Christmas Kitchen Sink Cookies: The Ultimate Sweet-and-Salty Holiday Throwdown
Christmas Kitchen Sink Cookies are exactly what they sound like — a glorious, overstuffed cookie full of salty pretzel and potato chip crunch, colorful M&M’s, melty white chocolate chips, and festive sprinkles. One bite and you get sweet, salty, crunchy, and chewy all at once. Who needs a sleigh when you’ve got a batch of these? 😏
Brief introduction to the recipe
This recipe tosses everything-but-the-sleigh into a single cookie dough for the most joyful chaos on your cookie sheet. They bake fast, need zero chill time, and deliver huge, nostalgic flavor — perfect for cookie swaps, holiday trays, or sneaking one while wrapping presents. Want to impress guests without fuss? These are your secret weapon.
Why you’ll absolutely love these cookies
- Sweet & salty perfection. Pretzels + potato chips + white chocolate = next-level taste.
- Kid-friendly and party-ready. Little helpers love tossing in the mix-ins.
- No chill, no drama. From scoop to oven in under 30 minutes.
- Showstopper appearance. Those M&M pops and sprinkle confetti = instant holiday vibe.
If you’re into themed platters, these fit alongside classic bites or play starring role in a Christmas Cookie Assortment On Baking Sheet.
The story behind the recipe
I started making “kitchen sink” cookies because I always had a pantry full of odds-and-ends after holiday parties. Why waste the good stuff? One experimental batch later, and friends started calling them “Mrs Claus Kitchen Sink Cookies.” They taste like a snack drawer threw a party and invited dessert. Now they appear at every holiday bake-off and laid-back gathering. People keep asking, “Is that a potato chip?” and I beam like a cookie proud parent.
Ingredients breakdown (short blurbs)
Here’s what you’ll need and why each ingredient matters.
Dry & structure
- All-purpose flour — gives that perfect chew and holds the mix-ins together.
- Baking soda & baking powder — subtle lift and lightness.
- Salt — essential to boost all the sweet flavors. Don’t skip.
Fats & sweetness
- Salted butter, softened — richness and flavor foundation. Using salted balances the sweetness from the mix-ins.
- Brown sugar + granulated sugar — brown sugar gives chew and depth; granulated sugar adds crisp edges.
Binding & flavor
- Egg yolks — for tenderness and richness.
- Vanilla bean paste or extract — choose paste for a punchier vanilla flavor.
The good stuff (mix-ins)
- Red and green M&Ms — festive color and candy crunch.
- White chocolate chips — creamy pockets of sweetness; use GOOD white chocolate for real flavor.
- Pretzels — bring the salty crunch.
- Potato chips — yes, really. They add a fragile, flaky salt-burst.
- Red and green sprinkles (jimmies) — visual cheer; jimmies stay intact better than nonpareils.
Together these turn a cookie into a tiny holiday celebration.
Step-by-step “How to Make It”
Follow this roadmap and you’ll have bakery-level chaos tamed into perfect cookies.
Step ONE — Cream the butter and sugars
Add softened butter, light brown sugar, and granulated sugar to a bowl. Beat on medium-high for about 2 minutes until the mix becomes light and fluffy. Beat well — this aeration helps texture.
Step TWO — Add the yolks + vanilla
Drop in the egg yolks and the vanilla. Mix for 2 minutes until the mixture turns pale and puffy. That pale color = more tender cookies. Don’t rush this step.
Step THREE — Combine dry ingredients
Stir the flour, baking powder, baking soda, and salt in a separate bowl. Add them gradually to the wet mixture and mix until just combined. Avoid overmixing. You want dough, not elastic.
Step FOUR — Fold in mix-ins
Gently fold in the M&Ms, white chocolate chips, pretzel bits, potato chip pieces, and sprinkles. Use a spatula. Keep it gentle so the potatoes and pretzels keep their crunch.
Step FIVE — Scoop & bake
Scoop the dough into 20 balls (roughly golf-ball sized). Place them 2 inches apart on parchment-lined baking sheets. Bake until edges set and centers look slightly puffed but not dry. Let cool on the sheet for a minute, then transfer to a rack. If you want perfect circles, swirl a round cookie cutter on warm cookies to nudge ingredients inward — yes, it’s a thing and it works.
Total bake time? Check the recipe below for exact timing, but expect around 10–14 minutes depending on oven and scoop size.
Pro tips for perfect results
- Measure flour correctly — spoon flour into the measuring cup and level it off, or better yet, weigh it. 1 cup = 125 g. This prevents dry, cakey cookies.
- Beat the butter & sugar until pale — this is a key step for texture. Seriously, don’t skimp.
- Add extra mix-ins on top of each scoop before baking if you want cookies that look picture-perfect.
- Use jimmies for sprinkles — they don’t melt into dough like some other sprinkles.
- Shape cookies right out of the oven with a cookie cutter if you want uniform rounds. Works like a charm.
- FYI: If your dough sits in the fridge, let it come to room temperature before scooping for even baking.
Bold tip: If your cookies spread too much, reduce the butter by 1 tablespoon or chill the scooped dough for 10-15 minutes. Small fix, huge difference.
Variations to try
Feeling adventurous? Swap or add one of these:
- Peanut butter edition: toss in peanut butter chips and chopped peanuts.
- Chocolate-lover’s: use milk or dark chocolate chips in place of white chocolate.
- Nuts & fruit: add toasted walnuts and dried cranberries for texture contrast.
- Vegan twist: use vegan butter and egg replacer; the texture shifts but the vibe stays festive.
- Spiced sink cookies: add ½ tsp cinnamon and a pinch of nutmeg for holiday warmth.
