Christmas Kitchen Sink Cookies
Sweet and salty Christmas cookies filled with pretzel and potato chip pieces, M&M’s, white chocolate chips and sprinkles! These are sure to be a hit this holiday season!
If you’re looking for other Christmas cookie recipes check out my chocolate dipped peppermint sugar cookies, spritz cookies, chocolate thumbprint cookies or double chocolate peppermint cookies!
Why You’ll Love Christmas Kitchen Sink Cookies
They’ve got the best sweet & salty combo. These cookies are filled with pretzel and potato chip pieces, along with M&M’s and white chocolate chips for the best flavor combo ever!
They’re super fun to make! These are great cookies to bake with kids because of all the fun mix-ins!
They’re easy! They take no time at all to bake and require 0 chill time. You can make these and have them baked in 30 minutes!
Ingredients for Christmas Kitchen Sink Cookies
- Sugar– mostly brown sugar and some granulated sugar are used in these cookies
- Butter– we’re using salted and make sure it’s softened
- Eggs– two egg yolks are needed
- Vanilla– I recommend vanilla bean paste for the best flavor but extract will work as well
- Flour-all-purpose flour is used for the best “chew”
- Baking Soda and Baking Powder– help the cookies rise slightly
- Salt– to help bring out all the flavors in the cookies
- Red and Green M&Ms– adds Christmas fun to these cookies
- White Chocolate Chips– I recommend using high quality white chocolate, like Ghirardelli, for the best flavor
- Pretzels– little pieces will be added into the dough
- Potato Chips– get crushed and added right to the dough
- Red and Green Sprinkles– I recommend using jimmies as they won’t melt into the dough as much
Step by Step Instructions
Please see recipe below for complete measurements and baking time.
STEP ONE: Add softened butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars together with an electric mixer for two minutes, or until light and fluffy.
STEP TWO: Add in egg yolks and vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
STEP THREE: Add in flour, baking powder, baking soda and salt. Mix until combined.
STEP FOUR: Add in M&M’s, white chocolate chips, pretzel pieces, potato chip pieces and sprinkles. Gently fold in with a spatula.
STEP SIX: Scoop the dough into 20 balls. Arrange 2 inches apart on parchment paper lined baking sheets, bake and then let cool.
Please see recipe below for complete measurements and baking time.
FAQs
Can I add in other mix-ins? Sure! I would just substitute one of the mix-ins from the recipe with whatever you want to use instead. There’s already so much in the cookies that I don’t think they can hold any more! Some other fun things to try would be butterscotch chips, peanut butter chips, nuts, milk chocolate or dark chocolate chips!
Can I make the dough ahead of time and chill it? Yes, the dough will stay fresh in the fridge for up to 3 days, or in the freezer for up to 2 weeks. Just bring the dough to room temperature before baking.
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I’ve learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, use a large circular cookie cutter to give them a perfect shape. Do this by swirling the cookie cutter around each cookie. This will help to push everything together into a perfect circle!
Add a few extra mix-ins on top of the scooped cookie dough balls. This will give you cookies as pictured. This is totally optional, but I think it makes the cookies look cute!
Make sure to beat your eggs into the butter and sugar until the mixture is pale in color an fluffy, not just until its combined. Doing this will help give you perfectly textured cookies.
If you make these cookies please leave a review, it’s so helpful for me! Tag me on Instagram @inbloombakery_ so I can see as well! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
Chocolate Thumbprint Cookies
Chocolate Dipped Peppermint Sugar Cookies
Double Chocolate Peppermint Cookies
Christmas Kitchen Sink Cookies
Ingredients
- 3/4 cup salted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla bean paste or extract
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup red and green M&M's
- 1/3 cup white chocolate chips
- 1/3 cup pretzel pieces
- 1/3 cup potato chip pieces
- 2 tbsp red and green jimmies
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- Add softened, salted butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars together with an electric mixer for two minutes, or until light and fluffy.
- Next, add in egg yolks and vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
- Then add in flour, baking powder, baking soda and salt. Mix until combined.
- Add in the M&M's, white chocolate chips, pretzel pieces, potato chip pieces and sprinkles. Gently fold in with a spatula until everything is combined.
- Scoop the dough into 20 balls. Arrange two inches apart on the prepared baking sheets.
- *Optional* Add a few extra mix-ins on top of the scooped cookie dough balls. This will give you cookies as pictured. This is totally optional, but I think it makes the cookies look cute!
- Bake for 10-12 minutes. (10 for chewier centers, 12 for crisper edges.)
- *Optional* When the cookies are straight out of the oven, use a large circular cookie cutter to give them a perfect shape. Do this by swirling the cookie cutter around each cookie. This will help to push everything together into a perfect circle!
- After baking, let the cookies cool on the baking sheets for 5 minutes. Then transfer to a cooling rack to cool for another 10 minutes.
- Store leftovers in an air tight container for up to three days.
