Christmas Kitchen Sink Cookies

Christmas Kitchen Sink Cookies always steal the show in my holiday cookie tins thanks to their chewy centers crisp edges and joyful bursts of chocolate candy and salty snacks in every bite. This recipe is my solution for when I want festive treats but also need to clean out my pantry. Everyone grabs a different chunk and takes a guess at what is inside.

I first made these with my niece when we could not decide on just one kind of cookie and now the tradition has stuck every Christmas Eve we pull out bowls and see what fun things we can toss in.

Gather Your Ingredients

• Unsalted butter: Use a good-quality stick butter for rich flavor and soft chew
• Brown sugar: Dark or light adds caramel depth to the dough and helps with moistness
• White sugar: Keeps cookies crisp around the edges and balances the sweetness
• Eggs: Fresh large eggs help create lift and hold everything together
• Vanilla extract: Use pure extract if you can for a warm background flavor
• All-purpose flour: Scoop and level for accurate measuring to avoid dry cookies
• Baking soda: Works for lift and spreads the dough slightly
• Baking powder: Helps with even rise in each bite
• Salt: Choose fine salt for the dough and flaky sea salt on top if desired for extra contrast
• Chocolate chips: Either milk or dark both melt into gooey pockets
• Crushed pretzels: Go for salted variety for that irresistible salty crunch
• M and Ms or Christmas sprinkles: For bursts of color and added festive fun
• Chopped nuts: Pecans or walnuts bring a buttery taste and more crunch
• White chocolate chunks or marshmallows: Both options add pockets of gooey sweetness when baked

How to Make It

Make the Cookie Dough:

In a large mixing bowl cream softened butter brown sugar and white sugar together with an electric mixer for at least three minutes. Keep going until the mixture is visibly lightened and feels fluffy scraping down the sides halfway through. Add eggs one at a time beating well after each and drizzle in the vanilla extract for extra flavor depth.

Mix Dry Ingredients:

In a separate bowl whisk together all-purpose flour baking soda baking powder and salt until well combined. This ensures even leavening throughout the dough which means every cookie bakes up puffy and golden.

Combine Wet and Dry:

Gradually add the dry ingredients into the creamed butter mixture on low speed. Take your time here mixing just until you see no streaks of flour left in the bowl. Overmixing at this stage can make cookies tough. Scrape the bottom of the bowl to make sure everything is evenly incorporated.

Add the Mix-Ins:

Now for the fun part gently fold in chocolate chips crushed pretzels M and Ms or sprinkles chopped nuts and white chocolate chunks or marshmallows. Use a sturdy spatula to turn the dough several times making sure every scoop is packed with goodies. Do not mix too hard or the candies may break apart.

Shape and Chill:

Portion out dough balls with a cookie scoop or tablespoon aiming for about one and a half to two tablespoons each. Place them on a parchment lined baking sheet spaced two inches apart for spreading. For extra thick cookies pop the baking sheet in the fridge for at least ten minutes to chill before baking.

Bake:

Heat your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius. Bake cookies for twelve to fourteen minutes depending on how gooey you like the centers. The edges should be deep gold but the centers will still look a touch soft. Let cookies cool on the tray for five minutes before transferring to a wire rack.

Finish and Serve:

Once cool drizzle with melted white chocolate or sprinkle on extra decorations if desired. Serve with milk or your favorite holiday beverages.

I love throwing in extra marshmallows because they puff and caramelize and remind me of roasting s’mores by the fire as a kid. The look on my nephew’s face last year when he bit into a surprise pretzel piece had us all laughing for days.

Flavor Boosters

When shopping aim for fresh nuts and good quality chocolate. Taste your pretzels before adding to ensure they are crisp and not stale.

Serving Suggestions

Arrange cookies on a holiday platter with fresh cranberries and sprigs of rosemary for a stunning presentation. Tie stacks of cookies with ribbon for simple but heartfelt gifts for neighbors or teachers. Try sandwiching ice cream between two cookies for a decadent holiday dessert.

Creative Twists

Sprinkle in a handful of chopped dried cherries or cranberries for a tart bite. Add a dash of cinnamon or ginger for warmth. Swap M and Ms for crushed peppermint candies for a minty burst that screams Christmas morning. Try potato chips or chopped caramels for a wild sweet salty spin.

These cookies bring joy to our family traditions and are perfect for gifting or sharing with loved ones. Bake a batch and watch everyone search for their favorite hidden mix-in.

Common Questions About This Recipe

→ What gives these cookies their 'kitchen sink' appeal?

These cookies include a mix of chocolate chips, M&Ms, pretzels, nuts, and other sweet or crunchy add-ins, representing the idea of adding everything but the kitchen sink.

→ Can I swap out the candy or nuts?

Yes, you can easily change the mix-ins each time. Try using white chocolate, marshmallows, or crushed candy canes for unique flavors.

→ How do I get a chewy texture?

Creaming softened butter and sugars well, and not overbaking, will keep the cookies soft and chewy.

→ What’s the best way to shape the dough?

Use about 1.5–2 tablespoons of dough per cookie, and space them on the baking sheet to allow spreading.

→ Can these cookies be stored or frozen?

Store in an airtight container for up to a week, or freeze baked cookies for several months to enjoy later.