Christmas Kitchen Sink Cookies

These Christmas Kitchen Sink Cookies are stuffed with chocolate, white chocolate, nuts, and festive candies. They bake up chewy in the center with golden edges and a buttery vanilla aroma. They look colorful on a holiday platter and taste like a bite of everything good.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 36 cookies
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: ~200 kcal
• Protein: ~2 g
• Carbohydrates: ~24 g
• Fat: ~11 g
• Fiber: ~1 g
• Sugar: ~16 g
• Sodium: ~120 mg

Why Make This Christmas Kitchen Sink Cookies

These cookies are perfect for holiday baking. They blend textures—chewy centers, crisp edges, crunchy nuts, and melty chocolate. The candies add bright color and fun. They come together quickly and please a crowd. Make them for cookie swaps, holiday plates, or after-dinner treats. The smell of butter, vanilla, and toasted nuts fills your kitchen and sets a festive mood.

How to Make Christmas Kitchen Sink Cookies

Make the dough in one bowl and fold in all the mix-ins. Scoop rounds of dough onto a lined sheet, then bake until the edges are golden and the centers look just set. Let them rest briefly on the pan so they finish baking gently and stay soft inside.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup chocolate chips
• 1 cup white chocolate chips
• 1 cup chopped nuts (walnuts or pecans)
• 1 cup holiday-themed candies or sprinkles

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper or a silicone mat. Measure ingredients and chop the nuts if you need to. This saves time and keeps the process smooth.

Step 2: Mixing

In a small bowl, whisk together the flour, baking soda, and salt. Set this dry mix aside. In a large bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy and light. Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture, mixing until just combined. Stir in the chocolate chips, white chocolate chips, chopped nuts, and holiday candies or sprinkles until evenly distributed.

Step 3: Baking

Drop rounded tablespoons of dough onto the prepared cookie sheets, spacing them about 2 inches apart. Bake for 9–11 minutes, or until the edges turn golden brown and the centers look set but still soft. Rotate sheets halfway through if your oven bakes unevenly.

Step 4: Finishing

Allow the cookies to cool on the sheet for 2–3 minutes so they firm up, then transfer them to a wire rack to cool completely. This keeps the centers tender and the bottoms from over-browning. If you like a glossy top, press a few additional chips into each cookie right after they come out of the oven.

How to Serve Christmas Kitchen Sink Cookies

Serve warm with a glass of cold milk, hot cocoa, or coffee. Arrange them on a festive platter for parties or wrap small stacks with ribbon for gifts. They pair well with ice cream — crumble a cookie over vanilla for a crunchy topping. For a dessert board, include fruit, nuts, and cheeses to balance the sweetness.

How to Store Christmas Kitchen Sink Cookies

• Room temperature: Store in an airtight container for up to 4 days. Place a slice of bread in the container to keep them soft if needed.
• Refrigerator: Keep in a sealed container for up to 2 weeks.
• Freezer: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a 300°F (150°C) oven for 5 minutes.
• Freezing dough: Scoop dough into balls and freeze on a tray. Transfer to a bag and freeze for up to 3 months. Bake from frozen, adding 1–2 minutes to bake time.

Expert Tips for Perfect Christmas Kitchen Sink Cookies

• Measure flour correctly: Spoon flour into the cup and level it off to avoid dense cookies.
• Use room-temperature butter and eggs for smooth creaming and better rise.
• Don’t overmix once you add flour. Mix until just combined to keep cookies tender.
• Chill dough 30 minutes if you want thicker cookies and less spread.
• Use a cookie scoop for consistent size and even baking.
• If your dough is very sticky, chill it or wet your hands slightly when shaping.
• For toasty flavor, lightly toast the nuts in a dry pan for 3–4 minutes before cooling and adding.
• Press a few chips or candies on top after baking for a pretty, festive look.

Delicious Variations

• Cranberry Orange: Replace white chocolate chips with dried cranberries and add 1 teaspoon orange zest.
• Nut-Free: Omit nuts and add extra chips or toasted oats for crunch.
• Peanut Butter: Fold in 1/2 cup peanut butter chips and swap half the white chocolate for peanut butter chips.
• Oatmeal Kitchen Sink: Replace 1/2 cup flour with 1/2 cup rolled oats for a heartier texture.
• Gluten-Free: Use a 1:1 gluten-free flour blend and chill the dough slightly before baking.

Frequently Asked Questions

Q: How can I make these cookies chewier?
A: Use slightly more brown sugar than white sugar, bake until the edges are set but centers still look soft, and do not overbake. Cooling briefly on the pan lets carryover heat finish them.

Q: My cookies spread too much. What went wrong?
A: Too-soft butter, too little flour, or a warm baking sheet can cause excess spread. Chill the dough 20–30 minutes, measure flour properly, and use a cool sheet for each batch.

Q: Can I use salted butter?
A: Yes. Reduce or omit the added salt in the recipe to avoid over-salting. Taste the dough (without raw egg) if unsure.

Q: Can I make the dough ahead of time?
A: Yes. Refrigerate the dough for up to 48 hours or freeze scooped dough balls for up to 3 months. Bake chilled or frozen dough, adding a minute or two if frozen.

Q: What candies work best for the holiday mix-ins?
A: Small chocolate candies, festive M&M-style pieces, red-and-green sprinkles, or crushed peppermint are all good. Choose candies that hold shape and color when baked.

Q: How do I make them nut-free for school events?
A: Simply omit the nuts and add an extra 1/2 to 1 cup of chips or oats for texture. Label them clearly if you serve others.

Q: Can I halve or double the recipe?
A: Yes. The recipe scales easily. If doubling, mix in two large batches rather than one overloaded bowl for even mixing.

Conclusion

These Christmas Kitchen Sink Cookies are easy, colorful, and full of flavor—perfect for sharing at holiday gatherings or for cozy nights at home. They offer a mix of textures and classic holiday tastes that make your kitchen smell like celebration. For another take or inspiration, see this recipe from Christmas Kitchen Sink Cookies – In Bloom Bakery. Give them a try and enjoy the warm, buttery, chocolatey results.