Christmas Kitchen Sink Cookies Recipe

Picture this: the cozy smell of buttery cookies wafting through your kitchen, bright pops of red and green candies peeking through, and the salty crunch of pretzels and potato chips balancing every sweet bite. These Christmas kitchen sink cookies are an unapologetically festive explosion of flavors and textures—and they’ve got everything but the kitchen sink (hence the name!). I stumbled upon this recipe while brainstorming what to bake for a holiday cookie swap, and trust me, these were a hit. There’s something magical about taking familiar ingredients and turning them into something unforgettable.

The best part? These cookies feel delightfully “extra” without requiring any hard-to-find ingredients. They’re as fun to make as they are to eat, which makes them perfect for kids, family gatherings, or even a solo baking session to unwind. Let’s dive into why these cookies should be the star of your holiday dessert table.

this RECIPE

A little story behind these festive favorites

Last Christmas, I had a pantry bursting with half-used bags of chocolate chips, pretzels, and leftover holiday sprinkles. As I stared at the chaos, I wondered: Could I just… throw it all into a cookie dough? I remembered those quirky “kitchen sink” cookies I’d seen at bakeries and decided to give it a festive twist. The result? A ridiculously indulgent cookie that perfectly balanced sweet and salty, crunchy and chewy. When my family tried them, they were gone in a flash—and I’ve been tweaking and perfecting the recipe ever since.

One of my favorite memories was watching my niece pick out the M&M’s and save them for “last bites” while my dad was convinced the pretzel chunks were a stroke of genius. Every bite seemed to surprise someone, and it reminded me why I love baking so much: it’s not just about the food; it’s about the shared joy it brings.

Where did the “kitchen sink” idea come from?

The phrase “kitchen sink” is used to describe recipes that include, well, almost everything. These cookies are an extension of that idea: a hodgepodge of sweet and salty add-ins that somehow come together in perfect harmony. Kitchen sink cookies have their roots in classic American baking, where creativity often wins the day. Over time, home bakers began adding whatever snacky bits they had on hand—chocolate, nuts, crushed chips, candies—to a simple cookie base. This festive version amps it up with Christmas colors and sprinkles, making it a holiday tradition worth adding to your list.

Let’s talk about the ingredients

The magic of these cookies lies in the mix-ins, but the base dough is equally important. Here’s a closer look at what makes it all work:

• Salted butter: Butter is the backbone of any good cookie. Using salted butter adds just a hint of extra flavor to balance the sweetness. If you only have unsalted butter, just toss in a pinch more salt.
• Brown sugar and granulated sugar: The combination gives these cookies their chewy texture (thanks to the molasses in brown sugar) and crisp edges.
• Egg yolks: Skipping the egg whites ensures a richer, softer cookie. Trust me, it’s worth it!
• All-purpose flour: The foundation of the dough. Just be sure to spoon and level your flour to avoid a dense cookie.
• Baking soda and baking powder: These work together to give the cookies just the right lift and spread.
• Red and green M&M’s: For that unmistakable holiday vibe! Any seasonal candy works, but I love the classic crunch of M&M’s.
• White chocolate chips: Creamy and sweet, these pair perfectly with the salty pretzels and chips.
• Pretzels and potato chips: These are what make these cookies shine! They add that irresistible salty crunch and keep everyone guessing with every bite.
• Red and green sprinkles (jimmies): Optional, but festive sprinkles make everything more fun.

If you’re missing an ingredient, don’t panic! You can swap milk chocolate chips for white, swap the M&M’s for crushed peppermint candies, or even add chopped nuts or dried cranberries.

Do you need special tools? Not really!

You probably have everything you need right in your kitchen. Here are a few must-haves:

• Electric mixer: For creaming the butter and sugars to perfection. If you don’t have one, use a sturdy whisk and a little elbow grease!
• Parchment paper: Keeps the cookies from sticking and makes cleanup a breeze.
• Cookie scoop or tablespoon: To keep your cookies evenly sized.
• Cooling racks: These help the cookies cool without becoming soggy on the bottom.

