Name: Christmas Kitchen Sink Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 cup (227g) Unsalted butter, softened; ½ cup (100g) Light brown sugar packed; ½ cup (100 g) Granulated sugar; 2 teaspoons (10g) Vanilla extract – 10 g; 2 eggs (100g) Eggs; 2½ cups (300g) All-purpose flour – 300 g; 1 teaspoon (6g) Baking soda

These Christmas Kitchen Sink Cookies are the ultimate sweet-and-salty holiday treat. They’re quick to make, budget-friendly, and packed with all the fun mix-ins everyone loves.

Stack of festive kitchen sink cookies on a wooden board, each cookie decorated with holiday sprinkles, red and green M&M’s, pretzels, and white chocolate chunks.

If you’ve ever wished for a cookie that had everything, and I mean everything aka chocolate, sweet bits, crunchy surprises, and a little hint of salty, then you have come to the right place.

I call these Christmas Kitchen Sink Cookies because you can toss in just about anything but the kitchen sink. They’re ridiculously festive, incredibly easy to make, and soooo budget-friendly. Perfect if you’re still finding your feet in the kitchen but want to impress and festive baking days alike.

Why I Love These Cookies

Here’s what makes these special and loved by all:

Sweet & salty combo. Chocolate chips + pretzels or potato chips = amazing.
Affordable. Best is that these are pantry staple ingredients, and mix-ins can be whatever you already own.
Beginner-friendly. I love that these require no fancy techniques, no stress.
Festive. Adding in red and green M&M’s or Christmas sprinkles instantly make them Christmas-ready

Partially eaten kitchen sink cookie on parchment paper, showing a chewy center with sprinkles, pretzels, and candy pieces, surrounded by more cookies.

Ingredient Notes And Variations

The best part about these Christmas Cookie recipe is that it is super flexible, and you can easily swap ingredients to taste / occasion.

Butter. I use unsalted as there will be salt from the chips, pretzels etc. so I can control the salt. If you only have salted, you might need to just reduce the amount of salty mix-ins. Make sure the butter is softened.
Sugar. I use a mix of white and brown sugar to add sweetness and chewiness.
Eggs. I find that room temperature eggs blend more easily into the dough.
Vanilla extract. Use either homemade or store brought.
Flour. I find that all-purpose flour works best here. Be sure to measure the flour correctly.
Baking Soda. I prefer to sift this into the flour for the best results and rise.
Mix-ins (to taste, about 1 to 1 ½ cups total combined): slightly crushed potato chips, chopped mini pretzels, White chocolate chunks or chocolate chips, Christmas M&Ms, Christmas sprinkles. Leftover Christmas candies, nuts, caramel bits, or dried fruit work well.

Christmas kitchen sink cookies ingredients.

How To Make Christmas Kitchen Sink Cookies

If you have 20 minutes, you can easily prep this cookies recipe! Do check out the recipe card for the full list of recipe instructions.

Preheat the oven: Heat to 350°F / 175°C. Line two baking trays with parchment paper.
Beat butter & sugar: In a large bowl, mix butter until creamy. Add both sugars and keep beating until pale and fluffy.
Mix in eggs & vanilla: Add eggs one at a time, mixing well after each. Stir in the vanilla.
Combine dry ingredients: In another bowl, whisk flour with baking soda. Slowly mix into the wet ingredients until just combined.
Add the fun mix-ins: Gently stir in chips, pretzels, chocolate, M&Ms, and sprinkles. Hold a little back for topping.
Form dough balls: Weigh out about 60 g of dough per cookie (around 3 tablespoons). Roll into balls; should make about 12.
Chill briefly: Place the dough balls in the fridge for 10 minutes to help them keep their shape.
Bake: Space the dough balls on the trays. Bake for 15 minutes, checking at 10. Halfway through, press a few extra mix-ins on top for that bakery-style look.
Cool down: Leave cookies on the tray for 5 minutes, then move to a wire rack to finish cooling.

