Christmas Kitchen Sink Cookies are Epic Festive Chewy 3x.

Christmas Kitchen Sink Cookies are the festive bite-size celebration that busy families crave during the holidays. As a chef who loves fast, delicious food that travels well from kitchen to cookie tray, I crafted this recipe to be crowd-pleasing, forgiving, and family-friendly. This recipe makes holiday baking feel inclusive — kids and adults alike can pitch in, mix in the crunch and color, and watch trays disappear in minutes. In this article, you’ll get practical, kitchen-tested tips for busy schedules, plus variations to suit dietary needs and gifting ideas that turn a simple batch into thoughtful presents. Read on for a doable, joyful bake that shines on every cookie plate this season and beyond.

Table of Contents

Table of Contents

what make this Recipe special

Christmas Kitchen Sink Cookies are the festive bite I reach for when time is tight.
As a home cook who loves quick wins, I want flavor that travels from oven to tray.
This recipe is forgiving, crowd-pleasing, and perfect for busy moms and professionals.

A quick, crowd-pleasing Christmas Kitchen Sink Cookies approach

Cream butter with sugars until fluffy.
Stir in egg and vanilla.
Fold in the dry mix and goodies.

The comforting balance of sweet and salty in Christmas Kitchen Sink Cookies

The sweet butter shines amid salty crunch.
Pretzels, chips, and M&M’s give texture.
White chocolate and sprinkles finish the festive note.

Why this recipe fits a busy schedule (no-fuss prep, make-ahead options)

Make-ahead options save weeknights.
Dough can chill or freeze for gifting.
They bake fast and vanish fast.

Ingredients

Here’s the ingredient lineup for Christmas Kitchen Sink Cookies. I keep the base simple so busy days stay delicious. Exact quantities are at the bottom of the article and printable there for your convenience.

Dry ingredients for Christmas Kitchen Sink Cookies

• ¾ cup unsalted butter, softened — a chewy, rich base.
• ¾ cup packed brown sugar — adds moisture and depth.
• ¼ cup granulated sugar — helps crisp the edges.
• 1 large egg — binds and adds structure.
• 1 tsp vanilla extract — warms the flavors.
• 2¼ cups all-purpose flour — the cookie’s framework.
• 1 tsp baking soda — lift and soft texture.
• ½ tsp salt — balances sweetness.

Mix-ins and add-ins (pretzels, chips, M&M’s, sprinkles)

• ¾ cup crushed pretzels — crunchy, salty contrast.
• ¾ cup crushed plain potato chips — extra crunch and texture.
• ¾ cup holiday M&M’s — pops of color and sweetness.
• ½ cup white chocolate chips — creamy bites.
• ¼ cup festive sprinkles — holiday sparkle.

Optional substitutions and sourcing tips for Christmas Kitchen Sink Cookies

• Gluten-free option: use 2¼ cups gluten-free all-purpose flour blend (with xanthan gum if needed).
• Vegan option: replace egg with 1 flax egg (1 Tbsp ground flax + 3 Tbsp water) or 1/4 cup applesauce.
• Dairy-free option: use dairy-free butter and dairy-free white chocolate chips; check labels on chips and M&M’s.
• Alternative mix-ins: omit pretzels for a sweeter version, or swap with chopped nuts.
• For the best sourcing: choose unsalted butter, plain potato chips, and seasonal M&M’s for color.

How to Make Christmas Kitchen Sink Cookies

For me, Christmas Kitchen Sink Cookies come together fast and fill the house with a cozy, festive scent. This guide is built for busy families who still want big flavor. I’ll share practical steps, plus tips to keep chewy centers and crispy edges in balance all season long.

Step 1: Prep and cream butter and sugars

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. I start by creaming the butter with both sugars until light and fluffy. If you’re using a mixer, guard for about 2 minutes on medium. If you whisk by hand, take your time until the mixture looks pale and airy.

Step 2: Add egg and vanilla

Beat in one large egg and the vanilla extract until well combined. Don’t overmix after this; a gentle touch keeps the crumb tender. The egg helps bind everything so the cookies stay chewy, not crumbly, as they cool.

Step 3: Whisk and combine dry ingredients

In a separate bowl, whisk flour, baking soda, and salt. Add the dry mix to the wet mix in portions, mixing on low or with a light hand. Stop as soon as the dough comes together. Overmixing can make the cookies cakey, and we want soft, chewy bites.

Step 4: Fold in pretzels, chips, M&M’s, white chocolate, and sprinkles

Gently fold in the crushed pretzels, crushed potato chips, holiday M&M’s, white chocolate chips, and sprinkles. I fold until the mixture is evenly distributed but the pieces stay chunky for texture. If you like extra crunch, press a few more mix-ins on top of each dough mound before baking.

Step 5: Scoop, bake, and cool

Scoop dough onto the prepared sheets, spacing about 2 inches apart. Bake 10–12 minutes, until the edges are set and the centers look a bit underdone. Let the cookies rest on the sheet for 2–3 minutes, then transfer to a wire rack to cool. The goal is chewy centers with a hint of crunch at the edges.

Christmas Kitchen Sink Cookies: quick tips for texture and even baking

• Use room-temperature butter for easier creaming and even browning.
• Chill the dough briefly if you’re packing cookies for gifts to minimize spreading.
• Rotate sheets halfway through baking for even results across trays.
• Press extra toppings onto the tops before baking for a festive, glossy finish.
• Let cookies rest on the pan a minute or two before moving to the rack to set chewy centers.