Really want to try out this Christmas – do you have the recipe in grams rather than cups?? Thanks x
Can the cookies be frozen after they a baked?
I haven’t tried that but I would imagine with the mix-ins the consistency would not be the same when frozen. So sorry!
They’re delicious but my cookies turned out very flat, not anything like the pictures! I measured my flour by weight and made sure to beat the mixture for long enough on each step I’m not sure what I did wrong
Thanks for trying it! Flat cookies can happen if the butter is too soft, the dough is warm, or the oven is a bit cool. I’m happy they still turned out delicious!
I thought these were very good when warm immediately after baking, however even when stored in an airtight container they became hard after just one day.
Can you make the dough the night before without the pretzels and chips getting soggy?
I haven’t tried it so I can’t fully recommend it but if you end up trying it make sure to come back and let us know how it turns out!
This is hands down the worst cookie recipe I’ve ever used…. All the cookies came out flat, no doubt from the excessive amounts of mixins. Over a full cup of mixins to – virtually – a cup of dough? Absolute trash. Pulled these from the oven after baking for over 15mins (no where near 10-12….) and they were still slightly undone. After baking longer on the cookie tray, they solidified some, but on the cooling rack…. All immediately fell through the holes of the rack. Basically a sticky mess. Do not recommend at all. Maybe with some tweaks, it could be great but – yikes, not as is. Save yourself the headache.
I’m so sorry these didn’t work out for you, Kayla! And I really appreciate you trying out the recipe.
Can I freeze this dough? I was thinking to prep these cookies this week but not bake until next weekend. Or should I just wait till next weekend and do it all then?
Because of the chips and pretzels, the dough probably will change consistency when frozen! Waiting until next weekend sounds like a good plan if you can do it!
My cookies came out amazing! They look picture perfect and I even doubled the recipe. I followed the recipe precisely!
So happy you loved these! Thanks for trying them out!
Yay! Thanks for sharing!
These were yummy! I did all the things you suggested – dipping them in mix for more toppings, swirling them after baking to get them round ( I used a one cup measure). All worked as you said. Perfect!
And to those asking about freezing the cookies – I froze mine after baking them and they defrost great. Maybe the potato chips lose a bit of crunch but they still give that salty bite. Still a very delicious cookie. If you need to bake ahead like I did, I wouldn’t be afraid of freezing them.
Thanks for the recipe! It will be in my Christmas prep for years to come!
Carole, thanks for answering that question a few people were asking! I am so happy these turned out delish for you even after freezing! Xx
Might be one of the worst recipes I’ve ever used! My cookies look NOTHING like the ones pictured!! Mine are flat and too done around the edges and undercooked in the center. If you are giving this recipe a good review you are either a liar or a terrible cook.
I’m so sorry these didn’t work out for you! Thanks for trying this recipe.
Made these for the first time and they’re so delicious!! They turned out perfect, puffy and crispy on the edges, cooked for 12 min! Amazing. People complaining have me shocked!! Also scooped my flour right out of the container and scraped the extra with knife and still perfect🤍 thank you for sharing this recipe!
Thanks for sharing, Madison! I am so happy these turned out great for you.
What would happen if I used the full egg instead of the yolk only?
It may affect the texture, richness, and how the cookie spread spreads!
Love the idea of this recipe, definitely needs a little tweaking. I saw some of the other comments about flat cookies. I learned how to avoid flat cookies awhile and saw the note left on another comment on common causes. Avoided all of those, even chilled the dough, but still to no avail. I never bake flat cookies. I feel that there is a gap in the recipe and posted and the pictures posted. I will adapt with a different base. No disrespect, love the flavor, just wanted to share since other bakers posted as well 🙂 Merry Christmas!
Merry Christmas, Kate! Thanks for sharing your feedback and trying this recipe!
Can I make these without the sprinkles, if so would any of the measurements change?
Yes! Nothing should change.
My 15 year old daughter baked these cookies and they turned out picture perfect! We made ONE tweak – 1 tsp each of baking soda and baking powder instead of 1/2 tsp. The taste is great and the recipe was easy to follow. If these cookies flop for you then you’re just not good at baking!
These were a HIT at my family’s Christmas!! I’ve already gotten a request for more so I just made another 4 batches and froze some of the scoops 😋
The recipe is super failproof, and easy to double!
*I added to the dough some chopped up Reese’s santas—highly recommend!
This sounds incredible! So happy everyone is enjoying them. Merry Christmas!
This is my new favorite Christmas cookie recipe! I love how they’re both sweet and salty :). I also like to add caramel or toffee bits. They’re so yummy!
Delicious! Love that. Thanks for sharing! Merry Christmas xx
I’ve made this recipe multiple times and had success every time. Not sure why everyone is having such problems with it. I do put my dough in the refrigerator for a couple hours for baking, that seems to help me.
Thank you for sharing. 🙂