When the holidays hit full speed (a.k.a. when your to-do list suddenly looks like Santa’s gift log), Christmas Kitchen Sink Cookies swoop in like the heroes they are. These cookies are crunchy, chewy, salty-sweet, and packed with all the holiday goodies your inner child and your grown-up taste buds crave. They’ve got red and green M&Ms, silky white chocolate, pretzels, potato chips—even sprinkles. If that sounds a little wild… well, it is. And that’s exactly why they work.
In my kitchen, I always say the holidays should taste like fun—big, delicious, slightly chaotic fun. And these cookies? They’re basically the holiday season baked into a perfectly golden, joy-packed bite.
So grab your apron, take a deep breath (you’ve got this!), and let’s whip up a batch of Christmas magic.
Table of Contents
Why You’ll Love These Christmas Kitchen Sink Cookies
If you’ve ever wished a cookie could give you a warm hug, a sugar rush, and a good belly laugh all at once… this is your moment.
Here’s why these festive little wonders belong in your holiday rotation:
- They’re a crowd-pleaser — Your kids, your coworkers, your neighbor who never returns your Tupperware… everyone loves them.
- The texture is unreal — Think chewy edges, soft centers, and pops of crunch from pretzels and chips.
- Holiday-ready with every bite — Between the M&Ms and sprinkles, you’ve basically got edible Christmas décor.
- Quick and mess-friendly — No chilling required. No fancy equipment. Just joy.
- They use what you already have — Got leftover pretzels? Chips? Half a bag of white chocolate? Toss it in! That’s why they’re called kitchen sink cookies.
Ingredients for Christmas Kitchen Sink Cookies
Here’s your festive lineup—simple, colorful, and very ready to party:
- Sugar – Mostly brown sugar for that deep molasses flavor, plus a little granulated for balance.
- Butter – Salted and softened. Because holiday baking should be easy, not stressful.
- Eggs – Just two egg yolks for that ultra-chewy texture.
- Vanilla – Vanilla bean paste if you’re feeling fancy; extract if you’re feeling practical.
- Flour – Good ol’ all-purpose flour to build the perfect chew.
- Baking Soda & Baking Powder – The dynamic duo that gives your cookies lift.
- Salt – To amplify every other flavor in the bowl.
- Red & Green M&Ms – Instant Christmas vibes.
- White Chocolate Chips – Opt for high quality, like Ghirardelli, for a melt-in-your-mouth moment.
- Pretzels – Broken into little crunchy bits.
- Potato Chips – Yes, really. Trust me—this salty crunch is chef’s kiss.
- Red & Green Sprinkles – Jimmies are best because they don’t melt into streaks.
Refer to the recipe card below for exact ingredient measurements and full nutritional information.
How to Make Christmas Kitchen Sink Cookies
Let’s bake these babies step-by-step. No stress. No perfection required. (If your potato chips crush into confetti, we celebrate the spirit of improvisation!)
1. Preheat and Prep
Set your oven to 350°F. Line two baking sheets with parchment paper. You’re already winning.
2. Cream the Butter & Sugars
In a big bowl, beat together your softened salted butter, brown sugar, and granulated sugar for about 2 minutes, until the mixture is fluffy and looks like it’s ready to star in a holiday baking show.
3. Add Yolks & Vanilla
Pour in your egg yolks and vanilla. Mix again for 2 minutes, or until everything looks pale and luxuriously creamy. This step gives your cookies that gorgeous chewy texture.
4. Add the Dry Ingredients
Mix in your flour, baking soda, baking powder, and salt. Stir until the dough forms. It should look thick and a little sticky—perfect cookie territory.
5. Fold in the Fun
Add your red and green M&Ms, white chocolate chips, pretzel pieces, potato chips, and sprinkles.
Use a spatula to gently fold everything together. Try not to overmix, or your chips may turn to dust. (Though honestly, even the crumbs taste great.)
6. Scoop the Cookie Dough
Form 20 dough balls, spacing them at least two inches apart on your baking sheets.
Optional (but adorable): Press a few extra mix-ins on top of each ball so your cookies bake up picture-perfect.
7. Bake
Bake for 10–12 minutes, depending on your cookie personality:
- 10 minutes = soft, chewy centers
- 12 minutes = crisp golden edges
8. Shape Them (Optional but Magical)
Right out of the oven, place a large round cookie cutter over each cookie and swirl it gently to create a perfectly circular shape. This trick is pure holiday sorcery.
9. Cool & Store
Cool for 5 minutes on the baking sheet, then move to a wire rack for 10 more.
Store leftovers (if you have any!) in an airtight container for up to three days.
Chef Omar’s Holiday Tips & Tricks
You know me—I love sharing little kitchen secrets that save time and spark creativity.
- If your dough looks too thick, add 1 teaspoon of milk. Too sticky? A tablespoon of flour will fix it.
- Use kettle-cooked potato chips for extra crunch. Trust me. They hold their shape like champs.
