Description
These cookies are a festive blend of red and green M&M’s, white chocolate chips, pretzel pieces, potato chips, and sprinkles, offering a delightful mix of sweet and salty flavors in every bite.
Ingredients
Units
Scale
- Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Wet Ingredients:
- 3/4 cup (1 1/2 sticks) salted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 2 large egg yolks, at room temperature
- 2 teaspoons vanilla extract
- Mix-ins:
- 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 tablespoons red and green sprinkles (jimmies)
Instructions
- Prepare the Oven and Baking Sheets:
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper and set aside.
- Mix the Wet Ingredients:
- In a large bowl, combine the softened butter, light brown sugar, and granulated sugar.
- Using an electric mixer, cream the mixture on medium speed for about 2 minutes until it becomes light and fluffy.
- Add the egg yolks and vanilla extract to the bowl.
- Continue mixing on medium speed for another 2 minutes until the mixture is pale in color and well combined.
- Incorporate the Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in the Mix-ins:
- Gently fold in the M&M’s, white chocolate chips, pretzel pieces, potato chip pieces, and sprinkles using a spatula.
- Ensure that the mix-ins are evenly distributed throughout the dough.
- Portion the Dough:
- Scoop the dough into approximately 20 equal-sized balls.
- Place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies:
- Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges are lightly golden.
- For chewier centers, aim for the shorter baking time; for crisper edges, bake a bit longer.
- Cool the Cookies:
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
Notes
- Measuring Flour: To ensure accuracy, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can lead to using too much flour.
- Shaping Cookies: For perfectly round cookies, use a large circular cookie cutter to gently reshape them immediately after baking. Place the cutter around the cookie and gently swirl it to form a circle.
- Additional Mix-ins: Feel free to customize the mix-ins to your preference. Options include butterscotch chips, peanut butter chips, chopped nuts, or different types of chocolate chips.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.