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Get ready to bake the ultimate Christmas treat with these Christmas Kitchen Sink Cookies! Packed with holiday M&M’s, pretzels, potato chips, sprinkles, and optional chocolate chips, these cookies bring together sweet, salty, and festive flavors in every bite. They’re easy to make, fun to customize, and perfect for gifting, cookie swaps, and for your Christmas baking.
To say I have been baking up a storm is an understatement. Baking is in full force in my kitchen and I LOVE it! I am thinking about and working on creating new Christmas cookie recipes all year long. By the time, December comes along, my list of cookies to bake is ridiculously long. I can’t wait to share all of my new Christmas cookies, treats, and dessert recipes with you.
I love a sweet and salty combo cookie so I wanted to create the perfect Christmas Kitchen Sink Cookies packed with salty and sweet snacks. My soft and chewy Christmas M&M Cookies Recipe is always super popular this time of year (also don’t miss out on my Christmas Monster Cookies for my peanut butter lovers) but I wanted to all some salty elements to it…and it turned out so delicious!
Why are they called “Kitchen Sink” Cookies:
The name comes from the idea that you can throw in “everything but the kitchen sink,” making these cookies endlessly customizable.
Why you will love these Christmas M&M Pretzel Cookies:
- These cookies are so customizable! Since they are called Christmas Kitchen Sink Cookies, you literally can throw in everything and the kitchen sink. The sky is the limit! I love to add M&M’s, pretzels, potato chips, chocolate or white chocolate chips (optional), and some festive sprinkles. But feel free to add in your favorite ingredients.
- This Christmas cookie has it all — salty, sweet, crunchy, and chewy. This isn’t your average boring, one note cookie. This keeps you on your toes with all different types of flavor profiles and textures.
- These Christmas M&M and pretzel cookies are super easy to make. No chilling required so they can be made in less than 30 minutes.
M&M Kitchen Sink Cookies Ingredients:
- Butter: If you use salted butter, reduce salt to 1/4 teaspoon since there is a lot of salt in the pretzels and potato chips.
- Brown Sugar: Always make sure to pack down the brown sugar.
- Sugar
- Eggs
- Vanilla Extract
- Flour: I suggest using all-purpose flour in this cookie recipe.
- Baking Soda
- Salt
- Christmas M&M’s: I suggest using plain Christmas M&M’s but you can use any flavor of M&M’s.
- Potato Chips: I like to use regular or wavy salted potato chips. I wouldn’t suggest using a strong flavored salt and vinegar chip in this recipe.
- Pretzels: I like to use mini pretzels.
- Sprinkles: To add some festive fun to the cookies, I add some Christmas colored red, white, and green Christmas jimmies or sprinkles.
- Optional: Semi-sweet or white chocolate chips
How to make Christmas Kitchen Sink Cookies:
- Preheat your oven to 350 degrees and line baking sheets with parchment paper. I suggest using light colored baking sheet.
- In a large bowl, beat together softened butter, brown sugar, and sugar until light and fluffy, about 3-4 minutes, scraping the sides of the bowl halfway through.
- Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
- Fold in flour, baking soda, and salt. Mix just until combined.
- Gently fold in M&M’s, crushed pretzels, potato chips, sprinkles, and optional chocolate chips. Don’t overmix to avoid breaking down the mix-ins too much.
- Scoop about 3-ounce portions of cookie dough onto the prepared baking sheets, spacing them at least 2 inches apart.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers looks slightly underbaked.
- As soon as the cookies come out of the oven, use a small spatula or the back of a spoon to gently nudge the edges into a perfect circle while they’re still warm and pliable.
- Press a few extra M&M’s, pretzel pieces, or potato chips into the tops for a decorative touch. I like to snap the mini pretzels in half and place two halves on each cookie and extra M&M’s.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Baking Tips for Christmas Kitchen Sink Cookies:
- How to Crush Mix-Ins Without Making a Mess. Place pretzels or potato chips in a resealable plastic bag and crush them with a rolling pin or the bottom of a measuring cup. This prevents crumbs from scattering.
- Preventing Spreading in Cookies. If your cookies spread too much, chill the dough for 30 minutes before baking. Cold dough holds its shape better in the oven.
- Balancing Sweet and Salty. For the perfect flavor balance, don’t overload the dough with too many salty or sweet mix-ins. A 1:1 ratio of sweet to salty ingredients works well.
- Making Cookies Ahead of Time. Prepare the dough in advance and freeze it. Roll dough into balls, freeze on a baking sheet until solid, and store in a freezer bag. Bake directly from frozen, adding 1–2 minutes to the baking time.
If you are doing some Christmas baking, check out all of my CHRISTMAS COOKIE RECIPES.
Christmas Cookie Recipes:
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Christmas Kitchen Sink Cookies
Ingredients
- 1 cup Butter (softened)
- 1 cup Brown Sugar
- 3/4 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 3/4 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/2 cups Christmas M&M's (plus more for garnish)
- 3/4 cup Mini Pretzels (plus more for garnish)
- 3/4 cup Potato Chips (salted)
- 2 Tablespoons Sprinkles or Jimmies
- 1 cup Semi-sweet or white chocolate chips (optional)
Instructions
- Preheat your oven to 350 degrees and line baking sheets with parchment paper. I suggest using light colored baking sheet. In a large bowl, beat together softened butter, brown sugar, and sugar until light and fluffy, about 3-4 minutes, scraping the sides of the bowl halfway through.
- Add eggs, one at a time, beating well after each addition. Mix in vanilla extract. Fold in flour, baking soda, and salt. Mix just until combined.
- Gently fold in M&M's, crushed pretzels, potato chips, sprinkles, and optional chocolate chips. Don't overmix to avoid breaking down the mix-ins too much.
- Scoop about 3-ounce portions of cookie dough onto the prepared baking sheets, spacing them at least 2 inches apart. Bake for 9-11 minutes, or until the edges are lightly golden and the centers looks slightly underbaked.
- As soon as the cookies come out of the oven, use a small spatula or the back of a spoon to gently nudge the edges into a perfect circle while they're still warm and pliable. Press a few extra M&M's, pretzel pieces, or potato chips into the tops for a decorative touch. I like to snap the mini pretzels in half and place two halves on each cookie and extra M&M's.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
These cookies are the perfect balance of everything you want in a cookie. There is a combination of everything and it creates the most amazing cookie. Love this recipe and love the creative name!
Thank you for making this recipe, Emma!
I love the sweet and salty combo!! This cookie is actually amazing and we will definitely be making it again!!