Christmas Kitchen Sink Cookies are packed with things like M&M’s, pretzels, chocolate chips and marshmallows, and they’re topped with sea salt!
This cookie has everything in it! It’s sort of like our Christmas monster cookies, but there are even more goodies added in. I do love the taste of the marshmallow and the crunch of pretzels. The sea salt on top adds that salty pairing with the sweet cookie that makes it out of this world.
Ingredients Needed:
- unsalted butter
- dark brown sugar
- granulated white sugar
- vanilla extract
- eggs
- all purpose flour
- cake flour
- baking powder, baking soda and kosher salt
- Christmas M&M’s
- stick or twist pretzels
- milk chocolate chips
- miniature marshmallows
- flaky sea salt
How to make Christmas Kitchen Sink Cookies:
The complete, printable recipe is at the end of this post.
- In a large bowl, use an electric mixer to combine the butter and sugars until light and fluffy, about 2 minutes. Bean in the vanilla until combined. Beat in the eggs, one at a time, on medium-low speed until just combined, about 30 seconds.
- In a medium bowl, whisk together the dry ingredients: all purpose flour, cake flour, baking soda, baking powder and kosher salt. Gradually add this to the butter mixture, beating on low speed until combined, about 2 minutes. Stir in the M&M’s pretzels, chocolate chips and marshmallows with a wooden spoon. Cover, and chill for at least an hour (or overnight).
- Preheat the oven to 400℉. Line baking sheets with parchment paper.
- Remove the dough from the fridge. Scoop dough about 2 tablespoons and roll into a ball- arrange 2-inches apart on a prepared baking sheet. Keep dough refrigerated, while prepping. Bake until edges are golden, 10-12 minutes. Remove from the oven, and top immediately with sea salt. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.
Tips and Substitutions:
- You can make these any time of year by using regular colored M&M’s in place of holiday M&M’s.
- Use peanut butter chips, butterscotch chips or white chocolate chips in place of the milk chocolate chips!
- It’s perfectly okay to leave off the sea salt, but it does add a lovely sweet and salty vibe that you probably don’t want to miss!
What’s the best way to store cookies?
Keep these cookies stored in a covered container for up to three days (parchment or waxed paper used to separate layers). Or freeze in the same manner for up to 3 months.
What I Love About This Recipe:
- There’s a little bit of everything in these cookies!
- They’re so pretty to share for a holiday cookie exchange party.
- They’re colorful!
Favorite Christmas Cookie Recipes:
Christmas Kitchen Sink Cookies
Such fun cookies to make for the holidays!
Ingredients
- 1¼ cups unsalted butter, at room temperature
- 1¼ cups packed dark brown sugar
- 1 cup granulated white sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 2 cups all purpose flour
- 1¾ cups cake flour (yes, CAKE flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup red/green Christmas M&M's
- 1 cup mini pretzel twists or stick pretzels, broken into pieces
- ½ cup milk chocolate chips
- ½ cup miniature marshmallows
- flaky sea salt
Instructions
- In a large bowl, use an electric mixer to combine the butter and sugars until light and fluffy, about 2 minutes. Bean in the vanilla until combined. Beat in the eggs, one at a time, on medium-low speed until just combined, about 30 seconds.
- In a medium bowl, whisk together the dry ingredients: all purpose flour, cake flour, baking soda, baking powder and kosher salt. Gradually add this to the butter mixture, beating on low speed until combined, about 2 minutes. Stir in the M&M's pretzels, chocolate chips and marshmallows with a wooden spoon. Cover, and chill for at least an hour (or overnight).
- Preheat the oven to 400℉. Line baking sheets with parchment paper.
- Remove the dough from the fridge. Scoop dough about 2 tablespoons and roll into a ball- arrange 2-inches apart on a prepared baking sheet. Keep dough refrigerated, while prepping. Bake until edges are golden, 10-12 minutes. Remove from the oven, and top immediately with sea salt. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.
Nutrition
Serving: 1cookieCalories: 211kcalCarbohydrates: 31gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 28mgSodium: 91mgPotassium: 47mgFiber: 1gSugar: 18gVitamin A: 225IUVitamin C: 0.1mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!