Pin it
One chilly December day, my kids and I decided to throw all our snacks into some cookie dough. We didn’t hold back and the treats we baked up were total holiday magic. Every nibble is loaded with gooey chocolate, crispy pretzel bits, salty potato chips, plus colorful candies for that Christmas spirit. Now everyone keeps asking for these sweet and salty favorites every winter.
Magical Cookie Moments
These treats always make me smile because they bring so much fun to anyone who grabs one. The way all those tastes and textures mix together is just unbeatable. You don’t even have to chill the dough, so if you get a last-minute craving or your kids want to bake right now, you’re set for a fast batch.
What You’ll Need
- 1/2 cup Christmas sprinkles: Pick some that won’t leak color into everything.
- 1 cup each of crushed chips and pretzels: Load it up—the salt makes them shine!
- 1 cup white chocolate chips: For that dreamy smooth flavor.
- 1 cup holiday M&Ms: Red and green ones always look awesome.
- 1 teaspoon both baking powder and baking soda: They work together for a great rise.
- 2 1/4 cups flour: Just go with regular all-purpose—easy peasy.
- 2 teaspoons vanilla: Real vanilla tastes the best if you can.
- 2 egg yolks: They give an extra rich bite.
- 1 cup softened salted butter: Leave it out till it feels easy to squish, not melted.
- 2 cups mixed sugars: I do half white and half brown for chewy centers.
How To Bake
- Bake Away
- Scoop out about twenty dough balls and space them out on prepped baking sheets, then slide them in the oven.
- Pile In The Mix-Ins
- Gently stir in all those crunchies and candies, making sure they’re tucked all through the dough.
- Add The Dry Stuff
- Pour in the flour, baking powder, baking soda, and a sprinkle of salt. Mix just till it comes together.
- Mix In The Yolks And Vanilla
- Stir in the eggs and vanilla until the batter’s super creamy and everything’s blended.
- Whip The Butter And Sugar
- Beat both kinds of sugar with your soft butter. Just a couple minutes gets it fluffy and smooth.
Switch Things Up
Sometimes I grab some butterscotch chips if I’m craving a sweeter bite or swap in walnuts. If you’re into appearances, try pressing a few more candies or pretzels on top before baking. When my crew wants a deep chocolate kick, I use dark chips instead of white ones.
Stay Tasty
These cookies keep tasting great in a sealed container for nearly five days. The dough itself hangs out in the fridge just fine for three days, or you can freeze it for about two weeks. Let it warm up before tossing in the oven.
Best Cookie Tips
Don’t forget to check your flour measurements—extra can make cookies tough. A simple trick I love: use a round cutter to gently swirl the fresh cookies into nice circles while they’re still hot. And take a little time when you blend the butter and sugar—your cookies will thank you with a better texture.
Pin it
Frequently Asked Questions
- → What's the best way to measure flour?
Scooping flour directly can add too much and give you dry cookies. Spoon it into your measuring cup and level it off, or weigh for accuracy.
- → Why do eggs need to be room temp?
Warm eggs mix better into butter and sugar, helping the dough come together smoothly and bake evenly.
- → How do I avoid breaking the mix-ins?
Use a spatula to fold them in by hand. This keeps your pretzels and chips intact without crushing them.
- → Why reshape after baking?
Reshaping warm cookies with a cutter gives you round, pretty cookies to impress the crowd.
- → Can I swap the mix-ins?
Absolutely! Just stick to similar amounts and balance sweet and salty for the best results.