The Ultimate Christmas Kitchen Sink Cookies Recipe: Sweet, Salty & Festive

There’s something magical about Christmas cookies that makes the holiday season feel complete. But let me tell you about Kitchen Sink Cookies, these aren’t your average holiday treats. They’re loaded with everything you love: chocolate chips, M&M’s, pretzels, marshmallows, and more festive goodness baked into one incredible cookie.

Kitchen Sink Cookies get their name because they literally have everything but the kitchen sink thrown in. And during the holidays? They become even more spectacular with red and green M&M’s, white chocolate chips, and crunchy pretzel pieces that make every bite a sweet and salty adventure.

I started making these Christmas kitchen sink cookies three years ago when I was looking for something different from the usual sugar cookies and gingerbread. Now they’re the first thing my family asks for every December, and honestly, I get it. They’re fun, forgiving, and ridiculously delicious.

What I love most about this holiday cookie recipe is how customizable it is. Got leftover candy from Halloween? Throw it in. Found some peppermint bark on sale? Crush it up and add it. These cookies welcome everything with open arms, and somehow, it all works together beautifully.

Ready to make the most show-stopping cookies on your holiday platter? Let’s dive in. And if you’re looking for more creative cookie ideas, check out these orange cookies for another festive twist.

Why You’ll Love These Christmas Kitchen Sink Cookies

These cookies hit different. They’re thick, chewy, and packed with so many textures and flavors that every single bite feels like a little surprise party in your mouth.

They’re incredibly easy to make. You don’t need any fancy equipment or special baking skills. Just a bowl, a spoon, and the willingness to throw in all your favorite treats. The dough comes together in about 15 minutes, which means you can go from craving to cookies in under an hour.

The sweet and salty Christmas cookies combination is what makes these truly addictive. The pretzels add that perfect crunch and saltiness that balances out the sweetness from the chocolate and marshmallows. It’s that contrast that keeps you reaching for just one more cookie (and then another, and maybe just one more).

They’re incredibly festive without trying too hard. The red and green M&M’s make them look like Christmas threw up on your cookie sheet, in the best way possible. You don’t need royal icing or complicated decorating skills. These cookies bring the holiday cheer all on their own.

Plus, they’re a total crowd-pleaser. I’ve never met anyone who didn’t love these cookies. Kids go crazy for all the candy and mix-ins, and adults appreciate the gourmet touch of sea salt and the variety of textures.

What Makes Christmas Kitchen Sink Cookies Special

Let me tell you what sets these apart from regular chocolate chip cookies or basic holiday treats.

The texture is everything. You get crispy edges, a soft and chewy center, and little pockets of melted chocolate, gooey marshmallows, and crunchy pretzels throughout. It’s not just one-note like some cookies, every bite is different.

These festive M&M cookies are also incredibly forgiving. Forgot to cream the butter long enough? They’ll still turn out great. Added too many mix-ins? Even better. Not enough? Add more next time. The recipe is flexible and works with whatever you have on hand.

They stay fresh for days, which is crucial during the busy holiday season. You can make a big batch and keep them in an airtight container, and they’ll still taste amazing three or four days later. The pretzels stay crunchy, the marshmallows stay soft, and the chocolate maintains that perfect melty quality.

The visual appeal is real too. When you pull these out at a cookie exchange or holiday party, people stop and stare. They look homemade and special without requiring hours of decorating work.

Essential Ingredients for Kitchen Sink Cookies

Let’s break down what you need to make these beauties. Most of this stuff is probably already in your pantry, which makes this an easy Christmas baking project you can tackle any day.

The Cookie Base

All-purpose flour forms the foundation. I use exactly 2 and 3/4 cups, which gives these cookies the perfect structure, sturdy enough to hold all those mix-ins but still tender and chewy.

Butter is crucial here, and I always use unsalted so I can control the salt level. You want it softened to room temperature, not melted. When it’s the right consistency, you can press your finger into it and leave an indent without it feeling greasy or sliding around.

Granulated sugar and brown sugar work together to create the ideal texture. The white sugar helps with spreading and crispiness, while the brown sugar keeps things chewy and adds that caramel-like depth. I use a 50/50 split.

Eggs bind everything together and add richness. Make sure they’re room temperature too, cold eggs can cause the butter to seize up and create an uneven dough.

