There’s nothing like baking a big batch of cookies that feel like Christmas in every bite.
These Christmas Kitchen Sink Cookies are packed with all the sweet, salty, chocolatey holiday magic you’ve got in your pantry.
Pretzels, red and green M&Ms, crushed candy canes, chocolate chips, oats—literally everything but the kitchen sink.
They’re chewy, soft, a little crispy on the edges, and totally festive.
What You’ll Need
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp kosher salt
- 1 cup semi-sweet chocolate chips
- 1 cup red and green M&Ms
- ¾ cup old-fashioned oats
- ½ cup crushed pretzels
- ½ cup crushed candy canes
- Optional: flakey sea salt for topping
Why I Love This Recipe
This recipe started as a last-minute idea during a snowstorm when I wanted to use up all the random bits in my pantry. I tossed everything into one dough, and it ended up becoming a family tradition. Now, we make these every year while watching Christmas movies and sipping hot cocoa.
- Sweet, salty, crunchy, chewy—all in one bite
- You can use whatever you’ve got on hand
- Perfect for cookie exchanges and gifting
- They freeze beautifully, raw or baked
- No need for chill time—just mix and bake
Makes: about 24 large cookies
Time: 35 minutes total (15 min prep + 20 min bake)
Macros (Per Cookie – Approximate)
- Calories: 220
- Protein: 3g
- Fat: 10g
- Carbs: 30g
- Sugar: 18g
- Fiber: 1g
Why This Recipe Works (Quick Science)
This recipe works because the oats and pretzels add structure and crunch, while the brown sugar keeps the cookies soft and chewy. Crushed candy canes melt slightly in the oven and give a hint of mint without overpowering. The baking soda and baking powder balance the rise so they stay thick and soft in the middle.
Common Mistakes
- Not softening the butter enough – Cold butter won’t cream properly and leads to flat cookies
- Overmixing the dough – This can make the cookies tough. Mix just until the flour disappears
- Skipping the salt – Salt brings out all the sweet flavors, don’t leave it out
- Baking too long – They should look slightly underdone in the center when they come out
What to Serve With
- A cold glass of milk
- Hot cocoa with whipped cream
- A cozy chai latte or eggnog
- Vanilla ice cream if serving warm cookies as dessert
FAQ
Can I freeze the dough?
Yes! Scoop the dough into balls and freeze. Bake from frozen, adding 1–2 extra minutes.
Do I have to use candy canes?
Nope. You can skip them or use chopped peppermint bark or white chocolate chips instead.
How do I make them gluten-free?
Use a 1:1 gluten-free flour blend and gluten-free pretzels.
What if I don’t have oats?
You can leave them out or add more chocolate chips or crushed cereal for texture.
Substitutions & Variations
- Swap M&Ms for chopped chocolate or holiday sprinkles
- Use dark chocolate instead of semi-sweet
- Sub peppermint with toffee bits or mini marshmallows
- Add chopped walnuts or pecans for extra crunch
- Use white chocolate chips for a sweeter twist
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Silicone spatula
- Measuring cups and spoons
- Cookie scoop (optional but helpful)
- Baking sheet
- Parchment paper
- Cooling rack
Make Ahead Tips
You can make the dough up to 48 hours ahead and refrigerate it. Let it sit at room temp for 10–15 minutes before scooping. Or scoop and freeze the dough for up to 3 months.
How to Make Christmas Kitchen Sink Cookies
Step 1: Cream the Butter and Sugars
In a large bowl, add 1 cup softened unsalted butter, 1 cup packed light brown sugar, and ½ cup granulated sugar. Beat with a hand mixer until light and fluffy, about 2–3 minutes.
Step 2: Add Eggs and Vanilla
Crack in 2 large eggs and add 1 tbsp vanilla extract. Beat until smooth and well combined.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, and 1 tsp kosher salt.
Step 4: Combine Wet and Dry
Add dry ingredients into the wet mixture gradually, mixing just until no flour remains. Don’t overmix.
Step 5: Add the Mix-ins
Fold in 1 cup semi-sweet chocolate chips, 1 cup red and green M&Ms, ¾ cup oats, ½ cup crushed pretzels, and ½ cup crushed candy canes.
Step 6: Scoop and Bake
Scoop dough onto a parchment-lined baking sheet, spacing 2 inches apart. Bake at 350°F for 10–12 minutes until edges are golden and centers look slightly underbaked.
Step 7: Cool and Serve
Let cookies cool on the sheet for 5 minutes, then move to a cooling rack. Top with a pinch of flakey sea salt if you like.
Leftovers & Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. You can also freeze baked cookies for up to 3 months—just thaw at room temp.
Let’s Bake Together
There’s no wrong way to make these cookies your own, and that’s the best part. Bake a batch, share with your friends or neighbors, and let the cozy vibes take over your kitchen. Let me know how yours turned out in the comments and if you swapped in anything fun!
