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    Kitchen Sink Cookies

    November 17, 2022 by stylesweet 3 Comments

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    Jump to Recipe - Print Recipe

    Kitchen sink cookies, but make 'em holiday! These cookies remind me of movie night - take all your favorite popcorn mix-ins and toss them into a chewy chocolate chip cookie instead. Mini M&Ms, chocolate chips, pretzel pieces, and peanuts add crunch and flavor to these loaded, festive cookies.

    Kitchen sink cookies with mini m&ms, peanuts, and pretzel pieces

    These cookies are fun to make all year long, but especially during the holiday season. Red and green M&Ms give them just enough festive flair to spread Christmas cheer.

    Kitchen sink cookies are stuffed with everything but the kitchen sink. Today I've opted for chocolate chips, peanuts, pretzel pieces, and mini chocolate-covered candies.

    My kids love to make these cookies too. They are super easy to stir together and they always have fun tossing in all the different mix-ins.

    Jump to:
    • Ingredients
    • Tools and Equipment
    • Easy Steps for Making Cookies
    • Variations
    • Storage
    • Top tip
    • Recipe FAQs
    • Join the Style Sweet Bake Club!
    • Recipe

    Ingredients

    Here's a look at the ingredients you will need to make these cookies:

    Ingredients for kitchen sink cookies
    • Unsalted butter
    • Egg
    • Brown sugar
    • Granulated sugar
    • Vanilla extract
    • All-purpose flour
    • Kosher salt
    • Baking powder
    • Baking soda
    • Chocolate chips
    • Pretzels
    • Peanuts
    • Mini M&Ms

    See recipe card for quantities.

    Tools and Equipment

    These are the primary tools you will need to bake these cookies:

    • Mixing bowls
    • Hand or stand mixer
    • Cookie sheets or rimmed baking pans
    • Mechanical cookie or ice cream scooper
    • Parchment paper
    • General kitchen tools (measuring spoons, cups, etc).
    Add the mix-ins to kitchen sink cookies

    Easy Steps for Making Cookies

    • Preheat the oven
    • Make the cookie dough
    • Pour in the mix-ins
    • Scoop into balls
    • Top with a few extra pretzels and M&Ms
    • Bake!

    Hint: Reserve some of the M&Ms. Use some plus extra pretzel pieces to press on top of the scooped cookie dough balls before baking. Add more M&Ms just after baking and carefully press on top.

    Chocolate chip cookie dough with mini m&ms

    Variations

    The best part about kitchen sink cookies is that you can add whatever mix-in that you'd like! Try to keep the total amount of mix-in to 1 cup. You may try adding:

    • Different types of nuts - chopped almonds, pecans, or hazelnuts
    • Potato Chips - perfect for a salty - sweet combo! I would not add more than ½ cup chips or the cookies may become greasy.
    • Toffee Bits - keep these at a ½ cup minimum
    • Mini Marshmallows
    • Dried Fruit - dried cherries or cut-up apricot are my favorites
    Plates of Christmas kitchen sink chocolate chip cookies on a marble table

    Storage

    Store baked and cooled cookies at room temperature in an air-tight container or zip-top bag. The cookies are best eaten within 4 days.

    You may freeze scooped cookie dough. Bake from frozen, adding an extra minute or two of bake time. 

    Baked and cooled cookies can be stored in the freezer in an air-tight container or zip-top bag for up to 3 months.

    Top tip

    The centers of the cookies will firm up as the cookies cool, so don't be afraid to pull them out of the oven when they are still slightly underbaked. When ready, the edges should be set but centers puffy.

    Recipe FAQs

    Can I freeze kitchen sink cookies?

    You may freeze scooped cookie dough. Bake from frozen, adding an extra minute or two of bake time.

    How long do kitchen sink cookies stay fresh?

    Store baked and cooled cookies at room temperature in an air-tight container or zip-top bag. The cookies will stay fresh for up to 4 days.

    Can kitchen sink cookie dough be refrigerated?

    Yes! You can refrigerate the dough (scooped or in a bowl) for up to about 2 days. Take the dough out of the refrigerator while the oven preheats. Slightly flatten the balls of dough before baking.

    A child reaching for a Christmas cookie with red and green mini m&ms
    Pumpkin Coffee Cream Cheese Cake

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    Crispy Chocolate Chip Cookies with M&Ms

    Please leave a star review if you loved this recipe! Make sure to share your recipes and tag me on Instagram @stylesweetdaily. 

    Recipe

    Kitchen sink cookies with mini m&ms, peanuts, and pretzels
    Print Recipe
    5 from 3 votes

    Kitchen Sink Cookies

    Pretzel pieces, peanuts, and mini M&Ms add texture and flavor to these all but the Kitchen Sink Cookies
    Prep Time15 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: American
    Keyword: chocolate chip cookies, christmas cookies, easy baking recipe, holiday baking, kitchen sink cookies,
    Servings: 12

    Ingredients

    • 1 ⅓ cups + 1 tablespoon (180g) all-purpose flour
    • ½ teaspoon kosher salt
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ½ cup (113g) unsalted butter softened
    • ⅓ cup + 1 tablespoons granulated sugar
    • ½ cup brown sugar
    • 1 large egg
    • 1 teaspoons pure vanilla extract
    • ¼ cup M&Ms mini plus more for sprinkling on top
    • ¼ cup chocolate chips
    • ¼ cup peanuts
    • ¼ cup pretzel pieces

    Instructions

    • Preheat the oven to 350°F. Line two baking sheets with parchment paper; set aside.
    • Stir together the dry ingredients; set aside.
    • Using a hand or stand mixer, mix the butter and both sugars until light and fluffy. Add the eggs and vanilla- mix until combined. Stop and scrape down the bowl
    • Add the flour mixture and mix on low speed until just combined.
    • Stop and pour in all the mix-ins. Stir together.
    • Scoop 3 tablespoon portions of dough and place on the prepared baking sheet - 2-inches apart.
    • Bake for 10-12 min or until the edges begin to brown and centers are still slightly soft.
    • Cool 10 min before moving to a wire rack.

    Notes

    If the dough ends up being too soft to scoop, chill it in the refrigerator for 30 to 90 minutes before baking.
    « Chocolate Peppermint Cake
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    Reader Interactions

    Comments

    1. Beth Loomis

      November 22, 2022 at 5:47 pm

      5 stars
      I baked these with my kids and we had to make a second batch immediately. SO GOOD.

      Reply
    2. roberta p

      November 22, 2022 at 8:55 pm

      5 stars
      I loved the balance of salty and sweet. Spectacular!

      Reply
    3. joanna

      November 22, 2022 at 11:36 pm

      5 stars
      best cookie recipe i've tried in a long time. my brother wouldn't stop eating them

      Reply

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    Tessa Huff

    Hi, I'm Tessa Huff! I am the cookbook author of Layered and Icing on the Cake. I bake, develop recipes, and photograph food from my home studio in North Vancouver, BC.

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