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.
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.
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
- ¾ cup salted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated white sugar
- 2 egg yolks, at room temperature
- 2 teaspoon vanilla bean paste or extract
- 1 ½ cups all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup red and green M&M's
- ⅓ cup white chocolate chips
- ⅓ cup pretzel pieces
- ⅓ cup potato chip pieces
- 2 tablespoon red and green jimmies
- 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.
Some of my kids favorite cookies to make! They taste delicious and they are easy to make!
Is there a easier way to make this, like with less ingredients?
These look great! Please give detail on the tip: “ When the cookies are straight out of the oven, go around them with a circular cookie cutter. This will give them a perfect circular shape!” Do you use a circle cutter (like a biscuit cutter) or a pizza cutter? Either way, I’m confused about how the edges don’t look cut. Thanks much
Hey Sharon! So with a large circular cookie cutter (or biscuit cutter) go in a circular motion around the cookie to make it a perfect circle. You're not actually cutting the cookie, you're molding it into a circle while its hot right out of the oven and easily malleable.
I made them into 4.5 ounce cookies and they came out great. I did add an extra pretzel and M&M’s on top of the cookies so they’d be prettier than they already were. Great showy cookie, but next time I am going to try cutting out about 1/2 cup sugar as they are very sweet. They are very festive!
Perfect combination for a cookie! My favorite cookie to make and eat.
SO yummy! This recipe was so easy to follow & the pro tips were super helpful! I made these for a Christmas party & I’m so excited to bring them! I’ll definitely be making these again in the future, they’re so good & fun!
Love the recipe! Will make for other occasions as the family loved them
So good I’ve already made them twice in the last month!
I'm so glad you like! Thanks for making them!! 🙂
I was so excited to make these for Xmas tomorrow but each batch came out super flat! What did I do wrong???
Could these be frozen?
Yes for sure! I would say they would stay fresh for up to two weeks frozen in an airtight container if you froze them the same day as baking.
Is there a way to make sure they stay soft and chewy? I plan on making them a week ahead of time for a cookie swap and want to preserve their freshness.
Going to make these today for a Cookie swap party. Question- can I use other cookie cutters to have a different shape when they are still hot? Like a snowflake cookie cutter shape, etc? Just to make it more festive.
I will be making these today for a cookie swap party. Question- can I use a different cookie cutter shape while it’s still hot? Like instead of using the round one, use like the snowflakes cookie cutter? To make it more festive. Please let me know. Thank you!!! Can’t wait to make them! 🙂
The round cookie cutter is used to just gently push the cookie edges around while the cookie is still hot to give it a perfectly round shape. You're not actually cutting the cookie, jut scooting the cookie cutter around the cookie. I suppose you could cut them out into different shapes but I feel like it could get really messy with all the mix ins, and a lot of the cookie would be wasted.
Not sure what I did wrong but I put the dough in the fridge for maybe 15 min to wait for my kids to help with mixing the goodies in and when I took them out of the oven they fell apart!
These were so easy to make and I got so many compliments! My mom who doesn’t usually eat sweets because she’s more of a salty flavor person said they were incredible.
So delicious! My family loved them !
Is there a good site to use to find out the weight for these ingredients? I’ve looked at a few sites and they always seem slightly different on weight. You’ve made me a “weigh your ingredients” convert.
These were amazingly good. I’ve been craving salt with my sweets lately. They really hit the spot.
Baked well. The mix-ins were great. I had to omit the sprinkles because our store didn’t carry them.
Can rolled oats be added to this recipe?