups all-purpose flour

• 1/2 cup pretzels, broken into bite sized pieces

• 1/2 cup milk chocolate chunks

• 1/2 cup M&Ms

• 1/4 cup white chocolate chips

Instructions

1. Preheat your oven to 350 degrees. Line your baking pan with parchment paper.

2. Break your pretzels and cut your milk chocolate bar into bite sized pieces.

3. In a large bowl, heat the butter until it is just melted and let cool.

4. Pour both sugars in to the butter and whisk until combined.

5. Add the egg and vanilla extract and whisk until smooth.

6. Add the baking soda and salt and whisk until combined.

7. Spoon the flour into your measuring cups and level off the tops. Add the flour to the mixture and fold with a spatula.

8. Add the pretzels, milk chocolate chunks, M&Ms and white chocolate chips to the mixture and fold with a spatula.

9. Scoop the dough unto a parchment paper lined baking sheet.

10. Bake in the oven at 350 degrees for 8-9 minutes, until a toothpick inserted in the middle of a cookie comes out clean.

11. Remove cookies from the oven. They may look puffy, allow them to cool on the pan for 5 minutes.

12. Transfer to a cooling rack and allow them to cool for another 5-10 minutes.

Notes

• Using a 1.5 tbsp cookie scoop (medium) should yield about 24 cookies.

• I prefer to use a 3 tbsp scoop for these cookies, which yields about 16 cookies.

Photos