Christmas Kitchen Sink Cookies Recipe

Ah, holiday baking—there’s nothing quite like filling the house with the sweet aroma of cookies, especially when you’re making a batch of Christmas kitchen sink cookies. You know the ones: the kind of cookie that’s practically bursting with all your favorite flavors and textures. It’s not just a cookie, it’s a celebration in every bite. And if you’ve never tried kitchen sink cookies before, let me just say—you’re in for a treat.

These cookies are exactly what they sound like: a little bit of everything, all thrown together in a festive swirl of fun. Red and green M&Ms, creamy white chocolate chips, crunchy pretzels, salty potato chips, and the iconic jimmies (because, well, it’s Christmas) all packed into one indulgent cookie. They’re chewy, they’re crunchy, and they’ve got a sweet-and-salty thing going on that’ll have you coming back for more.

this RECIPE

A personal holiday baking story (because who doesn’t love a little chaos?)

Let me take you back to last Christmas. I was in the kitchen, surrounded by flour, sugar, and a mountain of holiday treats—because, you know, I like to go big or go home. The goal? To create the ultimate cookie that everyone at the family gathering would rave about for years to come. I’ve always been a fan of throwing everything I’ve got into a dough and seeing what happens, so naturally, I decided to make kitchen sink cookies.

Now, I wish I could tell you that everything went smoothly. But between sneaking a handful of M&Ms here and there (for quality control purposes, of course) and trying to keep my toddler from launching sprinkles across the kitchen, it was a little… chaotic. But when those cookies came out of the oven, perfectly golden-brown with crispy edges and gooey centers, I knew it was worth the madness.

They were an instant hit—everyone loved the festive burst of flavors and textures, and let’s just say, they didn’t last long. These Christmas kitchen sink cookies became an instant holiday tradition, and now I make them every year. They’re the perfect mix of sweet, salty, and everything in between.

The origin story of kitchen sink cookies: Why “everything but the kitchen sink”?

Kitchen sink cookies are a beloved creation, known for their “everything goes” approach to cookie-making. The term “kitchen sink” likely comes from the idea of throwing in every possible ingredient you can find in your pantry—just like the phrase “everything but the kitchen sink.” The combination of different flavors and textures, from sweet to salty, is what makes this cookie so special.

Originally, kitchen sink cookies didn’t have a specific recipe or set of ingredients. Home bakers and chefs would just add whatever leftovers they had on hand—chocolate chips, nuts, candies, pretzels, and more. Over time, this carefree approach to baking evolved into a holiday favorite, where people started mixing in things like sprinkles, M&Ms, and other seasonal goodies.

Let’s talk ingredients: The good, the better, and the “oops I’m out of that”

For this Christmas kitchen sink cookies recipe, you’re going to need a few key ingredients. Let’s break them down:

• Salted butter: The star of most cookies. It helps create that rich, tender texture. I always use salted butter for a bit of that perfect sweet-salty balance. If you’re out, unsalted butter works, but just add a pinch of salt.
• Light brown sugar & granulated white sugar: The two sugars create a nice balance of moisture and sweetness. If you’re out of brown sugar, you can substitute it with white sugar and a splash of molasses, though the flavor won’t be quite the same.
• Egg yolks: These help create a rich, chewy texture. Make sure they’re at room temperature—if you forget, don’t worry! Just place them in a bowl of warm water for a few minutes.
• Vanilla bean paste or extract: This adds that sweet, warm flavor we all love in cookies. I use paste when I can, as it gives a richer flavor. But if all you’ve got is extract, that’ll work just fine.
• Flour: I use all-purpose flour for a sturdy cookie base. Just make sure to spoon and level your flour to avoid using too much (too much flour can make cookies dry).
• Baking powder & baking soda: These are your leavening agents, making sure the cookies spread out just enough without being too flat.
• Salt: A pinch of salt enhances the sweetness, which is especially important when you’re working with salty ingredients like pretzels and chips.

Add-ins: The festive fun begins

Here’s where you can get creative. I go all out with the red and green M&Ms (hello, Christmas cheer), white chocolate chips (because who doesn’t love the creamy contrast?), pretzel pieces (that perfect salty crunch), potato chip pieces (for that unexpected salty-sweet twist), and red and green jimmies (for the ultimate sprinkle of holiday spirit). You can always swap things based on what you have in the pantry or what sounds fun.

• Substitutes and swaps: If you’re not a fan of white chocolate, try milk or dark chocolate chips. If you don’t have pretzels, crumbled graham crackers work well. And for a vegan version, substitute the butter with a plant-based option, and use dairy-free chocolate chips.

