Every December, my kitchen transforms into a holiday cookie factory, but these Holiday Kitchen Sink Cookies always steal the show. Picture this: soft, buttery dough packed with crunchy pretzels, melty white chocolate, festive M&Ms, and those cheerful little sprinkles that make everything feel like Christmas. It’s the kind of treat that disappears before I can even get them on the cooling rack! I started making these years ago when I couldn’t decide between sweet or salty cookies – so I threw in everything but the kitchen sink (hence the name). Now they’re a must-have at every holiday party, cookie exchange, and Santa’s midnight snack plate.
Why You’ll Love Holiday Kitchen Sink Cookies
These cookies are pure holiday magic because:
- They’re bursting with color from the M&Ms and sprinkles – like edible Christmas decorations
- You can customize the mix-ins based on what you’ve got in your pantry (those leftover candy canes? Perfect!)
- The texture is everything – soft centers, crispy edges, with little salty surprises from the pretzels
- They make the best homemade gifts when tucked into festive tins or cellophane bags
- From bowl to baking sheet in under 15 minutes – perfect for last-minute holiday baking emergencies
Holiday Kitchen Sink Cookies Ingredients
Let’s raid the pantry and gather everything for these loaded-up holiday cookies! I’ve learned through many batches that the measurements and prep matter – trust me, you don’t want rock-hard butter when you’re creaming it with sugar at midnight (been there!). Here’s what you’ll need, with my tried-and-true notes:
The Base Dough
- 1 cup (2 sticks) unsalted butter, softened – Leave it out for 30 minutes! It should dent when you press it but not look greasy
- 1 cup packed dark brown sugar – Pack it tight in your measuring cup – we want that molasses richness
- 1/2 cup granulated sugar – The white stuff balances the brown sugar perfectly
- 2 large eggs – Room temperature blends better (just let them sit with the butter)
- 2 tsp pure vanilla extract – None of that imitation stuff – it makes all the difference
- 2 1/4 cups all-purpose flour – Spoon it into the cup and level off, don’t scoop!
- 1/2 tsp baking soda – Check that it’s fresh – old soda means flat cookies
- 1/2 tsp salt – I use kosher salt for better distribution
The Fun Mix-Ins (aka Christmas in a Bowl)
- 1 cup red & green M&Ms – Holiday colors only! The regular ones just don’t spark the same joy
- 1/2 cup white chocolate chips – They create little pockets of creamy sweetness
- 1/2 cup crushed pretzels – Smash them in a bag so you get big chunks AND fine crumbs
- 1/3 cup holiday sprinkles – The more colors, the merrier!
- 1/4 cup toffee bits OR chopped candy canes (optional) – My secret weapon for extra holiday magic
See why I call them kitchen sink cookies? Half my baking cabinet ends up in the dough! But every single ingredient plays a special role – the pretzels give that addictive salty crunch against the sweet white chocolate, while the M&Ms stay colorful even after baking. It’s like a holiday party in every bite!
How to Make Holiday Kitchen Sink Cookies
Okay, let’s get these showstopper cookies in the oven! I’ve made this recipe so many times I could do it in my sleep, but here’s exactly how to nail it on your first try. Just follow these steps and you’ll have holiday magic in no time.
Step 1: Cream That Butter Like You Mean It
First things first – preheat your oven to 350°F (175°C). Trust me, you don’t want to be waiting around with ready dough! Now grab that softened butter and both sugars. Beat them together in a big bowl until they’re light and fluffy – about 2-3 minutes with a hand mixer. This is where the magic starts – those tiny air pockets will make your cookies perfectly tender.
Step 2: Bring on the Wet Ingredients
Crack in those room-temperature eggs one at a time, mixing well after each. Then pour in that glorious vanilla extract (I always add an extra splash because why not?). The mixture might look a bit curdled at first but keep mixing – it’ll come together beautifully.
Step 3: Dry Ingredients Take the Stage
Whisk together your flour, baking soda and salt in another bowl. Now gradually add it to the wet ingredients, mixing just until combined. Don’t overmix here – a few flour streaks are fine! The dough should be thick enough to hold a spoon upright when it’s ready.
Step 4: The Grand Mix-In Parade
This is the fun part! Gently fold in all your mix-ins – the M&Ms, white chocolate chips, crushed pretzels, sprinkles, and any extras you’re using. I like to save a handful of each to press into the tops of the cookie dough balls for extra visual appeal.
