The Baked Bite: ‘Christmas Sink’ Cookies
The holidays might look a little different this year — but one thing that hasn’t changed is the sheer number of Christmas Cookie recipes that are flooding the social media and food blog airwaves. I have seen no less than 10 new recipes this morning alone - and I hate to say it, but I’m here to add to that content overload.
One this that does, however, distinguish this recipe from others is its sheer ease, as well as the creativity that the recipe allows for. Regular ‘Kitchen Sink’ cookies are an excellent way to use up extra candies or 'mix-ins’ that you have lying around your pantry - so I decided to just apply that principle to the Christmas spirit and create a ‘Kitchen Sink’ cookie that was full of holiday flavors!
You can follow the recipe below to a T, or you can sub in your own candies, nuts, dried fruits, etc. depending on what flavors your family enjoys and what you have at home right now. Just make sure to follow roughly equal proportions, so that you aren’t left with cookies that do not hold together or have so many mix-ins that the cookie flavor disappears entirely.
The Recipe: ‘Christmas-Sink’ Cookies
Ingredients:
4 oz unsalted butter, softened (at room temperature)
3/4 cup granulated Monkfruit sweetener (Classic or Golden or a mix)
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
3/4 cup + 2 tbsp old-fashioned oats
1/2 cup Christmas colored M&Ms
1/2 cup cocktail size peanuts (or other nuts if preferred)
1/2 cup chocolate chips (I like Lily’s or Lakanto brand)
1/4 cup mini marshmallows (I like Dandie’s brand)
Maldon salt for finishing
Instructions:
Preheat the oven to 350 degrees Fahrenheit.
In a stand mixer fitted with the paddle attachment, cream the butter and Monkfruit sweetener together on medium low for 2-3 minutes. Then add the egg and vanilla extract and continue beating until fully combined.
Next, turn the mixer down to low, and add the flour, salt, baking soda, and baking powder. Continue mixing until the batter is just combined, making sure not to over-mix the batter. Add the oats, nuts, chocolate chips, and combine.
Finally, add the mini marshmallows, and mix them in by hand so that do not collapse.
Refrigerate batter for 1 hour. Meanwhile, preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
Using two regular spoons, or a 2 tablespoon cookie scoop, place 6 balls on each cooking sheet. Flatten each one into a compact, small disc with your hands or the bottom of a drinking glass. Sprinkle the tops with Maldon salt.
Bake the cookies for 12 minutes, before removing and letting cool on a wire rack. Store in an airtight container for up to one week.
