These Christmas Kitchen Sink Cookies are a delicious combination of sweet, chewy and salty, they are sure to be a hit this holiday season. Plus, they even look like Christmas!
These cookies have all the elements of the perfect cookie, with a soft and moist center, melty morsels of M&M, potato chips, pretzels, toffee chips, and tender edges. You will never need to look for another cookie recipe again, perfect to satisfy that sweet and salty craving.
I love a good chocolate chip cookie any time of year, and especially during the holidays. But since Christmas is a special time, I wanted to create a cookie fit for the season, and that’s how this sweet-and-salty, chewy-and-gooey cookie came about! They are chock-full of holiday-colored M&M’s, pretzels, plain potato chips, and toffee bits — truly everything but the kitchen sink! But don’t stop there, feel free to add any of your favorite sweet or savory treats to this recipe. And if you find this cookie is too good to stop making after Christmas is over, there’s no saying you can’t switch out the holiday colors in these cookies.
Fair warning, this festive cookie recipe is quite addictive. if you leave cookies out for Santa, this will be Santa’s favorite cookie, without a doubt.
Ingredients for Christmas Kitchen Sink Cookies
- Butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Pretzels
- Toffee chips
- Plain potato chips
- Red and green M&Ms
Brown Sugar: I prefer using dark brown sugar as it provides extra moisture and a rich flavor with subtle caramel undertones that adds to the snickerdoodle flavor nicely.
Pure Vanilla Extract: Using a high quality pure vanilla extract gives a subtle rich sweet flavor. It also brings out the flavors of the other ingredients in the mix.
Unsalted Butter: Be sure to use room temperature unsalted butter. The recipe includes additional salt so you don’t want your eggnog cookies to be too salty.
Mix-ins: Substitute the suggested mix-ins with any of your favorite sweet and savory treat. Some other fun things to try would be butterscotch chips, peanut butter chips, nuts, milk chocolate or dark chocolate chips!
How to make Christmas Kitchen Sink Cookies
- STEP ONE: Preheat the oven to 350°F.
- STEP TWO: In a large bowl using a hand-held electric mixer or stand mixer with paddle attachment, beat the butter and sugars together on medium speed until combined and creamy, about 2 minutes.
- STEP THREE: Beat in the egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
- STEP FOUR: Whisk together dry ingredients: flour, cornstarch, baking soda and salt.
- STEP FIVE: Create a well and add the wet ingredients. The cookie dough will be very thick.
- STEP SIX: Add in the M&M’s, pretzels, potato chips and toffee chips (or any other ingredients from the kitchen sink you want to!) and gently fold with a spatula until everything is combined.
- STEP SEVEN: Line 2 large baking sheets with parchment paper and start to form balls of dough with your hands. Bake for 11-12 minutes, until barely golden brown around the edges.
How to store
Store any leftover cookies in an airtight container at room temperature for up to 5 days. Or until gone! Which is usually less than 24 hours…
Can I freeze these cookies?
Yes! You can freeze baked and unbaked cookies.
Place baked cookies in containers with tight-fitting lids, separating layers with waxed paper. Baked cookies freeze well for up to 3 months. Simply thaw in the refrigerator overnight. Unbaked cookie dough also freezes well. Bake frozen cookie balls for an extra minute, no need to thaw.
FAQ
What else can I add to kitchen sink cookies?
The possibilities are endless! The best thing about this recipe is that you really add anything but the kitchen sink. Feel free to substitute any mix-ins, like white chocolate chips, butterscotch chips, popcorn, candy cane bits, festive sprinkles or nuts! Use your imagination!
Can this cookie dough be made ahead of time?
Yes! Cookie dough can be made 3 days in advance. When you are ready to bake them, make sure that you let it come to room temperature before rolling and baking the cookies.
BBQ Bakers Tips & Tricks
- No chill time is needed but you can chill the dough if making it ahead of time.
- Make sure to let your cookies cool on the baking tray for around 5 minutes before moving to a wire rack.
- If you like a chewier cookie, use 2 eggs instead of 1. This will add a little more fat into the cookie. If you choose this option, I highly recommend refrigerating before baking.
- Cookie scoops make quick work of dropping cookie dough and help ensure a better end result. This is because they help keep cookie size uniform, so they all bake in the same amount of time!
- These are great cookies to bake with kids because of all the fun mix-ins!
Sweet and salty flavors in a Christmas cookies filled with pretzel and potato chip pieces, red and green M&M’s, and toffee bits! They really have everything but the kitchen sink.
Other delicious cookie recipes to try:
- Eggnog Cookies
- Pumpkin Snickerdoodle Cookies
- Peanut Butter Chocolate Chip Cookies
- Old-fashioned Chocolate Chip Cookies
- Favorite Sugar Cookies
Christmas Kitchen Sink Cookies
Ingredients
- ¾ cup unsalted butter room temperature
- ¼ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup pretzels
- ⅓ cup toffee chips
- ⅓ cup plain potato chips crushed
- ½ cup red and green M&M
Instructions
- In a large bowl using a hand-held electric mixer or stand mixer with paddle attachment, beat the ¾ cup butter, ½ cup brown sugar, and ¼ cup granulated sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the 1 large egg and 1 tsp vanilla. Scrape down the sides and bottom of the bowl as needed.
- Whisk dry ingredients, 2 cups flour, 2 tsp cornstarch, 1 tsp baking soda and ½ tsp salt together. Create a well and add the wet ingredients. The cookie dough will be very thick.
- Add in the M&M's, pretzels, potato chip and toffee chips. Gently fold in with a spatula until everything is combined.
- Optional: Cover dough tightly with plastic wrap or environmentally friendly alternative and chill for at least 1 hour and up to 2 days.
- If chilling remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F. Line 2 large baking sheet with parchment paper and start to form balls of dough with your hands, roughly 1.5 tbsp.
- Bake for 11-12 minutes, until barely golden brown around the edges. Cool for 5 minutes on the cookie sheet. They will slightly deflate as you let them cool. If desired, while the cookies are still warm, press a few extra chocolate chips into the tops.
- Transfer cookies to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to 5 days or until gone, which is usually 24 hours!
Notes
- Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with preheating the oven in step 5.
- Freezing Instructions: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
- Chilling will allow your cookies to be a little thicker as they will not flatten as much. If you like a flatter, thinner cookie do not chill.
- Mix-ins: the good thing about this recipe is you can anything but the kitchen sink! Feel free to substitute any mix-ins for chocolate chips, butterscotch chips, festive sprinkles or nuts!
Let me know how you made out!!