Christmas Kitchen Sink Cookies

These Christmas Kitchen Sink Cookies are a total win with their perfect blend of sweet and salty—packed with crunchy pretzels, crispy potato chips, festive M&M’s, creamy white chocolate chips, and colorful sprinkles! Trust me, they’re going to be a showstopper at your holiday gatherings.

Want even more Christmas cookie ideas? I’ve got you covered with favorites like my chocolate dipped peppermint sugar cookies, classic spritz cookies, chocolate thumbprint cookies, and double chocolate peppermint cookies—all super tasty and kid-approved!

Why You’ll Love Christmas Kitchen Sink Cookies

They nail the sweet & salty flavor combo. The mix of pretzels and potato chips with M&M’s and white chocolate makes each bite delightfully fun and delicious.

They’re a blast to bake with the kids! All those mix-ins mean lots of chances to get hands-on and enjoy some quality time making holiday magic in the kitchen.

They’re super simple and quick! No chilling required here—these cookies take about 30 minutes from start to finish, perfect for busy days when you want something special without fuss.

Ingredients for Christmas Kitchen Sink Cookies

• Sugar – a blend of mostly brown sugar with a bit of granulated sugar for balanced sweetness and texture
• Butter – salted and softened, it gives richness and moisture
• Eggs – just the yolks, to keep the texture tender
• Vanilla – vanilla bean paste is my go-to for the richest flavor, but extract works great too
• Flour – all-purpose flour is used here for that perfect chewy cookie texture
• Baking Soda and Baking Powder – these help the cookies puff up just right
• Salt – a pinch to bring all those flavors alive
• Red and Green M&Ms – for that festive pop of color and candy crunch
• White Chocolate Chips – I love using high-quality white chocolate, like Ghirardelli, for a creamy touch
• Pretzels – crushed little pieces add amazing crunch and saltiness
• Potato Chips – crushed right into the dough for that unexpected crispy surprise
• Red and Green Sprinkles – jimmies work best here since they keep their shape without melting into the dough

Step by Step Instructions

Remember, the recipe below has all your exact measurements and baking details.

STEP ONE: Start by tossing softened butter, light brown sugar, and granulated sugar into a big mixing bowl. Grab your electric mixer and beat them together for about two minutes until the mix looks lighter and fluffier—this little step is magic for soft cookies!

STEP TWO: Next, add in the egg yolks and vanilla. Mix on medium speed, again for about two minutes, until the batter looks pale and fluffy—this extra mixing really gives the cookies that soft, chewy texture we love.

STEP THREE: Now, add your dry ingredients—flour, baking powder, baking soda, and salt—and stir until just combined. Don’t overmix here or the cookies could get tough.

STEP FOUR: Time for the fun part! Toss in your M&M’s, white chocolate chips, pretzel bits, crushed potato chips, and sprinkles. Gently fold everything together with a spatula—make sure those treats are evenly spread for that perfect surprise in every bite!

STEP SIX: Scoop the dough into about 20 generous balls and space them about 2 inches apart on baking sheets lined with parchment paper. Bake these beauties, then let them cool and get ready to enjoy!

Check out the full recipe below for all the exact measurements and baking time.

FAQs

Can I swap in other mix-ins? Absolutely! You can swap out one mix-in in the recipe with your favorite ingredient. Just remember, these cookies already pack a punch with all the goodies, so don’t go overboard. Some tasty options to try are butterscotch chips, peanut butter chips, nuts, or different chocolate chips like milk or dark chocolate.

Can I prepare the dough ahead and chill it? Yes, you can! The dough keeps fresh in the fridge for up to 3 days and freezes well for up to 2 weeks. Just be sure to bring it back to room temperature before baking for the best results.

Pro Tips

Measuring your flour correctly is key. This is my top baking must-do. Never scoop flour straight from the bag—that usually means too much flour and dry cookies. Instead, spoon flour into your measuring cup and level off with the back of a knife. Even better, weigh your flour if you can—125 grams equals one cup.

Shape warm cookies with a cookie cutter. Right after they come out of the oven, gently swirl a large round cookie cutter around each cookie to shape them perfectly. This neat trick pushes the mix-ins together and makes your cookies look super polished.

Add extra mix-ins on top of each dough ball before baking. This step is totally optional, but it makes your cookies look extra festive and colorful, just like in the photos!

Beat eggs with butter and sugar until pale and fluffy. This small extra step helps get that soft texture we love. Don’t stop mixing as soon as it’s combined—go a bit longer until it lightens up.

Storage Tips

After these delicious cookies have cooled, store them in an airtight container at room temperature. They stay fresh and chewy for up to three days. If you want to keep them longer, pop the container in the fridge for up to a week, or freeze the cookies in a sealed bag for up to three months. Just thaw them at room temp before digging in!

Make-Ahead Tips

These kitchen sink cookie dough balls freeze beautifully. Scoop the dough, arrange the balls on a baking sheet, and freeze until solid. Then transfer them to a freezer-safe bag or container. When you want fresh cookies, bake them straight from the freezer—just add 2-3 extra minutes of baking time. Perfect for busy holiday days!

Variations

• Try swapping the pretzels for your favorite nuts like chopped pecans or walnuts for a different crunch.
• Use peanut butter or butterscotch chips in place of white chocolate for a richer twist.
• Add mini marshmallows and crushed candy canes for an extra festive touch.
• If you’re not a fan of potato chips, try crushed corn chips or tortilla chips for another salty surprise.

Serving Suggestions

These cookies are great just as they are, but they also pair perfectly with a warm cup of hot chocolate or a glass of cold milk. For a fun holiday treat, serve them alongside your favorite Christmas candy or include them on a festive cookie platter for neighbors and friends.

Recipe FAQs

Can I make these cookies gluten-free? Yes! Simply swap the all-purpose flour for a gluten-free baking flour blend that measures cup-for-cup. Just make sure your baking powder is gluten-free too.

Do I have to use red and green M&M’s and sprinkles? Not at all! Use any color or type of candy you like. You can even use regular M&M’s or skip the sprinkles altogether. It’s your cookie, make it what you love!

What if I don’t have vanilla bean paste? No worries! Regular vanilla extract works perfectly well here. If you want an extra boost, try adding a pinch of almond extract for a subtle flavor twist.

Why only egg yolks and not whole eggs? Using just the yolks helps make these cookies extra chewy and tender, with a rich texture. If you only have whole eggs, use two whole eggs but expect a slightly different texture.