This recipe for Christmas Kitchen Sink Cookies became my holiday secret the year I wanted to make something that felt both nostalgic and a little bit rebellious. I first threw together a handful of pantry odds and ends on a snowed-in afternoon — leftover pretzels, a small bag of red and green M&M's, and half a bag of white chocolate chips — and what came out of the oven was unexpected: a perfectly chewy center with crispy, salty edges and pockets of candy color. Friends and family declared them an instant tradition. They’re sweet, salty, colorful, and wonderfully textural — every bite is a tiny celebration.

I love these for holiday cookie swaps because they’re forgiving, fast, and make a big visual impact without fancy techniques. The dough itself is simple and buttery, relying on two egg yolks for richness and a soft chew. The real magic is in the mix-ins — broken pretzel pieces and crushed potato chips add a savory crunch that balances the sweetness of white chocolate and M&M's. If you grew up sneaking chips and candy into cookies (I won’t name names), these will take you straight back to that kitchen counter mischief.

Ingredients

• Salted butter (3/4 cup): Use full-fat, salted butter at room temperature for the best flavor and texture. I often use Land O Lakes or Plugra when I want a slightly creamier result. Softening on the counter for 30–45 minutes is ideal.
• Light brown sugar (3/4 cup, packed): Adds moisture and a hint of caramel. Pack it into the measuring cup for accurate measurement — if you prefer a deeper molasses flavor, you can swap with dark brown sugar.
• Granulated sugar (1/4 cup): Balances the brown sugar and helps create slightly crisper edges.
• Egg yolks (2): Room temperature yolks give richness and chew. Save the whites for an omelet or pavlova.
• Vanilla bean paste or extract (2 tsp): Vanilla bean paste gives flecks and intense flavor, but pure vanilla extract works beautifully too.
• All-purpose flour (1 1/2 cups): Spoon and level the flour rather than scooping to avoid dense cookies. For best accuracy weigh flour; 1 cup ≈ 4.41 oz (125 g).
• Baking powder (1/2 tsp) and baking soda (1/2 tsp): A combination keeps the cookies tender but gives a light lift.
• Salt (1/2 tsp): Enhances all flavors; use fine sea salt or table salt.
• Red and green M&M's (1/2 cup): Festive and colorful; you can reserve a few to press on top before baking for a picture-perfect finish.
• White chocolate chips (1/3 cup): Look for good-quality chips — Ghirardelli or Guittard melt nicely and add creamy pockets.
• Pretzel pieces (1/3 cup): Use snapped mini pretzels or crushed hard pretzels for that crunchy, salty bite.
• Potato chip pieces (1/3 cup): Regular salted potato chips work best — crush them gently so they maintain some structure in the dough.
• Red and green jimmies (2 tbsp): For festive sparkle; optional but charming on top.

Instructions

Preheat and prepare: Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside. Preparing sheets in advance keeps the workflow smooth and prevents sticking. If you use a convection oven, reduce the temperature to 325°F and monitor closely. Cream butter and sugars: Add the softened salted butter, light brown sugar, and granulated sugar to a large bowl. Use an electric mixer to cream on medium-high for about 2 minutes until light and fluffy — this incorporates air for a tender texture. Scrape the bowl once to ensure even creaming. Add yolks and vanilla: Mix in the two room-temperature egg yolks and the vanilla bean paste or extract on medium speed for about 2 minutes. The mixture should lighten in color and become slightly frothy; this step builds structure without making the cookies cakey. Combine dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Add to the wet ingredients and mix on low speed until just combined — overmixing develops gluten and can make cookies tough. Fold in mix-ins: Gently fold in the M&M's, white chocolate chips, pretzel pieces, potato chip pieces, and jimmies with a spatula. Fold just until distributed so mix-ins remain intact and the chips don’t melt into the dough. Scoop the dough: Scoop the dough into 20 balls using a 1 1/2 tablespoon scoop or by rolling by hand. Place them about 2 inches apart on the prepared sheets. For a photo-ready look, press a few extra M&M's and chips on top of each ball. Bake: Bake for 10–12 minutes at 350°F. For chewier centers, remove at 10 minutes; for crisper edges, bake 12 minutes. Visual cues: edges should be golden and centers slightly soft — they firm as they cool. Shape and cool: (Optional) Right out of the oven, use a large round cookie cutter to gently swirl around each cookie to refine the shape. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool another 10 minutes. Store: Store in an airtight container at room temperature for up to 3 days; separate layers with parchment if stacking. For longer storage, freeze baked cookies for up to 2 months.

Storage Tips

After cooling completely, layer cookies in an airtight container separated by parchment to keep them from sticking. At room temperature they hold well for up to three days without losing much crunch; refrigerating will make them firmer but can dull flavors. For long-term storage, freeze baked cookies in a single layer on a tray, then pack into a freezer-safe container for up to two months. Reheat briefly (10–15 seconds) in the microwave to refresh chewiness, or warm in a 300°F oven for 3–5 minutes.

Ingredient Substitutions

If you need to adapt, try brown butter for a nuttier depth — brown 3/4 cup butter for a few minutes until it smells nutty and proceed after cooling slightly. For dairy-free, swap vegan butter and dairy-free chips, and replace egg yolks with 2 tablespoons of applesauce plus 1 tablespoon cornstarch (note texture will be different). To make them gluten-free, use a 1:1 gluten-free flour blend and use gluten-free pretzels. For lower sugar, reduce granulated sugar to 2 tablespoons and increase brown sugar to 1 cup for retained moisture.

Serving Suggestions

Serve warm or at room temperature on a festive platter with dusted powdered sugar for contrast. These pair beautifully with hot cocoa or strong coffee; for a party, stack on a tiered tray with a mix of other small bites like spiced nuts and thumbprint cookies. Garnish with a few extra M&M's or a light drizzle of melted white chocolate for special occasions.

Cultural Background

Kitchen sink-style cookies have roots in American home baking traditions where cooks throw in a bit of everything on hand. They’re a cousin to the classic drop cookie and trail mix-inspired sweets, reflecting a mash-up of sweet and salty trends that gained popularity in late 20th-century American baking. The festive red-and-green color nods to holiday decorations and makes these especially popular at Christmas gatherings and cookie exchanges.

Seasonal Adaptations

For other seasons, change candy colors to suit the occasion — pastel M&M's for Easter, orange and black for Halloween. Swap jimmies for seasonal sprinkles or chopped toasted nuts for autumn versions. In summer, add a tablespoon of citrus zest to the dough for brightness. These small swaps let you turn the same base into a year-round favorite.

Meal Prep Tips

Make dough ahead: scoop dough balls onto a parchment-lined tray and freeze solid, then transfer to a labeled bag. Keep in the freezer for up to three months and bake directly from frozen, adding 1–2 minutes. For gifting, place in cellophane bags with tissue and a ribbon — include a small note on whether to keep at room temperature or freeze for longer storage.

Finish by remembering that the joy of these cookies is their imperfect charm: crumbs, colorful spots, and uneven edges make them feel homey and special. Share them with neighbors, put them on a cookie swap table, and enjoy the little moments of delight when someone bites into that surprising salty crunch.