Christmas Kitchen Sink Cookies have become my answer to one of the most common holiday baking dilemmas what do you make when everyone has different favorite treats? As a passionate culinary artist at FoodyDish.com, I’ve spent years crafting recipes that bring people together, and these cookies do exactly that. They’re called “kitchen sink” for a reason – they contain everything but the kitchen sink, making them the perfect solution for satisfying every sweet and salty craving at your holiday gatherings.
I’ll never forget the Christmas when I first created these cookies. My family couldn’t agree on what to bake some wanted chocolate chip, others craved something with pretzels, and my niece insisted on festive M&M’s. Instead of making three separate batches, I experimented with combining everyone’s favorites into one spectacular cookie. The result? A chewy, loaded masterpiece that’s become our family’s most requested holiday tradition.
Throughout this guide, I’ll share my perfected recipe along with expert tips on ingredient selection, baking techniques that guarantee soft centers with crispy edges, creative variations to suit dietary needs, and answers to common baking questions. Whether you’re a beginner baker or a seasoned pro, you’ll discover how to create these show-stopping cookies that capture the joyful chaos of the holiday season.
Why This Christmas Kitchen Sink Cookies Recipe Works
These Christmas Kitchen Sink Cookies deliver the perfect balance of sweet, salty, chewy, and crunchy in every bite. After countless batches and recipe refinements, I’ve identified exactly what makes them irresistible:
- Uses readily available holiday ingredients no specialty store trips required; everything can be found at your local grocery store during the Christmas season
- Achieves the ideal texture contrast the combination of soft cookie dough, melted chocolates, crunchy pretzels, and crispy potato chips creates an addictive textural experience
- Customizable to dietary preferences easily adaptable for gluten-free, dairy-free, or reduced-sugar diets without sacrificing flavor
- Makes impressive gifts these cookies look bakery-quality and travel well, making them perfect for cookie exchanges or holiday gifting
- Feeds a crowd efficiently one batch yields approximately 24 large cookies, perfect for parties and gatherings
Choosing the Right Ingredients for Christmas Kitchen Sink Cookies
The beauty of Christmas Kitchen Sink Cookies lies in their flexibility, but certain ingredient choices will elevate your results from good to extraordinary.
Best Mix-Ins for This Recipe
The magic happens when you balance different flavor profiles and textures. For the chocolate components, I recommend using semi-sweet chips for depth and white chocolate for creamy sweetness. The red and green M&M’s add festive visual appeal and a candy shell crunch that children especially love. Crushed pretzels provide essential saltiness that cuts through the sweetness, while toffee bits contribute buttery caramel notes.
Buying Tips
When shopping for your Christmas Kitchen Sink Cookies ingredients, select butter that’s truly unsalted so you can control the salt level precisely. For brown sugar, dark brown sugar creates a deeper molasses flavor, while light brown sugar keeps things milder I alternate depending on my mood. Choose room-temperature eggs for better incorporation into the batter. For the pretzels, break them into quarter-inch pieces rather than crushing them to dust; you want recognizable chunks.
Substitutions
The mix-in possibilities are endless. Swap potato chips for crushed tortilla chips for a different savory element. Replace toffee bits with crushed candy canes for an extra-festive peppermint version. Use pecans or walnuts instead of coconut for nut lovers. For a tropical twist, add dried cranberries and macadamia nuts alongside the coconut.
Ingredients & Prep for Christmas Kitchen Sink Cookies
Proper preparation ensures your Christmas Kitchen Sink Cookies turn out perfect every time.
Complete Ingredients List
Dry Ingredients:
- 2¼ cups (280 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar (light or dark)
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Mix-Ins (the “Kitchen Sink”):
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- ½ cup crushed pretzels
- ½ cup red & green M&M’s (holiday ones if available)
- ¼ cup toffee bits or chopped caramel candies
- ¼ cup shredded coconut (optional)
- ¼ cup crushed potato chips or salted nuts (optional for salty crunch)
Cookie Dough Essentials
Start by measuring your flour correctly spoon it into the measuring cup and level it off rather than scooping directly from the bag, which compacts the flour and creates dense cookies. Bring your butter to true room temperature (around 65-68°F); it should leave a slight indent when pressed but not be greasy or melting. This temperature is crucial for proper creaming with the sugars.
Creating the Perfect Base
The combination of brown sugar and granulated sugar isn’t arbitrary. Brown sugar adds moisture and chewiness thanks to its molasses content, while granulated sugar promotes spreading and creates those desirable crispy edges. Using both in the ratio specified gives you the best of both worlds. The vanilla extract should be pure, not imitation, as it significantly impacts the overall flavor profile.