Tips for Success

These tips for Christmas Kitchen Sink Cookies keep texture chewy and baking reliable. These small steps save time and reduce stress.

• Use room-temperature butter for a smoother cream and even browning.
• Chill the dough briefly if you’re packing cookies for gifts to minimize spreading.
• Press extra toppings onto the tops before baking for a festive look.
• Rotate sheets halfway through baking for even results.
• Let cookies rest briefly on the sheet before transferring to a rack to set their chewy centers.

Equipment Needed

• Electric mixer or a sturdy wooden spoon for creaming (alternative: whisk by hand)
• Large mixing bowls, at least two (or use big serving bowls)
• Measuring cups and spoons
• Parchment-lined baking sheets (silicone mats are a fine substitute)
• Cooling rack
• Optional: cookie scoop for uniform portions (or two spoons)

Variations

• Swap white chocolate chips for dark chocolate chips for a richer bite in Christmas Kitchen Sink Cookies. I love how the deep cocoa notes balance the salty crunch.
• Use gluten-free all-purpose flour blend for a GF version (may affect texture). I’ve found that adding a touch of xanthan gum helps mimic the chew of regular flour.
• Omit pretzels for a purely sweet version, or substitute with chopped nuts. Toasted almonds or pecans add warm, toasty nuance.
• Use dairy-free butter and dairy-free chips for a vegan-friendly option. The cookies stay chewy, though the texture might shift slightly.
• Swap holiday M&M’s with colored candy-coated chocolates to match other celebrations. It freshens the look for birthdays, showers, or brunch trays.

Why You’ll Love This Christmas Kitchen Sink Cookies

I reach for Christmas Kitchen Sink Cookies when time is tight and smiles are high.

They’re easy, quick, and forgiving, making weeknight bake-and-share moments possible.

The chewy richness pairs with a crunchy mix-in bite that kids and grown-ups adore.

Pack a tray for gifts, or serve them on a festive platter. They brighten gatherings with little effort.

Plus, cleanup is easy, which matters after a busy day.

Serving Suggestions

• Plate with hot cocoa or spiced cider for a cozy pairing with Christmas Kitchen Sink Cookies.
• Create a cookie platter with varied sizes as a festive centerpiece.
• Pack cookies in clear tins with tissue and ribbon for gifting.
• Dust trays with edible glitter for a party-ready look.

I love turning Christmas Kitchen Sink Cookies into a mini holiday celebration with warm drinks and a bright platter. They pair beautifully with cocoa, cider, and a festive tray that delights guests with color and crunch.

Make-Ahead and Gift-Ready Ideas for Christmas Kitchen Sink Cookies

I love turning Christmas Kitchen Sink Cookies into a mini holiday plan instead of a sprint. By prepping ahead, I keep chaos at bay and trays full. Here are foolproof ways I use to make-ahead, freeze, and gift these chewy delights.

• Make dough ahead: refrigerate the dough for up to 48 hours before portioning and baking. The flavors meld and the dough relaxes, giving you more reliable spreading and chew.
• Freeze for later: scoop dough into mounds on a sheet, freeze solid, then transfer to a bag. Bake from frozen, adding 2–3 minutes to the bake time.
• Gift-ready baked cookies: wrap in cello bags with a festive tag describing flavor notes and storage tips. Layer in tissue in a decorative tin for a professional look.
• Label and date: write the best-by date on the tag; this helps recipients enjoy at peak freshness.

FAQs

Can I freeze the dough or baked cookies?

Yes. You can freeze both dough and baked cookies. For dough, wrap tightly and refrigerate up to 48 hours; you can portion the dough first for easy later baking. For long storage, freeze dough balls on a sheet, then transfer to a bag. Bake from frozen, adding 2–3 minutes to the bake time. Christmas Kitchen Sink Cookies stay chewy after thawing and warming slightly.

How should I store these cookies for freshness?

Store at room temperature in an airtight container for up to five days. For longer freshness, refrigerate or freeze. Keep layers separated with parchment to prevent sticking. Avoid moisture and humidity, which can soften edges. Bring to room temperature before serving to restore texture. If they soften, a quick 1–2 minute bake at 350°F refreshes them.

Can I customize the mix-ins for dietary needs or preferences?

Absolutely. You can customize the mix-ins for dietary needs. Use gluten-free all-purpose flour blend with xanthan gum if needed. Replace egg with a flax egg or applesauce for vegan. Choose dairy-free butter and dairy-free chips for dairy-free options. Omit pretzels or swap with chopped nuts. Check labels on M&M’s and chocolate for dairy-free choices. The cookies still taste like Christmas Kitchen Sink Cookies.

What makes these cookies chewy rather than cakey?

Chewy comes from the butter–sugar balance and careful handling. Brown sugar adds moisture and chew. Don’t overmix after adding the egg and dry ingredients. Bake for 10–12 minutes so centers stay soft. The mix-ins add crunch without puffing up the dough, keeping that signature chewy bite.

This Christmas Kitchen Sink Cookies recipe is a festive staple that fits a busy lifestyle.
I love how it turns a busy day into a mini celebration—chewy centers, salty crunch, and bright color in every bite.
Make-ahead options and simple substitutions keep the season delicious without the stress.

I keep a batch on hand for last-minute gifts, potlucks, or a cozy after-school treat.
They travel well, look stunning on a platter, and vanish fast, which is the best kind of proof that they work.
That’s the magic of Christmas Kitchen Sink Cookies—joyful, practical, and totally shareable.

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