Go Back

Christmas Kitchen Sink Cookies

Christmas kitchen sink cookies bring chocolate chips, red and green candies, pretzels, and toffee together in chewy, buttery cookies. Chill the dough before baking for lightly golden edges and centers that stay slightly soft.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 24 minutes
Chilling and resting 35 minutes
Total Time 1 hour 14 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 197
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cup all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.75 tsp kosher salt
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 1 cup semisweet chocolate chips
  • 0.75 cup candy-coated chocolate pieces red and green
  • 0.75 cup mini pretzels broken into small pieces
  • 0.5 cup toffee bits

Equipment

  • 2 baking sheets

Method
 

  1. Whisk the flour, baking soda, and salt together in a medium bowl.
  2. Beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
  3. Beat in the egg, egg yolk, and vanilla until smooth.
  4. Add the flour mixture and mix on low just until no dry streaks remain.
  5. Fold in the chocolate chips, candy-coated chocolate pieces, pretzels, and toffee bits.
  6. Cover the bowl and refrigerate the dough for 30 minutes.
  7. Heat the oven to 350°F.
  8. Line two baking sheets with parchment paper.
  9. Scoop the dough into 2-tablespoon portions.
  10. Arrange the portions about 2 inches apart on the prepared sheets.
  11. Bake one sheet at a time for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
  12. Let the cookies rest on the baking sheet for 5 minutes.
  13. Transfer the cookies to a wire rack to cool.

Notes

For chewy centers, take the cookies out while the centers still look slightly soft. Store airtight at room temperature for up to 5 days; freeze baked cookies or dough for up to 3 months. For a gluten-free variation, use a 1:1 gluten-free baking blend and gluten-free pretzels.