Christmas Kitchen Sink Cookies (Loaded Holiday Treats)

Every December I end up with half-open bags of chocolate chips, a box of holiday M&Ms someone brought home, a sleeve of pretzels with about a third left, and candy canes that didn't quite make it onto the tree. For years I'd just shove them all to the back of the pantry and forget about them until February. Then a couple of Christmases ago I started throwing everything into one cookie dough, and honestly it's become the batch I look forward to most.

The idea behind kitchen sink cookies is exactly what it sounds like — everything goes in. But the base dough matters a lot. I use slightly more brown sugar than white, which keeps the centers soft even after a few days. The crushed pretzels give you little pockets of salt throughout, and the candy canes melt slightly while baking so you get these faint minty swirls. It's a bit chaotic in the bowl and completely intentional on the plate.

My daughter Zainab likes helping with these because the mix-in step feels like arts and crafts. She presses extra M&Ms and pretzel pieces onto the tops before they go in the oven, which makes each cookie look a little different. My husband eats them at room temperature with tea; I eat them still slightly warm. Both are correct.

One thing to know before you start: chilling the dough for 30 minutes makes a real difference here. I skipped it once when I was in a hurry and the cookies spread into flat puddles — still edible, but nothing like the thick, chewy version you want. If you're making these for a cookie tin or holiday gifts, I'd also recommend checking out my No-Bake Peppermint Cheesecake to round out your holiday dessert spread — they make a great pair on the same tray.

Why You'll Love This Recipe

• Uses up what's already in your pantry: I started making these specifically because I had four half-empty bags of mix-ins and didn't want to waste them. Broken pretzels, the last of the chocolate chips, orphaned toffee bits — they all belong here. You don't need to go buy anything special if you've already got holiday baking supplies floating around.

• That sweet-salty thing actually works: The pretzels aren't just filler — they add a crunch and a saltiness that stops these from being cloying. Between the chocolate chips, the candy canes, and the M&Ms there's a lot of sugar happening, and the pretzels balance it out. I've made these without the pretzels once and they were fine, but they were better with them.

• They hold up well for gifting: These stay soft for four to five days in a sealed container, which means you can bake a batch on the 20th and they'll still be good on Christmas Eve. I pack them in small boxes or clear bags with a ribbon and they always look more impressive than they were to make. Nobody needs to know it took 25 minutes of active work.

• Kids can actually help: Beyond just pressing toppings on, Zainab has successfully made these almost entirely on her own (I handle the oven). The dough comes together by hand — no stand mixer needed, just a big bowl and a wooden spoon — and the mix-in step is genuinely fun for kids who want to feel like they're in charge of something.

• The dough freezes beautifully: I usually make a double batch, bake half, and freeze the rest as pre-scooped balls. Then in January when the holiday sugar rush is over and everyone's forgotten about cookies, I bake a dozen from frozen and they're just as good. Bake from frozen at 350°F, just add 2 extra minutes to the time.

Ingredients

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened (leave it out for 30 minutes — cold butter won't cream properly)
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• ½ cup white chocolate chips
• ½ cup crushed candy canes (about 6–8 standard canes)
• ½ cup chopped pretzels (roughly broken, not pulverized)
• ½ cup holiday M&Ms
• ½ cup chopped pecans, optional

Directions

• Step 1: Preheat and prep — Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. I do both sheets at once because this dough bakes in batches and you want everything ready to go.
• Step 2: Mix the dry ingredients — In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside. Whisking instead of stirring makes sure the baking soda is evenly distributed so you don't get weird bitter pockets.
• Step 3: Cream butter and sugars — In a large bowl, beat the softened butter with both sugars until the mixture looks pale and fluffy, about 2–3 minutes by hand or 1–2 minutes with a hand mixer. This step matters — under-creamed butter gives you dense cookies.
• Step 4: Add eggs and vanilla — Add the eggs one at a time, mixing well after each. Stir in the vanilla. The mixture should look smooth and slightly glossy at this point.
• Step 5: Combine wet and dry — Gradually add the flour mixture into the butter mixture, stirring until just combined. Stop when you no longer see dry flour — overmixing develops the gluten and makes the cookies tough.
• Step 6: Fold in the mix-ins — Add the chocolate chips, white chocolate chips, crushed candy canes, pretzels, M&Ms, and pecans if using. Stir gently to distribute everything. The dough will look very full and that's exactly right.
• Step 7: Chill the dough — Cover the bowl and refrigerate for at least 30 minutes. I know it's tempting to skip this, but it really does prevent the cookies from spreading into flat discs. Even 20 minutes helps.
• Step 8: Scoop and bake — Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra M&Ms or pretzel pieces onto the tops if you want them to look nice. Bake for 10–12 minutes, until the edges are lightly golden but the centers still look slightly underdone — they firm up as they cool.
• Step 9: Cool — Let cookies sit on the baking sheet for 5 minutes before transferring to a wire rack. They're very soft straight from the oven and will fall apart if you move them too soon.

Tips for Success

• Don't skip softened butter: I've tried melting the butter to speed things up and the cookies came out greasy and flat. You need properly softened butter — the kind that holds a fingerprint when you press it but doesn't leave butter on your hand. If you forgot to take it out, cut it into small cubes and let it sit for 15–20 minutes.

• Break the pretzels by hand, not in a bag: The first time I made these I crushed the pretzels too fine and they basically disappeared into the dough. You want rough chunks, some the size of a pea, some a little bigger. That way you actually taste them in the finished cookie.

