This recipe exists because some holidays call for indulgence and a little joyful chaos. These Christmas Kitchen Sink Cookies were born out of an impulse to combine every festive morsel in my pantry into one glorious cookie. I first made them at a neighborhood cookie swap the year my sister asked for something that celebrated color, crunch, and the unexpected. The combination of salted butter, brown sugar, and extra yolks yields a tender, chewy center while the mix-ins deliver bursts of sweet, salty, and crunchy textures. They became an instant hit; friends nicknamed them "the everything cookies" and returned the next year with requests for more.

I love these because they are forgiving and adaptable. The dough is straightforward to mix, tolerant of gentle over-mixing of add-ins, and the optional finishing touches give each cookie a picture-perfect look. The flavors are familiar—sweet M&M candy and white chocolate balanced by pretzel and potato chip shards—and each bite gives a little surprise. I often make a double batch and gift them in tins; they travel well and always disappear first. This recipe is perfect for holiday baking when you want a crowd-pleasing, kid-friendly treat that still feels special.

Ingredients

• Salted butter (3/4 cup): Use high-quality European-style butter if you can; its higher fat content deepens flavor and improves the mouthfeel. Soften to room temperature but avoid melting.
• Light brown sugar (3/4 cup, packed): Provides moisture and the caramelly notes that keep centers chewy. Pack gently when measuring for accuracy.
• Granulated sugar (1/4 cup): Adds structure and helps edges crisp during baking.
• Egg yolks (2, room temperature): Extra yolks enrich the dough for tenderness and chew; bring to room temperature for better incorporation.
• Vanilla (2 tsp): Use vanilla bean paste for flecks and a more intense flavor, or a pure vanilla extract you prefer.
• All-purpose flour (1 1/2 cups): Spoon and level for best accuracy; this amount yields a soft but holdable dough that spreads modestly.
• Baking powder and baking soda (1/2 tsp each): The combination gives a gentle lift and slightly airy crumb without too much puffing.
• Salt (1/2 tsp): Enhances all flavors—especially important with sweet-salty mix-ins like pretzels and chips.
• Mix-ins: 1/2 cup red and green M&M's, 1/3 cup white chocolate chips, 1/3 cup pretzel pieces, 1/3 cup potato chip pieces, 2 tbsp red and green jimmies. Use bite-sized or roughly chopped pieces so every cookie has variety.

Instructions

Preheat and prepare: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside. Proper preheating ensures even spread and crisp edges; allow your oven to reach temperature fully before inserting sheets. Cream butter and sugars: Add softened salted butter, light brown sugar, and granulated sugar to a large bowl. Use an electric mixer on medium speed and cream for about two minutes until the mixture is pale and airy. Scrape the bowl once to ensure even creaming; this incorporates air for a lighter texture. Incorporate yolks and vanilla: Add the two room-temperature egg yolks and vanilla. Mix on medium speed for another two minutes until pale and fluffy. The yolks add richness and help create a tender interior while retaining chewiness. Add dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt, then add to the wet mixture. Mix on low speed or fold with a spatula until just combined; over-mixing develops gluten and will toughen the cookies. Fold in mix-ins: Gently fold in the M&M's, white chocolate chips, pretzel pieces, potato chip pieces, and jimmies with a spatula until evenly distributed. Fold gently to avoid crushing delicate pieces; larger chunks create delightful pockets of texture and flavor. Scoop and top: Scoop the dough into 20 even balls using a 1.5 tablespoon scoop or two spoons. Arrange them about two inches apart on the prepared sheets. Optionally press a few extra mix-ins on top of each dough ball for a decorative finish and to ensure bright pieces show after baking. Bake and shape: Bake for 10 to 12 minutes. Ten minutes yields chewier centers; 12 minutes gives crisper edges. If you want a perfectly round edge, immediately after removing the baking sheet from the oven, use a large circular cookie cutter to gently swirl and shape each warm cookie. Allow cookies to cool on the sheet for 5 minutes before transferring to a rack for another 10 minutes.

Storage Tips

Store cooled cookies in a single layer in an airtight container at room temperature for up to three days. If stacking, separate layers with parchment paper to protect decorations. For longer storage, freeze baked cookies in a single layer on a sheet pan, then transfer to a freezer-safe container for up to one month. To re-crisp edges after freezing, warm them for 3 to 5 minutes in a 300 degrees Fahrenheit oven. For dough storage, roll into balls and freeze on a tray; once solid, move to a sealed bag and bake from frozen with an extra minute or two on the bake time.

Ingredient Substitutions

If you need dairy-free options, swap the butter for a firm dairy-free baking stick and use dairy-free white chocolate chips; note texture and flavor will change slightly. To make them nut-free, choose seed-based mix-ins or increase pretzel pieces. For gluten-free, use a one-to-one gluten-free baking flour blend that includes xanthan gum—expect slightly different spread and a more crumbly texture. You can replace potato chips with crushed corn chips for a similar crunch or swap M&M's for plain chocolate candies for a less colorful but equally tasty version. Keep measurements the same when substituting to preserve balance.

Serving Suggestions

Serve these warm with hot cocoa or a spiced latte for a cozy winter pairing. For a festive dessert board, arrange cookies with small bowls of extra mix-ins, nuts, and dried fruit so guests can customize. Garnish plates with sprigs of rosemary or a dusting of powdered sugar for a holiday presentation. They work well boxed in tins with tissue for gifting and pair nicely with simple sugar cookies or buttery shortbread as part of a larger cookie assortment.

Cultural Background

The "kitchen sink" concept borrows from an American home-cooking tradition of combining favorite treats into one celebration item. Similar to trail mix and ambrosia salads, this approach became popular when home bakers began experimenting for cookie swaps and potlucks, valuing variety and convenience. The colorful candy-coated chocolates give a distinctly North American holiday aesthetic, often tied to mid-20th-century packaged sweets becoming household staples. These cookies reflect that playful, improvised spirit of holiday baking.

Seasonal Adaptations

To adapt seasonally, swap the red and green M&M's for pastel candies in spring or orange and brown for autumn. Add pumpkin spice and swap white chocolate for semi-sweet in fall. For summer, include chopped dried berries and substitute the pretzels with toasted coconut for a lighter flavor profile. For holiday-specific versions, use peppermint chips and crushed candy canes for a minty twist, or add chopped toasted nuts and cinnamon for a cozy winter version.

Meal Prep Tips

For easy holiday prep, make dough balls and freeze them in batches so you can bake fresh cookies on demand throughout the season. Label bags with the bake date and intended bake time. Pack baked cookies in shallow meal-prep containers with parchment between layers for gifting or quick dessert portions. If preparing for an event, bake a few test cookies to dial in oven times, then bake the rest in tight windows to ensure consistent texture across batches.

These cookies are deliberately imperfect in composition but perfectly charming when shared. They celebrate abundance and playfulness, and I hope they become a bright part of your holiday baking rotation.