Irresistible Christmas Kitchen Sink Cookies

Last December, Carla my neighbor from across the street knocked on the door with a tin full of homemade cookies she and her twins had made during their annual “cookie chaos” day. Among the mix, one cookie stood out: golden edges, a chewy center, and packed with everything from M&Ms to crumbled chips. Her twins called them “kitchen sink cookies,” and as soon as my kids tasted one, they were already dragging out mixing bowls and bags of pretzels to make their own wild version.

That weekend, the community center buzzed with our mini cookie swap. Tables were full of imaginative spins a grandmother added dried cherries to hers, a teen layered in peppermint-dipped pretzels, and a soft-spoken dad brought his very first batch ever, which didn’t last long on the tray.

People laughed, swapped stories, and passed around crumb-dusted recipe cards. Each batch had a personality, but one colorful pile of red and green, melty chocolate and salty crunch kept pulling me back for “just one more.”

Now it’s a Christmas Eve fixture. These Christmas Kitchen Sink Cookies get made in a flurry of mismatched pajamas, with flour on cheeks and sprinkles underfoot. Someone always tries to sneak extra M&Ms into the bowl, and someone else is always licking the spatula. They’ve become a delicious kind of mayhem exactly what I hope this season always brings.

Short Description

These Christmas Kitchen Sink Cookies blend sweet and salty in one irresistible bite. A joyful holiday treat that’s both fun to make and even better to share.

Key Ingredients

For the Dough Base

• ¾ cup salted butter, softened
• ¾ cup light brown sugar, packed
• ¼ cup granulated sugar
• 2 egg yolks, room temperature
• 2 teaspoons vanilla bean paste or extract
• 1½ cups all-purpose flour, spooned and leveled
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Mix-Ins

• ½ cup red and green M&Ms
• ⅓ cup white chocolate chips
• ⅓ cup pretzel pieces
• ⅓ cup potato chip pieces
• 2 tablespoons red and green sprinkles (jimmies)

Tools Needed

• Stand or hand mixer
• Large mixing bowl
• Measuring cups and spoons
• Rubber spatula
• Parchment paper or silicone mats
• Cookie scoop or tablespoon
• Baking sheets
• Cooling rack

Cooking Instructions

Step 1: Prepare the Baking Sheets
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats to prevent sticking.

Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together for about 2 minutes, until light and fluffy.

Step 3: Add the Wet Ingredients
Beat in the egg yolks and vanilla until the mixture becomes pale and creamy.

Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the butter mixture on low speed until just combined.

Step 5: Fold in the Mix-Ins
Stir in the M&Ms, white chocolate chips, pretzel pieces, potato chips, and sprinkles. Don’t overmix just until they’re evenly distributed.

Step 6: Portion the Dough
Scoop the dough into 20 even balls using a cookie scoop or tablespoon. Space them 2 inches apart on the prepared baking sheets.

Step 7: Bake the Cookies
Bake for 10–12 minutes. For soft centers, pull them at 10 minutes. For slightly crisper edges, leave them in for closer to 12.

Step 8: Shape and Cool
Optional: Use a round cutter to gently swirl them into perfect circles just after baking. Cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Why You’ll Love This Recipe

Combines sweet, salty, crunchy, and chewy textures

Fun to make with kids or during cookie swaps

Easily customizable based on what you have

Great for gifting, parties, or cookie trays

No fancy ingredients just pantry classics

Keeps well for several days

Brings holiday color to any dessert table

Mistakes to Avoid & Solutions

Overmixing the Dough
This can make the cookies dense or tough.
Solution: Mix just until combined once you add the dry ingredients.

Mix-Ins Clumping
Pretzels or chips might break or clump in one spot.
Solution: Add them in batches and fold gently with a spatula for even distribution.

Cookies Spreading Too Much
Too warm dough can lead to flat cookies.
Solution: Chill the dough for 15–20 minutes if your kitchen is warm.

Uneven Baking
Crowded pans or uneven sizes can cause some to burn while others underbake.
Solution: Use a cookie scoop and bake in batches, rotating trays halfway.

Soggy Centers After Cooling
Undercooked centers can become gooey rather than chewy.
Solution: Let cookies sit on the hot baking tray for 5 minutes before transferring to a rack.

Serving and Pairing Suggestions

Pair with hot cocoa or peppermint coffee

Add to a holiday cookie board with gingerbread and snowball cookies

Serve on a festive platter at brunch or Christmas dinner dessert table

Gift in cellophane bags tied with ribbon

Stack in a cookie jar for easy sharing

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 5 days

Freeze dough balls for up to 2 months; bake straight from frozen (add 1–2 minutes)

Reheat cookies in a 300°F oven for 3–5 minutes for that fresh-baked warmth

Avoid refrigeration as it can dry them out

FAQs

1. Can I use whole eggs instead of yolks?
Whole eggs will make the cookies cakier. The yolks alone help achieve a richer, chewier texture.

2. Can I skip the potato chips or pretzels?
Yes! Replace with more chocolate chips or even chopped nuts for a similar crunch.

3. What if I don’t have vanilla bean paste?
Vanilla extract works just as well. You can even use almond extract for a slight twist.

4. Can I make these gluten-free?
Use a 1:1 gluten-free flour blend and ensure mix-ins are certified gluten-free. Texture may vary slightly.

5. How do I keep cookies from getting stale?
Store them with a slice of bread in the container it helps retain moisture.

Tips & Tricks

Lightly crush chips and pretzels so they blend into the dough better

Use festive M&Ms to add color that pops in every bite

Don’t skip lining your baking sheets it helps with even browning and easy cleanup

Let cookies cool fully before storing to prevent sogginess

Test one cookie first to adjust bake time for your oven

Recipe Variations

1. Peppermint Chocolate Version
Swap white chocolate chips for chopped peppermint bark, and M&Ms for crushed peppermint candies.

2. Nutty Caramel Crunch
Add ¼ cup chopped pecans and replace M&Ms with caramel bits for a buttery twist.

3. Classic Chocolate-Chip Swap
Skip the holiday colors and use dark chocolate chunks and sea salt flakes for a year-round treat.

4. Cranberry Oatmeal Blend
Replace chips with dried cranberries and ¼ cup oats for a hearty version that feels like breakfast.

5. Vegan-Friendly Take
Use plant-based butter, egg yolk substitute, and vegan chocolate chips. Ensure pretzels and chips are dairy-free.

Final Thoughts

The first tray of these Christmas Kitchen Sink Cookies never even makes it to the table in our house. They’re the kind of cookies that disappear while still warm, hands reaching across the counter, and someone always saying, “Just one more.” Every December, they return to our kitchen like clockwork, no matter what new recipes we try. I’ve watched friends sneak seconds into napkins, and kids beam with sticky fingers and powdered noses.

More than a recipe, they’ve become a part of how we celebrate. Imperfect, colorful, sweet and salty just like the season itself. And as long as there are curious hands tossing chips into cookie dough and sprinkles across countertops, we’ll keep making them and sharing them one joyful mess at a time.