Description
Celebrate the holiday season with these festive Christmas Kitchen Sink Cookies. Packed with chocolate chips, nuts, dried cranberries, and mini marshmallows, these soft and chewy cookies combine a delightful variety of textures and flavors, perfect for sharing with family and friends or gifting during the holidays.
Ingredients
Scale
Cookie Dough Ingredients
- 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
Mix-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 baking the cookies evenly.
- Cream butter and sugars: In a large bowl, use a mixer to 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 incorporate them fully, then stir in the vanilla extract for added flavor depth.
- Combine dry ingredients and add: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mix to the wet buttery mixture, mixing just until combined to avoid overworking the dough.
- Fold in mix-ins: Stir in the chocolate chips, chopped nuts, dried cranberries, and mini marshmallows gently so they are evenly distributed throughout the dough.
- Portion dough: Drop rounded tablespoons of dough onto ungreased cookie sheets, spacing them adequately to allow for spreading during baking.
- Bake: Place the cookie sheets in the preheated oven and bake for 10-12 minutes, or until the cookies are golden brown around the edges but still soft in the center.
- Cool: Allow the cookies to cool on the cookie sheets for a few minutes before transferring them to wire racks to cool completely, which helps set their texture.
Notes
- For crunchier cookies, bake a few minutes longer until golden brown all around.
- Feel free to substitute nuts with your favorite type, such as pecans or walnuts.
- The mini marshmallows add a chewy sweetness—ensure they are folded in last to prevent melting too much during baking.
- Store cookies in an airtight container at room temperature for up to a week.
- These cookies can be frozen for longer storage; thaw before serving.
