In this Christmas season, my kitchen is always full of color, laughter, and the smell of cookies baking, especially these Christmas Kitchen Sink Cookies. They’re packed with everything I love about the holidays: chocolate, pretzels, toffee, and red and green M&Ms. Each bite is sweet, salty, chewy, and full of joy.

I use a mix of both brown and white sugar for that soft, buttery texture and golden color. The pretzels give the cookies a little crunch, while the toffee bits melt into sweet caramel pockets. Every batch comes out slightly different, but always delicious; that’s the fun of a “kitchen sink” cookie.

For serving, I like to place them on a big Christmas platter with a few candy canes and a mug of hot cocoa. They’re also perfect for cookie swaps or as edible gifts wrapped in red ribbon. If you have kids like me, they’ll love picking out all the colorful candies before the cookies even cool.

Why You’ll Love This Recipe

You’ll love these Christmas Kitchen Sink Cookies because they’re the most fun, festive cookies you’ll bake this season. Every bite is a mix of chocolate, caramel, pretzels, and colorful candies, a little salty, a little sweet, and totally irresistible.

They’re soft in the center with just the right crunch on the edges, making them perfect for holiday parties or family nights by the tree. The recipe is easy to customize, so you can toss in whatever treats you have on hand.

Ingredients

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter (softened)
• ¾ cup brown sugar (packed)
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• ½ cup white chocolate chips
• ½ cup crushed pretzels
• ½ cup red and green M&Ms
• ½ cup toffee bits or caramel chips
• ¼ cup shredded coconut (optional)

Kitchen Equipment You’ll Need

• Large mixing bowl – to cream butter, sugar, and eggs together smoothly.
• Medium bowl – for whisking the dry ingredients like flour and baking soda.
• Hand or stand mixer – helps make the butter and sugar light and fluffy.
• Measuring cups and spoons – for accurate baking measurements every time.
• Rubber spatula or wooden spoon – to fold in all the fun mix-ins gently.
• Plastic wrap – to chill the dough and keep it from drying out.
• Cookie scoop or tablespoon – for shaping evenly sized cookies.
• Baking sheets lined with parchment paper – so cookies bake evenly and don’t stick.
• Cooling rack – to cool cookies while keeping their chewy texture.

How to make Christmas Kitchen Sink Cookies

1. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
2. Cream butter and sugar: In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla; mix until smooth.
3. Combine: Gradually add the dry ingredients into the wet mixture, stirring just until combined.
4. Add mix-ins: Fold in chocolate chips, white chocolate chips, pretzels, M&Ms, toffee bits, and coconut (if using). The dough should look colorful and chunky.
5. Chill: Cover the dough and refrigerate for 30 minutes. This helps the cookies keep their shape and stay thick.
6. Bake: Scoop about 2 tablespoons of dough per cookie onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–14 minutes or until the edges are golden brown.
7. Cool and serve: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store for later!

Tips for Perfect Christmas Kitchen Sink Cookies

• Cream the butter and sugar well – beat until light and fluffy to give your cookies the perfect chewy texture. This step adds air to the dough and helps the cookies rise evenly.
• Chill the dough – refrigerate for at least 30 minutes before baking. It keeps the cookies thick and chewy instead of spreading flat in the oven.
• Use a mix of sugars – brown sugar adds moisture and caramel flavor, while white sugar gives crisp edges. The combo creates that soft-inside, golden-outside balance.
• Fold in the mix-ins gently – pretzels, toffee, and candies should stay chunky. Mixing too hard can crush them and change the texture.
• Watch the bake time – take them out when the edges turn golden but the centers look slightly soft. They’ll finish cooking in the pan while staying gooey inside.
• Customize the mix-ins – use whatever you have: nuts, chips, or leftover candy bars. That’s the magic of “kitchen sink” cookies — they’re always a little different but always delicious.

Optional Ingredient

Crushed candy canes – add them for a light peppermint flavor and extra crunch. They melt slightly and give the cookies a classic Christmas sparkle.

Chopped nuts – pecans, almonds, or walnuts add a rich, nutty flavor and more texture. They pair perfectly with chocolate and toffee.

Mini marshmallows – fold a few in for a gooey, melty surprise inside each cookie. They give that cozy campfire touch everyone loves.

Dried cranberries – add a tart, chewy contrast to all the sweetness. The red color also makes the cookies even more festive.

Sea salt flakes – sprinkle a little on top right before baking. It enhances all the flavors and adds a hint of salty-sweet luxury.

Sprinkles or edible glitter – for a fun, colorful finish that makes your cookies shine on any holiday dessert table. Perfect for kids and parties!

How to enjoy Christmas Kitchen Sink Cookies

My favorite way to serve Christmas Kitchen Sink Cookies is warm and fresh from the oven, when the chocolate is still melty and the edges are perfectly crisp. Place them on a big holiday platter, sprinkle a little extra sea salt or crushed candy canes, and serve with mugs of hot cocoa or peppermint coffee. They make any evening feel like Christmas Eve.

