These Christmas Kitchen Sink Cookies have so much going on >>> sweet + salty + chewy + crunchy. They’re fun and festive and awesomely delicious!
Yield: 5 dozen cookies
Ingredients:
- 1 c. unsalted butter, at room temperature
- 1 c. sugar
- 2/3 c. tightly packed brown sugar
- 1 T. light corn syrup
- 2 large eggs
- 2 tsp. pure vanilla extract
- 2 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 1/2 tsp. cinnamon
- 1/4 tsp. freshly ground nutmeg
- 1/2 c. mini chocolate chips
- 3 oz. good quality white chocolate bar, chopped into 1/4" pieces, plus more for poking into the top of cookie dough
- 1/2 c. dried cranberries, plus more for poking into the top of cookie dough
- 1/2 c. old fashioned oats
- 1/3 c. roughly chopped pistachio nuts, plus more for poking into the tops of cookie dough
- 1 c. crushed thick rippled potato chips (aim for 1/4" to 1/2" pieces), plus more for poking into the top of cookie dough
Directions:
In the bowl of a stand mixer, with the paddle attachment, cream together the butter, sugar, brown sugar, and corn syrup on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl and add the eggs and vanilla extract. Beat for another 7 to 8 minutes.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients to bowl of stand mixer and mix on low speed just until the dough comes together. Do not over mix. Scrape down the sides of the bowl and then add chocolate chips, chopped white chocolate, cranberries, oats, and pistachios. Mix just until incorporated. Do not over mix. Add the crushed potato chips and gently fold them in with a rubber spatula. Place dough in refrigerator to chill for one hour.
Heat oven to 375°.
Using a teaspoon, drop chilled dough onto parchment paper lined baking sheets in smallish mounds. These cookies are on the smaller side - only about 1 generous tablespoon of dough per cookie. Do not try to smooth out the surface of the dough - leave it as rough looking as possible. If desired, poke in some additional mini chocolate chips, white chocolate, cranberries, pistachios, and potato chips into the tops of the dough. This will let the "kitchen sink" ingredients appear more obviously on the top of the cookie! Bake for about 11 minutes, or until cookies are golden brown at the edges. Let cookies cool on the baking sheet for a couple minutes before transferring them to a wire rack to cool completely.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients to bowl of stand mixer and mix on low speed just until the dough comes together. Do not over mix. Scrape down the sides of the bowl and then add chocolate chips, chopped white chocolate, cranberries, oats, and pistachios. Mix just until incorporated. Do not over mix. Add the crushed potato chips and gently fold them in with a rubber spatula. Place dough in refrigerator to chill for one hour.
Heat oven to 375°.
Using a teaspoon, drop chilled dough onto parchment paper lined baking sheets in smallish mounds. These cookies are on the smaller side - only about 1 generous tablespoon of dough per cookie. Do not try to smooth out the surface of the dough - leave it as rough looking as possible. If desired, poke in some additional mini chocolate chips, white chocolate, cranberries, pistachios, and potato chips into the tops of the dough. This will let the "kitchen sink" ingredients appear more obviously on the top of the cookie! Bake for about 11 minutes, or until cookies are golden brown at the edges. Let cookies cool on the baking sheet for a couple minutes before transferring them to a wire rack to cool completely.
adapted from milk bar's original compost cookie recipe
This post is sponsored by the American Egg Board. I am happy to be partnering with them again this year, bringing you delicious recipes powered by eggs. All opinions are 100% my own. Thank you for supporting the brands that help make this site possible!
