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.
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.
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Ingredients
Here's a look at the ingredients you will need to make these 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).
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.
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
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
You may freeze scooped cookie dough. Bake from frozen, adding an extra minute or two of bake time.
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.
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.
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More Cookies to Bake
Crispy Chocolate Chip Cookies with M&Ms
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Recipe
Kitchen Sink Cookies
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.
Beth Loomis
I baked these with my kids and we had to make a second batch immediately. SO GOOD.
roberta p
I loved the balance of salty and sweet. Spectacular!
joanna
best cookie recipe i've tried in a long time. my brother wouldn't stop eating them