Christmas Kitchen Sink Cookies step by step.

Bintu’s Tips

For the perfect sweet-salty bite, aim for about ¾ sweet mix-ins, ¼ salty mix-ins.
Always measure flour properly. Scooping straight from the bag packs in too much and throws off your cookies. Lightly spoon it into the cup, then level it off or, for best results, weigh it (1 cup is 125 grams).
Chill time is super important so don’t skip it, or cookies will spread too much.
Sprinkle a tiny pinch of sea salt on top before baking for extra contrast.
These cookies are best slightly underbaked for a chewy center.
Always press extra toppings on top mid-bake, so you end up with a really well decorated festive look.
For the best crunch, don’t crush the chips and pretzels too fine.

Storage

Store cooled baked cookies, in an airtight container for up to 5 days.
Refrigerate unbaked dough balls for 2 days. Or freeze them for up to 2 months, just bake straight from frozen adding 1-2 minutes of baking time.
For gifting, pop a few cookies into cellophane bags, tie with ribbon, and you’ve got instant holiday cheer.

Top-down view of multiple holiday kitchen sink cookies on parchment paper, decorated with pretzels, potato chips, M&M’s, sprinkles, and chocolate chunks.

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Serving Suggestions

Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu

Get The Kitchen Sink Christmas Cookies Recipe

Close-up of a soft and chewy Christmas kitchen sink cookie topped with red and green M&M’s, white chocolate chunks, colorful sprinkles, and salty pretzel pieces.

Christmas Kitchen Sink Cookies

These Christmas Kitchen Sink Cookies are the ultimate sweet-and-salty holiday treat. They’re quick to make, budget-friendly, and packed with all the fun mix-ins everyone loves.

Print Pin Rate Save Recipe

Course: Dessert, Snack

Cuisine: American

Prep Time: 20

Cook Time: 15

Total Time: 45

Servings: servings

Calories: 357kcal

Author: Bintu Hardy | Budget Delicious

Ingredients

1 cup (227g) Unsalted butter, softened
½ cup (100g) Light brown sugar packed
½ cup (100 g) Granulated sugar
2 teaspoons (10g) Vanilla extract – 10 g
2 eggs (100g) Eggs
2½ cups (300g) All-purpose flour – 300 g
1 teaspoon (6g) Baking soda

Instructions

Preheat to 175 degrees C (350 degrees F). Line two baking sheets with parchment paper.
In a large mixing bowl, beat the butter until smooth. Add the brown sugar and granulated sugar; beat until light and fluffy.
Mix in the eggs one at a time, then add vanilla extract.
n a separate bowl, whisk together flour and baking soda. Gradually add to the wet mixture until just combined.
Gently fold in potato chips, pretzels, chocolate, M&Ms, and sprinkles. Reserve a handful for topping.
Using a kitchen scale, scoop dough into 60 g portions (3 tablespoons each). Roll into balls; you should have about 12.
Place the cookie dough balls in the fridge for 10 minutes to prevent spreading.
Arrange dough balls on prepared sheets, spacing well apart. Bake for 15 minutes, checking at 10 minutes. At this point, press a few extra M&Ms, pretzels, or sprinkles on top for a bakery-style look.
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.

Notes

For the perfect sweet-salty bite, aim for about ¾ sweet mix-ins, ¼ salty mix-ins.

Always measure flour properly. Scooping straight from the bag packs in too much and throws off your cookies. Lightly spoon it into the cup, then level it off or, for best results, weigh it (1 cup is 125 grams).

Chill time is super important so don’t skip it, or cookies will spread too much.

Sprinkle a tiny pinch of sea salt on top before baking for extra contrast.

These cookies are best slightly underbaked for a chewy center.

Always press extra toppings on top mid-bake, so you end up with a really well decorated festive look.

For the best crunch, don’t crush the chips and pretzels too fine.

Nutrition