- Don’t panic if your sprinkles look rebellious. They calm down during baking.
- Feel free to swap the mix-ins. No pretzels? Try broken graham crackers. No chips? Add chopped nuts.
- Want BIG bakery-style cookies? Scoop 12 instead of 20 and bake 2–3 minutes longer.
These cookies are all about joy and flexibility—nothing in this dough has to be perfect to taste amazing.
A Quick Story From My Kitchen
Years ago, a group of friends dropped by unexpectedly—arms full of holiday wrapping paper and zero snacks. We did what any self-respecting food lovers would do… we raided my pantry. What came out wasn’t planned, wasn’t fancy, but it was unforgettable: the very first batch of what became Christmas Kitchen Sink Cookies.
It was chaotic, hilarious, and full of laughter—and that moment reminded me why I love cooking. Food brings us together, even when we’re winging it (especially then!).
Every time I bake these cookies, I’m transported back to that cozy, magical night. I hope they bring the same warmth into your home.
FAQs About Christmas Kitchen Sink Cookies
Can I swap ingredients in Christmas Kitchen Sink Cookies?
Absolutely! These cookies are made for customization. Use what you love or what’s already in your pantry.
Can I freeze the dough?
Yep! Scoop the dough, freeze the balls on a sheet pan, then transfer to a bag. Bake from frozen—just add 1 to 2 extra minutes.
Do potato chips really taste good in cookies?
Oh, yes. They add the perfect salty bite. Think sweet-and-salty kettle corn… but better.
How long do these Christmas Kitchen Sink Cookies stay fresh?
About 3 days at room temperature. Store them with a slice of bread to keep them soft.
Can kids help make these?
Definitely! It’s a great recipe for little hands because there’s so much to mix in.
Bring the Holiday Magic Home
There’s something undeniably special about biting into a warm Christmas Kitchen Sink Cookie—the crunch, the chew, the burst of chocolate, the playful sprinkle of salt. They’re festive, fun, and filled with the spirit of the season. Bake them for a cookie exchange, wrap them as gifts, or enjoy them in your fluffiest pajamas with a mug of cocoa.
However you serve them, these cookies will bring joy to your kitchen—and that’s what holiday baking is all about.
Now go preheat that oven. Christmas cheer is calling!
More Festive Treats to Brighten Your Holidays
If you loved these Christmas Kitchen Sink Cookies, here are a few more holiday treats that will keep the magic flowing in your kitchen:
- Craving something creamy and dreamy? Try the irresistible Sugar Cookie Cheesecake—a luscious mashup that feels like a hug in dessert form.
- Want a classic that warms the soul? The cozy Christmas Eve Cinnamon Vanilla Custard Pie brings all the nostalgic holiday flavors you grew up loving.
- In the mood for something fun and wildly addictive? Whip up a quick batch of Christmas Crack—it’s crunchy, sweet, and guaranteed to vanish fast.
- Love a touch of tradition? Add the sweet charm of Italian Christmas Cookies to your cookie platter for a festive finish everyone adores.
These delicious picks pair beautifully with your cookies and keep the holiday spirit shining bright in every bite. Enjoy every moment in your kitchen this season!
Print
Christmas Kitchen Sink Cookies
- Total Time: 27 minutes
- Yield: 20 cookies 1x
Description
These Christmas Kitchen Sink Cookies are chewy, colorful, and packed with festive mix-ins like M&Ms, white chocolate, pretzels, potato chips, and sprinkles. A sweet-and-salty holiday cookie that’s fun to make and impossible to resist!
Ingredients
1 cup light brown sugar
½ cup granulated sugar
1 cup salted butter, softened
2 egg yolks
2 tsp vanilla or vanilla bean paste
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup red & green M&Ms
1 cup white chocolate chips
½ cup crushed pretzels
½ cup crushed potato chips
¼ cup red & green jimmies (sprinkles)
Instructions
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, cream softened butter, light brown sugar, and granulated sugar for 2 minutes, until light and fluffy.
Add egg yolks and vanilla; mix for another 2 minutes, until pale and creamy.
Add flour, baking soda, baking powder, and salt. Mix until the dough comes together.
Fold in M&Ms, white chocolate chips, pretzel pieces, potato chips, and sprinkles.
Scoop dough into 20 balls and place 2 inches apart on prepared baking sheets.
Optional: Press a few extra mix-ins on top for picture-perfect cookies.
Bake for 10–12 minutes (10 for chewy, 12 for crisp edges).
Optional: Shape hot cookies with a round cookie cutter for perfect circles.
Cool on the baking sheet for 5 minutes, then on a rack for 10 minutes.
Store in an airtight container for up to 3 days.
Notes
Kettle-cooked chips give extra crunch without getting soggy.
To freeze: scoop dough balls, freeze on a sheet pan, then store in a bag. Bake from frozen +1–2 minutes.
Add any extra holiday mix-ins you love — crushed candy canes, mini marshmallows, or caramel bits work great.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 215 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg