This batch of Christmas Kitchen Sink Cookies is my holiday secret weapon: a ridiculously cheerful mash-up of sweet and salty textures that vanishes faster than I can photograph it. I first mixed these up during a hectic December when I wanted something bright and unfussy to bring to a neighborhood cookie swap. The combination of buttery dough, crunchy pretzel pieces, crushed potato chips and colorful red-and-green M&M's produced a cookie with chewy centers, crispy edges and the kind of visual charm that made everyone ask for the recipe.

What makes these special is the contrast — each bite alternates between a soft, caramelized base and pops of crunch from salty mix-ins. The white chocolate chips melt into little pockets of sweetness while the jimmies add a festive crunch and color. Over the years I've refined the technique: using two egg yolks rather than whole eggs for extra richness, creaming butter and sugar until pale, and giving the formed dough balls a few extra mix-ins on top so each cookie looks as good as it tastes. These are the cookies I stash in tins for neighbors and the ones my family requests for movie nights during December.

Ingredients

• Salted butter — 3/4 cup: Use high-quality stick butter (e.g., Land O'Lakes or Kerrygold if you prefer a richer flavor) and bring it to room temperature so it creams smoothly with the sugar.
• Light brown sugar — 3/4 cup, packed: Provides moisture and a caramel note; pack lightly into the cup and level the top for accuracy.
• Granulated white sugar — 1/4 cup: Adds structure and helps the edges crisp during baking.
• Egg yolks — 2 (room temperature): Using yolks intensifies richness and produces softer cookies than whole eggs.
• Vanilla — 2 teaspoons: Vanilla bean paste or pure extract both work; the paste adds visual specks and deeper flavor.
• All-purpose flour — 1 1/2 cups: Spoon and level the flour when measuring or weigh for best results; too much flour makes dry cookies.
• Baking powder & baking soda — 1/2 teaspoon each: A small lift gives the cookies a tender rise without becoming cakey.
• Salt — 1/2 teaspoon: Accentuates the sweetness and complements salty mix-ins.
• M&M's — 1/2 cup (red & green): The festive colors make these holiday-ready; reserve a few for topping.
• White chocolate chips — 1/3 cup: Use good-quality chips that hold their shape but melt into creamy pockets.
• Pretzel pieces — 1/3 cup: Coarsely break into bite-sized pieces so they stay crunchy.
• Potato chip pieces — 1/3 cup: Use a ridged kettle chip for extra texture; crush roughly rather than pulverizing.
• Red & green jimmies — 2 tablespoons: For festive crunch and color on top.

Instructions

Preheat and prep:Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside so the dough is ready to portion — parchment ensures even browning and easy cleanup.Cream butter and sugars:In a large bowl, beat 3/4 cup softened salted butter with 3/4 cup packed light brown sugar and 1/4 cup granulated sugar on medium speed for about 2 minutes until light and fluffy. Scrape the bowl once to ensure even creaming — you are dissolving sugar crystals into the butter to create a tender crumb.Add yolks and vanilla:Add two room-temperature egg yolks and 2 teaspoons vanilla and beat on medium for another 2 minutes until the mixture is paler and slightly aerated. This step builds emulsion and richness so the cookies stay soft.Combine dry ingredients:Whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Add to the wet mixture and mix on low until just combined — avoid overmixing to keep the texture tender.Fold in mix-ins:Gently fold in 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 and 2 tablespoons red and green jimmies using a spatula. Fold just until evenly distributed to prevent crushing delicate pieces.Portion and top:Scoop the dough into 20 equal balls (about 2 tablespoons each) and arrange 2 inches apart. Optionally press a few extra mix-ins on top for picture-perfect cookies and extra crunch.Bake and shape:Bake for 10–12 minutes: 10 minutes for chewier centers, 12 minutes for crispier edges. If desired, immediately use a large circular cookie cutter to gently nudge each cookie into a perfect circle while warm — swirl it lightly to compress edges.Cool and store:Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack for another 10 minutes. Store leftovers in an airtight container for up to three days.

Storage Tips

Store fully cooled cookies in an airtight container at room temperature for up to three days. To maintain the contrast of crunchy mix-ins and chewy centers, separate layers with parchment paper. If you need longer storage, freeze the baked cookies flat on a tray until solid, then transfer to a freezer-safe bag for up to three months. Reheat in a 300°F oven for 4–6 minutes to restore a freshly-baked texture.

Ingredient Substitutions

Swap white chocolate chips for milk or semisweet chips if you prefer deeper chocolate notes. For a nutty twist, add 1/3 cup chopped toasted pecans or walnuts, but remember this will change the allergen profile. Use regular M&M's if you can't find red-and-green ones — the flavor is identical though the look changes. For a gluten-free version, substitute a one-to-one gluten-free flour blend and check mix-in labels for gluten-free certification.

Serving Suggestions

These go beautifully with a simple cup of hot cocoa or spiced coffee. For cookie platters, pair with oatmeal raisin or shortbread for contrast. Garnish with extra sprinkles or a light dusting of coarse sugar for sparkle. They also fit perfectly in holiday tins for gifting — layer with parchment and include a ribbon and a label with storage instructions.

Cultural Background

Kitchen sink cookies are a modern American invention, born from the idea of adding a bit of everything in the pantry to create playful, maximalist cookies. They echo a larger tradition of celebratory American cookies where texture and color matter as much as flavor — think of the classic dropped cookie table at holiday gatherings that blends homemade nostalgia with convenience-store mix-ins.

Seasonal Adaptations

Swap red-and-green M&M's for pastel colors at Easter or copper and gold at Thanksgiving. For winter holiday variations, add a teaspoon of ground ginger or cinnamon to the dough for warm spice notes. In summer, fold in dried cherries and milk chocolate chips instead of white chocolate for a fruit-forward take.

Meal Prep Tips

For efficient holiday prep, make the dough up to 48 hours ahead and store it covered in the refrigerator. Portion scoops onto a parchment-lined tray and freeze until solid, then transfer the balls to a freezer-safe bag — you can bake frozen scoops straight from the freezer, adding 1–2 minutes to the bake time. Label bags with bake temperature and time for easy holiday morning baking.

These cookies celebrate abundance and the joy of sharing. Whether you bring them to a party or tuck them into tins for neighbors, they invite conversation and smiles. I hope you find as much pleasure baking and sharing them as I have — they always bring a bit of holiday cheer to our table.