One rainy afternoon, when the grandkids were sprawled on the living room floor building a Lego castle, I felt that itch to bake something cheerful. The house smelled of wet coats and hot cocoa, and I thought, what could brighten up this dreary day more than a cookie loaded with surprises?
I pulled open my pantry, and just like that, this recipe came together. A half bag of M&Ms, a little container of white chocolate chips, a jar of pretzels left from last week’s party mix, and a bag of potato chips hiding behind the flour, everything went on the counter.
My husband peeked in and laughed when he saw the pile. “Are you making cookies or cleaning out the cupboards?” he teased. The truth is, it was a little of both. When the kids finally smelled them baking, they rushed in with eager faces, already calling dibs on which cookie looked the most colorful.
Watching them crunch into sweet-and-salty bites with sprinkles clinging to their fingers, I realized these cookies aren’t just a recipe, they’re a reminder that sometimes the best things come from throwing together what you have.
Short Description
Christmas Kitchen Sink Cookies are chewy, colorful, sweet-and-salty holiday treats loaded with M&Ms, white chocolate chips, pretzels, potato chips, and festive sprinkles.
Key Ingredients
For the Dough Base:
- ¾ cup salted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 egg yolks, at room temperature
- 2 teaspoons vanilla bean paste or extract
- 1½ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Mix-Ins:
- ½ cup red and green M&Ms
- ⅓ cup white chocolate chips
- ⅓ cup pretzel pieces
- ⅓ cup potato chip pieces
- 2 tablespoons red and green sprinkles (jimmies)
Tools Needed
- Mixing bowls (large and medium)
- Electric or stand mixer
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Baking sheets lined with parchment paper or silicone mats
- Cookie scoop or tablespoon
Cooking Instructions
Step 1: Prepare the Baking Sheets
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Step 2: Cream the Butter and Sugars
In a large bowl, beat together softened butter, brown sugar, and granulated sugar on medium speed for 2 minutes, until fluffy.
Step 3: Add the Wet Ingredients
Beat in the egg yolks and vanilla. Mix until pale and creamy.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add gradually to wet ingredients on low speed, mixing just until combined.
Step 5: Fold in the Mix-Ins
Gently fold in M&Ms, white chocolate chips, pretzels, potato chips, and sprinkles until evenly distributed.
Step 6: Portion the Dough
Scoop into 20 evenly sized balls using a cookie scoop or tablespoon. Place 2 inches apart on prepared sheets.
Step 7: Bake the Cookies
Bake 10–12 minutes. For chewy centers, pull them at 10 minutes; for crisper edges, let them go closer to 12.
Step 8: Shape and Cool
Optional: Use a round cookie cutter to swirl and shape into perfect rounds right out of the oven. Cool 5 minutes on the sheet, then transfer to a wire rack.
Why You’ll Love This Recipe
Sweet and Salty Balance: M&Ms and white chocolate meet pretzels and potato chips in every bite.
Fun and Festive: Bright sprinkles make them perfect for holiday cookie trays.
Kid-Friendly: Little ones love the colors and crunch.
Flexible: Use whatever mix-ins you have on hand—this recipe forgives substitutions.
Great for Sharing: Makes 20 cookies, perfect for gifting or bringing to a party.
Mistakes to Avoid & Solutions
Overmixing the Dough: This can make the cookies tough. Mix just until combined.
Crowding the Pan: Cookies spread, so give them space. If needed, bake in two batches.
Overbaking: They may look soft at 10 minutes, but they’ll firm as they cool.
Mix-Ins Sinking: Fold gently and evenly to keep every cookie balanced.
Stale Texture: Store properly in an airtight container to keep them fresh.
Serving and Pairing Suggestions
Serve on a holiday dessert platter alongside fudge and peppermint bark.
Pair with hot cocoa or spiced apple cider for cozy evenings.
Arrange on a cake stand as a centerpiece for your dessert table.
Package in tins or jars for thoughtful homemade gifts.
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 3 days.
Freeze baked cookies for up to 2 months. Thaw at room temperature.
For a just-baked feel, warm in the microwave for 10 seconds before serving.
FAQs
1. Can I use whole eggs instead of just yolks?
Using yolks only makes the cookies richer and chewier, but you can use one whole egg if needed.
2. Can I swap out the M&Ms?
Yes, try holiday-colored peanut butter cups, crushed candy canes, or dark chocolate chunks.
3. Do the potato chips really belong in cookies?
Absolutely! They add a salty crunch that balances the sweetness beautifully.
4. Can I prepare the dough ahead of time?
Yes, cover and refrigerate for up to 24 hours. Let it soften slightly before scooping.
5. How do I keep the cookies from spreading too much?
Chilling the dough for 15–20 minutes before baking helps hold their shape.
Tips & Tricks
For bakery-style size, scoop larger portions and bake 1–2 minutes longer.
Press a few extra M&Ms and chips onto the tops of dough balls before baking for picture-perfect cookies.
Use crushed pretzel rods for extra crunch.
Add a pinch of espresso powder to the dough for a subtle depth of flavor.
Recipe Variations
Minty Twist: Add crushed candy canes and swap white chocolate for dark chocolate chips.
Peanut Butter Lovers: Stir in ⅓ cup peanut butter chips and chopped peanuts.
Caramel Crunch: Fold in caramel bits and replace potato chips with crushed cornflakes.
Fruit and Nut: Add dried cranberries and chopped walnuts for a chewy variation.
Gluten-Free: Use a gluten-free flour blend and gluten-free pretzels for a safe holiday treat.
Final Thoughts
Watching my grandkids nibble these cookies with bright sprinkles stuck to their fingers reminded me how the simplest bakes can create the loudest laughter. Each cookie was a mix of textures, just like our family—different personalities that somehow blend into something wonderful when we come together.
By the time the last tray cooled, my husband had already claimed a few for his evening tea, and I packed a small tin for our neighbors. These cookies brought warmth to a rainy day and filled the house with sweetness and joy. That’s the gift of baking during the holidays: not just the treats, but the moments they help us share.
Christmas Kitchen Sink Cookies
Ingredients
For the Dough Base:
- ¾ cup salted butter softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 egg yolks at room temperature
- 2 teaspoons vanilla bean paste or extract
- 1½ cups all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Mix-Ins:
- ½ cup red and green M&Ms
- ⅓ cup white chocolate chips
- ⅓ cup pretzel pieces
- ⅓ cup potato chip pieces
- 2 tablespoons red and green sprinkles jimmies
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment or silicone mats.
- Cream butter, brown sugar, and granulated sugar until fluffy.
- Beat in egg yolks and vanilla until creamy. Whisk flour, baking powder, baking soda, and salt, then add to the wet mixture just until combined.
- Fold in M&Ms, white chocolate chips, pretzels, potato chips, and sprinkles.
- Scoop into 20 balls and place 2 inches apart. Bake 10–12 minutes, depending on desired texture.
- Cool 5 minutes on the sheet, then transfer to a wire rack. Optional: shape into perfect rounds using a cookie cutter right after baking.
