Christmas kitchen sink cookies are sweet and salty. They included everything “but the kitchen sink” which makes them flavorful and delicious. You definitely need to bake some this holiday season.
These Christmas kitchen sink cookies are perfect for using up the odds and ends that you have in the pantry. You can use the crumbs left in the potato chip bag along with the few extra pretzels.
Make sure to add something festive like some red and green M&Ms if you are making them for Christmas. Though you can use chocolate chips or whatever you would like during the rest of the year.
I know we already have a Panera copycat kitchen sink cookie recipe on the site. These cookies are similar, but just enough different to warrant their own recipe.
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We loved what potato chips brought to my grandma’s potato chip cookie recipe, so we used them here too. They are unexpected, but delicious.
Carlee’s Tips For Perfect Cookies
Don’t skip the chill time. That is what keeps them from spreading.
If you have had issues with cookies spreading too much recently, follow my tips for preventing flat cookies.
You can add a few extra mix-ins to the top of the cookies mid-bake. It will make the cookies look extra inviting and give them a chance to bake in without over baking them.
The cookies are great with a glass of milk. Or serve them with some crockpot hot chocolate or homemade white hot chocolate mix for an extra special treat.
I heard from Santa that he especially likes these Christmas cookies. So, maybe leave a plate of them out for him this Christmas Eve.
Christmas Kitchen Sink Cookies
Equipment
Ingredients
- 1 cup unsalted butter softened
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 teaspoon vanilla extract
- 2 large eggs
- 2½ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1½ cups mix-ins (mini pretzels, potato chips, chocolate chips, M&Ms, sprinkles etc.)
Instructions
- In a large mixing bowl, beat the 1 cup unsalted butter until smooth. Add the ½ cup light brown sugar and ½ cup granulated sugar. Beat until light and fluffy.
- Mix in the 2 large eggs one at a time, then add 2 teaspoon vanilla extract .
- In a separate bowl, whisk together 2½ cups all-purpose flour , ¼ teaspoon salt and 1 teaspoon baking soda.
- Add the dry ingredients to the butter mixture and stir until just combined.
- Decide which mix-ins you would like to use. The total amount should equal about 1½ cups, but the exact ingredients and ratios are up to you. Gently crush the pretzels or potato chips or use the bits at the bottom of the bag. Fold your desired goodies into the dough.
- Scoop about 3 Tablespoons using a large cookie scoop (or divide the dough into 12 equal portions.) Roll into balls and place on a parchment lined cookie sheet.
- Chill the balls of dough in the fridge for at least 20 minutes, but up to 2 days. (Cover with plastic wrap if chilling for longer than a couple of hours.)
- Preheat the oven to 350℉ white the dough is chilling.
- These are large cookies, so bake in two batches (on lined cookies sheets) if necessary. The total bake time is about 13-15 minutes. However, you may want to press some extra goodies into the top of the cookies after about 9 minutes. Don't overbake them, they are best with a chewy center.
- Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.
Notes
Video
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