Christmas Kitchen Sink Cookies

Bring the festive spirit to your cookie jar with these Christmas Kitchen Sink Cookies! Packed with everything but the kitchen sink, these treats are loaded with chocolate chips, festive sprinkles, pretzels, and more. They’re the ultimate holiday cookie, perfect for sharing at cookie exchanges, gifting to loved ones, or enjoying with a cozy cup of hot cocoa.

The first time I baked these cookies, it was purely an accident. I had leftover holiday treats from making gingerbread houses and decided to toss them all into one cookie dough. My family was amazed! My husband loved the sweet-and-salty combo, and the kids couldn’t get enough of the colorful sprinkles and chocolate bits. Now, it’s our tradition to bake these cookies while we decorate the tree, and the house is filled with laughter and the smell of holiday cheer.

Why You’ll Love Christmas Kitchen Sink Cookies

•Festive Flavors: Sweet, salty, crunchy, and chewy—all the best holiday flavors in one bite.

•Customizable: Add your favorite mix-ins to make them uniquely yours.

•Perfect for Sharing: A hit at holiday parties or as edible gifts.

•Quick and Easy: Whip up a batch in no time with simple pantry ingredients.

Ingredients Notes For Christmas Kitchen Sink Cookies

•Butter: Use unsalted butter, softened, for the best texture.

•Brown Sugar & Granulated Sugar: Creates a chewy cookie with the perfect sweetness.

•Pretzels: Adds a salty crunch.

•Chocolate Chips: Use semi-sweet or dark chocolate for balance.

•Sprinkles: Add holiday-themed sprinkles for festive flair.

•Optional Add-ins: Toffee bits, M&Ms, or nuts for extra texture.

Recipe Steps

1.Prepare the Dough:

•Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

•In a large bowl, cream together 1 cup of softened butter, 1 cup of brown sugar, and ½ cup of granulated sugar until light and fluffy.

•Mix in 2 large eggs and 1 teaspoon of vanilla extract.

2.Mix the Dry Ingredients:

•In a separate bowl, whisk together 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.

•Gradually add the dry ingredients to the wet mixture, mixing until just combined.

3.Add the Mix-ins:

•Gently fold in 1 cup of crushed pretzels, 1 cup of chocolate chips, and ½ cup of holiday sprinkles (or your preferred mix-ins).

4.Scoop and Bake:

•Use a cookie scoop to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

•Bake for 10-12 minutes, or until the edges are lightly golden.

•Let cool on the baking sheets for 5 minutes before transferring to a wire rack.

Storage Options

•Room Temperature: Store in an airtight container for up to 5 days.

•Freezer: Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.

Variations & Substitutions

•Gluten-Free: Use a 1:1 gluten-free flour blend.

•Extra Sweetness: Add white chocolate chips or butterscotch chips.

•Candy Lovers: Toss in chopped candy canes or crushed peppermint bark.

Christmas Kitchen Sink Cookies

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Course: Dessert, Snack

Kitchen: American, holiday

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24 cookies

Ingredients

 

1x2x3x

• ▢ 1/2 lb 1 cup unsalted butter, softened
• ▢ 1 cup granulated sugar
• ▢ 1 cup brown sugar packed
• ▢ 2 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 2 1/2 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1/2 cup red and green M&M’s
• ▢ 1/2 cup white chocolate chips
• ▢ 1/2 cup crushed pretzels
• ▢ 1/4 cup toffee bits
• ▢ 1/4 cup chopped nuts optional
• ▢ 1/4 cup holiday sprinkles optional, for decoration

Instructions

• Preheat Oven:
• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
• Cream the Butter and Sugars:
• In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Add the Wet Ingredients:
• Beat in the eggs, one at a time, followed by the vanilla extract until fully incorporated.
• Combine the Dry Ingredients:
• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Fold in Mix-Ins:
• Gently fold in the M&M’s, white chocolate chips, crushed pretzels, toffee bits, nuts (if using), and sprinkles.
• Shape the Cookies:
• Scoop about 1 1/2 tablespoons of dough for each cookie and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
• Bake:
• Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will still look soft but will set as they cool.
• Cool:
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.