Sweet and salty Christmas cookies loaded with pretzel and potato chip pieces, M&M’s, white chocolate chips, and festive sprinkles! These are guaranteed to be a holiday favorite.
If you’re looking for more Christmas cookie recipes, check out my chocolate-dipped peppermint sugar cookies, spritz cookies, chocolate thumbprint cookies, or double chocolate peppermint cookies!
Why You’ll Love These Cookies
- Perfect Sweet & Salty Balance: A delightful mix of crunchy pretzels, potato chips, sweet M&M’s, and creamy white chocolate.
- Fun to Make: The variety of mix-ins makes these cookies extra fun, especially for baking with kids.
- Quick & Easy: No chilling required, and they’re ready in just 30 minutes!
Ingredients
- 3/4 cup salted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 egg yolks (room temperature)
- 2 tsp vanilla bean paste (or extract)
- 1 1/2 cups all-purpose flour (spooned & leveled)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup red & green M&M’s
- 1/3 cup white chocolate chips
- 1/3 cup pretzel pieces
- 1/3 cup crushed potato chips
- 2 tbsp red & green sprinkles (jimmies work best)
Step-by-Step Instructions
1. Prepare the Baking Sheets
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
2. Cream the Butter & Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer for about 2 minutes until light and fluffy.
3. Add Wet Ingredients
Mix in the egg yolks and vanilla on medium speed for another 2 minutes until pale and fluffy.
4. Incorporate Dry Ingredients
Add the flour, baking powder, baking soda, and salt. Mix until just combined.
5. Fold in Mix-Ins
Gently fold in the M&M’s, white chocolate chips, pretzel pieces, potato chips, and sprinkles with a spatula.
6. Form the Cookies
Scoop the dough into 20 balls and place them 2 inches apart on the prepared baking sheets.
(Optional: Press extra mix-ins on top for a picture-perfect finish.)
7. Bake
Bake for 10-12 minutes—10 minutes for soft centers or 12 minutes for crispier edges.
8. Shape & Cool
Immediately after baking, use a large round cookie cutter to swirl around each cookie, giving them a uniform shape. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack.
9. Store
Keep leftover cookies in an airtight container for up to 3 days.
FAQs
Can I swap out mix-ins?
Yes! Substitute one ingredient for another—try butterscotch chips, peanut butter chips, chopped nuts, or milk/dark chocolate chips.
Can I make the dough ahead of time?
Absolutely! Store in the fridge for up to 3 days or freeze for up to 2 weeks. Let it come to room temperature before baking.
Pro Tips
- Measure Flour Properly: Spoon flour into a measuring cup and level it off—never scoop directly from the bag to avoid excess flour.
- Shape for Perfection: Swirl a large round cookie cutter around hot cookies to create a perfect circular shape.
- Extra Mix-Ins: Adding extra M&M’s and chocolate chips on top before baking enhances the cookies’ festive look.
- Whip the Eggs & Sugar: Beat until the mixture is pale and fluffy—this creates a soft, chewy texture.