Christmas Kitchen Sink Cookies

Name: Christmas Kitchen Sink Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup softened unsalted butter; 1 cup brown sugar, packed down; 1/2 cup white sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 2 3/4 cups flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup milk or dark chocolate chips; 1/2 cup broken pretzels; 1/2 cup M&M's or festive sprinkles; 1/2 cup walnuts or pecans, chopped up; 1/2 cup white chocolate pieces or tiny marshmallows

Recipe by Sam Rivera · Updated December 2025

There's something magical about Christmas Kitchen Sink Cookies-they're the ultimate edible hug for the holidays. Packed with crunchy pretzels, melty chocolate chips, vibrant M&M's, and festive sprinkles, these cookies are a celebration in every bite. Home cooks adore them for their simplicity and crowd-pleasing appeal, whether you're baking for family gatherings, holiday parties, or gifting neighbors and friends. The mix of textures and flavors makes them irresistibly addictive, and the aroma filling your kitchen is pure Christmas joy.

What Makes This Recipe Special

The 'kitchen sink' approach blends sweet, salty, and crunchy elements in one cookie, creating a complex flavor profile that's impossible to resist.
Broken pretzels add a sophisticated salty crunch that balances the sweetness of chocolate and sugar, taking these cookies beyond ordinary.
White chocolate pieces or tiny marshmallows melt slightly during baking, creating pockets of gooey goodness that contrast the other textures.
The dough is forgiving-whether you use milk or dark chocolate chips, chopped nuts or omit them, the cookies still shine.

⏱ 30 mins

American

Servings 8

Ingredients

1 cupsoftened unsalted butter

1 cupbrown sugar, packed down

1/2 cupwhite sugar

2 largeeggs

2 teaspoonspure vanilla extract

2 3/4 cupsflour

1 teaspoonbaking soda

1/2 teaspoonbaking powder

1/2 teaspoonsalt

1 cupmilk or dark chocolate chips

1/2 cupbroken pretzels

1/2 cupM&M's or festive sprinkles

1/2 cupwalnuts or pecans, chopped up

1/2 cupwhite chocolate pieces or tiny marshmallows

Nutrition

430 caloriesCalories

Per serving · Values are estimates

Instructions

Turn your oven on to 350°F. Put parchment paper on your baking sheets so cookies won't stick.

Mix your soft butter with both sugars in a big bowl. Beat them together until you get a fluffy, light mixture.

Drop in the eggs and vanilla. Stir everything until it's all blended together nicely.

Mix in your flour, baking soda, baking powder, and salt. Stir just enough so you can't see any flour spots.

Toss in chocolate chips, broken pretzels, M&M's or sprinkles, nuts, and white chocolate or marshmallows. Fold gently so they spread through the dough evenly.

Scoop out about 2 tablespoons of dough for each cookie. Place them on your lined baking sheets with room between each ball.

Put in oven for 12-15 minutes until the sides look done but middles still look soft. Let them sit on the baking sheet for 5 minutes, then move to a cooling rack until fully cooled.

Essential Tips

Chill the dough

If your kitchen is warm or the dough feels too soft, chill it for 20-30 minutes before scooping. This prevents excessive spreading and helps the cookies hold their shape during baking.

Break pretzels evenly

Use kitchen shears or your hands to snap pretzels into small, uneven pieces. This ensures a consistent crunch without any single chip overwhelming the bite.

Use room-temp butter

Ensure your butter is softened but not melted. Overly soft butter can lead to cookies that spread too thin, while cold butter won't cream properly with the sugars.

Scoop evenly

Use a cookie scoop or tablespoon to portion the dough. Aim for 2-tablespoon balls to maintain uniform baking-smaller cookies will overcook, larger ones stay doughy in the center.

Rotate the pans

If baking multiple sheets at once, rotate the pans halfway through the bake time. This ensures even browning, especially if your oven has hot spots.

Smart Swaps & Variations

Nut-free Omit the walnuts or pecans entirely, or swap in sunflower seeds for a similar crunch without the allergen.

