KITCHEN SINK CHRISTMAS COOKIES are what I bake when it feels like December is moving at full speed and I still need something fun for a party, a cookie exchange, or just a cozy night in. You know those days when you open the pantry and see a bunch of half used bags and seasonal extras staring back at you? This recipe is the sweet answer to that little chaos. It is a big, chewy cookie loaded with good stuff, and it tastes like the holidays without being fussy. Also, nobody complains about a cookie that has chocolate and pretzels in the same bite.
Why You’ll Love Christmas Kitchen Sink Cookies
I love cookies that feel generous. Like, if I am going to turn on the oven and dirty a bowl, the payoff should be worth it. KITCHEN SINK CHRISTMAS COOKIES totally deliver because every bite has something going on. Sweet, salty, chewy, crunchy, and a little surprise depending on what you toss in.
Here is why they are such a win in real life:
- Perfect for using leftovers like random chocolate chips, crushed candy canes, or half a bag of nuts.
- They look festive fast thanks to red and green candies or holiday sprinkles.
- Great for gifting because big bakery style cookies feel special in a cookie box.
- Easy to customize for picky eaters or what you have on hand.
If you are building a holiday cookie line up, you might also like these super simple Cool Whip cookies. They are soft, cute, and they disappear quickly at gatherings.
And just to say it out loud, these are not delicate little cookies. They are thick and loaded, the kind you want with a mug of cocoa and fuzzy socks.
How to Make Christmas Kitchen Sink Cookies
I make these when I want that classic chocolate chip cookie base, but with extra holiday personality. The dough comes together like a normal drop cookie, and then you fold in all the fun stuff. Try not to overthink it. The whole point is that it is flexible.
Ingredients you will need
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups semi sweet chocolate chips
- 1/2 cup chopped pretzels
- 1/2 cup red and green candy coated chocolates
- 1/3 cup holiday sprinkles
- Optional: 1/2 cup chopped nuts or toffee bits
Step by step directions
1) Prep. Heat your oven to 350 F and line two baking sheets with parchment paper.
2) Cream butter and sugars. In a big bowl, mix the softened butter with brown sugar and white sugar until it looks fluffy and lighter in color.
3) Add eggs and vanilla. Mix in the eggs one at a time, then stir in vanilla.
4) Add dry ingredients. Sprinkle in flour, baking soda, and salt. Mix just until you do not see dry flour anymore.
5) Fold in the mix ins. Add chocolate chips, pretzels, candies, and sprinkles. I save a small handful of the pretty stuff to press on top of each dough ball so the cookies look extra festive.
6) Scoop and bake. Scoop big dough balls, about 2 to 3 tablespoons each, and place them 2 inches apart. Bake 10 to 12 minutes until the edges look set but the centers still look a bit soft.
7) Cool. Let them sit on the pan for 5 to 10 minutes, then move to a rack to finish cooling.
Quick note from my kitchen: the cookies will look slightly underdone in the middle when you pull them out. That is a good thing. They finish setting up as they cool and stay chewy instead of dry.
I made these for our office cookie swap and people kept asking which bakery I bought them from. The pretzel pieces were the best part. I am making a double batch next time.
When I want an even faster holiday treat to pair with cookies, I also make slow cooker Christmas jam for breakfast toast or easy gifting. It feels festive with almost no effort.
What Else Can I Add to Kitchen Sink Cookies?
This is the part where KITCHEN SINK CHRISTMAS COOKIES really earn their name. If it sounds good in a cookie, it probably works. The only rule I follow is balance. If I add more sweet stuff, I like to add something salty too. If I add lots of crunchy mix ins, I make sure there are still chocolate chips for that melty bite.
Easy mix in ideas
Try swapping or adding any of these:
- Crushed candy canes for a minty holiday vibe
- White chocolate chips or peppermint chips
- Chopped walnuts or pecans
- Toffee bits for that buttery crunch
- Mini marshmallows but add them on top right before baking so they do not disappear
- Potato chips yes, it works if you like sweet and salty
- Dried cranberries for a chewy tart bite
If you love the whole sweet and salty thing, you should check out these chocolate peanut butter no bake cookies too. They are great when you want cookies but do not want to bake.
