Christmas Kitchen Sink Cookies
Christmas Kitchen Sink Cookies live up to their name: everything but the kitchen sink, baked into one outrageously good cookie! Loaded with toffee bits, chocolate chips, butterscotch chips, crunchy pretzels, and festive M&Ms, they’re the perfect mix of sweet, salty, and pure holiday cheer.
Get ready for the ultimate holiday “everything but the kitchen sink” cookie! These Christmas Kitchen Sink Cookies are loaded with chocolate chips, crushed pretzels, toffee bits, peppermint chunks, and a sprinkle of flaky sea salt—basically every sweet-and-salty craving wrapped into one chewy, crunchy, totally addictive bite. Perfect for cookie exchanges, Santa’s plate, or just hiding in the pantry for yourself (no judgment). One bowl, zero chill time, and pure festive chaos in under 30 minutes!
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This Kitchen sink cookie recipe is equivalent to our overloaded brownie recipe with an abundance of yummy goodness. We didn’t scrimp on the additions in loading up on fun ingredients in this Christmas cookie. Packed with toffee, chocolate chips, butterscotch, and pretzel, there’s no season these cookies can’t brighten up. What an overloaded fun cookie recipe right?
And here’s the best part: these aren’t just Christmas cookies! Swap the red-and-green holiday M&Ms for regular ones (or extra chocolate chips) and you’ve got an all-year-round winner. Change the colors to match Valentine’s, Halloween, Fourth of July, or Easter, and boom—instant holiday magic, any time of year.
Keep this recipe in your back pocket for school lunches, afternoon snacks, or whenever the craving for the ultimate loaded cookie hits. One dough, endless celebrations!
Christmas Kitchen Sink Cookie Recipe:
Ingredients:
- 2 ¼ cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- 1 cup brown sugar
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup chocolate chips
- 1 cup butterscotch chips
- 1 cup red and green M&Ms
- 1 cup chopped pretzels
- ½ cup toffee bits
Equipment Needed:
- Baking Sheets
- Parchment Paper
- Mixing Bowls
- Mixer
- Cookie Scoop or Tablespoon
- Cooking Cooling Racks
🥣 Recipe Tips
- The “Salty-Sweet Perfection” Trick Right after the cookies come out of the oven (while they’re still hot), press a few extra pretzel pieces, chocolate chips, and a tiny pinch of flaky sea salt on top. They stick perfectly and give every cookie that bakery-style loaded look + an extra crunch.
- Peppermint Overload Variation Swap half the toffee for crushed candy canes and add ½ tsp peppermint extract to the dough. Then drizzle the baked cookies with melted white chocolate and more crushed peppermint. Instant candy-cane blizzard vibes!
- Make-Ahead Magic Scoop the dough into balls, roll in extra mix-ins, then freeze on a tray. Once solid, toss them in a zip bag. You can bake straight from frozen (just add 1–2 extra minutes) and have warm, gooey kitchen-sink cookies anytime the holiday craving hits!
How to Make Christmas Kitchen Sink Cookies:
Preheat your oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined. Set it aside
In a large mixing bowl (or the bowl of your stand mixer), beat the softened butter, brown sugar, and granulated sugar together on medium speed until light, fluffy, and noticeably paler in color—about 2–3 minutes. Scrape down the sides as needed.
Add the vanilla and egg, then beat on medium speed until fully combined and the mixture looks smooth and creamy—about 30 seconds.
Gradually add the flour mixture into the butter-sugar-egg bowl and beat on low speed just until everything comes together and no dry streaks remain. Don’t over mix.
Gently fold in the chocolate chips, butterscotch chips, holiday M&Ms, crushed pretzels, and toffee bits until they’re evenly scattered throughout the dough.
Optional: Grab a handful of extra mix-ins to press on top later for that bakery-style look!
Use a large cookie scoop (or heaping tablespoon) to portion the dough into generous balls – these babies are loaded! Place them about 2 inches apart on your parchment-lined baking sheet so they have room to spread into perfect thick, chewy cookies.
Bake in the preheated 350°F oven for 9–12 minutes, until the edges are golden and the centers still look a little soft (they’ll firm up as they cool). Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely
Christmas Kitchen Sink Cookies – the ultimate sweet-and-salty explosion! We’re talking chewy toffee bits, chocolate chips, butterscotch, crunchy pretzels, and festive M&Ms all piled into one glorious cookie. They’re called “kitchen sink” because we literally threw in everything but the kitchen sink… and trust me, you’ll wish we had room for more! One bite of this chocolate chip butterscotch pretzel cookies and these will shoot straight to the top of your holiday baking list. Ready to start a delicious new Christmas tradition? Let’s go!
🥣 Recipe
Equipment
Ingredients
- 2 ¼ cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter softened
- 1 cup brown sugar
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup chocolate chips
- 1 cup butterscotch chips
- 1 cup red and green M&Ms
- 1 cup chopped pretzels
- ½ cup toffee bits
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. In a mixing bowl whisk the flour, cornstarch, baking soda, and salt together. Set aside.
- In a separate bowl, beat together the butter, brown sugar, and sugar until light and fluffy.
- Add the vanilla and egg and beat until combined.
- Pour the dry ingredients into the brown sugar egg mixture and beat until combined.
- Fold in the chocolate chips, butterscotch chips, M&Ms, pretzels, and toffee bits into the batter.
- Use a cookie scoop or tablespoon to scoop the Christmas Kitchen Sink Cookie dough into balls. Place each dough ball onto the parchment lined baking sheet, leaving around 2 inches between each cookie to allow space for spreading.
- Place in preheated oven and cook for 9 to 12 minutes, until the edges are golden brown and the center is still soft. Allow the cookies to cool on the cooking sheet for five minutes, then transfer them to a wire cooling rack to cool completely.
Nutrition
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