Christmas Kitchen Sink Cookies – Festive, Chewy, and Packed With Mix-Ins
These cookies are the holiday spirit baked into a single bite. They’re soft in the middle, crisp at the edges, and loaded with everything that makes December feel bright. Think red and green candies, crushed pretzels, white chocolate, and a hint of warm spice.
5 Irresistible Desserts, Completely Free
Get five easy dessert recipes you’ll want to save, share, and make again and again—delivered straight to your inbox.
The best part is you can use what you already have in the pantry. If you’re looking for one crowd-pleasing cookie to bring to parties, these are the ones that disappear first.
Ingredients
Method
- Prep your pans. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper for easy release and even browning.
- Cream the butter and sugars. Beat 1 cup (2 sticks) unsalted butter with 3/4 cup granulated sugar and 1 cup packed brown sugar until light and fluffy, about 2–3 minutes. This step sets up a chewy center and crisp edges.
- Add eggs and vanilla. Mix in 2 large eggs, one at a time, then 2 teaspoons vanilla extract. Scrape the bowl so everything blends smoothly.
- Combine dry ingredients. In a separate bowl, whisk 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, and 1 teaspoon ground cinnamon.
- Bring it together. Add the dry ingredients to the butter mixture in two additions, mixing on low until just combined. Do not overmix.
- Stir in oats. Fold in 1 cup old-fashioned oats. They add body and a soft chew that balances the mix-ins.
- Fold in the “kitchen sink.” Gently stir in 1/2 cup red and green chocolate candies, 1/2 cup white chocolate chips, 1/2 cup semi-sweet chips, 1/2 cup crushed pretzels, 1/2 cup toffee bits, 1/3 cup shredded coconut, and 1/2 cup chopped pecans or walnuts. Keep the total mix-ins around 3 to 3 1/2 cups so the dough holds together.
- Chill the dough. Cover and chill for at least 30 minutes (up to 48 hours). Chilling prevents spreading and deepens flavor.
- Scoop and top. Use a 2-tablespoon scoop to portion the dough onto prepared sheets, spacing 2 inches apart. Press a few extra candies or chips on top for a bakery look. Sprinkle lightly with flaky salt if using.
- Bake. Bake 10–12 minutes, until edges are set and lightly golden but centers still look soft. They’ll firm up as they cool.
- Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a rack. Enjoy warm, or let them cool completely for easier stacking and gifting.
What Makes This Special
Kitchen sink cookies are all about abundance. You toss in a little bit of everything—sweet, salty, crunchy, and melty—and end up with a cookie that tastes like a holiday snack mix in dessert form.
The dough is sturdy but tender, so it holds lots of mix-ins without drying out. A touch of cinnamon and vanilla gives them a cozy holiday flavor. And because they freeze well, you can make the dough ahead and bake as needed all season long.
Shopping List
- Unsalted butter – room temperature
- Granulated sugar
- Brown sugar (light or dark)
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Fine sea salt
- Ground cinnamon (optional but lovely)
- Old-fashioned rolled oats (for chew)
- Red and green chocolate candies (like M&M’s)
- White chocolate chips
- Semi-sweet chocolate chips or chunks
- Crushed pretzels
- Toffee bits (or chopped toffee bars)
- Shredded coconut (optional)
- Chopped pecans or walnuts (optional)
- Flaky sea salt for topping (optional)
How to Make It
- Prep your pans. Heat the oven to 350°F (175°C).
Line two baking sheets with parchment paper for easy release and even browning.
- Cream the butter and sugars. Beat 1 cup (2 sticks) unsalted butter with 3/4 cup granulated sugar and 1 cup packed brown sugar until light and fluffy, about 2–3 minutes. This step sets up a chewy center and crisp edges.
- Add eggs and vanilla. Mix in 2 large eggs, one at a time, then 2 teaspoons vanilla extract. Scrape the bowl so everything blends smoothly.
- Combine dry ingredients. In a separate bowl, whisk 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, and 1 teaspoon ground cinnamon.
- Bring it together. Add the dry ingredients to the butter mixture in two additions, mixing on low until just combined.
Do not overmix.
- Stir in oats. Fold in 1 cup old-fashioned oats. They add body and a soft chew that balances the mix-ins.
- Fold in the “kitchen sink.” Gently stir in 1/2 cup red and green chocolate candies, 1/2 cup white chocolate chips, 1/2 cup semi-sweet chips, 1/2 cup crushed pretzels, 1/2 cup toffee bits, 1/3 cup shredded coconut, and 1/2 cup chopped pecans or walnuts. Keep the total mix-ins around 3 to 3 1/2 cups so the dough holds together.
