Save
Christmas Kitchen Sink Cookies are a holiday tradition for cookie lovers who want a little bit of everything in each bite. Loaded with chocolate chips, pretzels, candies, nuts, and sprinkles, these cookies are soft, chewy, and bursting with color and flavor. Whether you are baking for parties, gifting, or pure holiday fun, they always disappear fast from the cookie plate.
I first made these for a Christmas cookie exchange, and everyone wanted the recipe. Now they are the cookies my family begs for as soon as the tree goes up.
Ingredients
- Unsalted butter: gives the cookies richness and helps them turn out chewy and soft make sure it is softened for easy mixing
- Brown sugar: adds deep molasses notes and chew pick a fresh soft brown sugar for best results
- Granulated sugar: provides light sweetness and helps with crisp edges
- Eggs: bind everything together and create a tender crumb use fresh large eggs for the right texture
- Vanilla extract: brings warm bakery aroma use pure vanilla if possible for the best flavor
- All-purpose flour: forms the structure of the cookies scoop and level for accurate measuring
- Baking soda and baking powder: help the cookies rise and keep them soft check freshness for best results
- Salt: balances the flavor and keeps the cookies from being overly sweet
- Semi sweet chocolate chips: classic chocolate bits in every bite use good quality chocolate for more flavor
- White chocolate chips: offer sweet creamy contrast to the semi sweet chips
- Crushed pretzels: add crunch and a little salty kick use small twists or sticks and crush gently for texture
- Holiday M and Ms: bring in color and a festive pop choose red and green for holidays or themed colors for other times
- Toffee bits: melt into caramel like pockets throughout look for them in the baking aisle
- Shredded coconut: gives chew and subtle tropical flavor optional depending on your taste
- Chopped pecans or walnuts: bring nuttiness and crunch toast lightly for extra flavor if you wish
- Festive sprinkles: add color and joy over the top look for bakery or holiday blends
Step-by-Step Instructions
- Cream the Butter and Sugars:
- In a large mixing bowl use a stand or hand mixer to beat the softened butter with brown sugar and granulated sugar. Mix on medium speed for about three minutes until the mixture is smooth light and fluffy. This step is key to giving the cookies a soft chewy base.
- Add Eggs and Vanilla:
- Add eggs one at a time mixing well after each one. Pour in the vanilla and beat until the liquid looks like it is fully combined. Scrape down the bowl as needed to keep the dough even.
- Mix the Dry Ingredients:
- In a separate bowl whisk flour with baking soda baking powder and salt. Gradually add this combination to the wet ingredients mixing on low speed. Go slow to prevent flour from poofing everywhere and just blend until you see no dry flour and a dough forms.
- Fold in the Add Ins:
- Switch to a spatula or wooden spoon and gently fold in chocolate chips white chocolate chips crushed pretzels M and Ms toffee bits shredded coconut nuts and sprinkles. Stir just enough to distribute everything evenly you do not want to overwork the dough.
- Chill the Dough:
- Cover the dough bowl tightly with plastic wrap and refrigerate for at least one hour. Chilling helps the cookies stay thick and gives the flavors time to meld for a better bakery style cookie.
- Preheat the Oven:
- Set the oven temperature to three hundred fifty degrees Fahrenheit. Line baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking or spreading too much.
- Scoop and Bake:
- Scoop generous tablespoons of dough and roll into balls with your hands. Arrange dough balls two inches apart on prepared baking sheets to allow for spreading. Bake for ten to twelve minutes until the edges are golden but the centers still look barely set.
- Cool and Serve:
- Let the cookies cool on the baking sheets about five minutes so they firm up. Then transfer to a cooling rack to finish cooling. Serve them slightly warm to enjoy the melty chocolate or cool and store in a tin for later.
Save
One of my favorite elements is the crushed pretzel bits because they make each bite a mix of crunchy salty and sweet. My kids love decorating with extra sprinkles on top and argue over who gets the last colorful cookie on the plate.
Storage Tips
Store cookies in an airtight tin or container at room temperature for up to five days. For longer storage place cookies or unbaked dough balls in a freezer bag and freeze for up to two months. To refresh baked cookies after freezing let them come to room temperature or warm for a few seconds in the microwave.
Ingredient Substitutions
If you do not have pecans or walnuts try using chopped almonds or peanuts. Swap in milk chocolate or dark chocolate chips if you prefer. Mini marshmallows or chopped dried fruit like cranberries are fun mix in ideas. Use what you have for a true kitchen sink approach.
Serving Suggestions
Pile these cookies on a festive platter for your holiday dessert table. Pack them into cellophane bags for a homemade gift. Pair a plate of cookies with mugs of hot cocoa or peppermint tea for a cozy winter night snack. Sprinkle with a pinch of flaky salt just after baking if you want a gourmet twist.
Save
Cookie Origins
The kitchen sink cookie concept comes from a long tradition of using whatever mix ins you have on hand to create a one of a kind treat. Over the years it has become a favorite for holidays since everyone can add what they like best or use up odds and ends from the pantry. My family loves making this recipe a little different every Christmas depending on what is in the cabinets.
Common Recipe Questions
- → Can I use different add-ins?
Absolutely! Swap in mini marshmallows, dried fruit, crushed peppermints, or cinnamon chips for a personal touch.
- → Why chill the dough before baking?
Chilling helps the cookies hold their shape, prevents spreading, and intensifies the flavors.
- → How do I keep the cookies soft?
Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. Store in an airtight container once cooled.
- → Can the dough be frozen?
Yes, scoop dough balls and freeze on a tray. Bake directly from frozen, adding a couple of minutes to the baking time.
- → Is it necessary to use pretzels?
Pretzels add a great salty crunch that balances the sweetness, but you can skip or substitute them if you prefer.