Best Kitchen Sink Christmas Cookies

These are the cookies for using up every half-bag of candy, chips, and sprinkles sitting in the pantry — pretzels, M&Ms, white chocolate, whatever’s on hand — folded into one loaded holiday cookie.

Why You’ll Love This Best Kitchen Sink Christmas Cookies

These cookies come together beautifully while holding a special place on our holiday dessert table. I appreciate recipes that can be made in advance, and this one is perfect for prepping ahead of time. You can even freeze the dough, making it easy to have fresh cookies ready when the sweet cravings hit.

Mixing this batch is honestly a quick process, thanks to the straightforward method. With each step, you’ll get to savor that rich aroma of melted butter and brown sugar mingling with the bright crunch of M&M’s and pretzels. It’s hard not to sneak a few bits during prep, and I know you’ll find yourself doing the same!

What Makes this Recipe Unique

More crowd-pleasing holiday snacks: Christmas Crack Chex Mix and Raspberry Swirl Cookies.

– Speed: This recipe comes together quickly, especially if you have the dough ready to go. Pre-chilled dough helps speed up the baking process, so you can satisfy your sweet tooth sooner.

– Textural Fun: The combination of pretzels and crushed potato chips creates a delightful crunch that contrasts perfectly with the soft cookie base.

– Flavor Explosion: With M&M’s, white chocolate chips, and holiday sprinkles, every bite is a colorful mix of sweetness, perfect for the festive season.

– Make-Ahead Advantage: You can chill or freeze the dough ahead of time, allowing you to bake fresh cookies with minimal fuss, even on the busiest of days.

Estimated Macros & Calories

Here’s a quick health perspective on these festive cookies.

(estimated per serving, without optional ingredients)

• Calories: 180
• Protein: 2
• Carbohydrates: 24
• Fat: 8
• Fiber: 0.5

The Most Authentic Best Kitchen Sink Christmas Cookies Recipe

These Best Kitchen Sink Christmas Cookies bring an exciting mix of sweet and salty flavors that are as fun to make as they are to eat. Each bite captures the spirit of the season and is sure to become a beloved holiday tradition.

Ingredient Notes

– All-Purpose Flour: The foundation for these cookies, giving them structure and a soft, chewy texture.

– Unsalted Butter: Essential for a rich and buttery flavor; melted and cooled butter helps keep the cookies tender.

– Brown Sugar: Adds moisture and a deep caramel flavor that’s balanced nicely by the granulated sugar’s sweetness.

– M&M’s: Give bursts of color and chocolatey goodness, making these cookies festive and fun.

– Holiday Sprinkles: They add a decorative touch and joyful flavor, perfect for celebratory occasions.

Instructions

Step 1: Prepare the Butter

Melt the butter and let it cool for about 20 minutes. It’s crucial for the butter to reach room temperature, so it blends smoothly with the sugars.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This is key for ensuring the cookies rise properly.

Step 3: Combine Wet Ingredients

In another bowl, whisk the melted butter with both brown and granulated sugars until smooth. Add the eggs and vanilla extract next, mixing until fully incorporated.

Step 4: Combine Mixtures

Fold the flour mixture into the wet ingredients using a rubber spatula until just combined. Be careful not to overmix!

Step 5: Add Fun Ingredients

Stir in the M&M’s, white chocolate chips, broken pretzels, crushed potato chips, and holiday sprinkles. This is where the dish truly becomes a kitchen sink cookie!

Step 6: Scoop the Dough

Using a 1 1/2 oz ice cream scoop, portion the cookie dough onto a parchment-lined baking sheet.

Step 7: Chill the Dough

Refrigerate the scooped dough for about an hour. If you’re pressed for time, you can freeze it for about 30 minutes instead.

Step 8: Preheat and Bake

Preheat your oven to 350°F. Arrange six cookie dough balls on a parchment-lined sheet pan and bake until golden, turning halfway to ensure even baking.

