Loaded holiday cookies with sweet, salty, and festive mix-ins
There’s a certain point in December when the kitchen turns into a beautiful mess. Bags of chocolate chips sit half open on the counter. Crushed candy canes hide in small bowls. Pretzels, nuts, sprinkles, and leftover baking bits wait patiently for their moment.
That’s exactly where Christmas Kitchen Sink Cookies come in.
These are the cookies you bake when you want to use everything—a little sweet, a little salty, a little crunchy, and a whole lot of holiday cheer. Soft and chewy in the center, crisp at the edges, and packed with festive mix-ins, kitchen sink cookies are playful, indulgent, and impossible to resist.
They’re called “kitchen sink” cookies because you throw in everything but the kitchen sink—and during the holidays, that’s exactly the right approach.
Why Christmas Kitchen Sink Cookies Are a Holiday Favorite
These cookies aren’t just delicious—they’re practical, customizable, and crowd-pleasing.
What makes them so popular:
- Soft, chewy base that holds tons of mix-ins
- Perfect balance of sweet and salty
- Great way to use leftover baking ingredients
- Kid-friendly and fun to make
- Ideal for cookie exchanges and holiday platters
No two batches ever look exactly the same, and that’s part of their charm.
What Are Christmas Kitchen Sink Cookies?
Christmas Kitchen Sink Cookies are a festive version of classic kitchen sink cookies, made with a buttery cookie dough base and loaded with holiday mix-ins like:
- Chocolate chips
- Crushed pretzels
- Holiday M&M’s
- Candy canes
- Chopped nuts
- Sprinkles
The result is a cookie that delivers multiple textures and flavors in every bite—sweet chocolate, salty crunch, minty candy, and soft cookie dough holding it all together.
They’re bold, colorful, and unapologetically festive.
Ingredients for Christmas Kitchen Sink Cookies
The beauty of this recipe is flexibility, but here’s a well-balanced combination that works every time.
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Christmas Mix-Ins (About 2½–3 cups total)
- 1 cup semi-sweet chocolate chips
- ½ cup holiday M&M’s
- ½ cup crushed pretzels
- ¼ cup chopped pecans or walnuts (optional)
- ¼ cup crushed candy canes or peppermint pieces
- 2 tablespoons holiday sprinkles
How to Make Christmas Kitchen Sink Cookies
Step 1: Prep the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Step 2: Cream Butter and Sugars
In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. This step creates a tender, chewy cookie.
Step 3: Add Eggs and Vanilla
Mix in the eggs one at a time, then add vanilla extract. Scrape down the sides as needed.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture. Mix just until combined.
Step 5: Fold in the Mix-Ins
Gently fold in all the Christmas mix-ins. Try not to overmix—this keeps the cookies soft.
Step 6: Chill the Dough
Cover and refrigerate the dough for 30–60 minutes. Chilling helps prevent spreading and enhances flavor.
Step 7: Bake
Preheat oven to 350°F (175°C).
Scoop dough into 1½-inch balls and place on a parchment-lined baking sheet.
Bake for 10–12 minutes, until edges are set and centers look slightly underbaked.
Step 8: Cool
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Perfect Kitchen Sink Cookies
- Don’t overload the dough—2½ to 3 cups of mix-ins is ideal
- Chill the dough to avoid flat cookies
- Press extra mix-ins on top before baking for bakery-style looks
- Underbake slightly for soft centers
These cookies are meant to be indulgent, not delicate.
Best Mix-In Combinations for Christmas
One of the best things about Christmas Kitchen Sink Cookies is how customizable they are.
Classic Holiday Combo
Chocolate chips + pretzels + M&M’s + candy canes
Chocolate Lover’s Version
Dark chocolate chunks + white chocolate chips + cocoa nibs
Nutty Christmas Cookies
Chocolate chips + chopped pecans + toffee bits
Kid-Friendly Version
Mini marshmallows + chocolate chips + festive sprinkles
White Chocolate Cranberry
White chocolate chips + dried cranberries + macadamia nuts
Make-Ahead, Storage, and Freezing
To Store
Store baked cookies in an airtight container at room temperature for up to 5 days.
To Freeze Baked Cookies
Freeze cooled cookies for up to 3 months. Thaw at room temperature.
To Freeze Dough
Scoop dough into balls, freeze solid, then bake from frozen—just add 1–2 minutes to the baking time.
Perfect for Cookie Exchanges and Gifting
Christmas Kitchen Sink Cookies are made for sharing.
They:
- Travel well
- Stay soft
- Look colorful and festive
- Appeal to all ages
Stack them in holiday tins, wrap with parchment and twine, or add them to a mixed cookie box for variety.
Frequently Asked Questions
Why Are They Called Kitchen Sink Cookies?
Because they include everything but the kitchen sink—using whatever mix-ins you have on hand.
Can I Skip Candy Canes?
Absolutely. If you don’t love mint, replace them with chocolate chunks or toffee bits.
Can I Make Them Gluten-Free?
Yes, substitute a 1:1 gluten-free baking flour blend.
Why Are My Cookies Flat?
Common reasons include warm dough, too much butter, or skipping the chilling step.
Why You’ll Make These Every Christmas
Christmas Kitchen Sink Cookies are fun, forgiving, and full of holiday spirit. They don’t ask for perfection—just creativity and a love for baking.
They’re the cookies you make when kids are helping in the kitchen, when leftovers need using, or when you want one recipe that feels like all of Christmas in a single bite.
Sweet, salty, crunchy, chewy, colorful, and comforting—these cookies deserve a permanent place on your holiday baking list
Christmas Kitchen Sink Cookies
Ingredients
Method
- Cream Butter and Sugars: In a large stand mixer bowl, beat the softened butter with the brown and granulated sugars until light and fluffy (about 2-3 minutes).
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Mix until smooth.
- Incorporate Dry Ingredients: Slowly add the flour, baking soda, and salt. Mix on low speed just until no streaks of flour remain.
- Fold in Mix-ins: Gently fold in the M&Ms, white chocolate chips, crushed pretzels, and potato chips by hand using a spatula so they don’t break too much.
- Chill Dough: For best results, chill the dough in the refrigerator for 30 minutes. This prevents the cookies from spreading too thin.
- Bake: Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined sheets. Bake for 10-12 minutes until edges are golden. Let cool on the pan for 5 minutes before moving to a wire rack.