Best Kitchen Sink Christmas Cookies – Sweet, Salty, and Festively Over-the-Top

Introduction

Kitchen Sink Christmas Cookies are the holiday cookie that throws caution (and moderation) to the wind. Packed with everything but the kitchen sink, these festive treats are gooey, crisp, sweet, salty, and absolutely bursting with holiday flair.

Imagine a chewy, golden-brown cookie base loaded with red and green candy-coated chocolates, creamy white chocolate chips, mini pretzel twists, crushed potato chips, and a handful of holiday sprinkles for good measure. Each bite is a flavor bomb — buttery and rich, with hints of crunch and pockets of melty sweetness.

These cookies are ideal for cookie swaps, gift tins, and holiday parties. They’re as fun to make as they are to eat — and a perfect way to use up odds and ends from your baking stash. Plus, the balance of sweet and salty flavors makes them dangerously snackable.

Ingredients Overview

This recipe is flexible and forgiving, which is part of the fun. Here’s a breakdown of the key ingredients and how they work together to make magic:

Butter (Unsalted)

The base of any great cookie. Butter gives the dough richness, flavor, and a crisp edge when baked.

• Tip: Use room temperature butter for easy creaming and a uniform texture.

Brown Sugar & Granulated Sugar

A blend gives these cookies both moisture and structure. Brown sugar adds chewiness and a slight molasses note, while white sugar helps the edges crisp.

• Dark brown sugar works well for a deeper caramel flavor.

Eggs

Bind the dough and add richness. Using a whole egg plus an extra yolk yields chewy, soft centers.

Vanilla Extract

Essential for depth of flavor. Don’t skip it — vanilla rounds out the sweetness and ties everything together.

All-Purpose Flour

The foundation of the cookie dough. Too much can make cookies dry, so measure carefully.

• Tip: Spoon and level your flour instead of scooping for accuracy.

Baking Soda

Leavens the dough and adds a slight chew. It reacts with brown sugar for that perfect soft-and-crisp balance.

Red & Green M&M’s or Holiday Candies

These give the cookies their signature Christmas pop — colorful, chocolatey, and festive.

• Use minis or chop large ones in half so they distribute evenly.

White Chocolate Chips

Add creamy sweetness and a touch of holiday decadence. They melt into soft pockets that contrast the salty mix-ins.

• Optional: Use semi-sweet or butterscotch chips if preferred.

Mini Pretzel Twists

A crunchy, salty surprise that gives each bite texture and contrast. Break them into small pieces.

Crushed Potato Chips

Thin, crispy chips (like Lay’s) work best. They add a buttery crunch and subtle salt that plays off the chocolate and sugar.

Holiday Sprinkles

Add color and whimsy. Red, white, and green jimmies or nonpareils make the cookies sparkle with holiday cheer.

• Avoid sugar pearls, which stay hard after baking.

Optional Add-Ins

• Toffee bits
• Chopped nuts (pecans or walnuts)
• Shredded coconut
• Mini marshmallows (add last-minute, or they’ll melt too much)

Step-by-Step Instructions

Step 1: Cream Butter and Sugars

In a large bowl, beat the butter with brown and white sugars until light and fluffy — about 2–3 minutes. This step builds air into the dough for lift and texture.

Step 2: Add Eggs and Vanilla

Mix in the eggs one at a time, followed by vanilla extract. Beat until fully incorporated and smooth.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and a pinch of salt. Gradually add to the wet mixture, mixing just until no flour streaks remain.

• Don’t overmix, or your cookies may become tough.

Step 4: Fold in the Fun

Using a spatula or wooden spoon, gently fold in:

• Red and green M&M’s
• White chocolate chips
• Crushed pretzels
• Potato chips
• Holiday sprinkles

Leave some extra candy and toppings to press into the tops before baking.

Step 5: Chill the Dough

Chilling is key for thick, bakery-style cookies. Cover and refrigerate the dough for at least 1 hour, or up to overnight.

• Why chill? It prevents spreading and intensifies flavor.

Step 6: Scoop and Decorate

Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop dough into 2-tablespoon balls and place 2 inches apart.

Press extra toppings gently into the tops of each dough ball — this gives a bakery-style, loaded look.

Step 7: Bake

Bake for 10–12 minutes, or until edges are golden but centers are slightly underbaked. They’ll continue cooking on the tray as they cool.

• For crispier cookies, bake 1–2 minutes longer.

Step 8: Cool and Serve

Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature — either way, they’re irresistible.

Tips, Variations & Substitutions

• Make Ahead: Freeze dough balls and bake from frozen — just add 2 minutes to the bake time.
• Gluten-Free: Use a 1:1 GF flour blend and gluten-free pretzels/chips.
• Dairy-Free: Swap in vegan butter and dairy-free chocolate chips.
• Holiday Shapes: Press dough into cookie cutters to form stars or trees — remove cutters before baking.
• Extra Gooey: Add a few mini marshmallows to the center of the dough ball for a melty surprise.

Serving Ideas & Occasions

These cookies are a holiday highlight for:

• Christmas cookie exchanges
• Baking with kids
• Gifting in treat tins or jars
• Post-dinner treats with hot cocoa
• Movie night snacks with a festive twist

Stack them high on a dessert platter or wrap them in cellophane with ribbon for a cheerful homemade gift. They’re also perfect to leave out for Santa — just don’t forget the milk.

Nutritional & Health Notes

These cookies are definitely a treat — meant to be enjoyed in the spirit of celebration. Here’s what to know:

• Sweet and salty balance helps satisfy cravings more quickly.
• Portion control is easy — make them small for bite-sized bliss.
• Allergy-aware: Avoid nuts or swap ingredients for common allergens.

Each cookie contains about 180–220 calories depending on size and add-ins. For a lighter version, try using mini chips, whole wheat flour, or reducing sugar slightly — though the full version is part of the joy.

FAQs

Q1: Can I freeze Kitchen Sink Christmas Cookies?

Yes! Freeze baked cookies for up to 2 months, or freeze unbaked dough balls and bake as needed.

Q2: How do I keep the cookies from spreading too much?

Chill the dough thoroughly and use parchment. Also, avoid overmixing once the flour is added.

Q3: Can I use different candies or chips?

Absolutely — use what you have! Milk chocolate, dark chocolate, toffee bits, or even crushed peppermint work well.

Q4: Do I have to use both pretzels and potato chips?

Not at all. You can use just one or substitute with chopped nuts, cereal (like Chex), or graham crackers.

Q5: How long do these cookies stay fresh?

Store in an airtight container at room temperature for up to 5 days. They also freeze beautifully.

Q6: Can I make this dough ahead of time?

Yes — make the dough and refrigerate up to 3 days in advance. Let it sit at room temperature for 10 minutes before scooping.

Q7: What kind of salt works best?

Fine sea salt for the dough and flaky salt on top if you want extra salty contrast (optional, but delicious).

Print