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One winter afternoon while mixing treats with my kids, we dumped our snack drawer into basic cookie mix. What happened next was amazing - these Holiday Everything Cookies. Every mouthful delivers chocolatey goodness, snappy pretzels, crispy potato chips and colorful seasonal candies. They've turned into our family's most asked-for Christmas sweet, mixing all the tasty stuff we can't get enough of in snacks that hit sweet and salty notes.
Sweet Treat Wonder
I really love these cookies because they make everyone smile when they try them. The way different textures and tastes work together creates something super special. They don't need any time in the fridge, so they work great for last-minute baking with children or when you want fast treats for holiday parties.
What You'll Need
- 2 cups combined sugars: I mix 1 cup brown with 1 cup white sugar to get cookies that stay perfectly chewy.
- 1 cup salted butter: Leave it out until you can press it but it's not completely melted.
- 2 egg yolks: They add extra richness and make cookies taste amazing.
- 2 teaspoons vanilla: Go for real vanilla extract for the tastiest results.
- 2 1/4 cups flour: Standard all purpose flour does the job wonderfully.
- 1 teaspoon each baking soda and powder: Using both gives you cookies that rise just right.
- 1 cup holiday M&Ms: The red and green ones add festive color.
- 1 cup white chocolate chips: They bring a smooth, sweet flavor.
- 1 cup each crushed pretzels and chips: Get the saltiest ones you can find.
- 1/2 cup Christmas sprinkles: Pick ones that won't run colors in your dough.
How To Make Them
- Begin With Butter Mixture
- Whip your room temperature butter with both kinds of sugar until it gets airy and pale, about two minutes works well.
- Put In Wet Stuff
- Stir in the egg yolks and vanilla until everything looks smooth and well combined.
- Add Your Dry Stuff
- Slowly mix in flour, baking powder, baking soda and a tiny bit of salt just until everything comes together.
- Mix In The Fun Things
- Here's where it gets exciting - carefully stir in all those yummy extras until they spread throughout the dough.
- Time To Cook
- Drop twenty cookie balls onto your lined cookie sheets and let them transform in your hot oven.
Change It Up
I sometimes throw in butterscotch bits for more sweetness or switch different nuts into the mix. Sticking extra M&Ms and pretzel pieces on the tops before they go in the oven makes them look super pretty. My family members who love dark chocolate often ask me to use those chips instead of the white ones.
Keeping Them Yummy
Store your cookies in something airtight and they'll taste good for around 5 days. The raw dough stays fine in your fridge for three days or save it in your freezer for a couple weeks. Just don't forget to warm it up before you bake it.
Making Perfect Cookies
Don't pack too much flour in your measuring cup or you'll get heavy cookies. I love using a circle cookie cutter to fix their shape when they're just out of the oven. Spend extra time mixing the butter and sugar really well - it truly affects how your cookies turn out.
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Frequently Asked Questions
- → What's the right way to measure flour?
If you measure incorrectly, you'll end up with too much flour and cookies that crumble. Scoop flour into your measuring cup, level the top, or use a scale for precision.
- → Why do eggs need to be room temp?
When eggs are warmed to room temp, they mix better with the butter and sugar, making dough smooth and evenly textured.
- → How do I avoid breaking mix-ins?
Stir in your pretzels, chips, and extras gently using a spatula. Avoid mixers to keep the textures intact.
- → Should I fix cookie shapes after baking?
Yes, while still warm, use a cutter to quickly shape them into perfect rounds if needed.
- → Can I swap out mix-ins?
Of course! Keep things balanced and stick to similar amounts, but use your favorite candies or salty snacks.