Amy Jean’s Kitchen: Kitchen Sink Holiday Cookies (Tasty Ultimate)



I’m going to be honest with y’all….I wasn’t a huge fan of these

cookies, however that was definitely because of my odd dislike of

mint and not the cookies themselves. If you

are a mint fan or know someone who is

then these cookies are 1000% perfect for you. They are super

Christmas-y both in how they look and taste and when I brought

them to Christmas dinner last year they were gone before everyone

even finished eating the main course. 




1 ½ cups all-purpose flour

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp kosher salt

¾ cup (1 ½ sticks) unsalted butter, at room temperature

¾ cup granulated sugar

¾ cup packed light brown sugar

2 large eggs

2 tsp vanilla extract 

¾ – 1 tsp peppermint extract 

1 cup rolled oats

2 cup chopped chocolate-covered

mint thins, such as Andes

¾ cup sweetened shredded coconut

¾ cup broken pretzel sticks

½ cup white chocolate chips

½ cup mixed red and green candy-coated

milk chocolate candies, such as M&M’s



1.) Preheat the oven to 350 degrees F. Line two

baking sheets with parchment paper.


2.) Whisk together the flour, baking powder, baking

soda, and salt in a large bowl.


3.) In a separate large bowl, using a handheld mixer, beat

together the butter and both sugars on medium speed

until smooth and fluffy, about 2 minutes. With the mixer on

medium speed, add the eggs one at a time, making sure

each is incorporated before adding the next. Beat in

the vanilla and peppermint extracts. 


4.) Add the flour mixture, followed by the oats, mint

things, coconut, pretzels, chocolate chips, and milk chocolate

candies and stir with a rubber spatula until

everything is combined evenly.


5.) Using a 1 ½ ounce ice cream scoop or two tablespoons, portion

and roll the dough into 24 balls. Arrange 8 balls on each prepared

baking sheet, spacing them 2 inches apart. Press on the balls

to flatten them slightly. Bake the cookies one sheet at a time, turning

the baking sheet halfway through, until golden brown

and set, about minutes total. 


6.) Let the cookies cool on the baking sheet for 1 minute, then

transfer to a wire rack to cool for 20 minutes more before

serving. Repeat to bake the remaining 8 dough balls.




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