This Christmas kitchen sink cookie began as a playful experiment the week before the holidays when I wanted something that tasted like every celebration at once. I wanted a cookie that was soft and buttery in the center but studded with pockets of sweet chocolate, crunchy pretzel salt, and the nostalgic crisp of potato chips. The result is a generously loaded cookie that brings both texture and color to the cookie plate. I discovered the exact mix one December afternoon while cleaning out my baking drawer and pantry; the first batch disappeared in under an hour and became our holiday staple.

What makes these cookies special is how each bite is different: one moment you get a burst of candy-coated chocolate, the next a hit of salty crunch, followed by melt-in-your-mouth white chocolate. The dough itself is lightly golden, tender from extra egg yolks, and perfectly balanced so the mix-ins shine without overpowering the cookie base. Serve warm for the best contrast between gooey centers and crisp edges, or pack them up as gifts—either way, they never fail to disappear at gatherings.

Ingredients

• Salted butter (3/4 cup): Use high-quality, real butter for the best flavor and texture; I prefer a European-style butter with higher fat for richer results. Allow to soften to room temperature so it creams smoothly.
• Light brown sugar (3/4 cup, packed): Provides moisture and a hint of molasses that keeps the centers chewy; pack gently with a spoon to measure accurately.
• Granulated sugar (1/4 cup): Adds structure and helps the edges crisp slightly during baking.
• Egg yolks (2): Using yolks instead of whole eggs keeps the cookies tender and rich without making them cakey; bring to room temperature before combining.
• Vanilla bean paste or extract (2 tsp): Adds aromatic depth—vanilla bean paste will also provide tiny black specks that look lovely in the dough.
• All-purpose flour (1 1/2 cups): Spoon and level for accurate measurement; this amount yields a soft but sturdy dough that holds the mix-ins.
• Baking powder & baking soda (1/2 tsp each): A small lift from both gives a light rise and an even crumb.
• Salt (1/2 tsp): Enhances overall flavor and balances the sweetness of the candies and chocolate.
• Red and green M&M's (1/2 cup): Use holiday colors for festive appeal; small or plain M&M's work best to distribute evenly.
• White chocolate chips (1/3 cup): Choose quality chips or chopped white chocolate for creaminess—avoid low-quality wafers which can be waxy.
• Pretzel pieces (1/3 cup): Coarsely crush for crunch and salt bursts; avoid very fine crumbs so you still notice the texture.
• Potato chip pieces (1/3 cup): Use sturdy kettle chips or classic salted chips; add right before baking to preserve crunch.
• Red and green jimmies (2 tbsp): Optional but delightful for color and holiday flair; add gently to avoid bleeding color into dough.

Instructions

Preheat and prepare:Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside—parchment prevents sticking and promotes even browning. If you plan to make multiple batches, have an extra sheet ready.Cream butter and sugars:In a large bowl, add the softened salted butter, light brown sugar, and granulated sugar. Using an electric mixer, cream on medium-high for two minutes until the mixture becomes light, airy, and slightly paler in color. Properly creamed butter traps air which helps with even baking and tenderness.Add yolks and vanilla:Add the two room-temperature egg yolks and vanilla bean paste or extract. Mix on medium speed for about two minutes until pale and fluffy. The yolks add richness without excess moisture—if you used whole eggs, reduce liquid elsewhere slightly.Combine dry ingredients:Whisk together the all-purpose flour, baking powder, baking soda, and salt in a separate bowl, then add to the wet mixture. Mix on low speed until just combined; overmixing will develop gluten and lead to tougher cookies. The dough should be soft and slightly sticky.Fold in mix-ins:Add the M&M's, white chocolate chips, pretzel pieces, potato chip pieces, and sprinkles. Use a spatula to gently fold until evenly distributed—work carefully so you don’t crush the candies or chips further than desired.Portion the dough:Scoop the dough into 20 equal balls using a medium cookie scoop or tablespoon. Place them about two inches apart on the prepared sheets. If you like the showy look, press a few extra mix-ins on top of each ball—this is optional but gives cookies the pictured appearance.Bake and shape:Bake 10 to 12 minutes—10 for chewier centers and 12 for crisper edges. For perfectly round cookies, immediately after removing from the oven, use a large circular cookie cutter to give each cookie a gentle swirl, pushing mix-ins slightly inward to form a neat circle.Cool and store:Allow cookies to cool on the baking sheets for 5 minutes to set, then transfer to a wire rack to cool another 10 minutes. Store leftovers in an airtight container for up to three days at room temperature.

Storage Tips

Store cookies in an airtight container layered with parchment to prevent sticking. Keep at room temperature for up to three days; if you need longer storage, freeze baked cookies for up to one month. For the dough, portion into balls on a tray, freeze until solid, then transfer to a resealable freezer bag—bake from frozen, adding two to three minutes to the bake time. When reheating, use a low oven (300 degrees F) for about five minutes to revive softness without overbrowning.

Ingredient Substitutions

If you need swaps, use unsalted butter and add 1/4 teaspoon extra salt to the dough. For a nutty boost, replace 1/3 cup of chips with chopped roasted almonds or pecans. If avoiding white chocolate, use semi-sweet chips instead (reduce M&M quantity slightly). To make these gluten-free, use a 1:1 gluten-free flour blend and ensure pretzels are gluten-free; texture will be slightly different but still delicious.

Serving Suggestions

Serve warm on a platter with hot cocoa or coffee for a cozy gathering. Garnish with extra holiday sprinkles for presentation and consider pairing with salted caramel dip on the side for an extra indulgent touch. These work well on dessert tables, in cookie exchanges, or wrapped in cellophane as homemade gifts—tie with festive twine and include a label noting ingredients.

Cultural Background

The concept of a "kitchen sink" baked good is modern and playful—rooted in the American tradition of cookie exchanges and improvisational home baking where leftover mix-ins are combined into one treat. Variations of loaded cookies appear in many households, reflecting thrift and creativity: mixing salty pantry odds and ends with sweet staples to produce a crowd-pleasing result.

Seasonal Adaptations

For other holidays, swap the M&M colors and sprinkles—use pastel candies for spring or orange and brown pieces for fall. In summer, add chopped toasted coconut and dried cherries. You can also elevate the cookies for holiday entertaining by using chopped peppermint bark instead of white chocolate or adding a drizzle of melted dark chocolate after baking.

Meal Prep Tips

For efficient holiday prep, freeze dough ball trays a week ahead and bake as needed. Portion two to four cookies per resealable bag for grab-and-go treats or party favors. When preparing dough in advance, keep mix-ins separate and fold them in just before scooping to maintain the best texture for chips and candies.

These cookies capture the joy of festive baking: everyone can add their favorite bits and make the cookie their own. Whether shared at a cookie swap or plated for family movie night, they bring warmth, color, and a deliciously messy charm to the season.