Make these fun and festive Christmas Kitchen Sink Cookies for the holidays! Soft and chewy cookie dough loaded with chocolate, M&Ms, crushed pretzels, chips and festive sprinkles.
Check out all the BEST Christmas cookies to make for your cookie exchange parties!
CHRISTMAS KITCHEN SINK COOKIES
These Christmas kitchen sink cookies are made as the ultimate holiday treat! Warm and gooey chocolate chip cookies loaded with sweet and salty flavors. Classic kitchen sinks which are cookies loaded with a bunch of sweet and salty ingredients from the pantry, paired with festive sprinkles and M&Ms! Whether you need cookies for a holiday party or craving a sweet treat, these cookies are the way to go!
WHAT YOU NEED-
- Flour– Be sure to use good quality all-purpose flour, I love using Bob’s Red Mill Organic All-Purpose Flour.
- Baking Soda & Powder– Using fresh baking soda and baking powder is what helps your cookies rise!
- Salt– Adding salt to the cookie dough doesn’t make the cookies salty but enhances the flavors of all the other ingredients.
- Butter– Either salted or unsalted butter can be used, just be sure the butter is melted and cooled before using it. If you use salted butter, leave out the salt in the dry ingredients.
- Sugar– To sweeten this cookie dough, this recipe calls for brown sugar and granulated sugar! Either light or dark brown sugar can be used.
- Vanilla– You can forget vanilla extract in this cookie dough recipe; it adds so many flavors!
- Eggs– Fresh eggs work as a binder for all the ingredients in the dough!
- M&Ms– Using red and green classic M&Ms is what makes these chewy and soft cookies festive! You can also just use classic colors if you can’t find red and green.
- Chocolate Chips– This recipe calls for a mix of both milk chocolate and white chocolate chips! Either chocolate chips or chunks can be used.
- Pretzels– For the salty flavor in classic kitchen sink cookies the recipe calls for crushed pretzels! Any style pretzel will work, as long as it’s crushed into chunks and pieces!
- Chips– Classic wave chips are what you want to use for these cookies! You don’t have to add chips to the cookie dough!
- Sprinkles– For additional fun, festive look, add Christmas sprinkles to the cookie dough mix!
HOW TO MAKE KITCHEN SINK COOKIES
Have these sweet and salty cookies ready in no time!
- Line a large baking sheet with parchment paper.
- Sift together the dry ingredients.
- In another bowl, whisk the cooled melted butter, both sugars, vanilla, and eggs.
- Once combined, add in the dry ingredients and mix to combine.
- Fold in all the additives until well combined.
- With a cookie scoop, divide the cookie dough into 22-24 scoops, adding onto the baking sheet.
- Chill in the fridge for at least 30 minutes. (You can chill the cookie dough for up to 3-4 days.)
- Preheat the oven and line another large baking sheet with parchment paper.
- Once chilled, remove the cookie dough from the fridge and with your hands, round the scoops into round balls.
- Lay out the cookie balls onto the line baking sheets, about 1-2 inches apart from each other, do not overcrowd.
- Bake until slightly the until the cookies are slightly golden and remove from the oven. (Do NOT overbake the cookies!)
- Immediately, top the cookies with additional M&Ms, pretzel pieces and crushed chips, this is optional for looks.
- Chill for about 3-4 minutes. Serve warm or cool.
| Can I skip the chilling process? No, you do not want to skip the chilling process for this cookie recipe! |
STORING COOKIE DOUGH
Did you know that you can totally make this cookie dough and bake it later?!
- Fridge– You want to chill/store the cookie dough for at least 30 minutes and up to 3-4 days! I recommend chilling in scoops; this will make it easier for later!
- Freezer– Once the dough is divided into 24 cookies, shape into round balls. Lay out on a parchment paper lined tray or plate (whatever will fit in the freezer) and freeze for about 25-30 minutes or until hard. Transfer into a freezer safe bag or container and freeze for up to 3 months!
| Baking Frozen Dough– You can bake the frozen cookie dough frozen or thawed! If you bake it frozen, just add 1-2 extra minutes. |
QUESTIONS YOU MIGHT HAVE:
These cookies are called kitchen sink cookies, because they have a bunch of add-ins. Throw everything into the dough “but the kitchen sink”.
This recipe makes 22-24 cookies! You can make bigger or smaller cookies, just be sure to adjust the bake time. You can half this recipe for only 12-14 cookies if you don’t want so many cookies!
Yes! You can swap or add more add-ins to these cookies! Peanut butter, caramel, shredded coconut, crackers, etc.
No! I was worried about this, but I tested it and it was great! The pretzels and chips stay crunchy when properly stored in an airtight container and when freezing too!
No, you can totally skip the fun festive sprinkles if you don’t have any on hand! They are just for the festive look.
Yes, skip the white chocolate chips and just use M&Ms and milk chocolate chips or chunks.
Store in an airtight container or bag for up to 3-4 days at room temp.
Yes! These Christmas kitchen sink cookies freeze great! Once cooled, add to a freezer safe bag and freeze for 3-4 months! When ready to enjoy, just pop out the number of cookies you want and thaw or pop in the microwave to thaw.
OTHER COOKIE RECIPES TO TRY-
Christmas time calls for cookies! Try these other delicious and easy cookie recipes!
Christmas Kitchen Sink Cookies
Ingredients
- 2 2/3 cup all-purpose flour sifted
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter melted & cooled 2 sticks
- 2/3 cup light brown sugar
- 2/3 cup granulated sugar
- 1 ½ tsp vanilla extract
- 2 large eggs
- 2/3 cup Christmas M&Ms
- 1/2 cup milk chocolate chips
- 1/3 cup white chocolate chips
- 1 cup chopped pretzels
- 1 cup crushed classic potato chips optional
- 2 Tbsp Christmas sprinkles optional
Instructions
- Line a large baking sheet with parchment paper.
- Sift together the flour, baking soda, baking powder and salt in a bowl. Set aside.
- In another bowl, whisk the cooled melted butter, brown sugar, granulated sugar, vanilla, and eggs.
- Once combined, add in the dry ingredients and mix to combine.
- Add the M&Ms, milk chocolate chips, white chocolate chips, chopped pretzels, crushed chips, and sprinkles to the cookie dough. Gently fold until well combined.
- With a 2 Tbsp cookie scoop, divide the cookie dough into 22-24 scoops, adding onto the baking sheet.
- Chill in the fridge for at least 30 minutes. (You can chill the cookie dough for up to 3-4 days.)
- Preheat the oven to 350℉ and line another large baking sheet with parchment paper.
- Once chilled, remove the cookie dough from the fridge and with your hands, round the scoops into round balls.
- Lay out the cookie balls onto the line baking sheets, about 1-2 inches apart from each other, do not overcrowd.
- Bake at 350℉ for 10 minutes until slightly turning golden and remove. Immediately, top the cookies with additional M&Ms, pretzel pieces and crushed chips, this is optional for looks.
- Chill for about 3-4 minutes. Serve warm or cool.
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