Christmas Kitchen Sink Cookies
Christmas kitchen sink cookies loaded with M&Ms, pretzels, and Chex cereal. Soft, chewy, salty-sweet, and perfect for holiday cookie boxes.
If you have a half-eaten bag of Chex in the pantry, some holiday candy, and the energy to turn on the oven, these Christmas Kitchen Sink Cookies are calling your name! They’re sweet, salty, soft in the center, and LOADED with all the snacky mix-ins that usually live in the bottom of a party bowl. My kids love helping make these Christmas Kitchen Sink Cookies, especially when it’s time to stir in the candy (and steal a few, ofc).
How to make Christmas Kitchen Sink Cookies
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
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Pro-Tip: These candy cookies are perfect for holiday cookie swaps or gifting! Pop a few into a jar or treat box, tie it up with a pretty ribbon, and set it alongside my Christmas tree cookies, snowball cookies, meltaway cookies, or whipped shortbread cookies.
Christmas Kitchen Sink Cookie Recipe
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Equipment
Ingredients
- 2 ¼ cup all purpose flour sifted
- 1 ½ teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter room temperature
- ¾ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¾ cup red and green M&Ms
- ¾ cup Wheat Chex cereal
- ¾ cup itty bitty mini pretzels
- ¾ cup caramel popcorn
Instructions
- Preheat the oven to 325 F and line a large baking sheet with either parchment paper or a Silpat sheet.
- In a medium bowl sift together flour, salt, baking soda, and cornstarch. Whisk to combine, then set aside.
- In a large bowl add the room temperature butter, sugar, and brown sugar. Using a hand mixer, beat until fluffy and combined.
- Add eggs, yolk, and vanilla extract. Beat to combine.
- Add in the flour mixture â…“ at a time, and mix cookie dough to combine.
- Finally add mini pretzels, m&ms, caramel popcorn and Chex cereal. Using your hands to mix these in will work best.
- Separate the cookie dough into 6 large balls.
- Place on a parchment-lined baking sheet, or a Silpat.
- Bake your Christmas Chex cookies only 3 at a time for 20 minutes.
Notes
- If you only have one type of sugar, that’s fine. Just make sure the total amount adds up to 1 ¼ cups. You can even cut back a bit if you want them less sweet.
- Don’t overmix your dough. Too much air whipped in translates into cookies that rise fast then collapse.
- Bake a test cookie first. Ovens run different, and this dough has a lot going on. Bake one cookie to check the spread and texture before doing a full tray.
- Don’t overcrowd the pan. These Chex Mix cookies are big, and they spread a little. Bake just 3 at a time and give them space to do their thing.
- Room Temp: Keep your baked cookies in an airtight container for up to 5 days.
- Freezing: You can freeze both the baked cookies and the cookie dough! For baked cookies, let them cool completely, then store in a freezer-safe bag or container for up to 2 months. For the dough, scoop into balls and freeze on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen, adding a few minutes to the baking time.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Make This Recipe Yours
- Switch Up the Cereal: I use wheat Chex because that’s usually what’s in my pantry, but cinnamon, vanilla, or chocolate Chex all work great in these leftover candy cookies.
- Add Extra Crunch: Stir in ½ cup chopped pecans, almonds, or peanuts. Or crush up ½ cup of potato chips or extra pretzels if you want more salty bits!
- Chocolate Chips: Fold in ½ cup mini chocolate chips, white chocolate chips, or chopped chocolate bars.
- More Candy: Reese’s, Snickers, Kit Kats, chopped-up Twix… Grab whatever candy’s left and toss in ½ cup. You really can’t go wrong.
Quick Recipe Help and Common Questions
My Chex cookies aren’t spreading at all! What happened?
You probably used too much flour. Spoon and level your flour into the measuring cup, don’t scoop it straight from the bag. Also, cold cookie dough won’t spread much. Let it sit at room temp for a bit or warm the bowl in the microwave for 10-15 seconds.