Step 5: Bake Until Golden Perfection
Scoop generous tablespoonfuls of dough onto parchment-lined baking sheets, leaving about 2 inches between them (these babies spread!). Bake for 10-12 minutes until the edges are golden but centers still look slightly underdone. They’ll firm up as they cool – I promise! Let them rest on the sheet for 5 minutes before transferring to a wire rack.
Baking Tips for Perfect Holiday Kitchen Sink Cookies
- If your dough feels sticky, chill it for 20 minutes – it makes scooping easier
- Space cookies generously – nobody wants a cookie sheet cake!
- Look for golden edges but soft centers – they’ll continue baking on the hot tray
- Store cooled cookies with a slice of bread to keep them soft for days
Ingredient Notes & Substitutions for Holiday Kitchen Sink Cookies
The beauty of these cookies is how flexible they are – I’ve made dozens of variations when my pantry was running low! Here are my favorite swaps that still keep that holiday magic: swap pretzels for chopped salted almonds, use dark chocolate chips instead of white (they look gorgeous against the sprinkles), or try butterscotch chips for a caramel twist. The candy canes? Totally optional, but crush them finely so they don’t make the dough sticky. One golden rule: keep your total mix-ins to about 2 1/4 cups max, or the cookies won’t hold together properly when baked. Happy mixing!
Serving & Storing Holiday Kitchen Sink Cookies
These cookies deserve a festive presentation – I love stacking them on vintage holiday plates with extra sprinkles scattered around. For gifting, tuck them into cellophane bags tied with ribbon or festive tins lined with parchment. To keep them fresh (if they last that long!), store in an airtight container at room temperature for up to 5 days. A quick 5-second zap in the microwave brings back that just-baked warmth – just enough to make the chocolate chips oozy again!
Holiday Kitchen Sink Cookies Nutritional Information
Just like every holiday gathering is different, these cookies’ nutrition varies based on your mix-ins! With all the chocolate, pretzels and goodies, they’re definitely a treat – but that’s what makes them special. Exact values depend on your specific ingredients, so adjust any dietary needs accordingly. After all, ’tis the season for indulgence!
Holiday Kitchen Sink Cookies FAQs
Can I freeze the dough? Absolutely! I always stash a few dough balls in the freezer for last-minute cookie emergencies. Just scoop onto a tray, freeze solid, then transfer to a bag. Bake straight from frozen – add 1-2 extra minutes. The dough keeps beautifully for 3 months (if you can resist that long!).
How to keep cookies soft? My grandma’s trick never fails – tuck a slice of bread into the cookie container! The cookies absorb just enough moisture from the bread to stay tender for days. Change the bread slice if it dries out.
Best mix-ins? Whatever makes you feel festive! I raid the holiday candy aisle – peppermint bark chunks, red and green Sixlets, even crushed gingerbread cookies. The pretzels are non-negotiable though – that sweet-salty crunch is everything!
Share Your Holiday Kitchen Sink Cookies
I’d love to see your creations! Tag me in your cookie photos—nothing beats seeing all the colorful, creative variations you whip up in your own holiday kitchen. Happy baking!
Print
50 Irresistible Holiday Kitchen Sink Cookies Everyone Craves
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These loaded holiday cookies are the ultimate festive treat—sweet, salty, colorful, and packed with all your favorite mix-ins for total crowd-pleasing magic!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup red & green M&Ms
- 1/2 cup white chocolate chips
- 1/2 cup crushed pretzels
- 1/3 cup holiday sprinkles
- 1/4 cup toffee bits or chopped candy canes (optional)
Instructions
- In a large bowl, beat butter with both sugars until fluffy and smooth.
- Mix in eggs and vanilla extract until fully combined.
- Whisk flour, baking soda, and salt in another bowl. Slowly mix into wet ingredients until a thick dough forms.
- Gently stir in M&Ms, white chocolate chips, crushed pretzels, sprinkles, and any extras.
- Scoop dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, until edges are golden and centers are soft. Let cool slightly.
Notes
- Customize with your favorite holiday mix-ins.
- Store in an airtight container for up to 5 days.
- Perfect for gifting during the holidays.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg