Christmas Kitchen Sink Cookies
These Christmas kitchen sink cookies are loaded with white and semisweet chocolate chips, holiday M&Ms, crunchy potato chips, and salty pretzels for the ultimate sweet-and-salty bite. They’re playful, colorful, and guaranteed to disappear faster than presents on Christmas morning.
Christmas Kitchen Sink Cookies
These Christmas kitchen sink cookies bring the same delightful chaos as a Gremlins-filled Christmas Eve—sweet, salty, and just a little wild.
Loaded with white and semisweet chocolate chips, red-and-green M&Ms, pretzels, and potato chips, the cookies are crisp, chewy, and totally packed with mix-ins.
They’re bright, crunchy, totally irresistible and are perfect for a Christmas cookie plate—just whatever you do, don’t eat them after midnight!
If you want even more colorful Christmas cookie recipes, check out my holiday M&M cookies, Christmas chocolate M&M cookies, and Christmas sprinkle cookies.
Why You Will Love This Recipe
- Easy to make: Comes together quickly with simple steps and ingredients.
- Crisp & chewy texture: The cookies bake up with perfectly crisp edges and soft, chewy centers.
- Sweet and salty: A mix of chocolate chips, M&Ms, pretzels, and potato chips creates an irresistible sweet-meets-salty bite.
- Fun & festive: Holiday M&Ms add a Christmas-ready colorful pop to every cookie.
- Customizable: Swap in different mix-ins or festive add-ons to make each batch uniquely yours.
Ingredients for Christmas Kitchen Sink Cookies
- Unsalted butter – Room temperature.
- Light brown sugar + granulated sugar
- Eggs – Room temperature.
- Vanilla extract
- All-purpose flour
- Baking soda + salt
- Semisweet chocolate chips + white chocolate chips – Any combination of chocolate chips you prefer (milk, dark, peanut butter, butterscotch will also work well).
- Christmas M&M candies – Use regular or mini M&Ms.
- Potato chips – Ridged or ruffled plain salted potato chips add the perfect crunch and salty flavor.
- Pretzels – Use your favorite salted pretzel variety. I like mini twist pretzels.
How to Make Christmas Kitchen Sink Cookies
Make the cookie dough.
Fold in the M&Ms, chocolate chips, pretzel pieces, and potato chips.
Portion the cookie dough using a large cookie scoop.
Press additional mix-ins into the cookie dough balls and chill the cookie dough.
Place the chilled cookie dough balls onto prepared baking sheet pans.
Bake the cookies and then cool to room temperature.
Courtney’s Expert Cookie Baking Tips
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough to create round and uniform-sized cookies.
- Press additional chocolate chips, M&Ms, pretzels, and potato chips into the cookie dough balls before chilling and baking to create beautiful, bakery-quality cookies.
- Don’t skip chilling the cookie dough. It prevents the cookies from spreading too much while baking and also helps create the perfect chewy texture.
- Immediately when the cookies come out of the oven, use the back of a spoon or a large round cookie cutter to gently shape the cookies into perfectly round circles.
Frequently Asked Questions
Yes! Use a medium cookie scoop (1 ½ tablespoons) to make the cookies half the size. Bake the cookies for about 10-12 minutes. The yield of the recipe will double.
These cookies are super customizable. Use your favorite mix-ins to make them your own! Some other mix-in ideas including butterscotch chips, peanut butter chips, nuts (pecans, walnuts, pistachios, peanuts), dried fruit, Christmas sprinkles, or other chocolate candies.
There are a few tricks I use to get cookies to look bakery-quality. First, use a large cookie scoop to create even, uniform cookies. Second, press additional M&Ms, chocolate chips, pretzels, and potato chips into the cookie dough balls before chilling. Third, immediately when the cookies come out of the oven, use the back of a spoon to gently shape the cookies into perfect circles.
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Christmas Kitchen Sink Cookies
Ingredients
Christmas Kitchen Sink Cookie Dough
- 1 cup (227 g) unsalted butter (room temperature)
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs (room temperature)
- 2 tsp (2 tsp) vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 cup (200 g) Christmas M&M candies
- ½ cup (90 g) semisweet chocolate chips
- ½ cup (90 g) white chocolate chips
- ½ cup (20 g) salted mini pretzel twists (roughly chopped)
- ½ cup (45 g) salted ridged potato chips (roughly chopped)
Additional Ingredients
- ¼ cup (50 g) Christmas M&M candies
- ¼ cup (45 g) semisweet chocolate chips
- ¼ cup (45 g) white chocolate chips
- ¼ cup (15 g) salted mini pretzel twists (roughly chopped)
- ¼ cup (20 g) salted ridged potato chips (roughly chopped)
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream together the unsalted butter, light brown sugar, and granulated sugar until well combined and smooth. Add in the eggs and vanilla extract and mix until well combined.
- Add the all-purpose flour, baking soda, and salt. Mix on low speed until the cookie dough forms. Fold in the M&Ms, semisweet and white chocolate chips, pretzels, and potato chips until they are well dispersed throughout the cookie dough.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place the cookie dough balls on a parchment-lined baking sheet pan. If desired, press additional M&Ms, chocolate chips, pretzels, and potato chips into the cookie dough balls. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared baking pans, allowing room for spreading. Bake the cookies for about 13 to 14 minutes until the cookies are golden-brown on the edges and slightly underbaked in the center. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
- Room temperature: Store the cookies in an airtight container or storage bag at room temperature for 2 to 3 days.
- Refrigerator: Store the portioned cookie dough in an airtight container or storage bag in the refrigerator for up to 1 week. To use, remove the cookie dough from the refrigerator and bake as directed.
- Freezer: Store the portioned cookie dough in an airtight container or storage bag in the freezer for up to 3 months. To use, thaw the cookie dough for 1 hour and bake as directed. Store baked cookies in an airtight container or storage bag in the freezer for up to 3 months.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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