Kitchen Sink Christmas Cookies

This kitchen sink Christmas cookies recipe brings together a joyful mix of sweet and salty treats in one festive bite. It’s the kind of cookie that feels like a party of flavors and textures, perfect for holiday gatherings or cozy nights by the fire. You’ll find everything from crispy pretzels to colorful M&M’s blended in a lightly sweet dough that’s both soft and chewy.

I first made these during a hectic holiday and was amazed how the kids all fought over who got the last cookie. Now I make them every year as a must-have on our holiday cookie platter.

Ingredients

• All purpose flour: the base for perfect cookie structure so measure carefully
• Baking powder: helps the cookies lighten and rise gently
• Baking soda: gives chewiness and helps with browning
• Salt: balances the sweetness, use fine sea salt if possible
• Unsalted butter melted and cooled: enriches flavor and controls dough texture
• Dark brown sugar: adds moistness and caramel notes
• White granulated sugar: contributes crisp edges and sweetness
• Large eggs room temperature: bind ingredients and add richness
• Vanilla extract: enhances all the flavors with warm aroma
• M&M’s red and green: bring festive color and crunch, look for holiday edition for best effect
• White chocolate chips: add creamy sweetness contrasting the salty bits
• Pretzels broken into small pieces: contribute a salty crunch and interesting texture
• Potato chips salted crushed: provide a salty surprise and contrast with the sweet elements
• Holiday sprinkles jimmies: add color and holiday cheer, best for texture and visual appeal

Instructions

Sift and Mix Dry Ingredients:

Whisk the all purpose flour, baking powder, baking soda and salt together in a large bowl. This ensures even distribution of the leavening agents and salt for uniform flavor.

Combine Wet Ingredients:

In another bowl whisk the cooled melted butter with the brown sugar and granulated sugar until smooth and slightly glossy. Add the room temperature eggs one at a time beating well after each addition. Stir in the vanilla extract to deepen the flavor.

Mix Wet and Dry:

Add the dry ingredients to the wet mixture. Use a rubber spatula to fold everything together gently just until combined. Avoid overmixing to keep cookies tender.

Add Mix-ins:

Fold in the M&M’s, white chocolate chips, broken pretzels, crushed potato chips and holiday sprinkles evenly for bursts of flavor and texture in every bite.

Portion the Dough:

Using a 1 ½ oz ice cream scoop, portion dough balls onto a baking sheet lined with parchment paper spaced well apart to allow spreading.

Chill Dough:

Refrigerate the dough for one hour to firm up the fat for thicker cookies. If you are short on time, freeze the dough for 30 minutes as a quick alternative.

Preheat Oven and Bake:

Set oven to 350 degrees Fahrenheit. Place 6 dough balls on a parchment lined sheet pan and bake for 13 to 15 minutes. Rotate the pan halfway through baking to ensure even browning.

Shape and Top:

Remove freshly baked cookies and while still hot, use a large cookie cutter to press lightly and round out the edges. Quickly press additional mix-ins on top to decorate and add extra flavor.

My favorite part is the blend of pretzels and potato chips—the crunch with every bite is so satisfying. One holiday, we omitted the chips by mistake and found the cookies just weren’t the same, so I learned to never skip them.

Storage Tips

Store baked cookies in an airtight container at room temperature for up to five days to keep them soft and fresh. If you want to save them longer, freeze baked cookies in a freezer-safe container for up to three months. Thaw at room temperature before serving.

Ingredient Substitutions

For a gluten-free option swap the all purpose flour for a gluten-free baking blend of similar weight. The texture may be slightly different but the flavor will shine through. You can substitute white chocolate chips with butterscotch or peanut butter chips for a different sweet twist.

Serving Suggestions

Serve these cookies with a cold glass of milk or hot cocoa to balance their sweet and salty flavors. They are also perfect for cookie exchanges or as festive hostess gifts wrapped in cellophane with a bow.

I always sprinkle some extra mix-ins on top while the cookies are hot for the best presentation and crunch

FAQs about Recipes

→ What type of chocolate works best for topping?

White chocolate chips add a creamy sweetness and contrast well with the salty mix-ins in this holiday treat.

→ Can I skip chilling the dough before baking?

Chilling the dough firms it up, helping maintain shape during baking, but if short on time, freezing for 30 minutes is a good alternative.

→ Why use crushed potato chips in the dough?

Crushed potato chips provide a salty crunch that balances the sweetness and adds an unexpected texture twist.

→ What is the best way to shape the treats after baking?

While still warm, use a large cookie cutter to gently ‘scoot’ the treats into a perfectly round shape for an attractive finish.

→ Are holiday sprinkles necessary?

Holiday sprinkles add festive color and a slight crunch, enhancing both visual appeal and texture, but can be adjusted to preference.