These are the best Kitchen Sink Christmas Cookies! Sweet and salty and filled with crunchy pretzels, potato chips, M&M's, white chocolate chips and holiday sprinkles. These cookies are completely customizable, so use your favorite mix-ins to create the perfect cookie.
Kitchen sink Christmas cookies are soft and chewy and packed with whatever delicious ingredients you have in your pantry. Red and green M&M's and colorful sprinkles make them extra festive and perfect for your holiday table.
Why Is It Called Kitchen Sink Cookies?
You know the saying "everything but the kitchen sink"? Well, that's pretty much how these cookies got their name. They are loaded with all you can imagine that could make a cookie taste delicious. They can be sweet, salty or a combination of both.
Why You'll Love These Christmas Cookies
- Salty & Sweet- These cookies are filled with salty pretzels and potato chips, along with chocolate M&M's and white chocolate chips for the best sweet and salty combo.
- Best texture- These cookies are soft and chewy, but still have some added crunch from mix-ins.
- Festive and fun- I use colorful sprinkles and Christmas M&M's to give these kitchen sink cookies a holiday twist.
- Customizable- The beautiful thing about these cookies is you can add whatever you have on hand.
- No mixer- These cookies are made in one bowl. No mixer needed!
- Sugar- I use both brown sugar and white granulated sugar.
- Butter- Use unsalted butter and make sure it's softened at room temperature.
- Eggs- Pull from the refrigerator 2 hours before mixing.
- Vanilla- Use pure vanilla extract for the best flavor.
- White chocolate- I recommend using a high quality white chocolate, like Ghirardelli.
- M&M's- I use red and green to make these cookies extra festive. Feel tree to use other varieties like peanut, mint, minis or birthday cake.
- Pretzels- Break them into bite size pieces and add them into the dough as well as on top of the cookies once they finish baking.
- Chips- Crush them into small pieces. You can use Ruffles or Kettle chips.
- Sprinkles- I recommend using jimmies since they hold their shape and color the best when baked.
- Dairy-free- Use your favorite dairy-free butter and chocolate to make these cookies dairy-free.
- Chocolate Chips – Feel free to use dark or milk chocolate chips. You can also use chocolate chunks in place of chocolate chips.
Step By Step Instructions - Everything But Kitchen Sink Cookies
STEP 1: Melt the butter. Melt butter and let it sit for 20 minutes. Make sure the butter is at room temperature and not warm.
STEP 2: Mix the dry ingredients. In a large bowl, whisk the flour, baking soda, baking powder, and salt.
STEP 3: Mix wet ingredients. First, whisk the melted butter with the brown sugar and granulated sugar. Then, add the eggs and vanilla extract.
STEP 4: Add the dry ingredients. Add the flour mixture and mix with a rubber spatula until combined.
STEP 5: Add mix-ins. Stir in the M&M's, white chocolate chips, pretzels, crushed potato chips and holiday sprinkles.
STEP 6: Scoop. Use a 1 ½ oz ice cream scoop to scoop the cookies onto a parchment lined baking sheet.
STEP 7: Chill. Refrigerate the cookie dough for 1 hour. Alternatively, if you are in a hurry you can freeze the dough for 30 minutes.
STEP 8: Bake. Preheat oven to 350°. Place 6 cookie dough balls onto a parchment lined sheet pan. Bake the cookies for 13-15 minutes; turning the sheet pan halfway through baking. This will help the cookies brown evenly.
STEP 9: Cool. Once the cookies are done, remove them from the oven and use a large cookie cutter to "scoot" the cookies to give them a perfectly round shape. While they are still hot, add additional mix-ins on top of each cookie.
Expert Baking Tips
When measuring flour, it’s best to use the spoon and level method. Scooping the measuring cup into the container to measure out flour can compact the flour. When this happens, you end up with too much flour in your recipe.
Once the cookies have finished baking, use a cookie cutter to scoot the cookies into a perfect circle. In order for this to work correctly, you need to do this immediately after you pull the cookies from the oven, while they are still warm.
When the cookies are still warm, top with extra mix-ins. This will give your cookies the same look seen in my pictures.
Feel free to use whatever ingredients you have on hand. Here are some ideas below.
- Butterscotch chips
- Graham crackers
- Toasted coconut
- Dark chocolate chips
- Heath bar
- Peanut butter chips
- M&M's variations (peanut, mint, mini, birthday cake)
- Oreo cookies
- Chopped candy bar
Absolutely! I use a 2 oz ice cream scoop but you can make them smaller. Baking times will vary depending on the size cookie. A good starting point is 8-10 minutes.
The edges should be crisp and lightly golden brown and the center will be slightly puffed. I like to underbake my cookies by just a minute or so. They will continue to cook as they cool on the baking sheet. This gives you the chewiest cookie.
I do not add nuts in my recipe, but you certainly can. Chopped pecans, walnuts, almonds, or peanuts are all great options.
The key to chewy cookies is brown sugar. I use more brown sugar than granulated sugar which gives them a great chewy texture.
Storing and Freezing
Store these kitchen sink Christmas cookies inside an airtight container at room temperature. They will stay fresh for up to 5 days.
To freeze cookies, place them onto a parchment lined sheet pan and flash freeze for 1 hour or until they are firm. Then, transfer the cookies to a freezer bag and freeze for 3 months.
Thaw the cookies inside the refrigerator overnight or place them on the counter at room temperature for 1 hour before baking.
More Cookie Recipes To Try
Try These Holiday Recipes Too!
- Mini Basque Cheesecakes
- Rich & Fudgy Peanut Butter Cup Brownies
- Chocolate Peanut Butter Rice Krispies
- Apple Crumble Cheesecake
- No Bake Pumpkin Cheesecake Bars
Kitchen Sink Christmas Cookies
- 2 ¾ cup All purpose flour scooped and leveled
- ½ teaspoon Baking powder
- ½ tsp Baking soda
- ½ teaspoon Salt
- 8 oz Unsalted butter melted and cooled
- 1 ¼ cup Dark brown sugar
- ¾ cup White granulated sugar
- 2 Large eggs room temperature
- 2 teaspoon Vanilla extract
- 1 cup M&M's red and green, plus more for topping
- ½ cup White chocolate chips plus more for topping
- ½ cup Pretzels broken into small pieces, plus more for topping
- ⅓ cup Potato chips, salted crushed, plus more for topping
- 2 tablespoon Holiday sprinkles jimmies works best
- Melt butter and let it sit for 20 minutes. Make sure the butter is at room temperature and not warm.
- In a large bowl, whisk the flour, baking soda, baking powder, and salt.
- First, whisk the melted butter with the brown sugar and granulated sugar. Then, add the eggs and vanilla extract.
- Add the flour mixture and mix with a rubber spatula until combined.
- Stir in the M&M's, white chocolate chips, pretzels, crushed potato chips and holiday sprinkles.
- Use a 1 ½ oz ice cream scoop to scoop the cookies onto a parchment lined baking sheet.
- Refrigerate the cookie dough for 1 hour. Alternatively, if you are in a hurry you can freeze the dough for 30 minutes.
- Preheat oven to 350°. Place 6 cookie dough balls onto a parchment lined sheet pan. Bake the cookies for 13-15 minutes; turning the sheet pan halfway through baking. This will help the cookies brown evenly.
- Once the cookies are done, remove them from the oven and use a large cookie cutter to "scoot" the cookies to give them a perfectly round shape. While they are still hot, add additional mix-ins on top of each cookie.