Want a contest entry? Try the Mrs Claus Kitchen Sink Cookies variant and give it a signature garnish — a tiny drizzle of white chocolate and extra pretzel flakes on top.
Best ways to serve
- Christmas Cookie Assortment On Baking Sheet: mix these with classic butter cookies, thumbprints, and spritz for a dazzling tray.
- Party plater: pile them high on a board with mini stockings and candy canes.
- Gifting: wrap stacks in wax paper and tie with red twine for adorable edible gifts.
- Serve warm? Sure — but they firm up beautifully when cooled. Warm cookies = melty magic; cooled cookies = perfect bite structure. Your choice, no judgment.
Quick tips for storage and leftovers
- Store in an airtight container at room temp for up to 4 days.
- Freeze unbaked dough or baked plain cookies for up to 2 weeks. Thaw or bake from thawed and enjoy.
- Don’t freeze decorated or chip-laden cookies that include stabilized white chocolate or sprinkles — textures change.
Important: Potato chips stay best if you add them right before baking, not while chilling dough for days.
FAQs (short and snackable)
Can I change the mix-ins?
Yes — swap one mix-in for another. These cookies are forgiving, but don’t overload the dough. There’s already a lot going on!
Can I make the dough ahead?
Yep. Keep dough in fridge up to 3 days, or freeze for 2 weeks. Let it warm up before scooping.
Do these need chilling?
No chill required. But chilling helps if you want thicker cookies.
How do I stop them from over-spreading?
Chill scoops briefly or slightly reduce the butter. Also, avoid over-scooping.
Any advice for perfect shape?
Swirl a cookie cutter around each warm cookie right out of the oven to coax the mix-ins inward and form a clean circle.
Why these cookies rock holiday cookie trays
These aren’t your grandma’s butter cookies (though she’d still approve). They deliver bold, familiar flavors in a festive package: Everything Christmas Cookies energy, a little crunch of Christmas Pretzel Cookies, and the joyful chaos of a Christmas Sink Cookies lineup. You get color, texture, and instant holiday nostalgia — all from one pan.
Bake them for a cookie swap and watch them disappear. Host a cookie-decorating table and let little pals drop their signature mix-ins. Or enter them in a contest under the label Christmas Kitchen Sink Cookies Recipe — judges love a smart twist that tastes great.
Serving ideas & party hacks
- Create a Christmas Cookie Assortment On Baking Sheet with these as the centerpiece. Add parchment paper liners with cute labels.
- Label small stacks for gifting: “Mrs Claus Kitchen Sink Cookies — Secret-Recipe Vibes.” Cute and cheeky.
- For cookie swaps, include a mini card with mix-in suggestions: “Try them with peanut butter chips!” People love actionable ideas.
Final thoughts — wrap-up
If you want a cookie that screams holiday in every bite, these Christmas Kitchen Sink Cookies deliver. They play with texture, sing with salt-and-sweet harmony, and look downright festive. Whether you call them Christmas Pretzel Cookies, Christmas Cookies With Pretzels, or Christmas Monster Cookies With Pretzels, they’ll be the ones people remember.
So scoop, bake, and let the chaos reign. Who knew the kitchen sink could taste this good?
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Festive Christmas Kitchen Sink Cookies — Secret-Recipe Vibes For The Holidays
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 20 cookies 1x
- Category: Dessert
Ingredients
- ¾ cup salted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 egg yolks, at 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
- ½ cup red & green M&M’s
- 1/3 cup white chocolate chips
- 1/3 cup broken pretzel pieces
- 1/3 cup crushed potato chips
- 2 tablespoons red & green jimmie sprinkles
Instructions
- Heat the oven to 350°F. Line two baking sheets with parchment paper and set them aside.
- In a large bowl, beat the softened butter with both sugars until the mixture becomes pale and airy — about 2 minutes with a mixer.
- Add the egg yolks and vanilla, then beat again until the mixture lightens in color and looks fluffy (roughly 2 minutes).
- Whisk the flour with the baking powder, baking soda, and salt in a separate bowl. Add these dry ingredients to the butter mixture and stir until just mixed. Don’t overwork the dough.
- Fold in the M&M’s, white chocolate chips, pretzel bits, crushed potato chips, and sprinkles with a spatula until everything spreads through the dough evenly. Be gentle so the chips and chips keep some crunch.
- Portion the dough into 20 equal balls and place them about 2 inches apart on the prepared sheets. If you want the cookies to look extra pretty, press a few extra mix-ins onto the top of each dough ball before baking.
- Bake 10–12 minutes. For a softer, chewier center, pull them at 10 minutes; for crisper edges, let them go to 12 minutes.
- (Optional) Right after the cookies come out of the oven, you can use a large round cookie cutter and gently rotate it around each warm cookie to nudge the mix-ins inward and create a neat circle.
- Let the cookies rest on the baking sheet for about 5 minutes, then move them to a wire rack to cool for another 10 minutes.
Notes
- Storage & make-ahead
- Store cooled cookies in an airtight container at room temperature for up to 3 days. You may freeze unbaked dough or baked plain cookies; thaw before baking or serving. (Avoid freezing cookies after you’ve added delicate toppings.)
- Baker’s notes & tips
- Measure flour correctly. Don’t scoop directly from the bag. Spoon flour into your cup and level it off, or weigh it — 1 cup ≈ 125 g. This prevents dry, dense cookies.
- Shape trick: Swirling a round cutter over hot cookies helps them hold together and look tidy — try it once, you’ll see the difference.
- Add a few extra M&M’s, chips, or pretzel bits on top of each scoop for picture-perfect cookies. Totally optional, but worth it.
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