• Pull them out when the centers look underdone: The edges should be set and just starting to turn golden, but the middle should look a little raw still. They'll carry-cook on the hot pan during those 5 minutes of resting. I overcooked my first batch because I waited for the centers to look fully done, and they came out dry. The slightly underbaked look is correct.

• Don't overload the mix-ins: More is not always more here. Stick close to the amounts in the recipe — the dough needs enough structure around the mix-ins to hold together. I once threw in extra pretzels AND extra M&Ms AND some toffee bits all at once and the cookies kind of crumbled at the edges. Pick your mix-ins and measure them.

• Store with a slice of bread: This is an old trick but it works. Tuck a slice of regular sandwich bread into the container with your cooled cookies. The bread releases moisture and keeps the cookies soft. Replace the bread after a day or two if you're storing them for the full five days.

Variations

• White chocolate and cranberry: Swap the semi-sweet chips for white chocolate chips and add ½ cup of dried cranberries in place of the candy canes. This version is less minty and more fruity-sweet — it looks gorgeous with the red and white contrast. I actually prefer this version for gifting because it appeals to people who don't love candy canes.

• Peanut butter loaded: Add ½ cup of peanut butter chips and replace half the M&Ms with Reese's Pieces. My husband is a peanut butter person and this is his preferred version. It leans more American candy bar than Christmas cookie, but nobody's complaining.

• S'mores style: Use semi-sweet chocolate chips, add ¼ cup of mini marshmallows and swap the pretzels for crushed graham crackers. The marshmallows get slightly toasty around the edges during baking. This is a good variation for people who aren't into the minty holiday flavors but still want something festive.

• Warm spice version: Add ½ teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients. This gives the whole cookie a warm, gingerbread-adjacent flavor that works really well with the chocolate. I pair this version with my Dutch Christmas Stollen on the same holiday tray — they complement each other nicely.

• Gluten-free version: Use a 1-to-1 gluten-free flour blend (the kind with xanthan gum already in it — Bob's Red Mill and King Arthur both make one) and gluten-free pretzels. The texture is very close to the original. I've made it for a friend with dietary restrictions and she couldn't tell the difference.

Serving and Storage

Serving

These are at their best within the first two days, when the centers are still soft and the candy cane pieces haven't fully hardened. Serve them at room temperature alongside something chocolatey and rich — my Brownie Crust Chocolate Cheesecake is a good companion on a holiday dessert table if you're hosting. For a cookie exchange or gift tin, stack them in rows with a layer of parchment between them so the M&Ms don't scratch each other.

Storage

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Tuck in a slice of sandwich bread to keep them soft (swap it out after 2 days). To freeze baked cookies, layer them in a freezer-safe container with parchment between layers — they keep for up to 2 months. To freeze unbaked dough, scoop into balls first, freeze on a sheet pan until solid, then transfer to a zip-lock bag. Bake from frozen at 350°F, adding 2 minutes to the bake time.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes, and I actually think it's better that way. The dough keeps in the fridge for up to 2 days covered — the extra chill time deepens the flavor slightly. You can also scoop the dough into balls, freeze them on a sheet pan until solid, and then bag them for up to a month. Bake straight from frozen at 350°F, just add 1–2 extra minutes to the bake time.

Do I have to chill the dough?

You don't have to, but I really recommend it. When I've skipped chilling, the cookies spread out thin and lose that thick, chewy center. Even 20 minutes in the fridge makes a noticeable difference. If you're short on time, pop the scooped balls of dough in the freezer for 10 minutes instead — it achieves something similar.

What other mix-ins can I use?

Almost anything works — toffee bits, butterscotch chips, dried cranberries, mini marshmallows, chopped walnuts, or sprinkles. The only thing I'd avoid is anything very wet (like fresh fruit) or anything that burns easily at 350°F. Stick to a total of about 2½ cups of mix-ins across the board so the dough still holds together properly.

How do I keep the cookies soft after baking?

Store them in an airtight container with a slice of sandwich bread. The bread gives off just enough moisture to keep the cookies from drying out. It sounds strange but it genuinely works — my cookies on day three are just as soft as day one using this method. Replace the bread slice after a couple of days if you're storing longer.

Can I double this recipe for a bigger batch?

Absolutely. I almost always make a double batch in December because a single batch disappears in one sitting at my house. Mix it in the largest bowl you have, or split the dough into two bowls for the mix-in step so it's easier to fold everything in evenly. Bake time stays the same.

These are the cookies I make every December without fail, and unlike a lot of holiday baking they never feel like a project. The dough is straightforward, the mix-in step is genuinely fun, and the result looks festive without any decorating skill required. I've brought them to school events, packed them in tins for neighbors, and eaten entirely too many standing at the kitchen counter.

If you want to build out a full holiday dessert table, these pair really well with my Pecan Caramel Chocolate Cake — the cake is rich and impressive-looking, the cookies are casual and snackable, and together they cover all your bases. For something lighter alongside, the Sweet Potato Rounds with Goat Cheese and Cranberries make a nice savory contrast on the same spread.

The thing I keep coming back to with these is how forgiving they are. Different mix-ins, different ratios, skipping the pecans, doubling the pretzels — they come out well every time as long as you don't overmix the dough and you pull them out of the oven before the centers look fully done. That's really all there is to it. 🍪❄️

If you made these, I'd love to know what mix-ins you used — leave a comment below and tell me what ended up in your batch.

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