No fancy tools? No problem. You can even shape the dough by hand—just make sure your hands are slightly damp to prevent sticking.

Step-by-step: How to make these cookies

1. Preheat your oven

Set your oven to 350°F and line two baking sheets with parchment paper. Trust me, the parchment saves you from scrubbing melted M&M’s off the tray later.

2. Cream the butter and sugars

In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy. This step is key for a soft, tender cookie. (Pro tip: don’t skip the full two minutes—it really makes a difference!)

3. Add egg yolks and vanilla

Mix in the egg yolks and vanilla until the mixture turns pale and creamy. This gives the dough its rich texture.

4. Combine the dry ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture and mix just until combined.

5. Add the mix-ins

Fold in the M&M’s, white chocolate chips, pretzels, potato chips, and sprinkles. Be gentle so you don’t crush the chips completely—some bigger pieces add great texture.

6. Scoop the dough

Using a cookie scoop, portion the dough into about 20 balls. Place them two inches apart on the baking sheets. (Optional: press a few extra mix-ins on top for a prettier presentation.)

7. Bake

Bake for 10-12 minutes. If you love chewy cookies, pull them at 10 minutes; if you prefer crispier edges, go for 12. They might look slightly underbaked when you pull them out—that’s okay! They’ll firm up as they cool.

8. Shape the cookies (optional but fun!)

Straight out of the oven, use a circular cookie cutter to “swirl” each cookie into a perfect round. It’s a little trick that makes them bakery-perfect.

9. Cool

Let the cookies rest on the tray for 5 minutes, then transfer them to a wire rack to cool completely (if you can wait that long!).

Variations you’ll love

• Gluten-free: Substitute your favorite gluten-free flour blend for the all-purpose flour.
• Vegan: Use plant-based butter, a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water), and vegan chocolate chips.
• Holiday swaps: Try adding crushed candy canes for a peppermint twist or swap the M&M’s for Reese’s Pieces for a peanut butter spin.
• Seasonal flair: Mix in dried cranberries and pistachios for a festive red-and-green combo.

Serving and presentation ideas

Stack these cookies on a holiday platter surrounded by twinkling fairy lights, or serve them warm with a scoop of vanilla ice cream. You can even bag them up in clear cellophane with a ribbon for a thoughtful homemade gift.

Drink pairings

These cookies pair beautifully with a cold glass of milk (classic), a festive mug of hot cocoa, or even a spiced chai latte. For the adults, try a glass of mulled wine or a creamy eggnog—because why not?

Storing and reheating tips

Store these cookies in an airtight container at room temperature for up to three days. For longer storage, freeze them in a single layer on a baking sheet, then transfer them to a freezer bag for up to three months. To reheat, pop them in a 300°F oven for a few minutes to bring back that freshly-baked warmth.

Scaling the recipe

Want fewer cookies? Halve the ingredients, but keep an eye on the bake time (they might cook a little faster). For a big crowd, double the recipe—but make sure your mixing bowl is large enough to handle all that dough!

Let’s make some magic!

There’s something about the mix of sweet, salty, chewy, and crunchy that makes these cookies truly unforgettable. Whether you’re baking for a holiday party, a cookie swap, or just to treat yourself, these Christmas kitchen sink cookies are sure to bring joy to anyone who takes a bite. Give them a try and don’t be afraid to make them your own—I’d love to hear what creative twists you come up with!

Frequently Asked Questions

Q: Can I use unsalted butter?
A: Yes! Just add an extra 1/4 tsp of salt to balance the flavors.

Q: What if I don’t have M&M’s?
A: Try chopped holiday chocolates, mini marshmallows, or even dried fruit.

Q: Why do I need to chill the dough?
A: Good news—you don’t! This recipe is designed to bake straight away for quick and easy holiday fun.

Q: Can I make these ahead of time?
A: Absolutely. Prepare the dough, scoop it into balls, and freeze. Bake straight from frozen—just add a minute or two to the baking time.

Q: Why are my cookies flat?
A: Make sure your butter isn’t too warm, and measure your flour correctly (spoon and level, don’t scoop!).

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