Vanilla extract might seem like a minor player, but it ties all the flavors together. Don’t skip it or use imitation vanilla. The real stuff makes a difference you can actually taste.

The Leaveners and Stabilizers

Baking soda gives these cookies their lift and helps them spread just the right amount. You only need one teaspoon, but it’s essential for that perfect texture.

Salt balances the sweetness and enhances all the other flavors. I use half a teaspoon in the dough, then sprinkle a little flaky sea salt on top before baking for that gourmet touch.

The Mix-Ins (Where the Magic Happens)

Semi-sweet chocolate chips are the base chocolate element. I use about a cup, but honestly, you can go up to a cup and a half if you’re feeling extra.

White chocolate chips add sweetness and creaminess that contrasts beautifully with the semi-sweet chocolate. They also look gorgeous against the red and green M&M’s.

Christmas M&M’s are non-negotiable for the holiday version. The red and green colors make these cookies instantly festive. You’ll want about a cup, maybe slightly more because some will inevitably get eaten while you’re baking.

Mini marshmallows are the secret ingredient that takes these from good to incredible. They get all melty and gooey in the oven, creating little pockets of sweetness throughout the cookie.

Pretzels bring that essential salty crunch. I break up mini pretzel twists into bite-sized pieces. You want about a cup of broken pieces, they add texture and that perfect sweet-and-salty contrast.

Toffee bits are optional but highly recommended. They add a buttery, caramelized crunch that elevates the entire cookie. Heath bar bits work perfectly here.

How to Make Christmas Kitchen Sink Cookies Step by Step

Here’s exactly how to turn all those ingredients into cookie magic. This is straightforward easy Christmas baking at its finest.

Preparing Your Dough

Start by preheating your oven to 350°F. This gives it time to reach the right temperature while you mix your dough. Line two baking sheets with parchment paper or silicone baking mats, trust me, cleanup is so much easier.

In a large mixing bowl, beat together your softened butter, granulated sugar, and brown sugar. You can use a hand mixer or a stand mixer with the paddle attachment. Beat for about 2-3 minutes until the mixture is light and fluffy. It should look pale and almost doubled in volume.

Add your eggs one at a time, beating well after each addition. Then pour in the vanilla extract and mix until everything is smooth and well combined. The mixture should look creamy and cohesive at this point.

In a separate bowl, whisk together your flour, baking soda, and salt. This distributes the leavener evenly so your cookies rise uniformly. Don’t skip this step, dumping everything straight into the wet ingredients can create uneven cookies.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stop as soon as the flour disappears into the dough. Overmixing develops too much gluten and makes cookies tough instead of tender.

Adding All the Good Stuff

Now comes the fun part, adding all your Christmas cookie mix-in ideas to the dough. Fold in your chocolate chips, white chocolate chips, M&M’s, broken pretzels, mini marshmallows, and toffee bits.

Use a sturdy wooden spoon or spatula for this part. The dough will be thick and packed with goodies, which is exactly what you want. Make sure the mix-ins are distributed evenly throughout the dough so every cookie gets its fair share of everything.

At this point, you can chill the dough if you want thicker cookies with less spread, or you can bake them right away. I usually chill mine for at least 30 minutes because I prefer a thicker, chewier cookie.

Shaping and Baking

Scoop your dough using a large cookie scoop (about 3 tablespoons worth) and place the dough balls on your prepared baking sheets. Leave about 3 inches between each cookie, they spread quite a bit during baking.

If you want bakery-style cookies with visible mix-ins on top, press a few extra M&M’s, chocolate chips, or pretzel pieces onto the top of each dough ball before baking.

Sprinkle each cookie with a tiny pinch of flaky sea salt. This is optional but highly recommended, the salt enhances the chocolate and balances the sweetness perfectly.

Bake for 10-12 minutes. The cookies are done when the edges are set and lightly golden but the centers still look slightly underdone. They’ll continue baking on the hot pan after you remove them from the oven.

This is crucial: don’t overbake. Nobody wants dry, hard cookies. You want them soft, chewy, and a little gooey in the middle.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This cooling time lets them firm up enough to move without breaking apart.

Perfect Cookie Texture: Tips and Tricks

Getting that ideal texture, crispy edges with a soft, chewy center, takes a little know-how. Here’s what I’ve learned from making these cookies dozens of times.