Preparing Your Mix-Ins
Before you begin mixing your dough, prepare all your mix-ins. Crush the pretzels into various sizes some fine crumbs and some larger pieces create interesting textural variations. If using potato chips, choose regular salted varieties and crush them coarsely. Have your chocolates, M&M’s, and toffee bits measured and ready to fold in at the end.
Step-by-Step Cooking Instructions for Christmas Kitchen Sink Cookies
Follow these precise steps for foolproof results every time you make Christmas Kitchen Sink Cookies.
Pre-Cooking Prep for Christmas Kitchen Sink Cookies
Begin by preheating your oven to 180°C (350°F), positioning racks in the upper and lower thirds. Line two heavy-duty baking sheets with parchment paper, which prevents sticking and promotes even browning. In a medium bowl, whisk together your flour, baking soda, baking powder, and salt until uniformly combined. This dry mixture can be prepared up to a week in advance and stored in an airtight container.
Mixing Method for Christmas Kitchen Sink Cookies
In your stand mixer or large bowl with a hand mixer, cream the softened butter with both sugars on medium-high speed for 2-3 minutes. The mixture should become noticeably lighter in color and fluffy in texture. Add eggs one at a time, beating well after each addition and scraping down the bowl sides. Mix in the vanilla extract. Reduce mixer speed to low and gradually add your dry ingredients, mixing only until just combined overmixing develops gluten and creates tough cookies.
Incorporating Mix-Ins for Christmas Kitchen Sink Cookies
Remove the bowl from your mixer and use a sturdy spatula to fold in all your mix-ins by hand. This gentle method prevents crushing the pretzels or chips while ensuring even distribution. The dough will be thick and packed with goodies. Using a large cookie scoop (approximately 2 tablespoons), portion the dough onto your prepared baking sheets, spacing them 3 inches apart to allow for spreading.
Baking Process for Christmas Kitchen Sink Cookies
For optimal texture, refrigerate the portioned dough for 30 minutes before baking. This chilling step prevents excessive spreading and creates thicker cookies with chewier centers. Bake for 10-12 minutes, rotating the pans halfway through for even baking. The cookies are done when edges are golden brown but centers still appear slightly underdone. They’ll continue cooking on the hot pan after removal from the oven. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Pro Tips for Perfect Christmas Kitchen Sink Cookies
Through years of recipe development, I’ve discovered several techniques that guarantee success with Christmas Kitchen Sink Cookies.
Avoiding Common Mistakes with Christmas Kitchen Sink Cookies
Never skip the chilling step if you want thick, bakery-style cookies rather than thin, flat ones. Don’t overbake underdone-looking centers will set up perfectly as they cool, yielding that coveted soft middle. Avoid overcrowding your baking sheet, as cookies need space for air circulation. If your first batch spreads too much, chill your remaining dough longer or reduce oven temperature by 10 degrees.
Essential Tools
Invest in an instant-read thermometer to verify your oven’s actual temperature, as many ovens run hot or cold. A cookie scoop ensures uniform sizing for even baking. Heavy-gauge aluminum baking sheets prevent burnt bottoms. Parchment paper is non-negotiable for easy release and cleanup.
Storage & Reheating
Store cooled Christmas Kitchen Sink Cookies in an airtight container at room temperature for up to 5 days, layering parchment between stacks. For longer storage, freeze unbaked dough balls for up to 3 months; bake directly from frozen, adding 2 extra minutes. Baked cookies freeze beautifully for 2 months. Reheat frozen cookies in a 300°F oven for 5 minutes for that fresh-baked experience.
Flavor Variations for Christmas Kitchen Sink Cookies
Customize these Christmas Kitchen Sink Cookies to match different taste preferences and dietary requirements.
Spicy Twist
Add 1 teaspoon of cinnamon and ½ teaspoon of cayenne pepper to your dry ingredients for cookies with warming spice. Include chopped crystallized ginger among your mix-ins for additional heat and chew.
Gluten-Free and Dietary Adaptations
Replace all-purpose flour with a 1:1 gluten-free baking blend for gluten-free Christmas Kitchen Sink Cookies. Ensure all mix-ins are certified gluten-free, as some chocolate chips contain barley malt. For dairy-free versions, substitute coconut oil or vegan butter for regular butter and use dairy-free chocolate chips. Reduce sugar by 25% for a less-sweet version, though this may affect texture slightly.
Global Flavors
Create an international spin by incorporating matcha powder and white chocolate for Japanese-inspired cookies. Add cardamom and pistachios for Middle Eastern flair. Use dulce de leche chips and sea salt for Latin American influence.
| Variation | Key Additions | Remove/Replace | Best For |
|---|---|---|---|
| Peppermint Bark | Crushed candy canes, white chocolate | M&M’s, toffee | Christmas purists |
| Salted Caramel | Extra toffee bits, sea salt | Pretzels (optional) | Caramel lovers |
| Nutty Delight | Pecans, walnuts, peanut butter chips | White chocolate | Nut enthusiasts |
| Tropical Christmas | Macadamia nuts, coconut, dried pineapple | Pretzels, potato chips | Unique twist |
Serving Suggestions for Christmas Kitchen Sink Cookies
Present your Christmas Kitchen Sink Cookies in ways that enhance the holiday experience.
