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Christmas Kitchen Sink Cookies - Festive, Chewy, and Packed With Mix-Ins

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. Prep your pans. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper for easy release and even browning.
  2. 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.
  3. 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.
  4. 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.
  5. Bring it together. Add the dry ingredients to the butter mixture in two additions, mixing on low until just combined. Do not overmix.
  6. Stir in oats. Fold in 1 cup old-fashioned oats. They add body and a soft chew that balances the mix-ins.
  7. 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.
  8. Chill the dough. Cover and chill for at least 30 minutes (up to 48 hours). Chilling prevents spreading and deepens flavor.
  9. 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.
  10. Bake. Bake 10–12 minutes, until edges are set and lightly golden but centers still look soft. They’ll firm up as they cool.
  11. 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.