Room temperature ingredients are essential. When your butter, eggs, and even your flour are at room temperature, they combine more easily and create a smoother, more uniform dough. Cold ingredients don’t mix as well and can result in uneven texture.

Don’t overmix your dough. Once you add the flour, mix just until it disappears. Overworking the dough develops too much gluten, which makes cookies dense and tough instead of tender.

Chill the dough for thicker cookies. If you bake the dough immediately, you’ll get flatter, crispier cookies. If you chill it for 30 minutes to 2 hours, the cookies will spread less and stay thicker with softer centers.

Use parchment paper or silicone mats. This prevents sticking and promotes even baking. Unlined baking sheets can cause the bottoms to brown too quickly.

Watch them closely in the oven. Every oven is different, and even a minute too long can mean the difference between perfect and overdone. Set a timer for 10 minutes and check them, you can always add another minute if needed.

Let them cool properly. Those 5 minutes on the baking sheet aren’t optional. The cookies are still setting during this time, and moving them too early can cause them to fall apart or lose their shape.

Creative Christmas Cookie Mix-In Ideas

The beauty of kitchen sink cookies is that you can customize them endlessly. Here are some of my favorite variations and substitutions.

Peppermint version: Replace the regular M&M’s with peppermint M&M’s or add crushed candy canes. The mint flavor pairs beautifully with chocolate and adds that classic Christmas taste.

Peanut butter lovers: Add Reese’s pieces or peanut butter chips along with the chocolate. You could even swirl in a spoonful of peanut butter for extra richness.

Coconut tropical twist: Throw in some sweetened shredded coconut and macadamia nuts. Use white chocolate chips exclusively for a sweeter, more dessert-like cookie.

Oatmeal upgrade: Replace half a cup of flour with old-fashioned oats. This adds texture and makes the cookies slightly heartier and more filling.

Espresso chocolate: Add a tablespoon of espresso powder to the dry ingredients. It intensifies the chocolate flavor without making the cookies taste like coffee.

Festive sprinkles: If you don’t have M&M’s on hand, festive holiday sprinkles work great. They add color and a little sweetness without changing the flavor profile much.

Caramel swirl: Drizzle caramel sauce over the top of each dough ball before baking. It creates beautiful caramel ribbons throughout the baked cookie.

Storing and Freezing Your Cookies

These cookies keep beautifully, which makes them perfect for holiday cookie recipe planning and prep.

At room temperature: Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container with them, it keeps the cookies soft and chewy by maintaining the right humidity level.

In the refrigerator: If your kitchen is warm or you want to extend their freshness, you can refrigerate them for up to a week. Just let them come to room temperature before eating for the best texture.

Freezing baked cookies: Once completely cooled, place cookies in a single layer on a baking sheet and freeze until solid (about 2 hours). Then transfer them to a freezer-safe bag or container, separating layers with parchment paper. They’ll keep for up to 3 months. Thaw at room temperature for about 30 minutes before serving.

Freezing cookie dough: Scoop the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. You can bake them straight from frozen, just add 1-2 extra minutes to the baking time. This is perfect for having fresh-baked cookies whenever the craving hits.

Make-ahead tip: You can prepare the dough up to 48 hours in advance and keep it covered in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 15 minutes to take the chill off, then scoop and bake as directed.

Troubleshooting Common Cookie Problems

Even with a forgiving recipe like this, sometimes things don’t go quite right. Here’s how to fix the most common issues.

My cookies spread too much: This usually means your butter was too warm or you didn’t use enough flour. Make sure your butter is softened but not melty, it should hold its shape when you press it. Also, make sure you’re measuring flour correctly by spooning it into the measuring cup and leveling it off, not packing it down. Chilling the dough for 30 minutes before baking also helps control spread.

My cookies are too dry and crumbly: You’ve overbaked them or used too much flour. Remember, cookies continue baking on the hot pan after you remove them from the oven, so pull them out when they look slightly underdone in the center. For the flour, avoid packing your measuring cup, fluff it up first, then spoon it in gently.

The centers are raw but the edges are burning: Your oven temperature is too high. Invest in an oven thermometer to check if your oven runs hot. You might need to reduce the temperature by 25°F. Also, make sure you’re using light-colored baking sheets, dark ones absorb more heat and can burn the bottoms.

