Every year as December rolls in, my kitchen transforms into Santa’s workshop—but instead of toys, I’m whipping up cookies. And let me tell you, these Christmas Kitchen Sink Cookies are a festive favorite that I can’t resist making. They’re the kind of cookies that seem like they’ve been touched by holiday magic: chewy centers, crisp edges, and bursts of salty-sweet goodness in every bite. Plus, they’re filled with just about everything but the kitchen sink—hence the name!

I first made these cookies a couple of years ago when I was looking to clean out my pantry of all those “almost-empty” holiday snack bags. Pretzels? Check. White chocolate chips? Toss ’em in. M&Ms and sprinkles? Why not! What came out of the oven was pure Christmas chaos—but in the best way possible. Now, this recipe has become a holiday tradition in my home. They’re the perfect cookies for those who love sweet and salty, and honestly, they’re so fun to make with kids.

Let’s dive into what makes these cookies so special and why they’ll quickly become your go-to treat this holiday season.

A quick look at the story behind kitchen sink cookies

The idea of “kitchen sink cookies” isn’t new, but their versatility and charm have kept them popular for decades. Traditionally, they’re a way to use up leftover ingredients—whether it’s chocolate chips, nuts, or even crushed candy canes. While the classic version has a more generic flavor profile, these Christmas-themed cookies bring the holiday cheer to the forefront.

The addition of red and green M&Ms, festive jimmies (a.k.a sprinkles), and salty bits like potato chips and pretzels makes them not only delicious but also downright joyful to look at. You could say they’re a modern twist on a beloved baking tradition, but with a festive upgrade that’s perfect for cookie exchanges, holiday parties, or just cozy nights at home.

Let’s talk about these magical ingredients

The beauty of these cookies is their mix of textures and flavors: sweet, salty, chewy, and crunchy all wrapped up in one bite. Here’s why each ingredient matters:

Salted Butter: This is the foundation of any good cookie. Using salted butter saves you the step of adding extra salt, but if you only have unsalted, just add a pinch more salt to the dough. Make sure it’s softened—it helps the sugars cream together perfectly.
Light Brown Sugar & Granulated Sugar: The combination of these two sugars gives the cookies their chewy texture and caramelized flavor. Brown sugar adds depth, while granulated sugar balances the sweetness.
Egg Yolks: Only the yolks here, which means the cookies are extra rich. It also keeps the dough slightly softer. Pro tip: If you’re out of eggs, you can use 3 tablespoons of Greek yogurt as a substitute, but the cookies might be a little cakier.
Vanilla Bean Paste or Extract: Vanilla is the quiet hero in cookies, pulling all the flavors together. If you’ve never used vanilla bean paste, you’re in for a treat—it adds those gorgeous specks of real vanilla throughout.
M&Ms, Pretzels, Potato Chips, and Sprinkles: These are the stars of the show! The M&Ms give color, the pretzels and chips add crunch and saltiness, and the sprinkles? Well, they just make the cookies scream “Christmas!” Don’t have pretzels or chips? Swap them out for crushed candy canes or even chopped nuts.
White Chocolate Chips: They’re creamy, sweet, and balance out the saltiness from the chips and pretzels. You could also use dark chocolate chips if you prefer a less sweet option.

Must-have kitchen gear (and some creative workarounds)

Electric Mixer: Creaming butter and sugar to that fluffy perfection is so much easier with an electric mixer. If you don’t have one, a good old whisk and some elbow grease will work too—just prepare for a mini arm workout!
Parchment Paper or Silicone Baking Mats: For perfectly baked cookies that slide right off the sheet, these are a must. They also save you from scrubbing stuck-on cookie bits.
Cookie Scoop: This isn’t essential, but it makes portioning the dough so much easier (and less messy). A tablespoon or two spoons will also do the trick.
Round Cookie Cutter: Totally optional, but swirling it around the warm cookies gives them that perfect bakery-style roundness.

