This Christmas Kitchen Sink Cookies recipe is the kind of treat that turns a busy holiday kitchen into a place for happy chaos. I first tossed everything I had left in the pantry into a single batch one December evening while prepping for a cookie swap, and the results were so wildly popular that the recipe became a holiday staple. These cookies are simultaneously crisp at the edges, tender in the center, sweet and salty, and full of playful color — exactly what you want when family and friends come over and you want a cookie that says celebration in every bite.

What makes these particular cookies special is their joyful unpredictability: each scoop is slightly different depending on which mix-ins slip to the top, so every cookie is its own little gift. I love that the base dough is simple and forgiving — no chilling required unless you prefer thicker cookies — and that the mix-ins are completely customizable. I discovered this approach the year my pantry contained more candy than sense, and the crunch from the mini pretzels plus the festive M&M candy created a texture and flavor contrast that had my kids asking for more long after Santa came and went.

Ingredients

• All-purpose flour: 1 1/4 cups — use an unbleached all-purpose flour for the best texture; spoon and level into the cup for accurate measurement. Flour gives structure so the cookies keep their shape while remaining tender.
• Baking soda and baking powder: 1/4 teaspoon each — the combination provides a gentle lift and the right chew; measure precisely to avoid over-rising.
• Salt: 1/4 teaspoon — balances sweetness and enhances the chocolate flavor; fine sea salt or table salt both work.
• Unsalted butter: 1/2 cup (softened) — use real butter (not margarine) for flavor and spread control; bring to room temperature so it creams smoothly with the sugar.
• Granulated sugar and light brown sugar: 1/2 cup granulated plus 1/4 cup light brown — brown sugar adds moisture and a hint of caramel flavor that keeps centers chewy.
• Egg: 1 large (room temperature) — adds richness and helps bind the dough; room temperature eggs incorporate more evenly.
• Vanilla extract: 1 teaspoon — pure vanilla intensifies flavor and rounds out the chocolate and candy notes.
• Holiday M&M's: 1/2 cup — pick the festive seasonal variety for color; they add crunch and candy-coated chocolate bites throughout.
• Semi-sweet chocolate chips: 1/2 cup — use good-quality chips (Nestlé Toll House or Ghirardelli) for consistent melting and chocolate flavor.
• Mini pretzels: 1/2 cup, lightly crushed — provide a salty crunch that contrasts with the sweet elements; crush gently so you still have small shards, not dust.
• Holiday sprinkles: a few tablespoons — optional, for a festive top; choose jimmies or nonpareils depending on texture preference.

Instructions

Preheat and prepare:Preheat the oven to 350°F (180°C). If using a fan oven set 160°C. Line a baking sheet with parchment paper or a Silpat silicone mat to prevent sticking and promote even browning; set aside.Combine dry ingredients:In a medium mixing bowl whisk together 1 1/4 cups all-purpose flour, 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon salt until evenly distributed. Sifting isn’t required but helps if your flour is clumpy.Cream butter and sugars:In a separate bowl, use a hand mixer to cream 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/4 cup light brown sugar until light and fluffy, about 2–3 minutes. Scrape the bowl sides so everything is evenly incorporated.Add egg and vanilla:Add one room-temperature large egg and 1 teaspoon vanilla extract to the creamed mixture and beat until combined. The batter will look glossy and slightly aerated — this helps with texture.Incorporate the flour:Add the dry ingredients to the wet in two additions. Mix on low speed or fold by hand until just combined. If the dough becomes too stiff for the mixer, finish mixing with a spatula to avoid overworking the gluten.Fold in mix-ins:Gently fold in 1/2 cup Holiday M&M's, 1/2 cup semi-sweet chocolate chips, 1/2 cup lightly crushed mini pretzels, and a few tablespoons of holiday sprinkles until evenly distributed. Be careful not to overmix; you want distinct pockets of candy and chocolate.Scoop and space:Use a medium cookie scoop (about 2 tablespoons) to drop dough onto the prepared sheet, leaving about 2 inches between each cookie. For bakery-style domes, chill scoops for 10 minutes before baking.Bake:Bake for 9–11 minutes, rotating halfway if you’re baking multiple trays. Look for lightly golden edges with centers that still look slightly soft — they’ll finish setting on the pan.Cool:Allow the cookies to cool on the baking sheet for 2 minutes to set, then transfer to a wire rack to cool completely. Press a few extra M&M's on top right out of the oven if you want a pretty presentation.

Storage Tips

Store completely cooled cookies in an airtight container at room temperature for up to 4 days to maintain the edge crispness and soft center. If you like the edges softer, add a slice of bread to the container — it releases just enough moisture to soften the exterior. For longer storage, freeze baked cookies in a single layer on a sheet tray until firm, then transfer to a freezer-safe bag for up to 3 months. Reheat gently for 10–15 seconds in the microwave or 5 minutes in a 300°F oven to revive the fresh-baked texture.

Ingredient Substitutions

If you need to adapt, replace semi-sweet chips with milk or dark chocolate chips for a different sweetness level. Swap pretzels for chopped nuts (pecans or walnuts) for a richer, nuttier flavor — use a 1:1 substitution. For a nut-free option, ensure your candy and chips are from nut-free facilities and replace any nut suggestions with extra pretzels or toasted oats. To make them gluten-free, use a 1:1 gluten-free flour blend and swap gluten-free pretzels; note that texture may be slightly more delicate.

Serving Suggestions

Serve these warm with a glass of cold milk, spiced hot chocolate, or a simple pot of coffee. For a holiday platter, arrange with other small cookies and candies and garnish with rosemary sprigs for a festive look. They also make delightful cookie-swap gifts: layer with parchment between them in a decorative tin, or package five per box with a ribbon and personalized tag. For a dessert bar, crumble a few over vanilla ice cream for immediate crunch and color.

Cultural Background

The idea of a "kitchen sink" baked good — throwing many available ingredients together — is rooted in frugal, celebratory baking traditions where cooks used up pantry odds and ends for communal festivities. Holiday cookies themselves are central to many cultures’ winter celebrations; this Americanized version blends classic chocolate chip cookie techniques with seasonal candies for a modern take that’s become popular in cookie exchanges and family gatherings across the U.S.

Seasonal Adaptations

Change the candy colors and sprinkles to match different holidays: pastel candies for Easter, orange and brown for Thanksgiving, or red and pink for Valentine’s Day. For winter gatherings, swap some chocolate chips for white chocolate and dried cranberries for a festive white-and-red combination. You can also add a pinch of cinnamon or pumpkin pie spice to the dough in autumn for warm, seasonal notes.

Meal Prep Tips

For large holiday events, make dough ahead and refrigerate for up to 48 hours; chilled dough firms and spreads less, creating a thicker cookie. Alternatively, portion dough onto a tray, freeze until solid, then bag the dough balls for baking on demand. When baking multiple batches, rotate your baking sheets between racks to ensure even browning and allow pans to cool briefly between uses to prevent the next batch from over-spreading.

These cookies bring color, crunch, and a little chaos to holiday baking in the best way — invite help, expect joyful crumbs, and give extras to neighbors. Once you try this version, you’ll find it’s the easiest crowd-pleasing cookie to adapt and share.