Christmas kitchen sink cookies: The Best Easy Holiday

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Introduction

There’s a specific scent that, for me, signals the true start of the holidays: butter browning in a pan, mingling with the rich, deep aroma of melting chocolate and a hint of salt. It’s the very essence of my grandmother’s kitchen, a memory wrapped in warmth and laughter. This recipe for Christmas kitchen sink cookies is my love letter to that memory. From a chef’s perspective, their magic lies in the symphony of textures and flavors-the crisp of a potato chip against the soft chew of a toffee bit, the salty crunch of a pretzel yielding to a molten pool of chocolate. It’s controlled chaos in its most delicious form. Come, bake with me, and let’s fill your home with the beautiful story these cookies have to tell.

Ingredients List

• 1 cup (227g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (165g) packed light brown sugar
• 2 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 2 1/2 cups (300g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (170g) semi-sweet chocolate chips
• 1 cup (170g) butterscotch or toffee bits
• 1 cup crushed pretzels
• 1 cup crushed potato chips
• 1/2 cup festive red and green sprinkles
• Flaky sea salt, for sprinkling

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
2. Cream the softened butter, granulated sugar, and brown sugar together in the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until light and fluffy, about 3-4 minutes.
3. Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed.
4. Whisk the flour, baking soda, and salt together in a separate medium bowl. With the mixer on low, gradually add the dry ingredients to the wet ingredients until just combined. Be careful not to overmix.
5. Fold in the chocolate chips, toffee bits, crushed pretzels, crushed potato chips, and sprinkles gently with a spatula. The dough will be very chunky.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. For a perfect look, you can press a few extra chocolate chips and pretzel pieces on top.
7. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
8. Remove from the oven and immediately sprinkle each cookie with a tiny pinch of flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Why You’ll Love These Christmas Kitchen Sink Cookies

• The Ultimate Flavor Experience: Every single bite is a delightful surprise of sweet, salty, crunchy, and chewy.
• Perfectly Festive: Red and green sprinkles make these treats the star of any holiday cookie platter.
• A Forgiving Recipe: These Christmas kitchen sink cookies are incredibly easy to make and almost impossible to mess up.
• Endlessly Customizable: Clean out your pantry! You can throw in anything from leftover candy canes to toasted nuts.

Preparation Time and Servings

Preparation Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 32 minutes
Difficulty: Easy
Servings: 24-30 cookies

This recipe comes together so quickly, making it a perfect choice for spontaneous holiday baking sessions with the family.

Pro Tips from a Professional Chef

• Chill the Dough: For thicker, chewier cookies that don’t spread too much, chill the dough for at least 30 minutes before baking. This simple step concentrates the flavor and improves texture.
• Don’t Overmix the Flour: When you add the dry ingredients, mix only until the last streaks of flour disappear. Overmixing develops gluten, which can result in tough, dense cookies instead of soft, tender ones.
• The Flaky Salt Finish: This is my non-negotiable secret. A tiny sprinkle of flaky sea salt on top of the warm cookies right out of the oven enhances the chocolate and balances the sweetness perfectly.
• Rough Chop, Don’t Pulverize: When crushing your pretzels and chips, aim for a variety of sizes. You want some larger pieces for texture and some smaller crumbs to distribute throughout the dough.

Variations & Substitutions

• White Chocolate Peppermint: Swap the semi-sweet chocolate and toffee for white chocolate chips and 1/2 cup of crushed candy canes for a truly festive twist.
• Go Nuts: Add 1 cup of toasted pecans or walnuts for an extra layer of crunch and rich, nutty flavor.
• Gluten-Free Version: You can easily make these Christmas kitchen sink cookies gluten-free by substituting the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend.

Serving Suggestions

These cookies are a powerhouse of flavor all on their own, but they are absolutely divine when served with a tall, cold glass of milk. For a more grown-up pairing, enjoy one with a warm mug of dark roast coffee or a creamy oat milk latte to cut through the sweetness. A small scoop of vanilla bean ice cream turns this simple treat into an indulgent dessert.

Storage & Make-Ahead Tips

• To Store: Keep the cookies in an airtight container at room temperature for up to 5 days. Placing a slice of bread in the container can help keep them soft.
• To Reheat: While wonderful at room temperature, you can warm a cookie in the microwave for 10-15 seconds to get that fresh-from-the-oven, melty chocolate experience.
• Make-Ahead: The cookie dough can be made and refrigerated for up to 3 days. You can also scoop the dough into balls, freeze them on a baking sheet, and then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.

Frequently Asked Questions (FAQs)

Can I use salted butter for this recipe?

Yes, you can. If you use salted butter, I recommend reducing the added salt in the recipe to 1/4 teaspoon to avoid the cookies becoming overly salty.

My cookies spread too much. What went wrong?

This is a common issue! It’s usually caused by butter that was too soft or melted, or by not chilling the dough. Make sure your butter is softened but still cool to the touch, and try chilling the scooped dough for 30 minutes before baking.

Can I make these cookies without a stand mixer?

Absolutely. A hand mixer works perfectly. If you don’t have one, you can also make them by hand with a sturdy spatula or wooden spoon-it just requires a bit more arm power to cream the butter and sugar properly.

What other mix-ins work well in these cookies?

The beauty of these Christmas kitchen sink cookies is their versatility! Try adding M&Ms, chopped caramel pieces, dried cranberries, shredded coconut, or even a spoonful of instant espresso powder to deepen the chocolate flavor.

How do I get perfectly round cookies?

For bakery-style round cookies, use a cookie scoop for uniform portions. As soon as they come out of the oven, take a round glass or cookie cutter that’s slightly larger than the cookie and gently swirl it around the cookie to shape the edges.

Conclusion

There is such profound joy in creating and sharing food, and I hope this recipe for Christmas kitchen sink cookies brings that warmth into your home. The aroma that fills your kitchen, the perfectly chewy center with crisp edges, and that first incredible bite are moments of pure holiday magic. I can’t wait for you to experience this in your own kitchen and create delicious memories with the people you love.

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