These Christmas Kitchen Sink Cookies are thick and chewy, sweet and salty. They are filled with sweet chocolate chips, M&M’s, sprinkles, salty pretzels and potato chip pieces. This modern Christmas Cookie recipe is filled with everything but the kitchen sink.

 

Do you love all the new thick and chewy cookies that have become so popular? If so, this recipe is for you. It’s a fun loaded modern cookie that won’t leave your tastebuds hanging. Don’t let the ingredient list scare you away. Christmas Kitchen Sink Cookies can be made quite quickly. The sweet and salty combinations will have cookie lovers being caught with their hand in the cookie jar.
If you are looking for other Christmas cookies try my Chocolate Peppermint Cookies or classic Peanut Butter Blossom Cookies.

Our Christmas inspired Kitchen Sink Cookies start with a brown sugar and white sugar combination. When the two are creamed with the butter, the flavor and texture are a match made in heaven.

Our sweet additions for this loaded cookie are white chocolate chips, mini m&m candies and holiday sprinkles. You could swap out the white chips for milk chocolate or semi-sweet if you like. I went with mini candies so there was color and taste throughout the cookie dough. If you only have the larger size, they will work too. I used Christmas Jimmies, they hold up to the heat when the cookie bakes. Try to avoid any sprinkle that might melt from the high heat.

Our salty additions for this cookie recipe are pretzel pieces and potato chips. The salty snacks really make this cookie unique. I used mini sized pretzels so they looked prettier. Any pretzels will do, just break them into pieces. I find wavy potato chips to be best for Christmas Kitchen Sink Cookies, they tend to add more texture and hold up well to the heat of the oven.

Christmas Kitchen Sink Cookie Ingredients

Making these Kitchen Sink Christmas Cookies doesn’t need that many ingredients, actually. Yeah, we’re “throwing the kitchen sink” at the recipe with all the crazy cookie add-ins and mix-ins, but the basic cookie dough ingredients are simple. Let’s start by covering our dry cookie ingredients:

• Flour – Like usual, just go with an all-purpose flour for this recipe.
• Baking Powder– FRESH is BEST!
• Baking Soda– Again, FRESH is BEST!
• Salt

Next up, the wet ingredients:

• Butter – Use room temperature softened butter but not too softened and greasy for this recipe for easy mixing.
• Brown Sugar – We’re going to let brown sugar do a lot of the heavy lifting in this cookie recipe. Stick with a light brown sugar.
• White Sugar – A bit of white granulated sugar is going to find it’s way into our cookie dough as well.
• Egg – A room temperature egg here. Let egg sit on the counter before starting this recipe or set in a bowl of warm water for a few minutes to speed things up.
• Vanilla Extract

Now, finally, our Kitchen Sink Cookie add-ins:

• M&M’s – Go with mini M&Ms so you can fit your other ingredients in.
• White Chocolate Chips – go with your favorite. Semi-sweet or milk chocolate taste amazing too!
• Pretzel Pieces – Get some mini pretzels and break down into smaller pieces. These add salty flavor to cookies, along with…
• Potato Chip Pieces – Grab your favorite plain potato chips and crush down into potato chip crumbs. We used these wavy potato chips with ridges.
• Sprinkles – Or jimmies. Try to stick with Christmas sprinkles or jimmies that do not melt with heat.

See recipe card for quantities.

How to make Kitchen Sink Cookies for Christmas

If you’ve made plenty of homemade cookie recipes before, these should be some easy Kitchen Sink Cookies. No fancy tricks or expensive kitchen gadgets- add dry ingredients to wet ingredients, add your “kitchen sink” toppings, then get to baking cookies! For a more in-depth, step-by-step guide for these Christmas Cookies, read on:

• First, let’s deal with the dry ingredients. To a large mixing bowl, add flour, baking powder, baking soda, and salt. Whisk to combine before setting aside.

• Now the wet ingredients: get a separate large mixing bowl and add butter, brown sugar, and white sugar. Use a hand or stand mixer to cream butter and sugar blend together until light and fluffy.

• Crack egg and add to butter and sugar mixture along with some vanilla extract. Briefly beat together until blended and fluffy.

• Grab bowl from earlier and gradually add dry ingredients to wet ingredients, beating frequently until combined. You should have a consistent cookie dough at this point.

• To your bowl of cookie dough, add mini M&M’s, white chocolate chips, pretzel pieces, crumbled potato chips, and sprinkles. Use a rubber spatula or wooden spoon to fold and stir cookie mix-ins into the plain cookie dough until combined.

• Scoop cookie dough into balls about 1-2 tablespoons in size. Set on a silpat-lined or parchment-lined baking sheet and leave about 2 inches of space between cookie dough balls on sheet.

• Transfer sheet with cookie dough to an awaiting 350 degree oven. Bake cookies for 10-12 minutes or until edges are lightly browned. Remove from oven, let rest on baking sheet for 5 minutes before transferring to wire rack to cool completely before enjoying.

Storage / Freezing

Storage: Kitchen Sink Cookies keep pretty much like most other cookie recipes. Remember to let cool completely before transferring to an airtight container or Ziploc bag. These leftover cookies will keep for 2-3 days at room temperature and 3-5 days in the fridge.

Freezing: Our Christmas Kitchen Sink Cookies can be frozen for long-term storage as well. For best results, “flash freeze” for 45-60 minutes on a parchment-lined baking sheet before transferring to a freezer bag. Frozen cookies will keep for up to 3 months- let thaw in the fridge overnight or at room temperature.

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