Home-style Kitchen Sink Christmas Cookies
Kitchen Sink Christmas Cookies Are sweet-and-salty, chewy-and-soft-centered 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 well-balanced 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
- Salt
- Unsalted butter
- Brown sugar
- Granulated sugar
- Egg
- 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 the 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!
Mix-In Options:
- Christmas sprinkles
- Butterscotch chips
- Coconut
- Oats
- Peanut butter chips
- White chocolate chips
- Caramel bits
- Toffee bits
Why you will come back to these cookies:
- Their festive Christmas colors!
- Sweet, soft dough that is straightforward to mix up
- Overloaded with sweet and salty tastes you can’t get enough of
- GReat chewy crisp texture
Prep 15 minutesCook 12 minutesTotal 2 hours 30 minutesMakes 48 cookies
Ingredients
- 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
Method
- 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.