My cookies are flat and greasy: This can happen if you used melted butter instead of softened butter, or if you didn’t use enough flour. Melted butter doesn’t trap air the way properly creamed butter does, which affects both texture and spread.

The mix-ins all sank to the bottom: Make sure your dough is thick enough to support all those goodies. If it seems too wet or loose, add another couple tablespoons of flour. Also, toss your mix-ins with a tiny bit of flour before folding them in, this helps them stay suspended in the dough.

Serving Ideas for Holiday Gatherings

These festive M&M cookies are versatile enough for any holiday occasion. Here’s how to serve them up.

Cookie exchange: These are always a hit at cookie swaps because they look impressive and taste even better. Pack them in clear cellophane bags tied with festive ribbon so everyone can see all the colorful mix-ins.

Dessert platter: Arrange them on a platter with other holiday cookies for variety. They look beautiful next to healthy pumpkin oat cookies and create a nice balance of indulgent and lighter options.

Ice cream sandwiches: Let the cookies cool completely, then sandwich your favorite ice cream between two cookies. Roll the edges in mini chocolate chips or sprinkles for extra pizzazz.

Milk and cookies bar: Set up a cookie station with different types of milk, regular, chocolate, almond, oat, and let guests choose their favorite pairing. Add some holiday napkins and festive mugs for atmosphere.

Gift giving: These cookies ship well and make thoughtful homemade gifts. Pack them in decorative tins with parchment paper between layers. Include the recipe card so recipients can make their own batch.

Hot chocolate pairing: Serve them alongside hot chocolate or coffee at holiday gatherings. The sweet and salty Christmas cookies complement rich, warm beverages perfectly.

Why These Work for Every Skill Level

One of my favorite things about this recipe is how accessible it is. Whether you’re a baking novice or a seasoned pro, you’ll succeed with these cookies.

No special equipment needed: You don’t need a stand mixer (though it makes things easier), a food processor, or any fancy gadgets. A bowl, a wooden spoon, and your hands will do just fine.

Flexible timing: Unlike some finicky recipes that require exact timing, these cookies are forgiving. A minute more or less in the oven won’t ruin them, you’ve got a pretty wide window of doneness that still produces great results.

Hard to mess up: The mix-ins hide a multitude of sins. Even if your cookies aren’t perfectly uniform or they spread more than you’d like, they still taste incredible because you’ve got all that chocolate, candy, and pretzel goodness going on.

Great for kids: Little hands love helping with these cookies. They can add the mix-ins, press extra candies on top of the dough balls, and help shape the cookies. It’s a fun family activity that doesn’t require precision.

Looks impressive with minimal effort: You don’t need to ice them, decorate them, or spend hours making them look presentable. The colorful M&M’s and varied mix-ins do all the visual work for you.

The Science Behind Perfect Cookies

Understanding what’s happening during baking helps you make better cookies every time.

Creaming butter and sugar isn’t just about mixing, it’s about incorporating air. Those tiny air pockets expand in the oven, creating lift and a lighter texture. This is why you beat them for several minutes until fluffy.

Room temperature eggs emulsify better with butter and sugar. Cold eggs can cause the butter to seize up and become lumpy, which affects the final texture. Just set them out 30 minutes before baking.

Baking soda needs acid to activate, which is why we use brown sugar (contains molasses, which is acidic). It creates carbon dioxide bubbles that make cookies rise and spread.

Resting the dough allows the flour to fully hydrate, which creates a more uniform texture and better flavor. The gluten also relaxes during this time, preventing tough cookies.

Underbaking slightly is key to chewy cookies. The residual heat continues cooking them on the baking sheet, so pulling them out when they look just barely done ensures they don’t dry out.

Making These Cookies Healthier (Sort Of)

Let’s be real, these are indulgent treats, not health food. But if you want to make them slightly better for you without sacrificing too much flavor, here are some options.

Reduce the sugar: You can cut the sugar by up to 25% without drastically affecting texture. I wouldn’t go beyond that, though, or the cookies won’t spread properly and might turn out dry.

Use dark chocolate: Swap semi-sweet chips for dark chocolate chips (70% cacao or higher). You get more antioxidants and less sugar while still enjoying rich chocolate flavor.

Add whole grains: Replace half the all-purpose flour with whole wheat flour or white whole wheat flour. This adds fiber and nutrients without making the cookies taste too healthy.

