Ingredients
Equipment
Method
Prepare Oven & Dry Ingredients
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Prepare Wet Ingredients
- In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the semi-sweet chocolate chips, white chocolate chips, crushed pretzel pieces, crushed candy canes, and M&M's with a rubber spatula until evenly distributed throughout the dough.
Bake Cookies
- Drop rounded tablespoons (or use a 1.5-2 tbsp ice cream scoop) of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. They may look slightly underdone in the center, but will continue to set as they cool.
- Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely.
Notes
For perfectly round cookies, immediately after removing from the oven, use a large round cookie cutter or the rim of a glass slightly larger than the cookie and gently swirl it around the cookie to reshape. Store leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookie dough balls for up to 3 months. Bake from frozen, adding a couple of minutes to the baking time.