Step-by-step: Making these festive cookies

Let’s bake! Follow these steps, and you’ll be pulling perfect cookies out of the oven in no time:

Preheat your oven: Set it to 350°F and line your baking sheets with parchment paper. Trust me, this step saves you from burnt bottoms or sticky disasters.
Cream the butter and sugars: In a large bowl, combine your softened butter, brown sugar, and granulated sugar. Use an electric mixer to whip it until it’s light and fluffy—about 2 minutes. This step is crucial for that melt-in-your-mouth texture.
Add egg yolks and vanilla: Toss in the yolks and vanilla bean paste. Beat for another 2 minutes until the mixture is pale and airy. Don’t rush this part; the fluffier your base, the better your cookies.
Incorporate the dry ingredients: Add flour, baking powder, baking soda, and salt. Mix just until combined—overmixing can make the cookies tough.
Fold in the mix-ins: Using a spatula, gently fold in the M&Ms, white chocolate chips, pretzels, potato chips, and sprinkles. Be gentle—you don’t want to crush everything too much.
Scoop and shape: Roll the dough into 20 balls and place them about 2 inches apart on your baking sheets. For picture-perfect cookies, press a few extra mix-ins on top of each ball.
Bake to perfection: Pop the cookies in the oven for 10-12 minutes. They should look slightly underbaked in the center when you pull them out. They’ll firm up as they cool.
Optional cookie shaping: While the cookies are hot, use a round cookie cutter to swirl them into perfect circles. This step is totally extra but makes them look flawless!
Cool and enjoy: Let them rest on the baking sheet for 5 minutes before transferring them to a wire rack. Then, grab a cup of cocoa and dig in!

Fun variations to try

Vegan Version: Swap the butter for vegan butter, use a flaxseed egg (1 tbsp flaxseed meal + 2.5 tbsp water), and opt for dairy-free chocolate chips.
Gluten-Free Option: Use a 1:1 gluten-free flour blend. The cookies may spread slightly less, but they’ll still taste amazing.
Holiday Twists: Add crushed candy canes or dried cranberries for an extra festive vibe.
International Flair: Swap M&Ms for colorful dragées or Turkish delight pieces, or try a mix of cinnamon and cardamom for a spiced cookie twist.

Serving and presentation ideas

For a festive presentation, stack these cookies on a holiday-themed platter and sprinkle some powdered sugar over the top for a snow-dusted look. You could also wrap them in clear bags with red and green ribbons for a sweet holiday gift. Pair them with a steaming mug of hot cocoa or a glass of milk for the ultimate holiday treat.

The perfect drink pairings

These cookies go beautifully with classic holiday drinks. Here are my favorites:

Hot cocoa: Especially if topped with whipped cream and a sprinkle of cinnamon.
Eggnog: The creamy richness pairs so well with the salty-sweet mix-ins.
Spiced tea: A chai latte or cinnamon rooibos complements the cookie’s warmth.
For adults: A glass of mulled wine or Irish cream coffee makes these cookies feel even more indulgent.

Storing and reheating tips

If you’ve got leftovers (unlikely, but possible!), store them in an airtight container at room temperature for up to three days. For a just-baked feel, pop them in the microwave for 10-12 seconds before serving.

Scaling the recipe up or down

Need more cookies? Double the ingredients, but bake in batches so the cookies bake evenly. For a smaller batch, halve the recipe—but be prepared to have your family asking for more!

Friendly advice for common cookie hiccups

Cookies too flat? Your butter might’ve been too soft. Chill the dough for 30 minutes before baking.
Mix-ins sinking? Save a handful to press onto the tops of the dough balls before baking.
Edges too crisp? Check your oven temperature—it may run hot. Use an oven thermometer for accuracy.

So, what are you waiting for? These Christmas Kitchen Sink Cookies are calling your name. They’re a holiday baking adventure that’s equal parts fun and delicious. Whether you’re sharing them with loved ones or keeping them all to yourself (no judgment here), I promise they’ll bring some extra cheer to your season.

FAQs

1. Can I make these ahead of time?
Absolutely! You can prep the dough, roll it into balls, and freeze them. Bake straight from frozen, just adding an extra 1-2 minutes to the bake time.

2. Can I use dark chocolate chips instead of white?
Of course! Dark chocolate adds a more bittersweet flavor that balances the sweetness beautifully.

3. What’s the best way to crush potato chips and pretzels?
Pop them in a zip-top bag and gently crush them with a rolling pin. You want small pieces, not dust.

4. Can I use whole eggs instead of just yolks?
You can, but the cookies will be slightly less rich and chewy.

5. What’s the secret to soft cookies?
Don’t overbake! Pull them out when they’re slightly underdone in the center—they’ll finish cooking as they cool.

Christmas Kitchen Sink Cookies Recipe