These cookies are also perfect for gifting. Stack a few in clear bags, tie them with red or gold ribbon, and add a festive tag. The mix of colors and candies makes them look just as beautiful as they taste. It’s a sweet, homemade gift everyone loves.

If you have kids like me, let them help choose the mix-ins or decorate the tops with sprinkles. They’ll have fun, and the cookies will turn out full of personality and love. Whether it’s a party tray, a gift box, or just a cozy family night, these cookies always bring smiles.

Variations and Substitutions

White Chocolate Cranberry Cookies – swap chocolate chips for white chocolate and add dried cranberries. The mix gives a sweet and tart holiday flavor. They look gorgeous with red and white colors.

Salted Caramel Pretzel Cookies – add caramel bits and sprinkle sea salt on top before baking. The salty-sweet combo makes every bite rich and addictive. A perfect match for coffee or cocoa.

Peanut Butter Kitchen Sink Cookies – replace half the butter with peanut butter. It adds a nutty taste and pairs well with M&Ms and chocolate chips for a cozy twist.

Mint Chocolate Cookies – stir in crushed candy canes and peppermint chips for a cool, refreshing flavor. They’re soft, chewy, and smell just like Christmas.

Toffee Almond Crunch Cookies – mix in chopped almonds and toffee bits for a buttery, nutty flavor. The cookies bake up crunchy around the edges and chewy inside.

Gluten-Free Kitchen Sink Cookies – use a 1:1 gluten-free flour blend. The texture stays soft and chewy, and no one will even notice the difference.

Oatmeal Christmas Cookies – add ½ cup of quick oats for a hearty texture. It gives a bit more chew and balances the sweetness from the chocolate and candies.

Triple Chocolate Cookies – use dark, milk, and white chocolate chips for an ultra-rich version. Every bite is loaded with melted chocolate goodness and Christmas joy.

How to Store

Let the cookies cool completely before storing so they stay chewy and fresh. Place them in an airtight container with parchment paper between layers to prevent sticking. They’ll stay soft for up to 5 days at room temperature or 7 days in the fridge. For longer storage, freeze the cookies (baked or unbaked) for up to 2 months, then thaw at room temperature before serving.

How to Reheat

To enjoy that fresh-from-the-oven taste again, warm the cookies in the oven at 300°F (150°C) for about 4–5 minutes. This brings back their chewy centers and crisp edges. You can also microwave one cookie for about 10 seconds for a quick, melty treat perfect with a cup of coffee or hot cocoa

FAQ

Why are they called “Kitchen Sink” cookies?
They get their name because you can toss in almost anything you have — chocolate, pretzels, candies, nuts, toffee — basically everything but the kitchen sink!

Why did my cookies spread too much?
If your butter was too soft or the dough wasn’t chilled, the cookies can flatten. Always chill the dough for at least 30 minutes before baking.

Can I use different candies or mix-ins?
Of course! Use what you love: chopped candy bars, marshmallows, or even potato chips for extra crunch. That’s the fun part of this recipe.

How do I keep the cookies soft?
Store them in an airtight container with a slice of bread or a small piece of tortilla. It keeps them perfectly soft without changing the flavor.

Can I make them gluten-free?
Yes! A 1:1 gluten-free flour blend works perfectly. The cookies stay chewy and delicious with no major changes needed.

Christmas Kitchen Sink Cookies

Recipe by Wasian CookeryCourse: Dessert, CookiesCuisine: AmericanDifficulty: Easy

Servings

24

Cookies

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

These Christmas Kitchen Sink Cookies are chewy, buttery, and packed with everything sweet and salty — chocolate, pretzels, toffee, and colorful M&Ms. Every bite is festive, fun, and full of Christmas cheer.

Ingredients

• 2 ¼ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup unsalted butter (softened)

• ¾ cup brown sugar (packed)

• ½ cup granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 cup semi-sweet chocolate chips

• ½ cup white chocolate chips

• ½ cup crushed pretzels

• ½ cup red and green M&Ms

• ½ cup toffee bits or caramel chips

• ¼ cup shredded coconut (optional)

Directions

• Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
• Cream butter and sugar: In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla; mix until smooth.
• Combine: Gradually add the dry ingredients into the wet mixture, stirring just until combined.
• Add mix-ins: Fold in chocolate chips, white chocolate chips, pretzels, M&Ms, toffee bits, and coconut (if using). The dough should look colorful and chunky.
• Chill: Cover the dough and refrigerate for 30 minutes. This helps the cookies keep their shape and stay thick.
• Bake: Scoop about 2 tablespoons of dough per cookie onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–14 minutes or until the edges are golden brown.
• Cool and serve: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store for later!