Last Updated on November 8, 2025 by Chef Josie
If you believe the best cookies are the ones packed with all your favorite goodies, these Christmas Kitchen Sink Cookies are about to be your new obsession. Loaded with red and green M&Ms, pretzels, sprinkles, white chocolate chips, and more, they’re the perfect mix of sweet, salty, and festive.
These cookies truly live up to their name, everything but the kitchen sink goes in! They’re thick, chewy, and bursting with texture in every bite. Whether you’re baking for a Christmas cookie exchange, a family get-together, or just a cozy night in, these colorful cookies will steal the show.
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Christmas Kitchen Sink Cookies
- Total Time: 12 minutes
- Yield: 24 cookies 1x
Description
These soft, chewy Christmas Kitchen Sink Cookies are loaded with M&Ms, pretzels, chocolate chips, and sprinkles for the ultimate festive cookie experience.
Ingredients
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1 cup butter
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¾ cup brown sugar
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½ cup sugar
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2 eggs
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2 tsp vanilla
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2¾ cups flour
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1 tsp baking soda
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½ tsp salt
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1 cup M&Ms
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¾ cup white chocolate chips
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¾ cup pretzels
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½ cup sprinkles
Instructions
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Cream butter and sugars until fluffy.
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Add eggs and vanilla.
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Stir in dry ingredients.
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Fold in mix-ins.
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Scoop and bake at 350°F for 10–12 minutes.
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Cool and serve.
Notes
Chill dough for thicker cookies.
Customize with your favorite candies or chips.
Perfect for Christmas cookie exchanges or edible gifts.
Store airtight for 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert / Party Food
- Cuisine: American
Nutrition
- Calories: 210 kcal
Why You’ll Love These Christmas Kitchen Sink Cookies
- Packed with holiday flavors: M&Ms, sprinkles, pretzels, and chocolate in every bite.
- Chewy and soft: Thick, bakery-style cookies that stay soft for days.
- Fun and customizable: Use your favorite mix-ins or leftover baking bits.
- Perfect for kids: They’ll love helping decorate and mix the colorful ingredients.
- Make-ahead friendly: Dough freezes beautifully for easy holiday prep.
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup red and green M&Ms
- ¾ cup white chocolate chips
- ¾ cup crushed pretzels
- ½ cup holiday sprinkles
Instructions
- Preheat oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add wet ingredients: Mix in eggs and vanilla until smooth.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the butter mixture.
- Add mix-ins: Gently fold in M&Ms, white chocolate chips, pretzels, and sprinkles.
- Scoop and shape: Drop dough balls (about 2 tablespoons each) onto prepared sheets. Flatten slightly.
- Bake: Bake 10–12 minutes, until edges are golden and centers are soft.
- Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes and Top Tips
- Chill dough for 30 minutes before baking for thicker cookies.
- Don’t overmix once you add dry ingredients; that keeps cookies soft.
- Press a few extra M&Ms or pretzels on top before baking for a picture-perfect look.
- Swap mix-ins for what you have; potato chips, caramel bits, or toffee work great too.
- Store in an airtight container for up to 5 days or freeze for up to 2 months.
Serving Suggestions and Variations
These Christmas Kitchen Sink Cookies are the star of any holiday dessert tray. They pair perfectly with hot cocoa, coffee, or a tall glass of milk.
Fun Variations:
- Christmas Monster Cookies: Add peanut butter and oats for an even chewier bite.
- Peppermint Twist: Mix in crushed candy canes and dark chocolate chips.
- Nutty Edition: Stir in chopped pecans or walnuts for extra crunch.
- Chocolate Explosion: Add chunks of milk and dark chocolate instead of white chips.
Storage and Freezing Tips
- Room Temperature: Store cookies in a sealed container for up to 5 days.
- Freeze Dough: Roll into balls, freeze on a tray, and transfer to freezer bags for up to 3 months. Bake straight from frozen; just add 1 minute to the baking time.
- Freeze Baked Cookies: Cool completely, then freeze in layers separated by parchment paper.
FAQs
1. Why are they called Kitchen Sink Cookies?
Because they include “everything but the kitchen sink!” You can toss in any mix-ins you like, chocolate, nuts, candy, chips, or pretzels.
2. Can I make these cookies ahead of time?
Yes! The dough can be chilled for up to 2 days or frozen for later use.
3. Can I make them gluten-free?
Absolutely, just use a 1:1 gluten-free flour blend and gluten-free pretzels.
4. How do I make them extra thick?
Chill the dough before baking and don’t overbake. Slightly underbaked centers create that soft, chewy texture.
Why You’ll Make Them Again
These Christmas Kitchen Sink Cookies are everything you love about the holidays: colorful, sweet, salty, and full of fun. Every batch turns out beautifully festive and delicious.
Whether you’re baking with kids, gifting to friends, or treating yourself, these cookies will bring joy to every bite. They’re the ultimate Christmas cookie recipe for anyone who loves flavor, crunch, and creativity all in one treat.
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