Description
These Christmas Kitchen Sink Cookies are a festive and delicious treat packed with chocolate chips, nuts, dried cranberries, and mini marshmallows. Soft, chewy, and loaded with holiday flavors, these cookies are perfect for sharing during the holiday season or enjoying any time you crave a sweet, satisfying snack.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 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’s ready once the cookie dough is prepared.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy, which helps to create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate fully, then stir in the vanilla extract to add depth and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, blending gently until just combined to avoid overmixing.
- Mix in Add-ins: Fold in the chocolate chips, chopped nuts, dried cranberries, and mini marshmallows evenly throughout the cookie dough to distribute flavor and texture.
- Form Cookies: Drop rounded tablespoons of the dough onto ungreased cookie sheets, spacing them sufficiently apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until edges are golden brown and centers are set but still soft.
- Cool: Let the cookies cool on the cookie sheets for a few minutes to firm up, then transfer them to wire racks to cool completely. This helps maintain the cookie’s texture and prevents sogginess.
Notes
- For best results, measure flour properly by spooning into the measuring cup and leveling off with a knife.
- Feel free to substitute nuts with walnuts, pecans, or your favorite choice.
- Mini marshmallows add a fun texture, but you can omit them if preferred.
- Store cookies in an airtight container at room temperature for up to one week.
- For a softer cookie, slightly underbake and let cool on the sheet.
