Christmas Kitchen Sink Cookies Recipe that turns every last handful in your pantry into a crunchy chewy party on a baking sheet. I pack in pretzels, chocolate, toffee, and those cheery red and green candies. The dough bakes up thick with crisp edges and soft middles that stay tender for days. I make a big batch for cookie boxes, and my friends always ask for the recipe again.
Why You Should Try This Recipe
You get bakery level texture without fussy steps. The mix ins bring sweet, salty, crunchy, and melty bites in every cookie. You can tailor the combo to your stash, so nothing goes to waste. I also freeze scooped dough so I can bake fresh cookies any time guests drop by.
Ingredients You’ll Need
Dry
- 2 and 1 quarter cups 280 g all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 1 tablespoon cornstarch optional for extra soft centers
Wet
- 1 cup 226 g unsalted butter at room temperature
- 1 cup 200 g packed light brown sugar
- 1 half cup 100 g granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
Mix ins choose about 3 to 3 and 1 half cups total
Pick your favorites and keep the total near the range for the best spread.
- 1 cup semi sweet chocolate chips or chunks
- 1 cup chopped pretzels
- 1 cup crushed kettle potato chips
- 1 half cup toffee bits
- 1 cup red and green candy coated chocolates
- 2 tablespoons holiday sprinkles
- Optional swaps white chocolate chips dried cranberries chopped pecans pistachios crushed peppermint pieces butterscotch chips chopped caramel bits
How to Make Christmas Kitchen Sink Cookies
I mix the dough in one bowl and fold in the party last. Chill the dough if you want thicker cookies. I also bake a test cookie to check spread and timing in my oven. That little trial saves the whole batch.
- Preheat the oven to 350 degrees F 180 degrees C. Line two baking sheets with parchment.
- Whisk the flour baking soda baking powder salt and cornstarch in a medium bowl.
- Beat the butter brown sugar and granulated sugar in a large bowl until fluffy 2 to 3 minutes.
- Add the eggs and vanilla. Beat until smooth and glossy.
- Add the dry ingredients to the bowl. Mix on low just until the flour vanishes.
- Fold in your mix ins. I hold back a small handful for topping the warm cookies.
- Chill the bowl for 30 to 60 minutes for thicker cookies. You can skip this if you like a bit more spread.
- Scoop the dough into 2 tablespoon balls. Space them 2 inches apart on the sheets.
- Bake 10 to 12 minutes until edges set and centers look soft and pale.
- Press a few extra chips and candies on top while the cookies rest. Cool on the sheet 5 minutes then move to a rack.
Expert Baking Tips
- Weigh your flour or fluff then spoon and level. Extra flour makes dry cookies.
- Use room temperature butter and eggs so the dough blends smooth.
- Crush pretzels and chips into chunky bits. Fine crumbs disappear and lose the crunch pop.
- Bake one sheet at a time on the center rack for even color.
- Tuck a marshmallow sized pinch of dough over any exposed caramel or toffee so it does not ooze out.
- For bakery looks, swirl a round cutter around hot cookies to nudge them into perfect circles.
- Chill half the dough while the first tray bakes. Warm dough spreads more.
Variations
- Peppermint party swap half the chocolate chips for white chocolate and add crushed peppermint pieces.
- Cranberry pistachio use white chocolate dried cranberries and chopped pistachios.
- Mocha add 1 teaspoon espresso powder to the dry ingredients and use dark chocolate chunks.
- Salted caramel fold in caramel bits and finish warm cookies with a pinch of flaky salt.
- Peanut butter lovers add 1 cup peanut butter chips and chopped peanuts.
- Gluten free use a cup for cup gluten free all purpose flour with xanthan gum. Chill the dough for a full hour.
- Dairy free use plant butter sticks and dairy free chocolate chips.
Mistakes to Avoid
- Do not overload the bowl with mix ins. Stay near 3 to 3 and 1 half cups so the cookies hold together.
- Do not overmix after you add the flour. Mix only until the streaks disappear.
- Do not overbake. Pull the tray when centers look pale and puffy. They finish on the sheet.
What to Serve with Christmas Kitchen Sink Cookies
I pour cold milk for the kids and strong coffee for me. Hot cocoa with a cinnamon stick makes the cookies taste extra cozy. Vanilla ice cream turns two warm cookies into a quick sandwich. A holiday dessert board with clementines, fudge squares, and these cookies always disappears.
Leftovers and Storage
Store baked cookies in an airtight tin at room temperature for 3 to 4 days. Slip in a slice of sandwich bread to keep them soft. Freeze baked cookies in a zip top bag for up to 2 months. Thaw at room temperature or warm for 3 minutes in a 300 degree oven.
Freeze scooped dough balls on a tray until firm. Bag them and freeze for up to 3 months. Bake from frozen at 350 degrees F and add 1 to 2 minutes to the time. I keep a stash so I can bake a fresh dozen on short notice.
Nutrition Information
Per cookie based on about 36 cookies and the mix ins listed
- Calories about 210
- Carbohydrates about 27 g
- Protein about 2 g
- Fat about 10 g
- Saturated fat about 6 g
- Sodium about 170 mg
- Sugar about 18 g
Christmas Kitchen Sink Cookies Recipe
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, mix melted butter, brown sugar, and granulated sugar until combined.
- Beat in egg and vanilla extract until smooth.
- Gradually stir in the dry ingredients until just combined.
- Fold in chocolate chips, chopped nuts, dried cranberries, and toffee bits.
- Drop spoonfuls of dough onto baking sheets lined with parchment paper.
- Bake for 12-15 minutes, or until edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.