Julie Clark
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Christmas Kitchen Sink Cookies
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Christmas Kitchen Sink Cookies loaded with pretzels, chips, M&Ms and white chocolate will brighten your Christmas cookie plate.
It’s been years since we’ve been sharing recipes on our website, but we had yet to share a festive Christmas cookie loaded with reds and greens. Yes, we have a lot of traditional cookies like buckeyes, butter spritz cookies, snowballs and peanut blossoms, but I wanted to get creative with a cookie that LOOKS like Christmas.
And this is what we came up with! I took the dough from our cranberry almond cookies and loaded it with sweet and salty flavors for the ultimate Christmas cookie. The kitchen sink cookie!
Why you’ll love these cookies:
- sweet, buttery dough that is easy to mix up
- overloaded with sweet and salty chips and chocolate
- refrigeration optional
- amazing flavor and great texture
Santa’s Trash Cookies VS Kitchen Sink Cookies
In doing some research on what I should call these cookies, I came across something called “Santa’s Trash” Cookies by Delish. This recipe is similar, but what we’ve always called an overloaded cookie is a “kitchen sink” cookie. Throw in everything but the kitchen sink!
If you leave cookies out for santa, this will be Santa’s favorite cookie, without a doubt. He’ll especially love it if you pair it with peppermint pretzel bites (and don’t forget the reindeer chow)! 🎄
How to Make Christmas Kitchen Sink Cookies
Butter is one of the most important ingredients in the success of a cookie. For several years we’ve been buying a high quality European butter. This kind of butter is higher in fat (less water) and is super creamy. It bakes beautiful cookies. It can be pricey at times, but if you see it on sale (we get it when it is $2.49 a pound) stock up and store it in the freezer.
Whatever you do, do NOT use margarine. Your cookies will spread and not look as pretty. Use 100% butter. Shortening will work as well but you’ll lose the flavor that the butter adds.
- In the bowl of a stand mixer cream together the butter and sugars. Scrape down the side of the bowl, then add the egg(s)* and vanilla. Beat again until combined.
- In a small bowl whisk together the flour, salt and baking soda. Add to the butter mixer and stir just until combined.
- Add in the M&Ms, white chocolate chips, pretzels, potato chips and sprinkles. Mix well.
- Scoop cookies onto a parchment lined cookie sheet.
- If you want to ensure thick cookies, chill the dough balls for 20 minutes before baking. This isn’t 100% required, but the cookies shown here were chilled.
- Bake for 10-12 minutes, or until the edges are set.
*A note about the egg: If you like a chewier cookie, use 2 egg instead of 1. This will add a little more fat into the cookie. If you choose this option, I highly recommend refrigerating before baking.
What else can I add to kitchen sink cookies?
The possibilities are endless! Try:
- butterscotch chips
- peanut butter chips
- chopped candy bars
- caramel bits
- ritz crackers
- buttery popcorn
How to Store Cookies
Store cookies at room temperature for up to 5 days. Then freeze any leftovers. These cookies will freeze well for up to 2 months.
Have you ever wondered about freezing cookie dough? We’ve got tips here!
Christmas Kitchen Sink Cookies
Christmas Kitchen Sink Cookies loaded with pretzels, chips, M&Ms and white chocolate will brighten your Christmas cookie plate!
Servings 27
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 20 minutes
Ingredients
- 1 cup unsalted butter* (at room temperature)
- 1 cup light brown sugar (7.5 Ounces)
- 1/2 cup granulated sugar (3.5 Ounces)
- 1 large egg**
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (11.25 Ounces)
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup mini baking M&Ms
- 1/2 cup white chocolate chips
- 1/2 cup coarsely crushed pretzels
- 1/2 cup coarsely crushed potato chips
- 1/4 cup Christmas sprinkles
Instructions
- Preheat oven to 350 degrees Fahrenheit. (If you are letting the cookies chill for 20 minutes, you can wait to heat the oven.)
- In the bowl of a stand mixer cream together the butter and sugars. Scrape down the side of the bowl, then add the egg(s) and vanilla. Beat again until combined.
- In a small bowl whisk together the flour, salt and baking soda. Add to the butter mixer and stir just until combined.
- Add in the M&Ms, white chocolate chips, pretzels, potato chips and sprinkles. Mix well.
- Scoop cookies onto a parchment lined cookie sheet.
- If you want to ensure thick cookies, chill the dough balls for 20 minutes before baking. This isn't 100% required, but the cookies shown here were chilled.
- Bake for 10-12 minutes, or until the edges are set.
- Allow to cool a few minutes on the pan before transferring to a cooling rack.
- Store in an airtight container at room temperature.
Notes
* Use a high fat, high quality butter for the best results. We use European butter. Don’t melt the butter, but it should be at room temperature so it mixes in well.
** If you like a chewier cookie, use 2 egg instead of 1. This will add a little more fat into the cookie. If you choose this option, I highly recommend refrigerating before baking.
The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 218kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 101mg | Potassium: 65mg | Fiber: 1g | Sugar: 19g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Hi! Looks great. Just a quick question: can I add peppermint Candy?
I’m sure the sweet and salty flavor is great. But I have a question. I have an aversion to anything “soggy.” Promise me that check crumbled chips and pretzels don’t get soggy when mixed into cookie dough?