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(Everything but the) Kitchen Sink Cookies


Have some fun with this cookie by adding in any sweet & salty goodies you like! Ours have white chocolate chips, m&ms, bits of pretzels and ripple chips and candy sprinkles. It's sure to be the talk of the Christmas cookie exchange.

Prep Time: 15 min

Cook time: 10 min

Yield: approx. 20 cookies


  • 3/4 cup (170g) salted butter, softened

  • 3/4 cup (170g) light brown sugar, packed

  • 1/4 cup (50g) granulated white sugar

  • 2 egg yolks, at room temperature

  • 2 tsp vanilla extract

  • 1 1/2 cups (190g) all-purpose flour spooned and leveled

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup red and green M&M's

  • 1/3 cup white chocolate chips

  • 1/3 cup pretzel pieces

  • 1/3 cup potato chip pieces

  • 2 tbsp candy sprinkles


  1. Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.

  2. In a large bowl, cream the butter and sugars together with an electric mixer for two minutes, or until light and fluffy.

  3. Add in egg yolks and vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.

  4. Then add in flour, baking powder, baking soda and salt. Mix until combined.

  5. Add in the M&M's, white chocolate chips, pretzel pieces, potato chip pieces and sprinkles. Gently fold in with a spatula until everything is combined.

  6. Use a medium cookies scoop to form balls, and arrange two inches apart on the prepared baking sheets.

  7. Tip: adding a few extra pieces from your add-ins on top of each dough ball makes the cookies look extra colourful when baked.

  8. Bake for 10-12 minutes until very lightly browned on the edges.

  9. Let the cookies cool on the baking sheets for 5 minutes. Then transfer to a cooling rack to cool completely.

  10. Store cookies in an air tight container for up to three days.

This amazing recipe was written by Ginny Dyer. Find it on:

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