Christmas Kitchen Sink Cookies Recipe are pure magic! These cookies have everything you love. They’re packed with chocolate chips, nuts, and dried fruits.
Perfect for holiday baking with family. I made these cookies last Christmas. Everyone loved them so much! The Christmas Kitchen Sink Cookies Recipe is super easy.
You don’t need fancy skills. Just mix, bake, and enjoy! Kids can help too. These cookies make great gifts.
They stay fresh for days. Let me show you how to make Christmas Kitchen Sink Cookies. Your kitchen will smell amazing!
When I First Discovered Christmas Kitchen Sink Cookies
I found this recipe five years ago. My neighbor shared it at a cookie swap. She called them “kitchen sink” cookies. Why?
Because you add everything but the kitchen sink! I was curious and tried them. The mix of sweet and salty was perfect.
Chocolate, pretzels, and cranberries in one bite. My family asks for them every year now. It’s our Christmas tradition. These cookies bring so much joy!
Equipment List
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or mixer
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients You Need for Christmas Kitchen Sink Cookies
- 1 cup softened butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- 1 cup M&Ms candies
- 1 cup chopped pretzels
- 1 cup dried cranberries
- 1 cup chopped nuts (optional)
Step-by-Step Guide
- Preheat your oven to 350°F.
- Line baking sheets with parchment paper.
- This stops cookies from sticking.
- Beat butter and both sugars together.
- Mix until light and fluffy.
- Add eggs one at a time.
- Stir in vanilla extract. Mix well.
- Mix flour, baking soda, and salt separately.
- Slowly add to wet ingredients.
- Stir until just combined. Don’t overmix!
- Fold in chocolate chips and M&Ms.
- Add pretzels and cranberries.
- Toss in nuts if using.
- Mix gently with a spoon.
- Drop spoonfuls onto baking sheets.
- Leave space between cookies.
- Bake for 10-12 minutes.
- Edges should be golden brown.
- Let cookies sit for 5 minutes.
- Move to cooling rack.
- Wait before eating (if you can!).
Tips to Make the Best Christmas Kitchen Sink Cookies
- Use room temperature butter.
- It mixes better. Don’t skip the parchment paper.
- Cookies won’t burn. Want bigger cookies?
- Use an ice cream scoop.
- Freeze extra dough for later.
- Bake fresh cookies anytime!
- Try different mix-ins. Use what you love.
- White chocolate works great. So do toffee bits.
- Get creative! Store in airtight containers.
- They stay fresh for one week.
FAQs about Christmas Kitchen Sink Cookies
Q: Can I freeze the dough?
A: Yes, you can freeze it easily. It lasts three months frozen.
Q: Why are my cookies flat?
A: Your butter was too warm. Chill dough for 30 minutes next time.
Q: Can I use margarine instead?
A: Butter tastes better for these cookies. Stick with real butter always.
Q: How many cookies does this make?
A: You’ll get about 48 cookies. Depends on your scoop size.
Q: What if I don’t have M&Ms?
A: Use any candy you like! Chocolate chips work perfectly fine.
Final Thoughts
The Christmas Kitchen Sink Cookies Recipe is a winner. These cookies are fun to make. They taste absolutely delicious.
Perfect for holiday parties and gift giving. Your family will request them every year. The best part? You can customize them.
Add your favorite treats. Make them your own special recipe. Start baking these cookies today. Create new Christmas memories.
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Christmas Kitchen Sink Cookies Recipe
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or mixer
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 1 cup softened butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- 1 cup M&Ms candies
- 1 cup chopped pretzels
- 1 cup dried cranberries
- 1 cup chopped nuts optional
Instructions
- Preheat your oven to 350°F.
- Line baking sheets with parchment paper.
- This stops cookies from sticking.
- Beat butter and both sugars together.
- Mix until light and fluffy.
- Add eggs one at a time.
- Stir in vanilla extract. Mix well.
- Mix flour, baking soda, and salt separately.
- Slowly add to wet ingredients.
- Stir until just combined. Don’t overmix!
- Fold in chocolate chips and M&Ms.
- Add pretzels and cranberries.
- Toss in nuts if using.
- Mix gently with a spoon.
- Drop spoonfuls onto baking sheets.
- Leave space between cookies.
- Bake for 10-12 minutes.
- Edges should be golden brown.
- Let cookies sit for 5 minutes.
- Move to cooling rack.
- Wait before eating (if you can!).
Notes
- Use room temperature butter.
- It mixes better. Don’t skip the parchment paper.
- Cookies won’t burn. Want bigger cookies?
- Use an ice cream scoop.
- Freeze extra dough for later.
- Bake fresh cookies anytime!
- Try different mix-ins. Use what you love.
- White chocolate works great. So do toffee bits.
- Get creative! Store in airtight containers.
- They stay fresh for one week.
