This Christmas Kitchen Sink Cookies recipe began as a cheerful experiment one snowy December when my pantry and I both needed to be put to good use. I wanted something that captured the joyous colors of the season, tasted comforting, and used the little extras I always keep on hand for holiday baking. The result is a cookie that literally throws everything delightful into the dough — candy, chocolate, salty pretzel crunch, and a scattering of sprinkles — and somehow it all sings together. The texture is tender at the center with slightly crisped edges, punctuated by pockets of melted chocolate and bursts of crunchy pretzel. Every bite delivers contrast: soft dough, crunchy mix-ins, and the sweet snap of seasonal candies.

I first made these for a neighborhood cookie swap and watched them vanish before I could finish my second cup of tea. They have become my go-to when I don’t have a strict plan but want to impress: intuitive to make, quick to bake, and endlessly adaptable. Kids love the colorful candies and adults love the salty-sweet balance. If you’re baking for a crowd or filling tins, this is the kind of cookie that feels homemade but festive — the perfect edible present from the kitchen.

Ingredients

• All-purpose flour (1 1/4 cups): The backbone of the dough. Use a reliable brand like King Arthur or Gold Medal, spooned into the cup and leveled for accuracy to keep cookies tender but structured.
• Baking soda and baking powder (1/4 teaspoon each): A small amount gives a modest lift without making the cookies cakey; this combination helps create slightly rounded edges and a soft center.
• Salt (1/4 teaspoon): Enhances all the flavors — even in sweet dough a touch of salt is essential. Use fine sea salt or table salt.
• Unsalted butter (1/2 cup, softened): For best texture and flavor use real butter, softened to room temperature but not greasy. This gives the cookies richness and helps the edges caramelize.
• Granulated sugar (1/2 cup) and light brown sugar (1/4 cup): Brown sugar adds moisture and chew, granulated sugar provides crisping and sweetness. I like Domino or C&H brands for consistent results.
• Large egg (1, room temperature): Binds and tenderizes. Bring to room temperature quickly by placing in warm water for a few minutes if needed.
• Vanilla extract (1 teaspoon): Use a good-quality pure vanilla for depth; Nielsen-Massey or McCormick pure vanilla are reliable choices.
• Holiday M&M's (1/2 cup): The colorful festive candy brings fun and color. If you buy seasonal packs, they’ll add a holiday look without extra decorating.
• Semi-sweet chocolate chips (1/2 cup): Use quality chips like Ghirardelli or Guittard for better melting and flavor pockets.
• Mini pretzels (1/2 cup, lightly crushed): Provide salty crunch. Use Snyder’s mini twists or any small pretzel shape and crush them gently so pieces remain bite-sized.
• Holiday sprinkles (to taste): A little on top brightens presentation. Use nonpareils or jimmies that won’t bleed color when baked.

Instructions

Preheat and prepare: Preheat oven to 350°F (180°C), or 160°C for a fan oven. Line a baking sheet with parchment paper or a Silpat silicone mat. Lining ensures even browning and easy cleanup. Position the oven rack in the center for even heat distribution. Mix dry ingredients: In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon salt until evenly combined. This distributes leavening agents and salt so pockets of taste or lift won’t form during baking. Cream butter and sugars: In a separate mixing bowl, use a hand mixer to cream 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/4 cup light brown sugar until light and fluffy, about 2 to 3 minutes. Scrape the bowl down once to ensure even creaming. Properly creamed butter traps air that helps texture. Add egg and vanilla: Beat in 1 large room-temperature egg and 1 teaspoon vanilla extract until incorporated. The egg adds structure and moisture; room temperature eggs emulsify better for a smoother dough. Combine dough: Add the flour mixture to the butter mixture in increments, mixing just until combined. If the dough becomes too thick for the mixer, finish by folding with a spatula to avoid overworking, which can produce tough cookies. Stir in mix-ins: Gently fold in 1/2 cup holiday M&M's, 1/2 cup semi-sweet chocolate chips, 1/2 cup lightly crushed mini pretzels, and a generous sprinkle of holiday sprinkles. Mix until distributed but avoid excessive stirring which can burst candies and melt chocolate prematurely. Scoop and bake: Use a medium cookie scoop to drop dough onto the prepared sheet, spacing about 2 inches apart. Bake for 9 to 11 minutes, or until edges are lightly golden while centers remain soft. Rotate sheet halfway through if your oven has hot spots. Cool: Allow cookies to rest on the pan for 2 minutes to set, then transfer to a wire rack to cool completely. This short rest helps cookies hold shape while finishing internally.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 5 days. To retain crisp edges, place a sheet of paper towel beneath the cookies to absorb any excess moisture. For longer storage, freeze fully baked cookies in a single layer on a tray until firm, then stack with parchment between layers in a freezer-safe container for up to 3 months. To refresh slightly softened cookies, warm in a 300°F oven for 5 minutes to restore exterior crispness. When transporting for gifts, use layered tins with parchment to prevent sticking.

Ingredient Substitutions

Swap the semi-sweet chips with milk or dark chocolate if you prefer a different cocoa intensity; white chocolate adds sweetness and visual contrast. For a gluten-free version, use a 1:1 cup-for-cup gluten-free flour blend and choose gluten-free pretzels. To make them dairy-free, replace butter with a plant-based stick butter and select dairy-free chocolate chips and candies. To reduce sugar slightly, decrease granulated sugar by up to 2 tablespoons and add an extra 2 tablespoons of brown sugar for moisture balance.

Serving Suggestions

Serve warm with a mug of hot cocoa or mulled cider for a cozy treat. For a party platter, arrange cookies on a festive tray with fresh cranberries and rosemary sprigs for color contrast. These are excellent for gift tins: layer with parchment and add a ribboned label. For an elevated touch, press a few extra M&M's or a pinch of sea salt on top of each cookie immediately after baking to enhance presentation and flavor.

Cultural Background

While not a traditional historical recipe, the idea of a ‘kitchen sink’ baked good draws from pantry-bucket desserts where bakers combine leftover sweets and staples. This cookie is a modern American holiday creation — colorful, interchangeable, and suited to the North American tradition of cookie exchanges and festive tins. Its salt-and-sweet profile reflects contemporary preferences for balanced treats, and its adaptability mirrors the potluck spirit of holiday entertaining.

Seasonal Adaptations

Tailor mix-ins to each season: swap holiday M&M's for pastel candies in spring, pumpkin spice chips in autumn, or chopped dried fruit and nuts for winter. Use peppermint chips and crushed candy canes for a minty holiday twist, or add orange zest and chopped candied peel for a citrus note. Adjust sprinkles to match seasonal colors, and consider adding 1/4 teaspoon ground cinnamon for a warm spice undertone during colder months.

Meal Prep Tips

Portion dough into scooped balls and freeze uncooked on a tray until firm, then transfer to a freezer bag for on-demand baking. Bake frozen dough at 350°F for 11 to 13 minutes, watching closely for desired edge color. This method makes fresh-baked cookies available in minutes and is ideal for last-minute hosting. Pack single servings into small bags for grab-and-go snacks during busy holiday days.

These Christmas Kitchen Sink Cookies are a celebration of texture and color, and a reminder that some of the best things in the kitchen come from joyful improvisation. Make them your own, share them freely, and enjoy the little moments they create around the table.