Kitchen Sink Christmas Cookies are sweet-and-salty, chewy-and-gooey cookies with M&M’s, chocolate chips, pretzels, marshmallows, potato chips… everything but the kitchen sink! Get the kids involved with these fun-to-make cookies!
Kitchen Sink Christmas Cookies
These cookies are meant to be versatile and adaptable. While we adore this recipe as-is, it’s completely customizable. The whole idea is to make use of whatever you’ve got in the pantry (which is why they’re named kitchen sink cookies!). Mixing sweet and salty flavors just hits the spot.
The potato chip flavor isn’t overpowering at all. They add a perfect amount of texture and saltiness. If you think this cookie is too good to stop making after Christmas is over, there’s no saying you can’t switch out the holiday colors in these cookies!
Kitchen Sink Cookies Ingredients
- Semi-sweet chocolate chips
- Red & green holiday M&M’s
- Crushed pretzels
- Mallow bits (not mini marshmallows, but marshmallow bits)
- Crushed potato chips
- All-purpose flour
- Baking soda
- Unsalted butter
- Brown sugar
- Granulated sugar
- Vanilla extract
Christmas Kitchen Sink Cookie Recipe
In a medium bowl, combine the dry ingredients: flour, baking soda, and salt. Mix well and set aside. In a large mixing bowl, cream together the butter and sugars until smooth using an electric mixer (handheld or stand mixer). Add in the egg and vanilla and continue to mix until well combined.
Combine the flour mixture and mix until fully combined and dough-like. Fold in chocolate chips, M&M’s pretzels, and mallow bits into the cookie dough. We recommend gently folding the ingredients in, as opposed to using the electric mixer.
Lastly, add in the potato chips and mix lightly to spread the potato chips throughout. Cover and place dough inside the refrigerator for 1-2 hours. Prepare baking sheets with parchment paper.
Using a 1 inch cookie scoop, scoop dough from the bowl and roll in between the palms of your hand, creating an even and round ball. Repeat this until the dough is gone, filling each cookie sheet with 12 cookies.
Bake in the oven for about 10-12 minutes. When done, allow to cool on the pan for 1-2 minutes before transferring to a wire rack. Store in an air-lock container at room temperature after preparing. Be sure to save extra for Santa! He LOVES kitchen sink cookies!
Other Mix-Ins to Consider:
- Christmas sprinkles
- Butterscotch chips
- Peanut butter chips
- White chocolate chips
- Caramel bits
- Toffee bits
Why you’ll love these cookies:
- Their festive Christmas colors!
- Wweet, soft dough that is easy to mix up
- Overloaded with sweet and salty tastes you can’t get enough of
- Great chewy crunchy texture
More Christmas Recipes by The Blogette to Try Next:
- M&M Christmas Tree Cookies
- Gingerbread Hot Chocolate
- Red Velvet Cookie Bars
- Pumpkin Chocolate Chip Cookies
- Christmas Tree Pull-Apart Bread
- Chocolate Turtles
- Fluff Salad
Kitchen Sink Christmas Cookies
- Parchment Paper
- Baking sheets
- mixing bowls
- Electric mixer
- Cooling rack
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- pinch of salt
- 2 sticks (1 cup) unsalted butter, softened at room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¾ cup semi-sweet chocolate chips
- ¾ cup red & green M&M’s
- ¾ cup crushed pretzels
- ¾ cup mallow bits
- 1 cups crushed potato chips
- In a large mixing bowl, combine flour, baking soda and salt. Mix well and set aside.
- In a large mixing bowl, cream together the butter and sugars until smooth using an electric hand mixer.
- Add in the egg and vanilla and continue to mix until well combined.
- Add in the flour mixture and mix until fully combined and dough-like.
- Add in chocolate chips, M&M’s pretzels and mallow bits. Mix until all of the fixings are evenly distributed.
- Lastly, add in the potato chips and mix lightly to spread the potato chips throughout.
- Cover and place dough inside the refrigerator for 1-2 hours.
- When the dough is almost done chilling, preheat the oven to 350° F and prepare a large cookie sheet with parchment paper.
- Using a 1 inch cookie scoop, scoop dough from the bowl and roll in between the palms of your hand, creating an even and round ball. Repeat this until the dough is gone, filling each cookie sheet with 12 cookies.
- Bake for 10-12 minutes.
- When done, allow to cool on the pan for 1-2 minutes before transferring to a cooling rack.
I am 63 and this is one of my all time favorite cookies. The first time we made them on the Christmas Eve, we didn’t have green and red m and m’s because the store was out. But the cookies were delicious. My grown daughter had a medical procedure and couldn’t use one of her arms. We really had fun because with life’s business we hadn’t baked since she was young. When we got all the batter made, we had to chill and it as after midnight. I was able to bake the next day. Thank you so much for sharing this recipe!
I was wondering can you freeze the batter?