🎉 Introduction
These Best Kitchen Sink Christmas Cookies are chewy, buttery, and loaded with everything you love about the holidays! Packed with sweet and salty mix-ins like chocolate chips, pretzels, potato chips, and colorful red-and-green M&M’s, they’re a joyful mashup of flavors and textures in every bite.
Perfect for Christmas cookie trays, holiday swaps, or late-night snacking by the tree, these cookies bring together salty crunch, creamy sweetness, and just the right festive flair.
They’re playful, delicious, and truly live up to their name — they’ve got everything but the kitchen sink!
🧰 Equipment Needed
You’ll need:
- Mixing bowls (large and medium)
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone mat
- Cooling rack
- Rubber spatula
🛒 Ingredients
Fresh Products
- 2 Large eggs
Dry & Flavoring Ingredients
- 2 3/4 cups All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 1/4 cups Dark brown sugar, packed
- 3/4 cup Granulated sugar
- 2 tsp Vanilla extract
- 1/2 cup White chocolate chips
Savory Snacks
- 1/3 cup Crushed potato chips
- 1/2 cup Crushed pretzels
Dairy
- 8 oz Unsalted butter, softened
Desserts
- 1 cup Red and green M&M’s
Other
- 2 tbsp Milk (optional, for moisture)
👩🍳 Directions
step1:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
step2:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
step3:
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy — about 2–3 minutes.
step4:
Add the eggs and vanilla extract and beat until creamy and smooth.
step5:
Gradually add the dry ingredients to the wet mixture and mix until a thick cookie dough forms.
step6:
Fold in the white chocolate chips, pretzels, potato chips, and M&M’s using a spatula. Add milk if the dough feels too dense.
step7:
Scoop large 2-tablespoon portions of dough and place them onto the prepared baking sheets, spacing them 2 inches apart.
step8:
Press a few extra M&M’s and pretzel pieces on top for a festive, bakery-style look.
step9:
Bake for 10–12 minutes, or until the edges are golden and the centers are still soft.
step10:
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
🍽️ Servings & Timing
- Makes: About 24–26 cookies
- Prep time: 15 minutes
- Bake time: 10–12 minutes
- Cooling time: 20 minutes
- Total time: ~50 minutes
🧊 Storage & Reheating
- Store in an airtight container at room temperature for up to 5 days.
- Refrigerate for up to 1 week.
- Freeze baked cookies for up to 2 months.
- To refresh, warm in the microwave for 8 seconds for that soft, gooey texture.
🥄 Variations
- Caramel Crunch: Add 1/4 cup toffee bits or caramel chips for extra sweetness.
- Dark Chocolate Lovers: Replace white chocolate chips with dark chocolate chunks.
- Nutty Mix: Stir in 1/2 cup chopped pecans or walnuts for added crunch.
- Peanut Butter Twist: Add 1/4 cup peanut butter chips for a salty-sweet combo.
- Holiday Swap: Use seasonal M&M colors for different holidays (pastels for Easter, orange and black for Halloween).
❓ 10 FAQs
1. Why are they called “Kitchen Sink” cookies?
Because they include a little bit of everything — chocolate, chips, pretzels, candy, and more!
2. Can I use salted butter?
Yes, but reduce added salt to a pinch.
3. Can I add nuts?
Definitely — pecans, walnuts, or peanuts add great texture.
4. Can I skip the pretzels or chips?
Of course! Customize with what you have on hand.
5. Why use dark brown sugar?
It gives the cookies a deeper caramel flavor and chewy texture.
6. Do I need to chill the dough?
Not required, but chilling for 30 minutes gives thicker cookies.
7. Can I use holiday candies instead of M&M’s?
Yes — chopped peppermint bark or Hershey’s holiday kisses work great.
8. How do I make them gluten-free?
Use 1:1 gluten-free flour and GF pretzels/chips.
9. Can I freeze the dough?
Yes — scoop and freeze balls of dough for up to 3 months; bake straight from frozen.
10. Why did my cookies spread too much?
Your butter may have been too soft; try chilling the dough slightly next time.
🏁 Conclusion
These Best Kitchen Sink Christmas Cookies are the perfect festive treat — soft, chewy, buttery, and packed with a mix of sweet and salty surprises in every bite!
They’re fun to make, endlessly customizable, and guaranteed to be the first cookies to disappear from any holiday dessert table.
Best Kitchen Sink Christmas Cookies – Loaded, Chewy & Festively Fun!
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy — about 2–3 minutes.
- Add the eggs and vanilla extract and beat until creamy and smooth.
- Gradually add the dry ingredients to the wet mixture and mix until a thick cookie dough forms.
- Fold in the white chocolate chips, pretzels, potato chips, and M&M’s using a spatula. Add milk if the dough feels too dense.
- Scoop large 2-tablespoon portions of dough and place them onto the prepared baking sheets, spacing them 2 inches apart.
- Press a few extra M&M’s and pretzel pieces on top for a festive, bakery-style look.
- Bake for 10–12 minutes, or until the edges are golden and the centers are still soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Because they include a little bit of everything — chocolate, chips, pretzels, candy, and more! 2. Can I use salted butter?
Yes, but reduce added salt to a pinch. 3. Can I add nuts?
Definitely — pecans, walnuts, or peanuts add great texture. 4. Can I skip the pretzels or chips?
Of course! Customize with what you have on hand. 5. Why use dark brown sugar?
It gives the cookies a deeper caramel flavor and chewy texture. 6. Do I need to chill the dough?
Not required, but chilling for 30 minutes gives thicker cookies. 7. Can I use holiday candies instead of M&M’s?
Yes — chopped peppermint bark or Hershey’s holiday kisses work great. 8. How do I make them gluten-free?
Use 1:1 gluten-free flour and GF pretzels/chips. 9. Can I freeze the dough?
Yes — scoop and freeze balls of dough for up to 3 months; bake straight from frozen. 10. Why did my cookies spread too much?
Your butter may have been too soft; try chilling the dough slightly next time. 🏁 Conclusion These Best Kitchen Sink Christmas Cookies are the perfect festive treat — soft, chewy, buttery, and packed with a mix of sweet and salty surprises in every bite! They’re fun to make, endlessly customizable, and guaranteed to be the first cookies to disappear from any holiday dessert table.
Leave a Reply