Christmas Kitchen Sink Cookies + Hot Chocolate Board
Hot chocolate & holiday nights in with your favorite childhood cookies >>
Ingredients
Servings: 15-16 cookies
- 1 cup Unsalted Butter, softened
- ¾ cup Granulated Cane Sugar
- ½ cup Brown Sugar, packed
- 2 large Eggs
- 1 tsp. Vanilla Extract
- 3 cup All Purpose Flour
- 1 tsp. Baking Soda
- ½ tsp. Baking Powder
- ½ tsp. Fine Sea Salt
- 1 cup Nestle Toll House Chocolate Morsels
- ½ cup Crinkle Cookies
- ½ cup Pretzels, roughly chopped
- ¼ cup Sprinkles
- ½ cup Colored Chocolate Candies
Instructions
- Preheat oven to 375F. Line a large baking pan with parchment paper.
- In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter and sugars. Beat 2 minutes.
- Add the eggs and vanilla. Beat another 1-2 minutes, until creamy.
- In a separate large bowl, combine the flour, baking soda, baking powder, and salt together. Mix well. Add to the stand mixer bowl.
- Mix the flour into the wet ingredients just until combined.
- Add in all the toppings to fold in just until combined, and there’s no more flour clumps.
- (Optional) Cover and chill in the fridge for 15 minutes.
- Using 2-3 tablespoons of dough per cookie, place the cookies on the prepared pan 3” apart.
- Bake for 12-15 minutes, just until beginning to be golden brown along the edges, and just set in the center. Be careful not to over bake the cookies!
- Tap the baking pan on your stovetop 2-3 times to help interrupt the baking process and create those iconic crinkly tops.
- Let the cookies cool on the pan 5 minutes then remove to a baking wire rack to cool completely. Enjoy!