Christmas Kitchen Sink Cookies Recipe
There are cookies, and then there are cookies you can’t stop sneaking from the cooling rack. The Christmas Kitchen Sink Cookies Recipe is one of those—the kind of holiday cookie that looks like it swallowed a candy shop and a pantry. Packed with a joyful jumble of chocolate, nuts, dried fruit, and festive candies, these chewy, slightly crisp-edged cookies celebrate the “everything but the kitchen sink” spirit and make an unforgettable addition to any cookie swap, holiday cookie tray, or cozy night by the tree.
Below you’ll find an in-depth, chef-tested guide to making Christmas Kitchen Sink Cookies: exact ingredients, step-by-step instructions, pro tips, variations for dietary needs, serving ideas, troubleshooting and storage—everything you need to make showstopping, crowd-pleasing cookies every time.
Why these cookies work (and why they’re perfect for the holidays)
The charm of the Christmas Kitchen Sink Cookies Recipe lies in texture and contrast. A rich, buttery cookie dough forms the stable base; add chewy dried fruit (cranberries or cherries), crunchy pretzels or toffee, creamy chocolate chunks, and seasonal accents like crushed candy cane or red-and-green M&Ms. The result is a cookie that’s chewy in the center, crisp at the edges, and exciting with every bite.
The “kitchen sink” concept also means the recipe is forgiving. You can tailor it to what you have on hand, making it ideal for last-minute holiday baking when you want something decadent without a complicated process.
Yield, timing, and level
- Yield: about 36–40 medium cookies (1 ½–2 tablespoons dough each) — or 24–28 larger cookies.
- Prep time: 20–30 minutes active (plus chilling time if you choose).
- Bake time: 10–14 minutes (depending on cookie size and oven).
- Total time (including chilling): 1 hour to 1 hour 40 minutes.
- Skill level: Easy–Intermediate. Great for bakers of all levels.
Ingredients
These quantities are balanced for texture and flavor. The “kitchen sink” additions are flexible—see variations later.
Dry ingredients
- 2 ½ cups (312 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon fine sea salt
Wet ingredients
- 1 cup (226 g) unsalted butter, softened to room temperature
- ¾ cup (150 g) light brown sugar, packed
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
The “kitchen sink” mix-ins (adjust to taste)
- 1 cup semisweet or dark chocolate chips or chunks
- ½ cup white chocolate chips or chunks
- ½ cup toffee bits or chopped English toffee
- ½ cup roasted chopped pecans or walnuts (optional)
- ¾ cup dried cranberries (or cherries)
- ½ cup crushed pretzels (for salty crunch)
- ½ cup red & green holiday M&Ms or plain M&Ms
- ½ cup shredded sweetened coconut (optional)
- ¼–½ cup crushed candy cane pieces (optional — adds peppermint crunch)
- Sprinkles (optional, for festive color)
Notes:
- The total mix-ins here amount to ~4–5 cups. You don’t have to use everything; the goal is 2–3 add-ins families (sweet + salty + chewy) totaling 2–3 cups for balanced cookies. For maximum “kitchen sink” effect, go wild—these cookies are robust.
Equipment you’ll want
- Mixing bowls (one large, one medium)
- Hand mixer or stand mixer (paddle attachment preferred) — you can mix by hand but electric helps with consistency
- Measuring cups and spoons (use a scale for flour if possible for best results)
- Spatula and cookie scoop (1 ½ tablespoon or 2-tablespoon scoop)
- Baking sheets (lined with parchment paper or silicone mat)
- Wire cooling rack
- Oven thermometer (optional but helpful for accuracy)
Step-by-step: How to make Christmas Kitchen Sink Cookies
These instructions assume you’re making a single-batch cookie dough. Read through once, assemble your chosen mix-ins, and then go.
- Preheat and prepare.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. If you’re baking multiple sheets, rotate them halfway through for even browning. - Combine dry ingredients.
In a medium bowl whisk together the flour, baking soda, baking powder, and sea salt until evenly distributed. Set aside. - Cream butter and sugars.
In a large bowl (or stand mixer with paddle), cream the softened butter with the brown sugar and granulated sugar on medium speed until light, fluffy, and slightly paler — about 2–3 minutes. Scrape down the bowl as needed. - Add eggs and vanilla.
Add the eggs one at a time, mixing after each addition until combined. Beat in the vanilla extract. The mixture should be glossy and smooth. - Add dry to wet.
On low speed, add the dry ingredients in two additions, mixing until just combined. Avoid overmixing — you want a tender cookie, not a tough one. - Fold in mix-ins.
Transfer the dough to a large bowl (if not already) and fold in your “kitchen sink” mix-ins with a spatula. Aim for variety: chocolate, something chewy, something crunchy, and a festive accent. Reserve a few pieces of colorful candy or chocolate to press on top before baking for a prettier cookie. - Chill (optional but recommended).
