So About These Ridiculously Festive Cookies...
Alright, gather 'round—I've got a baking story for ya. A couple years back (during a legendary late-night Christmas movie marathon) I got this wild urge to, well, throw everything into a cookie dough. When I say everything, I’m talking half-opened bags of Christmas M&Ms, some pretzels going stale, and bits of toffee left lonely in the pantry. Anyway, before I knew it, I’d invented what my kids call “the Kitchen Sink cookies.” The name stuck—mostly because my brother said, “What, did you put the actual sink in these?” So, every December now, when the weather turns a bit grim and the kitchen starts feeling like Grand Central Station, I whip these up. Spoiler: the cookies have never lasted more than about 14 hours in this house. Possibly less if my mum pops by.
Why You’ll Love This Recipe (Or: Why I Keep Making It)
You know those moments when you’re staring at five bags of half-eaten snacks and wondering what you’re doing with your life? That’s when I make these. My family basically stages a coup if I don’t include both crunchy pretzels and something chewy—though one year I forgot the caramel bits, and you would’ve thought I’d burned the place down. It’s just a good time in a bowl, chaos and Christmas all mushed together. Plus, if someone snarks about my ‘unorthodox’ mix-ins, well—let’s just say I bake them an extra-toasty edge piece as punishment. (Kidding, sort of.)
What Goes In ‘Em: Ingredients List
- 1 cup unsalted butter, softened (okay, sometimes I straight up use margarine if I forgot butter; no one has ever noticed)
- 1 cup packed brown sugar (light, dark, whatever’s on sale — honestly, granulated sugar works too in a pinch)
- 2 large eggs
- 2 teaspoons vanilla extract (I’ve used the cheap stuff… and once tried almond by accident—it was actually alright)
- 2 ¾ cups all-purpose flour (but when I ran out, I once swapped half for oats and it got rave reviews)
- 1 teaspoon baking soda
- ½ teaspoon salt (my gran always said use kosher, I just chuck in a smallish pinch)
- 1 cup chocolate chips (go wild—white, semi-sweet, chunks, no rules)
- 1 cup Christmas M&Ms (or whatever candy you find down the back of the cupboard... peanut butter cups are good too)
- ¾ cup crushed pretzels (feel free to whack them with a rolling pin, very therapeutic)
- ½ cup toffee bits or caramel chips (optional—but regrets will be had if you leave them out, trust me)
- ½ cup sweetened shredded coconut (again, optional. I like the drama it brings)
- Handful of chopped nuts if you’re feeling fancy (pecans, walnuts, or skip if someone in your house is ‘nut-averse’ as my sister says)
What To Do: The Directions (Kind of...)
- Preheat your oven to 350℉ (or about 180℃). Line two baking trays with parchment unless, like me, you sometimes just slather butter right on the tray and hope for the best.
- Beat the butter and sugars together until it’s sort of fluffy—think the consistency of wet sand but way more appetizing. I’ve tried mixing by hand and honestly, a mixer is easier, but I’m not going to boss you about it.
- Crack in the eggs, one at a time, mixing after each (I usually drop a little shell in by mistake, so I won’t judge).
- Add the vanilla. Give it another mix—scratch your nose, hum a carol, whatever you do to pass the time.
- In a separate bowl (I never do this, I just pile it all in but if you’re fancy), whisk together flour, baking soda, and salt. Add it to your wet stuff in two goes. It might look a bit odd but promise it works out. Don’t panic if it seems too thick—I once added an extra egg and ended up with cake-cookie hybrids. Still got eaten.
- Right, now comes my favorite part: dump in the chocolate chips, M&Ms, pretzels, toffee bits, coconut, and nuts if using. Stir it up. This is when I start nibbling the dough (should I admit that?).
- Scoop out tablespoon-ish balls and plop onto the trays. Give them a bit of space. If you squish them a tad, they get a good, chewy edge. Up to you.
- Bake ~10–12 mins, till the edges are golden and the middles look slightly underdone; they’ll finish setting up out of the oven. Don’t leave them in a minute too long or you’ll only have yourself to blame for dry cookies. (I learned this the hard way, twice, maybe thrice...)
