Kitchen Sink Cookies

These Christmas Kitchen Sink Cookies are the absolute best part of holiday baking—a little bit of everything, all in one perfectly chewy, crunchy, sweet, and salty bite. They’re called “kitchen sink” for a reason, and that’s what makes them so magical!

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I remember my mom doing a big pantry clean-out right before the holidays, pulling out half-empty bags of chocolate chips, the bottom of a pretzel bag, and random nuts. Instead of tossing them, she’d mix them all into a cookie dough, and it was the most exciting treat of the season.

This recipe honors that tradition because it’s wonderfully forgiving and endlessly creative. Plus, it’s a fantastic way to get the kids involved, letting them pick and choose their favorite mix-ins. It’s a low-stress recipe that delivers a huge, comforting reward.

What You Need to Make This Recipe

This recipe brings together the best of the pantry, from rolled oats to crunchy pretzels and two kinds of chocolate chips. These kitchen sink cookies get their signature flavor from that amazing sweet and salty combination. The full ingredient list and measurements are waiting for you in the recipe card below!

How to Make Kitchen Sink Cookies

Making these cookies is a straightforward and fun process that’s perfect for any skill level. You’ll start by preparing your oven and mixing the dry ingredients. Next, you’ll cream the butter and sugars until fluffy, then beat in the eggs and vanilla. Gradually add the dry ingredients, and finally, gently fold in all the delicious mix-ins before baking to golden perfection.

Holiday Kitchen Sink Cookies

The perfect chewy and crispy cookie, loaded with everything but the kitchen sink! A festive mix of sweet and salty for the ultimate holiday treat.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 36 cookies

Course: Dessert

Cuisine: American

Calories: 185

Ingredients Equipment Method Notes

Ingredients

  

For the Cookie Dough

• 2 1/2 cups all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup unsalted butter softened to room temperature
• 1 cup light brown sugar packed
• 1/2 cup granulated sugar
• 2 large eggs room temperature
• 2 tsp vanilla extract

The 'Kitchen Sink' Mix-Ins

• 1 cup semi-sweet chocolate chips
• 1/2 cup butterscotch chips
• 1 cup pretzels roughly crushed
• 1 cup sturdy potato chips like kettle-cooked, roughly crushed
• 1/2 cup pecans toasted and chopped
• 1/2 cup festive M&Ms red and green

Equipment

• Large Mixing Bowl
• Stand mixer or hand mixer
• Baking Sheets
• Parchment Paper
• Cookie scoop
• Wire cooling rack

Method

 

Prepare Oven and Dry Ingredients

• Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, baking powder, and kosher salt. This ensures the leavening agents are evenly distributed.

Make the Cookie Dough

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened butter, packed brown sugar, and granulated sugar on medium-high speed until the mixture is light, creamy, and pale in color, about 3-4 minutes.
• Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl, then beat in the vanilla extract until combined.
• Turn the mixer to low speed and gradually add the dry ingredient mixture. Mix only until the flour is just incorporated. Be careful not to overmix.
• Remove the bowl from the mixer. Add all the mix-ins: chocolate chips, butterscotch chips, crushed pretzels, crushed potato chips, toasted pecans, and M&Ms. Use a sturdy spatula to gently fold everything together until evenly distributed. The dough will be very thick and chunky.

Bake the Cookies

• Using a medium cookie scoop (about 1.5 tablespoons), drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
• Bake for 10-13 minutes, or until the edges are golden brown and the centers look just set. They might seem slightly underdone in the middle, but they will continue to cook on the hot pan.
• Let the cookies cool on the baking sheets for 5 minutes. This helps them set up before moving. Then, transfer the cookies to a wire rack to cool completely.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 5 days.

Variations: The beauty of Kitchen Sink Cookies is their versatility! Feel free to swap the mix-ins. Try white chocolate chips, dried cranberries, toffee bits, or even chopped candy bars. For a chewier cookie, chill the dough for at least 30 minutes before scooping and baking.

Pro Tips for Making This Kitchen Sink Cookies

Over the years, I’ve learned a few things that take these cookies from good to absolutely irresistible. Here are some of my go-to tips.

