Easy Delicious Chewy Christmas Kitchen Sink Cookies
These Easy Delicious Chewy Christmas Kitchen Sink Cookies combine a festive mix of semi-sweet and white chocolate chips, colorful M&M’s, crunchy pretzels, and optional nuts to create chewy, sweet, and salty cookies perfect for holiday gatherings and celebrations.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 45 minutes (including chilling and cooling)
- Yield: Makes 24-30 cookies 1x
- Category: Desserts & Sweet Treats
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1 cup Christmas-colored M&M’s
- 1 cup pretzel twists, roughly crushed
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to combine evenly.
- Mix Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing at low speed just until combined. Avoid overmixing to maintain cookie tenderness.
- Fold in Add-ins: Gently fold in semi-sweet chocolate chips, white chocolate chips, Christmas M&M’s, crushed pretzels, and optional nuts with a rubber spatula for an even distribution of festive flavors and textures.
- Shape and Bake Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets about 2 inches apart to allow spreading. Bake for 10-12 minutes until edges turn golden brown and centers are set but slightly soft.
- Cool Cookies: Remove cookies from oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, allowing them to firm up perfectly.
Notes
- For chewier cookies, avoid overbaking; take them out as soon as the edges turn golden and the centers look set but soft.
- Optional nuts can be omitted or replaced with your favorite nuts according to preference or allergies.
- Crushing pretzels gives a nice salty crunch, but adjust quantity if you desire more or less saltiness.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Chilling the dough for 30 minutes to an hour before baking can help control spreading if desired.