Christmas Kitchen Sink Cookie Recipe (Santa’s Cookies)
Enjoy a festive delight with these Christmas Kitchen Sink Cookies, packed with milk chocolate, colorful M&Ms and pretzels. They make the perfect cookie for Santa!
This festive cookie is a holiday take on my grandma’s kitchen sink cookies, a staple in her home whenever we went to visit.
They start with a basic oatmeal chocolate chip cookie base, which you can then transform by adding everything but the kitchen sink.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
Looking for my Christmas cookie ideas? Be sure to check out these Chocolate candy cane blossom cookies, cream cheese mints, Christmas jello balls or Christmas pudding cookies.
Christmas Kitchen Sink Cookies
I have always loved the combination of sweet and salty flavors these cookies offer. They are delicious and so easy to customize with whatever mix-ins you happen to have in the house.
Add these amazing cookies to your Christmas cookie plate this holiday season and watch them disappear before your eyes. I don’t think that my last batch even made it to a plate lol
Ingredients
- Unsalted butter, room temperature
- Brown sugar
- Granulated white sugar
- Large egg
- Pure vanilla extract
- All-purpose flour
- Quaker instant oatmeal
- Red and green M&Ms
- Milk chocolate chips – you could use white chocolate chips instead.
- Pretzel twists, broken into pieces
- Festive sprinkles
Instructions
1. Preheat the oven to 350 degrees F.
2. Line a cookie sheet with parchment paper.
3. In a large bowl, cream together butter and sugars with an electric mixer.
4. Add the remaining wet ingredients and mix well.
5. Next, combine the dry ingredients and add them to the bowl.
6. Mix at low speed until a soft dough forms, scraping down the sides of the bowl as needed.
7. Add your favorite mix-ins and combine well.
8. Use a large cookie scoop to form dough balls the size of small limes.
9. Place the cookie dough balls on the lined baking sheet at least 2″ apart. Press the ball down with your fingers so that it’s about an inch thick.
10. Bake cookies at 350 F for 15-18 minutes or until the edges of the cookies start to turn golden brown.
11. Upon removing from oven, top with more sprinkles, add extra pretzels or M&Ms if desired.
12. Move to a wire rack to cool.
Tips and Tricks
- This cookie recipe can be made using an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment.
- Depending on the size of cookie scoop that you use, you may need to adjust the baking time.
- Try out other fun mix-ins, like milk, dark, or semisweet chocolate chips, chocolate chunks, butterscotch chips, peanut butter chips, chopped peanut butter cups, toffee bits, caramel bits, mini M&Ms, mini marshmallows, dried cranberries, peppermint pieces, crushed potato chips, pretzel pieces, rice cereal, or your favorite chopped nuts.
- Did you know you can freeze your unbaked cookie dough? The best way to do this is to scoop all of your balls of dough, then freeze the unbaked dough on a cookie sheet. This prevents them from sticking together. Once solid, they can be transferred to a freezer bag and kept frozen for up to 3 months.
- Cookies can be stored in an airtight container at room temperature for up to 5 days. They also freeze well and can be kept in the freezer for up to 3 months.
Not sure the best way to store these cookies? Get all my tips and tricks for freezing your holiday baking!
What are some of your favorite Christmas cookies? I would love to hear from you!
If you love this Christmas Kitchen Sink Cookie Recipe, click the stars below to give it a five star review and leave a comment! Please help me share it on Instagram, Facebook or Pinterest.
Christmas Kitchen Sink Cookie Recipe (Santa’s Cookies)
Ingredients
- 3/4 cup unsalted butter room temperature
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 2 Tbsp water
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 3/4 tsp baking soda
- 2 1/2 cups Quaker instant oatmeal
- 1/2 cup red and green M&Ms
- 1/2 cup milk chocolate chips you could use white chocolate chips instead.
- 1/2 cup pretzel twists broken into pieces
- 2 Tbsp festive sprinkles
Instructions
- Preheat the oven to 350 degrees F.
- Line a cookie sheet with parchment paper.
- In a large bowl, cream together butter and sugars with an electric mixer.
- Add the remaining wet ingredients and mix well.
- Next, combine the dry ingredients and add them to the bowl.
- Mix at low speed until a soft dough forms, scraping down the sides of the bowl as needed.
- Add your favorite mix-ins and combine well.
- Use a large cookie scoop to form dough balls the size of small limes.
- Place the cookie dough balls on the lined baking sheet at least 2″ apart. Press the ball down with your fingers so that it’s about an inch thick.
- Bake cookies at 350 F for 15-18 minutes or until the edges of the cookies start to turn golden brown.
- Upon removing from oven, top with more sprinkles, add extra pretzels or M&Ms if desired.
- Move to a wire rack to cool.
Notes
- This cookie recipe can be made using an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment.
- Depending on the size of cookie scoop that you use, you may need to adjust the baking time.
- Try out other fun mix-ins, like milk, dark, or semisweet chocolate chips, chocolate chunks, butterscotch chips, peanut butter chips, chopped peanut butter cups, toffee bits, caramel bits, mini M&Ms, mini marshmallows, dried cranberries, peppermint pieces, crushed potato chips, pretzel pieces, rice cereal, or your favorite chopped nuts.
- Did you know you can freeze your unbaked cookie dough? The best way to do this is to scoop all of your balls of dough, then freeze the unbaked dough on a cookie sheet. This prevents them from sticking together. Once solid, they can be transferred to a freezer bag and kept frozen for up to 3 months.
- Cookies can be stored in an airtight container at room temperature for up to 5 days. They also freeze well and can be kept in the freezer for up to 3 months.
Nutrition
Save this recipe?
I’m happy to email it to you, so that you can come back to it later!
