Christmas Kitchen Sink Cookies

Yield: about 26 cookies

Ingredients:

• 12 tbsp (1 ½ sticks/170g) butter, softened

• 100g (1 cup minus 1 tbsp) powdered sugar

• 200g (1 cup) brown sugar

• 2 eggs, room temperature

• 2 tsp vanilla extract

• 350g (2 ½ cups) all purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 50g white chocolate chips

• 170g festive M&Ms©

• 80g dried cranberries

• 60g crushed pretzels

• Festive sprinkles, for the top of the cookies

Directions:

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. In a large bowl (or bowl of electric mixer), cream your butter until light and creamy. Add both sugars. Cream until smooth.

3. Add eggs and vanilla; mix until evenly incorporated.

4. Add flour, baking soda, and salt. Fold in with spatula (if using electric mixer, mix on low speed) until mostly incorporated.

5. Add in the M&Ms©, white chocolate chips, dried cranberries, and crushed pretzels. Fold mix-ins in with spatula (or electric mixer on low speed) until evenly distributed.

6. Divide dough into 50g portions (or use a 2 tbsp cookie scoop). Pour some sprinkles into a small bowl. Dip the top of each cookie into the sprinkles before baking.

7. Bake for 13-16 minutes. This dough is fairly light in color, so they will be very lightly browned when ready.

8. Cool on a baking sheet for 10 minutes before transferring to a cooling rack

Notes:

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.

• If you are a big white chocolate fan, you can increase the amount of white chocolate chips.