The best part of Christmas baking isn’t perfection — it’s chaos. The kind that leaves your counters dusted in flour, your kids sneaking chocolate chips, and your kitchen smelling like heaven. That’s exactly how my Kitchen Sink Christmas Cookies came to life. One snowy December afternoon, I ran out of chocolate chips mid-bake and started tossing in whatever I could find — pretzels, potato chips, M&Ms, even the last of the white chocolate chunks hiding in the pantry. The result? A chewy, crunchy, salty-sweet miracle that’s now a must at every holiday party.
If you’ve ever loved recipes like my Frosted Christmas Brownies or Christmas Fruit Cake, then these cookies will hit that same cozy, festive note.
Kitchen Sink Christmas Cookies
Ingredients
Equipment
Method
- In a large bowl, cream softened butter with both sugars until fluffy. This takes about 2–3 minutes.
- Beat in the egg yolks and vanilla until the dough turns light and smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix into the butter mixture to form a dough.
- Gently fold in M&Ms, white chocolate chips, pretzels, potato chips, and sprinkles. Don’t overmix.
- Scoop tablespoon-sized dough balls onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes until edges are golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Tried this recipe?
Let us know how it was!The Story Behind These Cookies
A Sweet Accident Turned Tradition
It all started as a baking experiment gone right. I remember my kids calling them “Santa’s Snack Mix Cookies” the first time we tried them. They’ve got everything — the crunch from pretzels, the color from M&Ms, and a soft buttery center that melts in your mouth. Each year, we bake a double batch because they disappear faster than I can cool them.
If you like this kind of fun, flexible recipe, you’ll also enjoy my holiday snack hit — Grinch Dip. It’s green, sweet, and makes any dessert table feel more cheerful.
Why They’re So Popular
These cookies are everything you want in a treat: a perfect balance of chewy and crisp, salty and sweet. The best part? They need no chilling, no fancy decorating, and bake in under fifteen minutes. They look playful, taste indulgent, and make people smile — which, honestly, is what Christmas baking is all about.
Ingredients for Kitchen Sink Christmas Cookies
- ¾ cup salted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup red and green M&Ms
- ⅓ cup white chocolate chips
- ⅓ cup crushed pretzels
- ⅓ cup crushed potato chips
- 2 tablespoons red and green sprinkles
How to Make the Cookies
Step 1: Cream Butter and Sugar
In a large bowl, cream softened butter with both sugars until fluffy. This takes about 2–3 minutes. The mixture should look pale and creamy.
Step 2: Add Wet Ingredients
Beat in the egg yolks and vanilla until the dough turns light and smooth. This gives your cookies that soft, rich texture that pairs perfectly with crunchy add-ins.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix this into the butter mixture until a soft dough forms.
Step 4: Fold in the Mix-Ins
Gently fold in M&Ms, white chocolate chips, pretzels, potato chips, and sprinkles. Each mix-in adds its own magic — don’t overmix, or you’ll lose the texture.
Step 5: Bake to Perfection
Scoop tablespoon-sized dough balls onto a parchment-lined baking sheet, leaving space between each. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are just golden. Let them cool on the sheet for five minutes before transferring to a wire rack.
If you’re in the mood for another fast, no-chill cookie, try the chewy Sweet Potato Bowl Cookies — they’re surprisingly rich and full of natural sweetness.
The Secret Mix-In Balance
Sweet Meets Salty
The beauty of these cookies is how flexible they are. You can add chopped nuts, butterscotch chips, or even a handful of mini marshmallows. I’ve swapped potato chips for popcorn once, and it turned out amazing — the caramelized edges made it even more addictive.
Perfecting the Texture
If you love a chewy center, pull the cookies out at the ten-minute mark. For crisp edges, give them a minute or two more. And here’s a trick: when they’re hot out of the oven, use a round cookie cutter to gently swirl around each cookie — it shapes them into perfect circles and tucks all the gooey bits neatly inside.
How to Store and Gift
Storing the Cookies
Keep your cookies in an airtight tin at room temperature for up to five days. For longer storage, freeze the baked cookies in zip-top bags and thaw before serving. They taste just as good as fresh.
Gifting Ideas
These cookies make adorable gifts. Pack them into holiday tins or glass jars tied with a red bow. They pair beautifully with a cup of cocoa or a slice of Turkey Tetrazzini after dinner. If you’re making edible gifts this year, add a few Frosted Christmas Brownies for a sweet mix.
Quick Tips for Success
- Always measure flour correctly — spoon and level it instead of scooping straight from the bag.
- Use room-temperature butter so it creams evenly with sugar.
- Don’t overmix once you add the flour; you’ll lose that soft texture.
- Add a few extra M&Ms on top of each dough ball before baking — it makes the cookies look festive and bakery-perfect.
For more holiday kitchen shortcuts, check out my favorite time-savers in the One-Pot Potato Soup guide — because a cozy soup simmering while you bake is a winter win-win.
Frequently Asked Questions
1. Can I make the dough ahead of time?
Yes! You can refrigerate it for up to three days or freeze it for up to two weeks. Just bring it to room temperature before baking.
2. Can I substitute the mix-ins?
Definitely. Swap pretzels for nuts, or add chocolate chunks or crushed candy canes. Just keep the mix-ins at about 1½ cups total.
3. Why are my cookies flat?
Your butter might have been too warm. Next time, chill the dough for 10–15 minutes before baking.
4. How do I make these gluten-free?
Use a 1:1 gluten-free flour blend and gluten-free pretzels or chips. The cookies come out just as chewy and delicious.
Conclusion
These Kitchen Sink Christmas Cookies are pure festive fun — colorful, crunchy, and impossible to resist. They’re the kind of cookies you bake once and then every year after. Between the sweet M&Ms, salty pretzels, and buttery dough, they taste like Christmas in a bite.
If you loved this recipe, don’t miss my Grinch Dip for your next cookie platter or my warm Creamy Bacon Potato Soup for a cozy post-baking meal. However you serve them, these cookies are sure to bring smiles all season long.