What’s better than a holiday cookie that has everything you love packed into one? These Christmas Kitchen Sink Cookies are big, soft, chewy, salty-sweet, and loaded with all the good stuff: red & green M&M’s, chopped pretzels, chocolate chips, sprinkles, and even a little bit of white chocolate if you’re feeling festive. They’re the kind of cookie that disappears off a plate in seconds — and they look just as fun as they taste.
If you’ve ever had a kitchen sink cookie before, this is the holiday twist. Think bakery-style, oversized cookies with crispy edges, melty chocolate, and those little pops of crunch from the pretzels that make every bite different. These might just be your new December go-to.
Recipe Tips
Underbaking the cookies: This is essential for that soft, chewy texture. I bake mine for 12 minutes and pull them while the centers still look a little soft. Let them cool completely on the hot cookie sheet — the pan finishes the baking gently without drying them out. If you prefer a crispier cookie, bake for 14 minutes instead!
Corn starch: Corn starch helps keep the cookies soft and chewy in the center. If you can’t use it, some readers have swapped in arrowroot powder with good results (I haven’t personally tested it).
Chocolate chips: Milk chocolate chips pair perfectly with the M&M’s and the overall salty-sweet vibe of these cookies. You can absolutely use semi-sweet or dark, but milk chocolate gives the best balance here. For the white chocolate chips, stick to ¼ cup so the cookies don’t become overly sweet.
Chilling the dough: Chilling the dough for 30 minutes helps prevent overspreading and improves the flavor. Keep the dough in the fridge and only pull out what you need for each batch — they bake best when they go into the oven cold.
Cookie dough scoop: Because these cookies are LOADED, a large 3-tablespoon scoop works best (the largest one in this set is what I use) It holds all the mix-ins and gives you thick, bakery-style cookies that bake evenly. If you love scoops, I always recommend a 3-size set — super helpful for cookies, muffins, and meatballs.
Baking sheet: Use a classic cookie sheet (no raised edges). Jelly roll pans can brown the edges more quickly and cause uneven baking.
HOW TO MAKE PERFECTLY ROUND COOKIES EVERY TIME
Since these cookies will spread as they bake in the oven I highly suggest you use this tip! As soon as the cookies come out of the oven and while they are still hot use a large round cookie cutter, or something else round and larger than the cookies (I’ve used a glass or bowl before). Place it overtop of the cookie and move it around in a circular motion for 3-5 seconds, gently bouncing the cookie around inside. This will round the edges of the cookie out giving that perfectly circular shape. This will make your cookies pretty and uniform! You can also use a butter knife or other utensil to god around the edge of the cookie and press it in to shape the cookie.
Whether you’re baking for a holiday party, filling tins for neighbors, or just craving something salty-sweet and festive, these Christmas Kitchen Sink Cookies always deliver. They’re big, gooey, packed with color, and just plain fun to make — the kind of cookie everyone reaches for first. For more cookie recipes click here!
Christmas Kitchen Sink Cookies
Ingredients
- 1 ¼ cups salted butter melted, you can use unsalted if you prefer!
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp corn starch
- ½ tsp kosher salt
- ¾ cup M&Ms
- ½ cup milk chocolate chips
- ½ cup roughly chopped pretzels
- ¼ cup white chocolate chips
- 3 tbsp sprinkles
Instructions
- In the bowl of a stand mixer combine melted butter, brown sugar, granulated sugar and vanilla. Mix on low until combined. While the mixer is on low add in the eggs, one at a time, followed by the dry ingredients.
- Use a rubber spatula to fold in the M&Ms, chocolate chips, pretzels and sprinkles. Line a cookie sheet with parchment paper and scoop 24 even dough balls. Cover with clear wrap and chill in the refrigerator for 30 minutes. ***If your dough is too soft to scoop, refrigerate for 30 minutes, scoop the dough and refrigerate for an additional 30 minutes prior to baking.
- Preheat the oven to 350°. Space 4 cookie dough balls about 2 inches a part and bake for 12 minutes, or until the edges are just set. Leave the rest of the cookie dough in the refrigerator until needed.
- These cookies will spread! As soon as the cookies come out of the oven use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Optional: gently press in a few chocolate chips, M&Ms, pretzels and sprinkles into the top of the cookies. Let cool for 5 minutes on the baking sheet before gently transferring to a cooling rack to cool completely.
Do you have the recipe in grams??? I’d love to make it!
These came out really really delicious! Absolutely loved them.
These look good. Can I add Kraft caramel bits to the cookie dough, since it is a kitchen sink cookie? And can I switch up the add – ins for different times of the year ? Please let me know by e-mailing me at heatherandmidnight06@gmail.com
Sincerely;
Heather
Yes definitely!
Can you please share what you use to reshape the cookies?