Easiest Kitchen Sink Christmas Cookies
Easiest Kitchen Sink Christmas Cookies! These chocolate cookies are my go-to recipe after all my Christmas baking is complete because I use toppings leftover from previous Christmas recipes.
Equipment
- Large Mixing Bowls
- Spatula
- Measuring cups
- Cookie scoop
- Baking tray
- Cooling rack
- Parchment paper
Ingredients
- 1 Box Chocolate Cake Mix
- 2 Large Eggs
- 1/2 Cup Vegetable Oil
- 1 Cup Leftover Christmas Mix-ins plus more for topping (optional)
Instructions
Prepare The Cookie Dough
- First, pour the chocolate cake mix into a large bowl.
- Then, add in the eggs and oil and mix to combine.
- Next, fold in the leftover Christmas topping mix-ins.
Prepare For Baking
- Refrigerate the dough for 30 minutes or freeze it for 10 minutes.
- While the dough is chilling, line the cookie tray with parchment paper.
- Then, preheat the oven to 350 degrees.
- Once the dough is chilled, using a cookie scooper, scoop 12 one-inch round balls onto the lined cookie tray.
- Optionally, roll the cookie dough balls in additional Christmas mix-ins.
- Note: if the dough feels significantly softer than when you removed it from the fridge or freezer, chill the dough for another 5-10 minutes before baking. This will help hold the cookies' shape.
Bake The Cookies
- Then, bake for 10 minutes at 350 degrees.
- Lastly, remove the cookies from the oven.
- Let the cookies set on the cookie tray for 5 minutes before transferring to a wire rack to finish cooling.
- Repeat the steps under "Prepare For Baking" and "Bake The Cookies" with the remaining dough, for a total of 24 cookies.
- Enjoy!