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A tempting close-up shot showcasing festive Christmas Kitchen Sink Cookies, perfect for holiday baking.

Best Christmas Kitchen Sink Cookies

These Christmas Kitchen Sink Cookies are a delightful mix of sweet, salty, and crunchy flavors, perfect for the holiday season. They combine classic Christmas tastes with unexpected twists like brown butter and pretzels, making them a crowd-pleasing treat for cookie exchanges or cozy nights in.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1 cup crushed pretzels about 2 cups whole
  • 1 cup holiday-colored sprinkles
  • 1/2 cup chopped pecans or walnuts optional
  • 1/2 cup mini marshmallows

Equipment

  • Light-colored saucepan
  • Heatproof bowl
  • Large mixing bowl
  • Stand mixer or hand mixer
  • Whisk
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Tablespoon
  • Wire rack

Method
 

  1. Place the butter in a light-colored saucepan over medium heat.
  2. Melt the butter, then continue cooking, swirling occasionally, until it turns a golden-brown color and smells nutty. This usually takes 5-7 minutes. Watch it carefully, as it can burn quickly!
  3. Pour the browned butter into a heatproof bowl and let it cool slightly (about 10-15 minutes).
  4. In a large bowl (or the bowl of a stand mixer), combine the cooled browned butter, granulated sugar, and brown sugar.
  5. Beat until light and fluffy, about 2-3 minutes.
  6. Beat in the eggs one at a time, then stir in the vanilla extract.
  7. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  8. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  9. Gently fold in the chocolate chips, white chocolate chips, crushed pretzels, sprinkles, nuts (if using), and mini marshmallows.
  10. Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 2 hours).
  11. Preheat oven to 375°F (190°C).
  12. Line baking sheets with parchment paper.
  13. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  14. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
  15. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  16. Enjoy your amazing Christmas Kitchen Sink Cookies!

Notes

Don't overmix the dough. Chill the dough for at least 30 minutes to prevent excessive spreading. Use parchment paper to prevent sticking. Store cookies in an airtight container at room temperature for 2-3 days or freeze for up to 2 months. For variations, try gluten-free flour, dairy-free butter, or different nuts/candies.