- Chill the dough. Cover and chill for at least 30 minutes (up to 48 hours). Chilling prevents spreading and deepens flavor.
- Scoop and top. Use a 2-tablespoon scoop to portion the dough onto prepared sheets, spacing 2 inches apart.
Press a few extra candies or chips on top for a bakery look. Sprinkle lightly with flaky salt if using.
- Bake. Bake 10–12 minutes, until edges are set and lightly golden but centers still look soft. They’ll firm up as they cool.
- Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a rack.
Enjoy warm, or let them cool completely for easier stacking and gifting.
Keeping It Fresh
Store cooled cookies in an airtight container at room temperature for up to 5 days. Slip in a slice of bread or a tortilla to keep them soft; replace it every day or two. For longer storage, freeze baked cookies in layers separated by parchment for up to 2 months.
You can also freeze dough balls on a sheet pan, then bag them and bake straight from frozen, adding 1–2 extra minutes.
Why This is Good for You
These are still cookies, but they offer small wins. Oats add fiber and a hearty texture that keeps each bite satisfying. Nuts bring healthy fats and a bit of protein, which helps balance the sweetness. A pinch of salt and pretzels deliver a craveable salty-sweet combo, so you feel more content with one or two instead of mindlessly snacking.
And because they’re packed with mix-ins, each cookie feels generous without needing to be oversized.
What Not to Do
- Don’t skip chilling. Warm dough spreads too much and loses that chewy center.
- Don’t overbake. Pull them when the centers are slightly underdone. Overbaked cookies turn dry once cooled.
- Don’t overload the mix-ins. More than about 3 1/2 cups total can make the dough crumbly and lead to uneven baking.
- Don’t crush pretzels too fine. Aim for small pieces, not dust, so you keep that salty crunch.
- Don’t mix on high after adding flour. Overworking the dough develops gluten and makes tough cookies.
Alternatives
- Gluten-free: Use a 1:1 gluten-free flour blend and certified gluten-free oats. Skip pretzels or use gluten-free pretzels.
- Dairy-free: Swap in a plant-based butter and dairy-free chocolate chips.
Check candy coatings to ensure they’re dairy-free.
- No nuts: Leave out nuts and add extra pretzels or seeds (like pumpkin seeds) for crunch.
- Spice it up: Add 1/4 teaspoon nutmeg or cardamom for a cozy twist, or a pinch of ginger for warmth.
- Fruit-forward: Fold in 1/2 cup dried cranberries or cherries to brighten the flavor and add chew.
- Less sweet: Use bittersweet chips and reduce the granulated sugar by 2–3 tablespoons. Keep the brown sugar for moisture.
FAQ
Your Next Favorite Dessert Is Inside
SEND ME THE FREE DESSERTS
Can I use only one type of chocolate?
Yes. Stick with your favorite and use about 1 to 1 1/4 cups total.
The blend of white and semi-sweet adds depth, but one type still makes a great cookie.
Do I need to toast the nuts first?
Toasting is optional but recommended. A quick 5–7 minutes at 350°F brings out a nutty aroma and keeps them crunchy in the dough.
My cookies spread too much. What happened?
The dough may have been too warm or the butter too soft.
Chill longer, and make sure your oven is fully preheated. You can also add 2 tablespoons of flour to stiffen a loose batch.
Can I make them smaller or larger?
Absolutely. For smaller cookies, use a 1-tablespoon scoop and bake 8–9 minutes.
For large bakery-style cookies, use 3 tablespoons and bake 12–14 minutes, watching the edges.
How do I gift these without them getting stale?
Wrap cookies in cellophane bags or tins lined with parchment. Add a small square of parchment between layers and include a festive note to enjoy within five days or freeze for later.
What if I don’t have oats?
You can leave them out and add 2–3 extra tablespoons of flour to balance moisture. The texture will be slightly less chewy but still delicious.
Can I reduce the sugar?
You can cut the granulated sugar by up to 1/4 cup without hurting the structure.
Keep the brown sugar for moisture and softness.
Why add flaky salt on top?
It sharpens the flavors and balances the sweetness, especially with white chocolate and toffee. A light sprinkle goes a long way.
Final Thoughts
Christmas Kitchen Sink Cookies are the holiday cookie for people who can’t choose just one favorite. They’re colorful, cozy, and endlessly flexible, so you can tailor them to your pantry and your crowd.
Make a batch now, stash some dough for later, and you’ll have a warm, festive treat ready whenever friends drop by. One cookie, a mug of something warm, and the twinkle of lights—sometimes that’s all you need to feel the season.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
Save Room for Something Sweet
Before you go, grab five irresistible dessert recipes that are simple to follow, satisfying to make and perfect for sharing.
