Can I make the dough ahead of time?

Yes! Chill the dough in the fridge for up to 48 hours. Just let it sit at room temperature for 10–15 minutes before baking.

Can I freeze these cookies?

Absolutely. Freeze the dough balls on a tray, then store them in a freezer bag for up to 3 months. Bake straight from frozen, just add a minute or two to the bake time.

How do I store leftovers?

Keep your cookies in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh (preferably with a cup of hot cocoa and a Christmas movie).

Can I make these gluten-free?

Yes! Substitute with a 1:1 gluten-free flour blend and check your pretzels and chips for gluten-free labeling.

Christmas Kitchen Sink Cookies: 7 Irresistible Mix-Ins

Description

These Christmas Kitchen Sink Cookies are the ultimate sweet and salty holiday treat! Loaded with red and green M&M’s, white chocolate chips, pretzels, and potato chips, each bite bursts with festive flavor and chewy, crunchy goodness. Perfect for cookie swaps, parties, or cozy nights with hot cocoa.

Ingredients

Scale

3/4 cup salted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated white sugar
2 egg yolks, at room temperature
2 tsp vanilla bean paste or extract
1 1/2 cups all-purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup red and green M&M’s
1/3 cup white chocolate chips
1/3 cup pretzel pieces
1/3 cup potato chip pieces
2 tbsp red and green jimmies

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Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream butter, brown sugar, and white sugar for 2 minutes until light and fluffy.
Add egg yolks and vanilla, then beat again for 2 minutes until pale and smooth.
Stir in flour, baking powder, baking soda, and salt until combined.
Fold in M&M’s, white chocolate chips, pretzel pieces, potato chips, and sprinkles until evenly distributed.
Scoop dough into 20 balls and arrange 2 inches apart on baking sheets.
(Optional) Add extra toppings to each dough ball for a bakery-style look.
Bake for 10–12 minutes — 10 for soft centers or 12 for crisp edges.
(Optional) Use a round cookie cutter to swirl around each cookie for a perfect shape right after baking.
Cool 5 minutes on the tray, then transfer to a rack to cool completely.

Notes

For chewier cookies, bake closer to 10 minutes.
Dough can be chilled up to 48 hours in advance or frozen for 3 months.
Store in an airtight container for up to 3 days.
Get creative with mix-ins — crushed candy canes or caramel bits make fun twists!

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 185 kcal
Sugar: 13 g
Sodium: 110 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 0.5 g
Protein: 2 g
Cholesterol: 40 mg