Скачать или смотреть Holiday Loaded Kitchen Sink Cookies 🍪

Cookies that look amazing in a holiday pack and taste even better when shared ❤️
Ingredients

• ¾ cup (170 g) unsalted butter, softened
• ½ cup (100 g) packed light brown sugar
• ¼ cup (50 g) granulated white sugar
• 1 large egg (50 g), room temperature
• 2 tsp (10 g) vanilla bean paste or extract
• 1½ cups (190 g) all‑purpose flour, spooned and leveled
• 1 tsp (4 g) baking powder
• ¼ tsp (1 g) baking soda
• 1 tsp (3 g) cornstarch
• ½ tsp (3 g) salt
• ½ cup (90 g) red & green M&M’s
• ½ cup (70 g) semisweet chocolate chips
• ⅓ cup (55 g) white chocolate chips
• ⅓ cup (60 g) caramel pieces (soft caramels)
• ⅓ cup (30 g) pretzel pieces
• 2 tbsp (25 g) sprinkles

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with 2 parchment papers or a silicon baking mat.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy.
3. Beat in the egg and vanilla until well combined.
4. Stir the dry ingredients into the wet mixture one by one until blended: flour, baking powder, baking soda, cornstarch, and salt.
5. Fold in the M&M’s, semisweet chocolate chips, white chocolate chips, caramel pieces, pretzel pieces, and sprinkles.
6. Scoop dough into large balls (about 150–152 g each) and place on the baking sheet. You should get about 6 cookies.
7. Poke your fingers gently into each dough ball to create a chunky texture.
8. Freeze the dough balls for 1 hour before baking.
9. Bake at 350°F (175°C) for 14-15 minutes or until edges are golden but centers are slightly soft.
10. While the cookies are still hot, use a cookie ring or spatula to round each cookie for an even shape.
11. (Optional) Add extra toppings—right after baking while cookies are still warm.
12. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

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