Don’t Overmix the Dough

Once you add the flour, mix only until it’s just combined. Overmixing develops the gluten and can make your cookies tough instead of tender and chewy. When you add the mix-ins, fold them in gently with a spatula.

Chill for Best Results

I know it’s hard to wait, but chilling the dough for at least 30 minutes makes a huge difference. It prevents the cookies from spreading too much in the oven and deepens that rich, buttery flavor.

My Secret Trick: For the perfect texture in these kitchen sink cookies, I lightly crush the pretzels and potato chips by hand but make sure to leave some larger pieces. This ensures you get that satisfying, salty crunch in every single bite without turning the mix-ins to dust.

Fun Variations / Easy Substitutions for Kitchen Sink Cookies

The best part about this recipe is that there are no rules! It’s the perfect opportunity to use up whatever you have in your pantry. Here are a few ideas to get you started:

• Chip Overload: Feel free to swap the semi-sweet or butterscotch chips for white chocolate, peanut butter chips, or Heath toffee bits.
• Salty & Savory Twists: Don’t have pretzels or potato chips? Crushed saltine crackers, cornflakes, or a sprinkle of flaky sea salt on top before baking work wonderfully.
• Add Some Fruit & Spice: A handful of dried cranberries or cherries can add a chewy, tart element that pairs beautifully with the chocolate. For another festive fruit cookie, check out my Cherry Cookies. The adaptability is what makes these kitchen sink cookies so much fun.
• Nut Swaps: If pecans aren’t your favorite, chopped walnuts, almonds, or even salted peanuts would be fantastic additions.

What to Serve With Kitchen Sink Cookies

While these cookies are a complete treat on their own, they’re even better when paired with something simple and comforting.

• A Glass of Cold Milk: The classic pairing that never fails.
• Vanilla Bean Ice Cream: Turn your kitchen sink cookies into an incredible ice cream sandwich.
• A Warm Drink: A mug of hot cocoa, coffee, or a spiced tea is the perfect companion for a cozy afternoon snack.

How to Store Kitchen Sink Cookies

Proper storage will keep your cookies fresh and delicious for days.

• At Room Temperature: Store the cookies in an airtight container for up to 5 days. I like to add a slice of bread to the container—it helps keep the kitchen sink cookies wonderfully soft.
• Freezing Baked Cookies: Once completely cooled, place the cookies in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container for up to 3 months.
• Freezing the Dough: My favorite method! Scoop the dough into balls, freeze them on a baking sheet, and then store them in a freezer bag. You can bake a few kitchen sink cookies from frozen whenever a craving strikes—just add an extra minute or two to the baking time.

Nutritional Benefits

While these kitchen sink cookies are definitely an indulgence, the old-fashioned oats offer a bit of fiber and texture. This recipe is all about creating a comforting, joyful treat to share with family during the holidays.

FAQs

Can I make the cookie dough ahead of time?

Absolutely! The dough can be covered and refrigerated for up to 72 hours. Chilling the dough actually deepens the flavor and is one of my favorite tricks for amazing kitchen sink cookies.

Why are my cookies spreading too much?

This usually happens if the butter is too soft or the dough isn’t chilled. Make sure your butter is at room temperature but not melty. Chilling the dough for at least 30 minutes before baking will help the cookies hold their shape.

Can I make these kitchen sink cookies gluten-free?

Yes, you can try substituting the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend. Also, ensure your oats are certified gluten-free.

What are the best potato chips to use?

I recommend using sturdy, plain, or lightly salted potato chips. Ruffled or kettle-cooked chips hold up beautifully during mixing and baking, adding the best crunch to these cookies.

Conclusion

There’s something so satisfying about pulling a tray of these Christmas Kitchen Sink Cookies out of the oven. They’re a celebration of textures and flavors, and a reminder that the best recipes are often born from a little bit of this and a little bit of that. I hope you have as much fun making (and eating!) these cookies as my family does. If you’re looking for more holiday baking inspiration, my Snowball Cookies are another family favorite!

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