- Let them cool on the tray for a bit; “a bit” meaning however long it takes for your patience to snap. Or, you know, 4 minutes.
Notes (or: Things I Discovered After Messing Up a Few Times)
- If the dough feels too stiff, splash in a tablespoon of milk. Or just go with it. Honestly, nobody moaned when I didn’t.
- Skip the coconut if you’ve got a coconut-hater around; I once tried subbing in crushed cornflakes—not my best idea, unless you like cookies with a snacky crunch. (Actually, it wasn’t that bad.)
- The cookies get a little chewier overnight. If there ARE any left, that is. Which, here, there usually aren’t.
Variations & Sins I’ve Committed in the Name of Cookies
- Tried mini marshmallows? Great—until they melt and make cookie craters; fun for kids, dangerous for your teeth. So, like, maybe skip those unless you’re feeling lucky.
- Extra cinnamon at Christmas is never wrong (unless your mother-in-law disagrees, in which case proceed carefully).
- Add dried cranberries for a vaguely healthy vibe. Or just pretend.
- Peanut butter chips work a treat, but then I tend to eat the dough before it hits the tray. It’s a problem.
Gadgets and What If You Don’t Have ‘Em
- Technically, you should use an electric mixer, but I’ve survived with a big bowl and a wooden spoon. Good arm workout, bit of a palaver though.
- Cookie scoop? Lovely, but I’ve made do with teaspoons, an ice cream scooper, or even my hands (don’t tell Mary Berry).
Storing These Beauties (But Will They Last?)
I usually keep 'em in an airtight tin or big old Tupperware on the counter—at least, for the five hours until someone nicks the last one. If you want to freeze the dough, it works, but honestly, it never gets that far in my kitchen. Oh, here’s a freezer hack I picked up from Sally’s Baking Addiction if you need precise steps for frozen dough.
How We Serve ‘Em (Family Traditions & Odd Habits)
No judgment, but I reckon fresh-baked and dunked in tea is perfection. My kids insist on leaving a few out for Santa (though one year the dog got to them first). Also good as an ice cream sandwich base, or just, you know, scarfed straight form the cooling rack. It’s Christmas, indulge yourself.
Whoops: My Pro Tips (Learned the Hard Way)
Don’t bother rushing the chilling step—I once tried to skip it and the cookies spread so much it was basically toffee lace. Also, maybe check your oven temp with an actual thermometer. Mine says 350, but it’s a liar. Here’s a wild tip I found King Arthur Baking - apparently, I’m not alone in oven temp woes. Oh, don’t multitask and try to wrap presents during baking. Ask me how I know.
FAQ: Burning Questions and My Less-Than-Perfect Answers
- Can I use gluten-free flour? Yup, I’ve tried the Bob’s Red Mill 1:1 stuff—worked a treat, though the dough did seem a bit paler. Expected, I s’pose.
- Do I have to use pretzels? Honestly, no. But you’ll miss that salty crunch. Use potato chips if you dare (I did once. Nobody noticed—tasted great!)
- Can I halve the recipe? For sure. Or double it. Or just eat the raw dough—uh, but technically, I can’t recommend that, eggs and all. But you’re an adult (I think?) so do what you will.
- Cookies turned out flat—what did I do wrong? Actually, it might be warm butter, or overmixing, or just the day’s humidity. I never get it exactly perfect, either. Add a spoonful more flour next time.
If you want more wacky Christmas ideas, poke around Good Housekeeping’s Christmas recipes section; it’s fun for inspiration even if you never follow their directions. Now—go make a mess, and don’t forget to hide some cookies from yourself for tomorrow morning. You’ll thank past-you.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup holiday M&M's candies
- ½ cup crushed pretzels
- ½ cup toffee bits
- ½ cup chopped red and green candy-coated chocolates
Instructions
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1Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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2In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
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3Beat in the eggs, one at a time, then add vanilla extract and mix until combined.
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4In another bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
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5Fold in chocolate chips, M&M's, pretzels, toffee bits, and chopped candies.
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6Scoop heaping tablespoons of dough onto the prepared baking sheets. Bake for 11-13 minutes, or until the edges are golden. Cool on wire racks before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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