For better flavor and to reduce spreading, chill the dough for 30 minutes to an hour. Chilling firms the butter and concentrates flavors. If you’re impatient, you can bake immediately but watch bake times. - Scoop and bake.
Use a cookie scoop to drop 1 ½–2 tablespoon-sized balls of dough onto the prepared baking sheets, spacing about 2 inches apart. Press a few reserved mix-ins on top for visual appeal. Bake at 350°F (175°C) for 10–14 minutes—cookies should be golden at the edges but still soft in the center. For larger cookies, bake 13–15 minutes. - Cool.
Let the cookies rest on the baking sheet for 3–5 minutes after removing from the oven—this helps them set. Then transfer to a wire rack to cool completely. - Enjoy and package.
Once cool, cookies can be arranged on a platter or packed into holiday tins. If gifting, add a piece of parchment between layers.
Expert tips for perfect cookies every time
- Use room-temperature eggs and butter. They emulsify better and create a silkier dough. Room temperature butter should give slightly when pressed but not be greasy or melting.
- Weigh flour when possible. Measuring by volume can compact flour and make cookies dry. 1 cup of AP flour ≈ 125 g (this recipe uses 312 g for 2 ½ cups).
- Don’t overmix once you add flour. Overworking gluten makes cookies tough. Fold until the flour disappears.
- Chill the dough. Chilling solidifies the fat and reduces spread, making the cookies thicker and chewier. Chilling also deepens the flavor—brown sugar and mix-ins meld.
- Use mix-in texture contrast. A chew (dried fruit), a crunch (toffee or pretzel), a melt (chocolate chunk), and a bright accent (candied peppermint or M&Ms) create interest.
- Press a few mix-ins on the tops after scooping. It gives a bakery finish that’s visually appealing and signals what’s inside.
- Rotate trays. If your oven has hot spots, rotate the baking sheet halfway through baking for even color.
- Watch bake time closely. Cookies continue to cook on the hot sheet after removal—take them out when centers are still slightly soft.
- Cool on wire rack. Cooling on a rack prevents over-steaming and keeps edges crisp.
Variations (holiday-friendly and dietary)
These cookies are a playground—swap ingredients to match diets or flavors.
Christmas-themed variations
- Peppermint chocolate: Swap half the semisweet chocolate for coarsely chopped dark chocolate and fold in ¼–½ cup crushed candy canes. Finish with a few candy cane pieces on top.
- Gingerbread crunch: Replace 1/2 cup flour with 1/2 cup ginger-spiced graham cracker crumbs; add 1 teaspoon ground ginger and ½ teaspoon cinnamon. Fold in chopped molasses-soaked candied ginger.
- White-chocolate cranberry pistachio: Use white chocolate chips, dried cranberries, and ½ cup chopped pistachios for festive red/green contrast.
Gluten-free
- Use a 1:1 gluten-free baking flour blend (those with xanthan gum included). Keep the same weight of flour (312 g). Texture will differ slightly—chill the dough to reduce crumbling.
Vegan
- Butter swap: Use vegan butter (solid, not spread) 1:1.
- Egg swap: Replace two eggs with flax eggs (2 tablespoons ground flax + 6 tablespoons water, chilled 10 minutes) or commercial egg replacer. Add 1–2 tablespoons non-dairy milk if dough seems too stiff. Use dairy-free chocolate chips.
Lower-sugar
- Reduce granulated sugar to ½ cup and brown sugar to ½ cup; consider using dark brown sugar for deeper flavor. Remember this will subtly change spread and texture.
Nut-free & allergy-friendly
- Omit nuts and toffee (toffee often contains butter and nuts). Substitute with extra pretzel pieces or sunflower seeds for crunch.
Mini cookie bars
- Press the full batch into a greased 9×13 pan and bake 18–22 minutes at 350°F (175°C) for chewy cookie bars—slice into squares when warm.
Serving suggestions and pairings
Presentation is part of the holiday magic. Here are ways to serve:
- Cookie platter: Arrange cookies on a tiered serving tray, mixing shapes and sizes. Garnish with fresh rosemary sprigs for a pine-like accent.
- With drinks: These cookies pair wonderfully with cold milk, hot cocoa, coffee, espresso, or a spiced holiday tea. For adults, a glass of sweet dessert wine or a salted caramel latte packs a festive punch.
- Ice cream sandwich: Use large cookies to sandwich holiday-flavored ice cream (peppermint, eggnog, or vanilla bean). Roll the edges in extra mix-ins.
- Cookie swap/gifting: Wrap 6–8 cookies in parchment and place in a clear holiday bag tied with ribbon. Add a handwritten label with allergen notes.
Make-ahead, freezing, and storage
One of the best things about the Christmas Kitchen Sink Cookies Recipe is its make-ahead friendliness.
- Dough: You can make the dough up to 48 hours ahead; keep it tightly wrapped in the refrigerator. For longer storage, portion dough into scoops on a baking sheet, freeze until firm, then transfer to a freezer container for up to 3 months. Bake from frozen—add a minute or two to baking time.