My best advice: do not overload the dough. If you keep total mix ins around 2 1/2 to 3 cups, the cookies will still hold together and bake evenly. If you go wild, they can spread oddly or crumble apart. Still tasty, just messier.
How to Store Cookies
These cookies are usually gone fast, but when I do have leftovers, I like to store them the right way so they stay chewy. KITCHEN SINK CHRISTMAS COOKIES are thick, so they hold up nicely for several days.
Room temperature: Store in an airtight container for up to 4 to 5 days. If you want them extra soft, toss in a slice of sandwich bread. The cookies do not taste like bread, but they stay softer.
Freeze baked cookies: Cool completely, then freeze in a zip top bag or container for up to 2 months. I like to separate layers with parchment paper.
Freeze cookie dough: Scoop dough balls, freeze on a tray until firm, then transfer to a bag. Bake from frozen, just add 1 to 2 minutes.
If you are making a big holiday cookie box, freezing dough balls ahead of time is a lifesaver. You can bake fresh batches as you need them, and your kitchen smells amazing every time.
Pro Tips
I have made these enough times to know what makes them go from good to wow. Here are my go to tips that keep the cookies thick, chewy, and packed with the good stuff.
- Chill the dough for 30 minutes if your kitchen is warm. It helps prevent spreading.
- Press extra mix ins on top right before baking so the cookies look festive and bakery style.
- Use a large scoop for big cookies. Smaller cookies work, but the thick ones have the best texture.
- Do not overbake. Pull them when the edges are set and the centers look slightly soft.
- Finish with a tiny pinch of flaky salt if you are into that sweet salty thing.
If you need another easy cookie for the holidays that feels like a classic, these soft chewy dairy free chocolate chip cookies are also a great option to have in your back pocket, especially if you are baking for friends with dairy allergies.
Common Questions
Can I make these cookies smaller?
Yes. Scoop about 1 tablespoon of dough and bake for around 8 to 10 minutes. Keep an eye on them because smaller cookies bake fast.
Do I have to use pretzels?
Nope. Pretzels add crunch and salt, but you can swap in salted nuts, potato chips, or just add a little extra salt to the dough.
Why did my cookies spread too much?
Usually the butter was too soft or warm, or the dough needed chilling. Next time chill the dough for 30 to 60 minutes and make sure your baking sheet is cool.
Can I make KITCHEN SINK CHRISTMAS COOKIES ahead for a party?
Yes, and they are perfect for that. Bake them 1 to 2 days ahead and store airtight, or freeze the baked cookies and thaw the day of.
What is the best way to keep them chewy?
Do not overbake, store airtight, and use the bread slice trick if your house is dry in the winter.
A sweet holiday bake you will actually repeat
If you bake one fun cookie this season, make it these KITCHEN SINK CHRISTMAS COOKIES. They are flexible, festive, and honestly just comforting to have on the counter in December. If you want to compare ideas, I have read versions like Christmas Kitchen Sink Cookies – In Bloom Bakery and Christmas Kitchen Sink Cookies and it is fun to see how everyone puts their own spin on the mix ins. Now grab those half empty bags in your pantry and make a batch that feels like your kind of holiday.
Christmas Kitchen Sink Cookies
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Mix-ins
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup chopped pretzels
- 1/2 cup red and green candy coated chocolates
- 1/3 cup holiday sprinkles
- 1/2 cup chopped nuts or toffee bits Optional
Instructions
Preparation
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a big bowl, mix the softened butter with brown sugar and granulated sugar until fluffy and lighter in color.
- Mix in the eggs one at a time, then stir in vanilla extract.
- Sprinkle in the flour, baking soda, and salt. Mix just until no dry flour is visible.
- Fold in chocolate chips, pretzels, candies, and sprinkles. Save a small handful of mix-ins for topping the dough balls before baking.
Baking
- Scoop big dough balls, about 2 to 3 tablespoons each, and place them 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes until the edges look set but the centers still look slightly soft.
- Let the cookies sit on the pan for 5 to 10 minutes before transferring to a rack to cool completely.