Skip some mix-ins: You don’t have to include every single mix-in. Leave out the marshmallows or toffee bits if you want to cut back on sugar while still maintaining that kitchen sink vibe.

Make them smaller: Use a smaller cookie scoop to create more cookies with less dough each. You’ll still get that satisfaction but with fewer calories per cookie.

Related Christmas Cookie Recipes You’ll Love

If you’re on a holiday cookie recipe baking spree, these other recipes complement kitchen sink cookies perfectly.

Orange Cookies bring a bright, citrusy flavor that cuts through the richness of chocolate-heavy treats. They’re soft, tender, and have that subtle orange flavor that feels festive without being overwhelming.

Healthy Pumpkin Oat Cookies offer a lighter option for your holiday cookie platter. They’re naturally sweetened, packed with fiber, and have warm spices that pair beautifully with coffee or tea.

Best Christmas Cookie Recipes gives you a roundup of classic holiday favorites to round out your baking list. From gingerbread to shortbread, you’ll find everything you need for a complete cookie collection.

Looking for more inspiration? Check out these festive ideas on Pinterest and here for creative ways to decorate and present your holiday cookies.

Frequently Asked Questions

Can I make Christmas Kitchen Sink Cookies ahead of time?

Yes! You can chill the dough for up to 48 hours or freeze baked cookies for up to 3 months. For the dough, cover it tightly with plastic wrap and refrigerate until you’re ready to bake. For baked cookies, freeze them in an airtight container with parchment between layers. Thaw at room temperature for about 30 minutes before serving.

What substitutions can I use if I don’t have M&M’s or white chocolate chips?

You can swap in semi-sweet chocolate chips, chopped chocolate bars, or festive sprinkles. Peanut butter chips, butterscotch chips, or crushed peppermint candies also work beautifully. The beauty of kitchen sink cookies is their flexibility, use whatever you have on hand or whatever sounds good to you.

How do I keep these cookies soft and chewy?

Don’t overbake them, pull them out at 10 minutes and let them finish setting on the baking sheet. The centers should still look slightly underdone when you remove them from the oven. Also, store them in an airtight container with a slice of bread, which maintains the moisture level and keeps them soft.

Why do my cookies spread too much in the oven?

Your butter may be too warm or you may have under-measured the flour; chilling the dough helps control spreading. Make sure your butter is softened to room temperature, not melted or too warm. When measuring flour, spoon it into the measuring cup and level it off, don’t pack it down. Chilling the dough for at least 30 minutes before baking also makes a huge difference.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to 1/4 teaspoon. Salted butter varies in salt content by brand, so this gives you better control over the final flavor.

Do I have to use both white and brown sugar?

For best results, yes. Brown sugar adds moisture and chewiness, while white sugar promotes spreading and crispy edges. Using both creates the ideal texture. If you only have one type, you can use all brown sugar for chewier cookies or all white sugar for crispier ones.

How do I know when the cookies are done?

The edges should be set and lightly golden, while the centers still look soft and slightly underdone. They’ll continue baking on the hot pan. If you wait until the centers look fully cooked, they’ll be overbaked and dry once they cool.

Can I make these without pretzels?

Absolutely! While the pretzels add that signature sweet-and-salty contrast, you can leave them out or substitute crushed potato chips, salted peanuts, or even crispy bacon bits if you’re feeling adventurous.

Final Thoughts on Christmas Kitchen Sink Cookies

These cookies represent everything I love about holiday baking. They’re fun, flexible, and absolutely delicious without requiring advanced skills or hours of work.

The beauty of kitchen sink cookies is that no two batches are exactly alike. You can customize them based on what you have in your pantry, what your family loves, or what’s on sale at the grocery store. They welcome experimentation and creativity, which makes baking them feel more like playing than working.

I love how these Christmas kitchen sink cookies bring people together. Every time I make them for a gathering, people gather around the cookie platter, examining all the different mix-ins and marveling at how something so simple can be so satisfying.

The sweet and salty combination keeps people coming back for more, and the visual appeal makes them Instagram-worthy without any extra effort. They’re the kind of cookies that start conversations and create memories.

So whether you’re baking for a cookie exchange, a holiday party, or just because you want something special to enjoy with your afternoon coffee, these cookies deliver every single time. Make a double batch, you’ll be glad you did.

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