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Best Kitchen Sink Christmas Cookies – Loaded, Chewy & Festively Fun!

These Best Kitchen Sink Christmas Cookies are chewy, buttery, and loaded with everything you love about the holidays! Packed with sweet and salty mix-ins like chocolate chips, pretzels, potato chips, and colorful red-and-green M&M’s, they’re a joyful mashup of flavors and textures in every bite. Perfect for Christmas cookie trays, holiday swaps, or late-night snacking by the tree, these cookies bring together salty crunch, creamy sweetness, and just the right festive flair. They’re playful, delicious, and truly live up to their name — they’ve got everything but the kitchen sink!
Print Recipe Pin Recipe
Prep Time 15 minutes
bake & Cooling Time 32 minutes
Total Time 47 minutes
Servings: 24 cookies
Ingredients Equipment Method Notes
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Ingredients
  

Fresh Products
  • 2 Large eggs
Dry & Flavoring Ingredients
  • 2 3/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 1/4 cups Dark brown sugar packed
  • 3/4 cup Granulated sugar
  • 2 tsp Vanilla extract
  • 1/2 cup White chocolate chips
Savory Snacks
  • 1/3 cup Crushed potato chips
  • 1/2 cup Crushed pretzels
Dairy
  • 8 oz Unsalted butter softened
Desserts
  • 1 cup Red and green M&M’s
Other
  • 2 tbsp Milk optional, for moisture
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Equipment

  • You’ll need:
  • Mixing bowls (large and medium)
  • Hand or stand mixer
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone mat
  • Cooling rack
  • Rubber spatula

Method
 

step1:
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
step2:
  1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
step3:
  1. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy — about 2–3 minutes.
step4:
  1. Add the eggs and vanilla extract and beat until creamy and smooth.
step5:
  1. Gradually add the dry ingredients to the wet mixture and mix until a thick cookie dough forms.
step6:
  1. Fold in the white chocolate chips, pretzels, potato chips, and M&M’s using a spatula. Add milk if the dough feels too dense.
step7:
  1. Scoop large 2-tablespoon portions of dough and place them onto the prepared baking sheets, spacing them 2 inches apart.
step8:
  1. Press a few extra M&M’s and pretzel pieces on top for a festive, bakery-style look.
step9:
  1. Bake for 10–12 minutes, or until the edges are golden and the centers are still soft.
step10:
  1. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

🧊 Storage & Reheating
Store in an airtight container at room temperature for up to 5 days.
Refrigerate for up to 1 week.
Freeze baked cookies for up to 2 months.
To refresh, warm in the microwave for 8 seconds for that soft, gooey texture.
🥄 Variations
Caramel Crunch: Add 1/4 cup toffee bits or caramel chips for extra sweetness.
Dark Chocolate Lovers: Replace white chocolate chips with dark chocolate chunks.
Nutty Mix: Stir in 1/2 cup chopped pecans or walnuts for added crunch.
Peanut Butter Twist: Add 1/4 cup peanut butter chips for a salty-sweet combo.
Holiday Swap: Use seasonal M&M colors for different holidays (pastels for Easter, orange and black for Halloween).
❓ 10 FAQs
1. Why are they called “Kitchen Sink” cookies?
Because they include a little bit of everything — chocolate, chips, pretzels, candy, and more!
2. Can I use salted butter?
Yes, but reduce added salt to a pinch.
3. Can I add nuts?
Definitely — pecans, walnuts, or peanuts add great texture.
4. Can I skip the pretzels or chips?
Of course! Customize with what you have on hand.
5. Why use dark brown sugar?
It gives the cookies a deeper caramel flavor and chewy texture.
6. Do I need to chill the dough?
Not required, but chilling for 30 minutes gives thicker cookies.
7. Can I use holiday candies instead of M&M’s?
Yes — chopped peppermint bark or Hershey’s holiday kisses work great.
8. How do I make them gluten-free?
Use 1:1 gluten-free flour and GF pretzels/chips.
9. Can I freeze the dough?
Yes — scoop and freeze balls of dough for up to 3 months; bake straight from frozen.
10. Why did my cookies spread too much?
Your butter may have been too soft; try chilling the dough slightly next time.
🏁 Conclusion
These Best Kitchen Sink Christmas Cookies are the perfect festive treat — soft, chewy, buttery, and packed with a mix of sweet and salty surprises in every bite!
They’re fun to make, endlessly customizable, and guaranteed to be the first cookies to disappear from any holiday dessert table.