Print

Christmas Kitchen Sink Cookies: The Ultimate Sweet and Salty Holiday Treat

Three freshly baked kitchen sink cookies loaded with chocolate chips and colorful M&Ms sitting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these impressive Christmas Kitchen Sink Cookies for your holiday gatherings. This recipe combines pretzels, chips, candies, and chocolate for a unique, crowd-pleasing dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1 cup festive M&M’s or holiday candies
  • 1 cup crushed pretzels
  • ½ cup crushed potato chips
  • ½ cup holiday sprinkles or jimmies

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in all the mix-ins: semi-sweet chocolate chips, white chocolate chips, festive M&M’s, crushed pretzels, crushed potato chips, and sprinkles.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can press a few extra candies or sprinkles on top of each dough ball for decoration.
  8. Bake for 9 to 11 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly soft for a chewy texture.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best sweet and salty balance, use plain, lightly salted pretzels and plain potato chips.
  • To achieve chewy centers and crispy edges, slightly underbake the cookies. They will firm up as they cool.
  • This is a customizable cookie recipe; substitute any mix-in you prefer, such as toffee bits or different colored chocolate chips.
  • Chill the dough for 30 minutes before scooping if your dough seems too soft, which helps prevent spreading.

Nutrition

Find it online: https://hearthbite.com/kitchen-sink-cookies-christmas-recipe/