Instructions
Preheat the oven to 350:
-
Cream softened butter and the sugars together in a large mixing bowl until well combined and smooth. Add the beaten eggs and vanilla, then stir to combine. Add 2 1/2 cups flour, baking soda, baking powder and salt. Mix well to incorporate the dry ingredients, then do a roll test: roll the cookie dough into a ball between your palms, if the dough is sticky, add another 1/4 cup of flour, or just enough so that you can roll the cookie dough into a ball without it sticking to your palms. Gently fold in the sprinkles, M&Ms, white chocolate chips, crushed chips and pretzel pieces.
-
Shape the dough into balls the size of walnuts and place them on greased or parchment lined cookie sheets. (6-12 per sheet depending on the size, the cookies tend to spread out in the oven so I like to leave an inch or two between the cookies.) Additional M&Ms, pretzel pieces, chips, sprinkles and white chocolate chips can be pressed onto the top of the cookie dough balls for decoration (optional, but pretty).
-
Bake in the preheated oven for 10-15 minutes until the cookies are set on the edges and the bottoms are golden, then remove them from the oven and allow the Christmas kitchen sink cookies to set on the cookie sheets for a few minutes before removing. *Note: the cookies will continue to bake a bit on the cookie sheet, so it is best to remove them from the oven just slightly under baked vs. over baked.
