Indulge in a festive holiday delight with these Christmas Kitchen Sink Cookies. A harmonious blend of semisweet chocolate, white chocolate, crunchy pecans, tart cranberries, and colorful candy pieces creates a medley of sweet and tangy flavors. Every bite captures the warmth and joy of the season, leaving you craving more.

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I love experimenting in my kitchen so today I decided to share my recipe for Christmas Kitchen Sink Cookies. This recipe is all about combining the best holiday treats into a cookie that offers a mix of textures and flavors.

The base is made from all-purpose flour, unsalted butter, granulated sugar and dark brown sugar along with a beaten egg and vanilla extract that give it a rich and balanced taste. I carefully fold in semisweet chocolate chips, white chocolate chips, chopped pecans and dried cranberries to provide energy and healthy fats.

Then, red and green candy pieces with crushed candy canes add that traditional Christmas flavor that makes these cookies so unique. These cookies are part of my collection of Christmas baking recipes that highlight the blend of nutrition and festive delight.

They are a perfect example of Christmas snacks merging taste with a touch of nutritional value indeed.

Why I Like this Recipe

I love these Christmas Kitchen Sink Cookies because they give me just the right mix of sweet, salty, and crunchy in every bite. There’s something magic about how they combine classic chocolate chips with candy pieces and a bit of dried cranberry tartness that reminds me of home during the holidays. I like how the recipe is super fun to make and feels kinda like a cool experiment each time, trying to get the perfect balance of all those mix-ins. Plus, they turn my kitchen into a mini festive workshop with all that colorful candy and nuts spread around. Overall, making these cookies makes me feel happy and in the spirit of the season every single time.

Here’s the deal with the recipe: First, I preheat the oven to 375°F and line a baking sheet with parchment paper. Then I mix 2 1/4 cups of all-purpose flour with 1/2 teaspoon each of baking soda and salt. In another bowl I beat 1/2 cup unsalted butter with 1/2 cup granulated sugar and 1/2 cup of dark brown sugar until it becomes light and creamy. Next I mix in 1 large egg and 1 teaspoon vanilla extract until everything is well blended. I slowly add the dry ingredients to the butter mixture until just combined so nothing gets overworked.

After that, I fold in 1 cup of semisweet chocolate chips, 1 cup of white chocolate chips, 1/2 cup of chopped pecans, 1/2 cup of dried cranberries, 1/2 cup of red and green candy pieces, and 1/4 cup of crushed candy canes. I then carefully spoon rounded tablespoons of dough onto the baking sheet making sure they are spaced out enough for the cookies to expand. I bake them for about 10-12 minutes until the edges start to look light and golden. Letting them cool on the tray for a few minutes before transferring them to a wire rack is a must, and then it’s time to enjoy these amazing cookies with friends and family!

Ingredients

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All-purpose flour supplies mostly carbohydrates that give energy and help create the cookie structure.
Unsalted butter adds a rich taste and makes the texture delightfully tender.
Granulated sugar makes the cookies sweet and helps with browning during baking.
Dark brown sugar brings extra moisture and a hint of deep caramel flavor from molasses.
Semisweet chocolate chips offer bursts of chocolate flavor that melt in your mouth.
Crushed candy canes lend a cool minty twist that contrasts perfectly with the sweetness.
Pecans provide crunch, healthy fats and a bit of natural fiber for balance.

Ingredient Quantities

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup dark brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 cup semisweet chocolate chips

1 cup white chocolate chips

1/2 cup chopped pecans

1/2 cup dried cranberries

1/2 cup red and green candy pieces

1/4 cup crushed candy canes

How to Make this

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1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a bowl, toss together 2 1/4 cups of flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.

3. In a separate large bowl, beat 1/2 cup of softened unsalted butter with 1/2 cup of granulated sugar and 1/2 cup of packed dark brown sugar until its light and creamy.

4. Beat in 1 large egg and 1 teaspoon of vanilla extract until they are well mixed.

5. Gradually stir the dry ingredients into the butter mixture until just combined.

6. Fold in 1 cup of semisweet chocolate chips, 1 cup of white chocolate chips, 1/2 cup of chopped pecans, 1/2 cup of dried cranberries, 1/2 cup of red and green candy pieces, and 1/4 cup of crushed candy canes.

7. Carefully spoon rounded tablespoons of the dough onto your baking sheet, spacing them out for room to expand.

8. Bake for about 10-12 minutes or until the edges start to get a light golden color.

9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes first before transferring them to a wire rack.

10. Enjoy your delicious Christmas Kitchen Sink Cookies with family or friends and don’t be surprised if they disappear fast!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Two mixing bowls (one for dry ingredients and another for wet ingredients)
5. Electric mixer (or a hand mixer, if you prefer)
6. Measuring cups and spoons
7. A scoop or spoon for dropping the dough onto the sheet
8. Spatula for mixing the ingredients
9. Wire cooling rack

FAQ

Can I use salted butter instead of unsalted butter?

You can, but unsalted butter is recommended so you can control the salt better and the cookies don't turn out too salty.

How long should I bake these cookies?

Bake them for about 10-12 minutes. Keep an ojo on them as ovens vary and you want them soft in the middle.

Is it okay to swap out some of the mix-ins?

Yep, feel free to swap or add ingredients if you're out of something. It’s a pretty flexible recipe.

Do you need to chill the dough before baking?

Not necessary, but letting the dough chill for around 30 minutes can help the cookies hold their shape better.

How should I store the cookies to keep them fresh?

Store them in an airtight container at room temperature. They should last a few days without losing their chewy texture.

Christmas Kitchen Sink Cookies Recipe Substitutions and Variations

If you dont have unsalted butter, try using margarine or a light coconut oil for a slightly different flavor.
Missing dark brown sugar? Mix a bit of molasses into granulated sugar as a simple substitute.
Not having dried cranberries? Raisins or chopped dates work pretty good in their place.
If you’re short on chopped pecans, walnuts or almonds can easily replace them for that nutty crunch.
Can’t find crushed candy canes? Try a splash of peppermint extract or some red and green sprinkles to keep the festive feel.

Pro Tips

1. Don’t overmix the dough once you add your dry ingredients. Overmixing can make the cookies tough, so stir just until you don’t see any more flour.

2. If your dough feels too soft or sticky, try chillin it in the fridge for about 20 minutes before droping it onto the baking sheet. This helps the cookies hold their shape and not spread too much in the oven.

3. Be gentle when folding in all those mix-ins. Overworking the dough can break up the candy pieces and even the chocolate chips, leaving you with less of a surprise bite.

4. Keep an eye on the cookies as they bake. They might look a bit underdone in the center when they come out, but they continue to set as they cool for a few minutes on the sheet before you move them over to a rack.