Serve these cookies slightly warm with a glass of cold milk for the ultimate comfort treat. They pair beautifully with hot cocoa, eggnog, or spiced apple cider. For elegant presentations, arrange them on festive platters with sprigs of fresh rosemary or holly. Package them in clear cellophane bags tied with ribbon for gorgeous holiday gifts. These cookies also make excellent ice cream sandwiches when paired with vanilla or peppermint ice cream.
FAQs About Christmas Kitchen Sink Cookies
Can I use frozen chocolate chips or mix-ins?
Yes, frozen mix-ins work perfectly and don’t require thawing. They may actually help prevent excessive spreading during baking.
How do I fix cookies that turned out too flat?
If your cookies spread too much, your butter was likely too warm, or you skipped chilling the dough. Next time, ensure butter is just softened (not melty) and refrigerate dough balls before baking. You can also add 2-3 tablespoons more flour to your next batch.
Are these Christmas Kitchen Sink Cookies safe during pregnancy?
Yes, as long as you use pasteurized eggs and fully baked cookies (no raw dough consumption). All ingredients are pregnancy-safe when the cookies are properly baked.
Can I make the dough ahead?
Absolutely! Refrigerate dough for up to 3 days or freeze for 3 months. Many bakers find the flavor actually improves after 24 hours of chilling as ingredients meld together.
Why are my cookies cakey instead of chewy?
This usually means too much flour was added or eggs were overmixed. Measure flour by spooning and leveling, and mix just until combined after adding dry ingredients.
Conclusion
Christmas Kitchen Sink Cookies represent everything I love about holiday baking they’re generous, festive, inclusive, and absolutely delicious. These cookies prove that you don’t need to choose between sweet and salty, simple and complex, traditional and innovative. By combining everyone’s favorite elements into one spectacular treat, you create something that brings people together around shared joy and indulgence.
I encourage you to fire up your oven and try these tonight! Join the thousands of home bakers in the FoodyDish.com community who’ve made these cookies their new holiday tradition. Don’t forget to share your creations with us on social media using FoodyDishChristmas I love seeing your unique mix-in combinations and creative presentations.
Looking for more holiday baking inspiration? Try our Halloween Ghost Cornflake & Peanut Butter Cookies or Bloody Red Velvet Popcorn next. Happy baking, and may your Christmas be filled with the warmth of homemade cookies and the love of family and friends!
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Christmas Kitchen Sink Cookies: The Ultimate Holiday Treat That Everyone Will Love
- Total Time: 27 mins
- Yield: 24 cookies 1x
Description
These Christmas Kitchen Sink Cookies are loaded with everything sweet and salty chocolates, pretzels, M&M’s, and toffee bits all in one festive bite. Soft in the center and crisp at the edges, they’re the ultimate holiday treat to share or gift.
Ingredients
Dry Ingredients:
2¼ cups (280 g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
Wet Ingredients:
1 cup (225 g) unsalted butter, softened
1 cup (200 g) brown sugar (light or dark)
½ cup (100 g) granulated sugar
2 large eggs
2 tsp vanilla extract
Mix-ins:
½ cup semi-sweet chocolate chips
½ cup white chocolate chips
½ cup crushed pretzels
½ cup red & green M&M’s
¼ cup toffee bits or chopped caramel candies
¼ cup shredded coconut (optional)
¼ cup crushed potato chips or salted nuts (optional for salty crunch)
Instructions
1. Preheat oven to 180°C (350°F). Line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, beat butter, brown sugar, and granulated sugar until light and creamy (2–3 minutes). Add eggs one at a time, then mix in vanilla extract.
4. Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined.
5. Fold in all mix-ins: chocolate chips, pretzels, M&M’s, toffee bits, and optional extras.
6. Scoop about 2 tablespoons of dough per cookie onto baking sheets. Chill for 30 minutes for best texture.
7. Bake 10–12 minutes, until edges are golden but centers are still soft. Cool on sheet 5 minutes, then transfer to rack to cool completely.
Notes
You can customize the mix-ins swap pretzels for nuts, or add cranberries for a fruity twist.
Chilling the dough prevents spreading and gives the cookies a chewy texture.
Perfect for holiday cookie boxes or edible gifts!
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert, Holiday Cookies, Christmas Recipes
- Method: Baking, Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Christmas Kitchen Sink Cookies, Holiday Cookies, Sweet and Salty Cookies, Christmas Desserts