Christmas Kitchen Sink Cookies Recipe

In my Christmas kitchen, I discovered a cookie that blends butter, cocoa, and a medley of festive treats into pure delight. With semisweet and milk chocolate chips, crunchy nuts, and succulent candy canes, every bite bursts with holiday cheer, evoking memories of joyful celebrations and inviting me to savor the unexpected magic of the season.

I’ve been experimenting in my kitchen lately and ended up with something that totally surprised me: my Christmas Kitchen Sink Cookies. I started off by creaming together 1 cup unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar, then quickly mixed in 2 large eggs and 2 teaspoons vanilla extract.

Adding 2 1/4 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda and 1/2 teaspoon salt gave the dough a unique twist. Then, because this is no ordinary cookie, I folded in 1 cup semisweet chocolate chips, 1 cup milk chocolate chips, 1/2 cup red and green M&M’s, a handful of chopped walnuts (or pecans if you prefer) and 3/4 cup crushed candy canes.

I honestly wasnt expecting all these flavors to work so well together but the result is a festive blend thats become one of my favorite holiday baking finds. Give it a try and see what you think!

Why I Like this Recipe

I really love how this recipe mixes a bunch of different flavors and textures that make every bite fun to eat.

First, I like how the cookie dough is rich and buttery yet has a light sweet kick from the brown and granulated sugars. It makes a perfect base that holds all the mix-ins together.

Second, I love the festive twist with the candy canes and M&M’s. They add a pop of color and a surprising crunch that reminds me of Christmas celebrations, even if it’s not a holiday.

Third, I appreciate that even though there’s a lot going on in this recipe like the two types of chocolate chips and chopped nuts, it’s still super easy to follow. I don’t feel overwhelmed, and it feels like I’m in control of every step, making it all the more satisfying when I see that golden edge and soft center come out right.

Finally, I really enjoy the creative freedom this recipe gives me. I sometimes swap walnuts for pecans or add a little extra cocoa if I want a richer chocolate flavor, and that makes it feel super personal and fun.

Ingredients

• This unsalted butter adds rich creaminess and helps bind all the ingredients in the recipes.
• Light brown sugar delivers sweetness with a hint of molasses and boosts moisture for chewier cookies.
• Cocoa powder brings a deep chocolaty note and a slightly bitter contrast to the overall sweet flavor.
• Eggs bind the ingredients together and give a soft, tender crumb to the cookies.
• Milk and semisweet chocolate chips melt into pockets of gooey, sugary bliss that you will love.
• Crushed candy canes add a festive peppermint kick and a festive crunch to each bite.
• Chopped nuts offer a little protein and crunch, balancing the overall sweet cookie base.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup milk chocolate chips
• 1/2 cup red and green M&Ms
• 1/2 cup chopped walnuts or pecans
• 3/4 cup crushed candy canes

How to Make this

1. Preheat your oven to 350°F and line a cookie sheet with parchment paper.

2. In a large bowl, beat 1 cup of softened unsalted butter, 1 cup of packed light brown sugar, and 1/2 cup granulated sugar until its creamy and well blended.

3. Mix in 2 large eggs and 2 teaspoons of vanilla extract until they’re just combined.

4. In another bowl, whisk together 2 1/4 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.

5. Gradually stir the dry mixture into the wet mixture until you just get a smooth dough, being careful not to overmix.

6. Fold in 1 cup semisweet chocolate chips, 1 cup milk chocolate chips, 1/2 cup red and green M&M’s, 1/2 cup chopped walnuts or pecans, and 3/4 cup crushed candy canes until evenly distributed.

7. Drop rounded tablespoons of the dough onto the prepped cookie sheet, spacing them about 2 inches apart.

8. Bake for 10-12 minutes or until the edges are just set; they might still look a bit soft in the center but they harden up as they cool.

9. Remove from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Equipment Needed

1. Oven
2. Cookie sheet
3. Parchment paper
4. Large bowl for creaming butter and sugars
5. Electric mixer or hand mixer
6. Medium bowl for combining dry ingredients
7. Measuring cups and spoons
8. Whisk (or fork can work)
9. Spatula or wooden spoon for stirring
10. Wire cooling rack for cooling cookies

FAQ

Christmas Kitchen Sink Cookies Recipe Substitutions and Variations

• If you dont have unsalted butter you can use salted butter but just cut back a bit on the salt in the recipe.
• You can swap the packed light brown sugar with dark brown sugar or mix white sugar with a bit of molasses for a similar flavor.
• Instead of vanilla extract try using almond extract or even maple extract, but use a little less since these are stronger.
• If you dont have chopped walnuts or pecans you can use any other chopped nuts or simply leave them out if you’re not into nuts.
• If crushed candy canes are hard to find, a few drops of peppermint extract can give a similar minty taste.

Pro Tips

1. Don’t beat the dough too much after you add the flour mix cuz overmixing can make your cookies tough and less chewy.
2. Try lightly toasting the nuts before you add them to the batter – it really brings out their flavor and gives you that extra crunch.
3. Make sure you keep a close eye on the baking time – even if the cookies look soft in the center when you take em out, they’ll firm up as they cool; overbaking totally ruins the chewiness.
4. Let your cookies chill on the tray for a few minutes before moving them onto a rack. This extra rest time really helps set ’em right so they don’t fall apart.