Gluten-free Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure all other ingredients (like pretzels and M&M's) are certified gluten-free.

Vegan Use plant-based butter, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and vegan chocolate chips. Skip the pretzels if they contain dairy.

Spiced Add 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg to the dry ingredients for a warm, holiday-spiced twist.

Less sweet Reduce the white sugar to 1/4 cup and omit the white chocolate pieces. Increase the pretzels or nuts for added texture without extra sweetness.

What to Serve With This

Warm cookies with a mug of hot cocoa or spiced chai for a cozy holiday treat.
Arrange on a festive platter with peppermint bark and gingerbread cookies for a cookie swap display.
Pair with vanilla ice cream for a decadent dessert, especially if the cookies have cooled slightly.
Include in a holiday gift basket with homemade caramel sauce or flavored syrups for dipping.

Storage & Reheating

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer bag for up to 3 months.

Reheating

Reheat frozen cookies directly from the freezer at 300°F for 5-7 minutes, or warm baked cookies wrapped in foil at 350°F for 5 minutes to restore their fresh-baked texture.

Expert Chef Tips

For a bakery-style finish, chill the dough overnight before baking. This enhances the flavors and prevents excessive spreading, resulting in thicker, chewier cookies.
Add a pinch of espresso powder (1/2 teaspoon) to the dry ingredients to deepen the chocolate flavor without making the cookies taste like coffee.
Press a few extra M&M's or pretzel pieces into the tops of the cookies right after they come out of the oven for a professional, artisanal look.

Equipment You’ll Need

Stand mixer or hand mixer for creaming butter and sugars
Large mixing bowls for combining ingredients
Cookie scoop or tablespoon for portioning dough
Parchment-lined baking sheets for even baking

Nutritional Benefits

Each cookie contains approximately 430 calories, with 22g of total fat (13g saturated) primarily from butter and chocolate.
The cookies provide 45g of carbohydrates, including 25g of sugar from the sugars, chocolate, and mix-ins-so enjoy in moderation!
With 5g of protein per cookie from the nuts and eggs, they're a slightly more satisfying treat compared to traditional sugar cookies.
The pretzels and nuts add a small amount of sodium (180mg per cookie), which balances the sweetness but may not suit those on strict low-sodium diets.

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Frequently Asked Questions

Can I use M&M's with the shells on, or should I chop them?

You can use M&M's as-is-the shells will soften slightly during baking but retain their texture. Chopping them is optional and depends on your preference for texture; whole M&M's create a fun, melty surprise in every bite.

Why did my cookies spread too much?

This usually happens if the butter was too soft or the dough wasn't chilled before baking. Ensure your butter is softened to room temperature but not greasy, and chill the dough for 20-30 minutes if your kitchen is warm.

Can I make the dough ahead of time?

Yes! The dough can be made 2-3 days ahead and stored in the refrigerator, or frozen for up to 3 months. Thaw overnight in the fridge before scooping and baking.

What's the best way to ship these cookies as gifts?

Pack cookies in a single layer between sheets of parchment paper in a sturdy box. Avoid stacking to prevent breakage, and include a note to store them in a cool, dry place upon arrival.

Can I substitute peanut butter cups for the chocolate chips?

Absolutely! Chop mini peanut butter cups and fold them into the dough along with the other mix-ins. They'll melt slightly, creating a rich, peanut butter-chocolate combo.

Why do my cookies turn out cakey instead of chewy?

Overmixing the dough after adding flour can develop gluten, leading to a cakey texture. Stir just until the flour is incorporated, and avoid compacting the dough when scooping.

Can I use pretzel sticks instead of broken pretzels?

Yes, but chop them into smaller pieces (about 1/4-inch) to ensure even distribution and prevent large, hard chunks in the cookies.

How do I know when the cookies are done baking?

The edges should be lightly golden, and the centers should look slightly underbaked but not wet. They'll firm up as they cool on the baking sheet for 5 minutes.