Christmas Kitchen Sink Cookies
These Christmas Kitchen Sink Cookies are loaded with chocolate, holiday candies, pretzels, sprinkles, and everything but the kitchen sink! They’re fun, festive, budget-friendly, and perfect for using up leftover baking bits.
Servings: 18 cookies
Calories: 332kcal
Cost: Recipe $7.68 / Serving $0.43
Ingredients
- 1 cup unsalted butter, softened ($1.84)
- 1 cup light brown sugar, packed ($0.49)
- ½ cup granulated sugar ($0.17)
- 1 large egg ($0.18)
- 1 large egg yolk ($0.08)
- 2 teaspoons vanilla extract ($0.08)
- 2 ½ cups all-purpose flour ($0.32)
- 1 teaspoon baking soda ($0.02)
- ½ teaspoon baking powder ($0.02)
- ½ teaspoon salt ($0.01)
- ¾ cup Christmas M&M’s, mini or regular ($2.12)
- ½ cup semi-sweet chocolate chips ($1.00)
- ½ cup pretzels, crushed ($0.18)
- ½ cup potato chips, crushed ($0.11)
Optional
- ¼ cup Christmas sprinkles or jimmies ($1.08)
Instructions
- Preheat. Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream. Beat the butter, brown sugar, and granulated sugar for 2 to 3 minutes until light and fluffy.
- Add eggs. Beat in the egg, egg yolk, and vanilla extract until pale and creamy.
- Mix dry ingredients. Add the flour, baking soda, baking powder, and salt. Mix just until a dough forms.
- Fold in mix-ins. Gently fold in the M&M’s, chocolate chips, pretzels, potato chips, and sprinkles if using.
- Portion. Scoop 2 to 3 tablespoon dough balls, about 18 to 20 total. Press a few extra mix-ins on top if desired.
- Chill. Chill the dough for 20 to 30 minutes if thicker cookies are preferred.
- Bake. Bake for 10 to 12 minutes, until the edges are set and the centers look slightly soft.
- Shape and cool. Use a round cookie cutter to gently swirl the hot cookies into circles. Cool for 5 minutes on the pan, then transfer to a wire rack.
Notes
- Texture. Slightly underbaking keeps the centers soft and chewy.
- Mix-ins. Crush pretzels and chips into small pieces, not crumbs, for the best texture.
- Chilling. Chilling helps control spread and keeps cookies thick.
- Storage. Store in an airtight container for 3 to 4 days.
- Make ahead. Freeze dough balls and bake from frozen, adding 1 to 2 minutes to the bake time.
Nutrition
Serving: 1cookie | Calories: 332kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 274mg | Potassium: 106mg | Fiber: 1g | Sugar: 27g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg
