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christmas kithen sink cookies

Christmas Kitchen Sink Cookies

The holidays have a way of turning even the simplest days into cozy, memory-filled moments — and nothing says comfort like a batch of freshly baked Christmas kitchen sink cookies.
Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 28 servings
Calories 220 kcal

Equipment

  • Large mixing bowl
  • Hand or Stand Mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Cookie scoop
  • Wire Cooling Rack

Ingredients
  

For the Cookie Dough:

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

For the Mix-Ins (“Everything but the Kitchen Sink”):

  • 1 cup semi-sweet chocolate chips
  • ½ cup white chocolate chips
  • ½ cup crushed pretzels
  • ½ cup toffee bits
  • ¾ cup red and green M&M’s
  • cup shredded coconut optional
  • cup chopped pecans or walnuts optional

Instructions
 

Prep the oven & your workspace

  • Take the butter out of the fridge so it can come to room temperature while you gather everything else.
  • Preheat your oven to 350°F (175°C) and place the rack in the middle position.
  • Line two baking sheets with parchment paper or silicone mats and set them near your workspace.
  • Measure and prep your mix-ins (chop nuts, crush pretzels if needed, separate out a few M&M’s to press on top later).
  • Pro tip: Make sure your oven is fully preheated — an oven that’s still coming up to temp is the sneakiest cause of flat cookies.

Cream the butter and sugars

  • In a large mixing bowl, add 1 cup softened unsalted butter.
  • Add 1 cup packed brown sugar and ½ cup granulated sugar.
  • Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes until the mixture looks pale, light, and slightly fluffy.
  • Scrape down the sides with a spatula, then add the eggs one at a time, beating briefly after each. Add 2 teaspoons vanilla extract and mix just until combined.
  • Pro tip: Room-temperature butter creams with the sugars properly — if your butter is too cold the dough won’t trap air and the cookies won’t be as thick and tender.

Whisk the dry ingredients

  • In a separate bowl, whisk together 2½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt until uniform.
  • Give the flour mixture a quick sift or whisk to remove lumps and ensure even leavening.
  • Pro tip: Measure flour by spooning it into the cup and leveling with a knife (don’t scoop straight from the bag). Too much flour makes the cookies dry and cakey instead of thick and chewy.

Combine wet and dry — gently

  • Add the dry ingredients to the butter-sugar mixture in two additions.
  • Mix on low speed (or fold with a spatula) until the flour is just incorporated — you should not see streaks of flour, but avoid overmixing.
  • Scrape the bowl and fold any remaining pockets of dry ingredients in by hand.

Fold in the mix-ins (“everything but the kitchen sink”)

  • Add 1 cup semi-sweet chocolate chips, ½ cup white chocolate chips, ½ cup crushed pretzels, ½ cup toffee bits, ¾ cup red & green M&M’s, and any optional add-ins (⅓ cup shredded coconut, ⅓ cup chopped nuts) to the dough.
  • Fold gently with a rubber spatula until the mix-ins are evenly distributed.
  • Reserve a handful of M&M’s or chocolate chips to press on top of each dough ball right before baking for a prettier cookie.
  • Pro tip: Reserve colorful candies for topping — pressing a few on top after scooping keeps them visible and makes the cookies look festive.

Chill the dough (recommended for thick cookies)

  • For thick, bakery-style cookies, cover the bowl with plastic wrap and refrigerate for at least 30–60 minutes. For best flavor and texture, chill 2–24 hours.
  • If you’re short on time, place scooped dough balls on a tray and pop them in the freezer for 15–20 minutes to firm up.
  • Pro tip: Chilling solidifies the butter so the cookies spread less. This is the single easiest trick to turn a good cookie into the best cookie recipe ever for thick Christmas cookies.

Scoop and bake

  • Use a cookie scoop (about 2–3 tablespoons, golf-ball sized) to portion dough. Place scoops on the prepared baking sheets about 2 inches apart.
  • Press any reserved M&M’s or chips gently into the tops of the dough balls for a picture-perfect finish.
  • Bake one sheet at a time in the preheated oven for 10–12 minutes. You want the edges to be set and lightly golden while the centers still look a tiny bit soft — they’ll finish cooking on the hot sheet.
  • If your oven runs hot or your cookies are very large, check at 9 minutes and be prepared to go up to 13 minutes. Rotate the pan halfway through baking if your oven bakes unevenly.
  • Pro tip: Pull the cookies when the edges are set but centers are slightly underdone — this guarantees a soft, chewy center for those thick Christmas cookies.

Cool, serve, and store

  • Let cookies cool on the baking sheet for 5–7 minutes so they firm up and don’t break when you move them.
  • Transfer to a wire cooling rack to cool completely (or enjoy warm — I won’t judge).
  • Store cooled cookies in an airtight container at room temperature for up to 5 days. Add a piece of bread or a slice of apple to the container to help keep them soft.
  • To freeze: freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. You can also freeze scooped raw dough (flash-freeze scoops, then bag) and bake from frozen — add 1–2 minutes to the bake time.

Notes

Nutritional Value (per cookie, approximate):

  • Calories: 220–250 kcal
  • Fat: 12g
  • Carbohydrates: 30g
  • Sugars: 18g
  • Protein: 3g
  • Fiber: 1g
  • Sodium: 150mg
Share your thoughts! Rate and comment below if you tried this recipe.
 
Nutrition Disclaimer:
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.
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