Step 9: Shape and Top

Once baked, use a large cookie cutter to nudge the cookies into a perfect round shape. While they’re still warm, feel free to add a few extra mix-ins on top.

Tips and Mistakes to Avoid

– Be careful not to let the butter get too hot during melting or it could negatively affect the dough consistency.

– When mixing in the flour, make sure just to combine until you see no more dry flour, as overmixing can lead to tough cookies.

– Ensure you let the cookie dough cool before placing it in the oven, or you might end up with flat cookies that spread too much.

Storage Tips

Store any leftover cookies in an airtight container at room temperature for 3-4 days. If you have leftover dough, it can be kept wrapped in the refrigerator for up to a week or frozen for longer storage. To reheat, simply pop the cookies in a warm oven until warmed through.

Variations and Substitutions

– For a fun flavor twist, try adding in some chopped dried cranberries or nuts for additional texture.

– Substitute the white chocolate chips with dark chocolate chips if preferred for a richer taste.

– For a higher-protein version, consider adding a scoop of your favorite protein granola to the dough.

– If you’re looking for a gluten-free option, swap out the all-purpose flour for a gluten-free baking blend.

Why This Recipe Is The Real Deal

What truly sets these cookies apart is how they come together so quickly without sacrificing flavor or texture. I really appreciate how versatile the recipe is—it’s perfect for holiday gatherings or just a cozy night in. Plus, with minimal waiting time, you can enjoy fresh-baked cookies almost instantly.

You’ll find this kitchen sink approach not only makes cookie-making a bit more spontaneous but also ensures that you’re creating a sweet treat everyone will love. So, embrace your inner cookie enthusiast!

More High Protein Recipes You’ll Love

If you enjoyed this recipe, these easy ideas are a great next step:

• Christmas Maraschino Cherry Shortbread Cookies
• Christmas Sugar Cookie Dip
• Cannoli Cookies

Want more? Browse all of our high protein desserts recipes or explore the full high protein recipes collection.

Frequently Asked Questions

The Bottom Line

Give these Best Kitchen Sink Christmas Cookies a whirl during your next baking session! I promise they’ll become a new favorite in your home, and I’d love to hear how yours turn out in the comments!

Lauren Mitchell
Recipe Creator at The Cookly
Easy high-protein recipes for everyday life.

Print Recipe

Best Kitchen Sink Christmas Cookies

Loaded holiday cookies packed with M&M's, white chocolate chips, pretzels, and crushed potato chips — a sweet-and-salty crowd-pleaser that's easy to make ahead.

Prep Time20 minutes mins

Cook Time12 minutes mins

Total Time1 hour hr 30 minutes mins

Keyword: high protein, high protein dessert, kitchen sink christmas cookies

Servings: 24 cookies

Calories: 180kcal

Ingredients

• 2 1/2 cup all-purpose flour
• 1 cup unsalted butter melted and cooled
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup M&M's
• 1/2 cup white chocolate chips
• 1 cup pretzels broken
• 1 cup potato chips crushed
• 1/4 cup holiday sprinkles

Instructions

• Melt the butter and let it cool for about 20 minutes.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• In another bowl, whisk the melted butter with both sugars until smooth. Add the eggs and vanilla, mixing until incorporated.
• Fold the flour mixture into the wet ingredients using a rubber spatula until just combined. Don't overmix.
• Stir in the M&M's, white chocolate chips, broken pretzels, crushed potato chips, and holiday sprinkles.
• Using a 1 1/2 oz ice cream scoop, portion the cookie dough onto a parchment-lined baking sheet.
• Refrigerate the scooped dough for about an hour, or freeze for about 30 minutes.
• Preheat your oven to 350°F. Arrange cookie dough balls on a parchment-lined sheet pan and bake until golden, rotating halfway.
• Once baked, use a large cookie cutter to nudge the cookies into a round shape. Add extra mix-ins on top while warm.

Notes

Store cookies in an airtight container at room temperature for 3-4 days. Dough can be refrigerated up to a week or frozen longer.