Kitchen gear: What you need (and what you can totally skip)

This recipe doesn’t require any fancy equipment, just a few essentials to make things run smoothly:

• Electric mixer: While you can use a stand mixer, a hand mixer works just as well. The goal is to cream the butter and sugars together until light and fluffy.
• Cookie scoop: I love using a cookie scoop for uniform dough balls. It helps make sure every cookie is the same size, which is key for even baking. But if you don’t have one, you can always roll the dough by hand.
• Baking sheets & parchment paper: I always line my baking sheets with parchment paper to prevent sticking and for easy cleanup.
• Cooling racks: These are essential for letting your cookies cool down properly. If you don’t have one, no worries—just place the cookies on a clean surface to cool.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
2. Cream the butter and sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar for about two minutes. This should make the mixture light and fluffy—don’t skip this step! (Trust me, I have.)
3. Add the eggs and vanilla: Mix in the egg yolks and vanilla paste (or extract) on medium speed. Keep mixing until the dough turns pale and fluffy.
4. Combine the dry ingredients: Add the flour, baking powder, baking soda, and salt. Mix until it just comes together.
5. Fold in the fun stuff: Gently fold in the M&Ms, white chocolate chips, pretzels, potato chips, and jimmies with a spatula. Don’t overmix—just enough so everything is evenly distributed.
6. Scoop and bake: Scoop the dough into 20 balls, spacing them two inches apart. If you want to make them extra festive, top each dough ball with a few extra M&Ms or pretzels before baking. Bake for 10-12 minutes—10 for chewier cookies and 12 for crispier ones.
7. Shape them: If you want perfectly round cookies (hello, Insta-worthy pics!), use a cookie cutter right after they come out of the oven. Just swirl the cutter around the cookie to gently shape it.
8. Cool and store: Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack. They store well for up to three days in an airtight container, though I doubt they’ll last that long!

Variations to try: Mix it up

Here are a few ways you can make these Christmas kitchen sink cookies your own:

• Vegan version: Swap the butter for a plant-based option, use egg replacers, and choose dairy-free chocolate chips.
• Low-sugar version: You can reduce the sugar and replace some of it with a sugar substitute like stevia or monk fruit. Just keep in mind the texture might change a little.
• Different add-ins: Try using dark chocolate chips, chopped nuts (like walnuts or pecans), or even dried cranberries for a tangy twist.

Serving ideas: Perfect for holiday entertaining

These cookies are perfect for any holiday spread. Serve them on a large platter with a dusting of powdered sugar for that extra festive touch. Pair them with a glass of cold milk or a warm cup of hot chocolate, and you’ve got yourself a cozy winter treat. You could even place a few cookies in a cute gift bag as a sweet holiday present!

Drink pairings: What to sip alongside

When it comes to pairing drinks with these cookies, the options are endless. A glass of milk is classic, but if you want something a little more festive, try eggnog for a rich, creamy pairing. For something lighter, a cup of hot apple cider with a sprinkle of cinnamon is a perfect companion to the salty-sweet flavor of these cookies.

Storage and reheating tips

To store your Christmas kitchen sink cookies, just place them in an airtight container at room temperature. They’ll stay fresh for up to three days, but trust me—they won’t last that long. If you want to freeze them, place the cookies in a freezer-safe container with parchment paper between the layers, and they’ll last for up to three months. When you’re ready to eat them, just heat them in the oven for a few minutes to revive that freshly baked texture.

How to adjust the recipe for different servings

This recipe makes 20 cookies, but you can easily double or halve the quantities depending on how many you need. Just be mindful of baking times if you make smaller batches—you may need to check them a bit earlier to avoid overbaking.

Troubleshooting tips

If your dough feels too sticky, add a little extra flour, one tablespoon at a time, until it’s manageable. If the cookies are spreading too much in the oven, chill the dough for 30 minutes before baking. Trust me, these little adjustments can save you a lot of stress!

These Christmas kitchen sink cookies are a must-try this holiday season. Whether you’re baking for a family gathering or just craving a sweet treat, these cookies bring a burst of holiday joy with every bite. Don’t be afraid to experiment with your mix-ins and make this recipe your own. Happy baking!

FAQs

1. Can I freeze the dough for later? Yes! You can scoop the dough into balls and freeze them. Just bake them straight from the freezer, adding a minute or two to the bake time.

2. How do I make these cookies gluten-free? Swap the all-purpose flour for a gluten-free all-purpose blend. Just make sure it contains xanthan gum for the best texture.

3. Can I use salted pretzels instead of unsalted? Totally! The extra salt can actually enhance the flavor of the cookies, so go for it if you love a bit more salty crunch.

4. What if I don’t have jimmies? No problem! You can use any type of holiday sprinkles, or skip them entirely if you’re not a fan of sprinkles.

5. Can I make these cookies smaller? Absolutely! Just scale down the dough balls, but remember to adjust the baking time as smaller cookies will bake faster.

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