- Baked cookies: Store cooled cookies in an airtight container at room temperature for up to 4–5 days. For longer keeping, refrigerate up to 2 weeks (the cookies will be chewier).
- Freezing baked cookies: Layer cookies between parchment and freeze up to 3 months. Thaw at room temperature for 30–60 minutes before serving.
Troubleshooting: common problems and fixes
- Cookies spread too much: Your butter may have been too soft or the dough too warm. Chill the dough for 30–60 minutes before baking, and ensure your oven temperature is accurate with an oven thermometer.
- Cookies too flat/crispy: Reduce baking time slightly and consider using a bit more flour (add 1–2 tablespoons) or chill dough longer.
- Dry, crumbly cookies: You may have overbaked or overmeasured flour. Reduce bake time and measure flour by spooning into the cup and leveling, or use a kitchen scale.
- Mix-ins sink to the bottom: Toss large mix-ins in a tablespoon of flour before folding into the dough to help suspend them.
- Burnt bottoms: Use a lighter-colored baking sheet (dark sheets brown faster) and line with parchment. Check oven rack position—middle is best.
Frequently asked questions
Q: Can I make the dough ahead and bake on the day of the party?
A: Absolutely. Make the dough, portion onto a tray, freeze until solid, then store in a freezer bag. Bake from frozen (add 1–2 minutes).
Q: Can I halve the recipe?
A: Yes—divide all ingredients by two for a smaller batch.
Q: What’s the best way to get cakey vs. chewy cookies?
A: For chewier cookies: use more brown sugar than white, slightly underbake, and add an extra egg yolk. For cakier cookies: increase flour slightly and use baking powder (this recipe already has a small amount) and avoid overmixing.
Q: Are these cookies kid-friendly?
A: They’re a hit with kids—just watch for choking hazards with large nuts. Use mini M&Ms for smaller mouths.
Chef’s final notes: making the recipe your own
The Christmas Kitchen Sink Cookies Recipe is less a rigid formula than a joyful canvas. Start with the base dough, then personalize with family favorites—swap in chopped up holiday candy, toss in leftover granola, or sneak in some instant espresso powder for depth. The key is balance: keep a chewy component, at least one crunchy element, chocolate, and a bright festive pop.
If you want to make an impression at your next holiday gathering, try a batch with white chocolate, dried cranberries, and chopped pistachios—beautiful red, white, and green colors that taste as good as they look. Or, for a grown-up twist, fold in finely chopped candied orange peel and a tablespoon of Grand Marnier (add it when beating eggs; reduce vanilla by a touch).
A little story (because food is memory)
When I was a young line cook, the pastry team let me raid their mix-in jars after a long holiday shift. I learned something magical that night: the best cookies are made with contrast—from the first careful scoop to the final sprinkle. That’s the spirit behind the Christmas Kitchen Sink Cookies Recipe. It’s messy, generous, and meant to be shared.
Conclusion and call to action
Make a double batch, because these cookies disappear fast. Whether you bring them to a cookie exchange, stack them in tins for gifts, or leave them by the fireplace for visitors (and Santa), the Christmas Kitchen Sink Cookies Recipe is designed for the kind of holiday baking that creates memories.
Christmas Kitchen Sink Cookies
Ingredients
Wet Ingredients:
- 3/4 cup salted butter softened
- 3/4 cup light brown sugar packed
- 1/4 cup granulated white sugar
- 2 large egg yolks at room temperature
- 2 teaspoons vanilla bean paste or extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Mix-ins:
- 1/2 cup red and green M&M’s
- 1/3 cup white chocolate chips
- 1/3 cup pretzel pieces
- 1/3 cup potato chip pieces
- 2 tablespoons red and green jimmies sprinkles
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together using an electric mixer on medium speed for about 2 minutes, or until the mixture is light and fluffy.
- Add Egg Yolks and Vanilla: Add the egg yolks and vanilla bean paste (or extract) to the butter-sugar mixture. Beat on medium speed for another 2 minutes, or until the mixture is pale in color and fluffy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in Mix-ins: Gently fold in the M&M's, white chocolate chips, pretzel pieces, potato chip pieces, and red and green jimmies using a spatula until evenly distributed throughout the dough.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Optional Decoration: For a festive touch, add a few extra M&M's, white chocolate chips, pretzel pieces, and sprinkles on top of each dough ball before baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers have set.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
- Measuring Flour: For accurate measurements, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the flour container, as this can lead to using too much flour.
- Chilling Dough: If you have time, refrigerate the dough for 30 minutes before baking. Chilling helps the cookies maintain their shape and enhances flavor.
- Storage: Store baked cookies in an airtight container at room temperature for up to one week.
- Freezing Dough: Scoop dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.
- Freezing Baked Cookies: Place cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container and store for up to three months.