Kitchen Sink Christmas Cookies

ByCole Matthews
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Why Make This Recipe

Kitchen Sink Christmas Cookies are the ultimate holiday treat. They are fun, colorful, and packed with a variety of flavors and textures. Each bite is a surprise thanks to the mixture of ingredients, and they are perfect for sharing with family and friends. Whether you are hosting a holiday party or just looking for a festive snack, these cookies will surely delight everyone.

How to Make Kitchen Sink Christmas Cookies

Ingredients

  • 2 3/4 cup All-purpose flour (spooned and leveled)
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 8 oz Unsalted butter (melted and cooled)
  • 1 1/4 cup Dark brown sugar
  • 3/4 cup White granulated sugar
  • 2 Large eggs (room temperature)
  • 2 tsp Vanilla extract
  • 1 cup M&M’s (red and green, plus more for topping)
  • 1/2 cup White chocolate chips (plus more for topping)
  • 1/2 cup Pretzels (broken into small pieces, plus more for topping)
  • 1/3 cup Potato chips, salted (crushed, plus more for topping)
  • 2 tbsp Holiday sprinkles (jimmies work best)

Directions

  1. Melt the butter and let it sit for 20 minutes until it reaches room temperature.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In another bowl, whisk the melted butter with the dark brown sugar and white sugar. Add the eggs and vanilla extract, mixing well.
  4. Add the flour mixture to the wet ingredients. Use a rubber spatula to mix until just combined.
  5. Stir in the M&M’s, white chocolate chips, pretzels, crushed potato chips, and holiday sprinkles.
  6. Using a 1 1/2 oz ice cream scoop, scoop the cookie dough onto a parchment-lined baking sheet.
  7. Refrigerate the cookie dough for 1 hour. If you are in a hurry, you can freeze the dough for 30 minutes.
  8. Preheat the oven to 350°F (175°C). Place 6 cookie dough balls onto the parchment-lined sheet pan.
  9. Bake the cookies for 13-15 minutes, turning the sheet pan halfway through to help them brown evenly.
  10. Once the cookies are done, take them out of the oven. Use a large cookie cutter to "scoot" the cookies into a round shape while they are still hot. Add more mix-ins on top of each cookie.

How to Serve Kitchen Sink Christmas Cookies

Serve these cookies warm for the best taste, but they are also great at room temperature. Place them on a festive platter and decorate with extra sprinkles for a seasonal touch. They can be served alongside a glass of milk or hot cocoa for a cozy holiday treat.

How to Store Kitchen Sink Christmas Cookies

Store the cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them. Just make sure to place them in a freezer-safe bag, and they can be kept in the freezer for up to three months.

Tips to Make Kitchen Sink Christmas Cookies

  1. Make sure the butter is completely melted and cooled to avoid overcooking the cookies.
  2. Don’t worry if the cookie dough seems too soft; refrigerating helps them set before baking.
  3. Feel free to customize the mix-ins based on your preferences—chocolate chips, nuts, or dried fruits work well too!

Variation

If you want a different flavor, try adding spices like cinnamon or nutmeg into the dough. You can also swap out the M&M’s for chocolate or peanut butter chips for a twist on flavor.

FAQs

1. Can I use other types of chocolate chips?
Yes, you can use milk chocolate or dark chocolate chips instead of white chocolate for a different flavor.

2. How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend.

3. Can I make the dough ahead of time?
Yes, you can make the dough in advance and refrigerate it overnight before baking. Just let it sit at room temperature for a few minutes before scooping and baking.

Print
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Kitchen Sink Christmas Cookies

  • Author: admin
  • Total Time: 75 minutes
  • Yield: 24 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Fun and colorful holiday cookies packed with a variety of flavors and textures, perfect for sharing with family and friends.

Ingredients

Scale
  • 2 3/4 cups All-purpose flour (spooned and leveled)
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 8 oz Unsalted butter (melted and cooled)
  • 1 1/4 cups Dark brown sugar
  • 3/4 cup White granulated sugar
  • 2 Large eggs (room temperature)
  • 2 tsp Vanilla extract
  • 1 cup M&M’s (red and green, plus more for topping)
  • 1/2 cup White chocolate chips (plus more for topping)
  • 1/2 cup Pretzels (broken into small pieces, plus more for topping)
  • 1/3 cup Potato chips, salted (crushed, plus more for topping)
  • 2 tbsp Holiday sprinkles (jimmies work best)

Instructions

  1. Melt the butter and let it sit for 20 minutes until it reaches room temperature.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In another bowl, whisk the melted butter with the dark brown sugar and white sugar. Add the eggs and vanilla extract, mixing well.
  4. Add the flour mixture to the wet ingredients. Use a rubber spatula to mix until just combined.
  5. Stir in the M&M’s, white chocolate chips, pretzels, crushed potato chips, and holiday sprinkles.
  6. Using a 1 1/2 oz ice cream scoop, scoop the cookie dough onto a parchment-lined baking sheet.
  7. Refrigerate the cookie dough for 1 hour. If you are in a hurry, you can freeze the dough for 30 minutes.
  8. Preheat the oven to 350°F (175°C). Place 6 cookie dough balls onto the parchment-lined sheet pan.
  9. Bake the cookies for 13-15 minutes, turning the sheet pan halfway through to help them brown evenly.
  10. Once the cookies are done, take them out of the oven. Use a large cookie cutter to

Notes

Serve warm for the best taste, can be stored in an airtight container at room temperature for up to a week or frozen for up to three months.

  • Prep Time: 60 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 200
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

Keywords: Christmas cookies, holiday treats, festive baking, cookies, dessert

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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