I piled crunchy pretzels, potato chips, M&M’s, white chocolate chips and holiday sprinkles into my take on Christmas Inspired Cookies, and the unexpected sweet and salty combos will make you want to read on.

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I never set out to make the ultimate holiday cookie, it sort of happened when I started tossing crunchy pretzels into a batter made with soft unsalted butter and decided more was better. The result is gloriously messy and a little addictive, something I now call my Everything Cookie because each bite surprises you.

They look like chaos on a sheet, but somehow the flavors click, sweet then salty then oddly comforting. I promise theyre not fussy, yet people will ask for the recipe, and you will smile because you barely remember what you threw in.

Ingredients

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All purpose flour: mostly carbs, little fiber, gives structure and chewy crumb.
Unsalted butter: adds rich fat, helps spread and flavor, makes cookies tender.
Granulated and brown sugars: big sweet punch, brown adds molasses depth and chew.
Eggs: protein and moisture, bind ingredients so cookies dont fall apart.
Pretzels and potato chips: salty crunch, balance the sweet, add great texture.
M&Ms: candy color and sugar, mostly carbs, fun for kids and holidays.
White chocolate chips: super sweet, creamy fat, melts into pockets of sweetness.
Holiday sprinkles and flaky sea salt: sprinkles for looks, sea salt boosts flavor.

Ingredient Quantities

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon cornstarch (optional for extra tender cookies)

1 cup (2 sticks) unsalted butter, softened not melted

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 cup pretzels, roughly broken

1 cup potato chips, lightly crushed

1 1/2 cups M&M’s, holiday or regular

1 cup white chocolate chips

1/2 cup holiday sprinkles

Flaky sea salt for sprinkling, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat and set aside. Put the eggs on the counter so they come to room temperature while you measure everything else, and roughly break 1 cup pretzels and lightly crush 1 cup potato chips, reserve a few whole pretzels and chips for topping if you want.

2. Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt and 1 teaspoon cornstarch if you want extra tender cookies. Set the dry mix aside.

3. In a large bowl cream 1 cup unsalted butter, softened not melted, with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes with a mixer. Dont skimp on creaming thats where the texture comes from.

4. Add 2 large eggs, one at a time, mixing briefly after each, then stir in 2 teaspoons vanilla extract and scrape down the bowl so everything gets mixed evenly.

5. Add the dry ingredients to the wet in two additions and mix just until no streaks of flour remain. Overmixing will make the cookies tough, so stop as soon as it’s combined.

6. Fold in the crunchy stuff: 1 cup broken pretzels, 1 cup lightly crushed potato chips, 1 1/2 cups M&M’s, 1 cup white chocolate chips and about 1/2 cup holiday sprinkles. Save a handful of M&M’s, chips and sprinkles to press on top of the dough balls for a prettier cookie.

7. Chill the dough 30 minutes if you want thicker, less spread cookies, or skip chilling if you need them right away. A short chill makes a big difference. Scoop dough into balls about 2 tablespoons each and place on the prepared sheets leaving 2 to 3 inches between them.

8. Press reserved M&M’s, chips and a few sprinkles onto the tops, and sprinkle with flaky sea salt if using. Bake one sheet at a time in the middle of the oven for 9 to 12 minutes, until the edges are set and the centers still look slightly soft. Rotate the pan halfway through if your oven runs hot.

9. Let the cookies cool on the baking sheet for 5 minutes so they set, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days or freeze for longer. Quick tip: if they firm up too much, zap one in the microwave for 10 seconds to bring back that just-baked chew.

Equipment Needed

1. Oven (preheat to 350°F)
2. Two rimmed baking sheets plus parchment paper or a silicone baking mat
3. Large mixing bowl and a medium mixing bowl
4. Electric hand mixer or stand mixer for creaming butter and sugars, dont skip it if you want the right texture
5. Measuring cups and measuring spoons (for dry and wet ingredients)
6. Rubber spatula and a sturdy wooden spoon for folding and scraping
7. Whisk for the dry ingredients
8. Cookie scoop or a 2 tablespoon scoop and a tablespoon to press toppings, plus a zip top bag and rolling pin or heavy pan to crush pretzels and chips
9. Wire cooling rack for cooling and storing cookies

FAQ

Can I use salted butter instead of unsalted?
Yes, you can, but cut back on added salt or skip it entirely since salted butter will make the cookies saltier than the recipe intends.

Why is cornstarch listed and do I need it?
Cornstarch is optional. It makes the cookies a bit more tender and cakey. If you want chewier cookies skip it, but add it if you like soft, pillowy centers.

How do I keep the pretzels and potato chips from getting soggy?
Fold them in gently at the end so they stay intact. Bake the cookies on parchment or a silicone mat and dont overbake, that helps keep crunch. If chips soften after baking, they still taste great with the chewy cookie.

Can I swap or reduce the mix ins like M&M's, white chips or sprinkles?
Absolutely. This is a kitchen sink cookie so mix it up. Keep total mix ins around 3 to 3 1/2 cups so the dough holds together. If you cut back, use a few extra chocolate chips so texture stays balanced.

How do I get chewy cookies vs crispy ones?
For chewy: slightly underbake by 1 to 2 minutes, use more brown sugar, and chill dough 30 minutes. For crispy: flatten balls a bit, bake 1 to 2 minutes longer and use less brown sugar.

How should I store or freeze these cookies?
Store at room temp in an airtight container up to 4 days. Freeze baked cookies between sheets of parchment in a freezer bag up to 3 months. You can also freeze dough balls on a tray then transfer to a bag, bake from frozen adding 1 to 2 extra minutes.

Best Kitchen Sink Christmas Cookies Recipe Substitutions and Variations

All purpose flour – swap with a 1:1 gluten free all purpose flour blend (make sure it has xanthan gum). Use the same amount, chill the dough if it feels crumbly, cookies might be a tad more fragile.
Unsalted butter – swap with solid coconut oil 1:1 (gives a slight coconut note and can make cookies spread more, so chill dough), or use stick margarine 1:1 if you want a closer texture with no coconut taste.
Eggs – swap each egg with a flax “egg”: 1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes. Or use 1/4 cup unsweetened applesauce per egg for a softer, more cake-like cookie.
Pretzels – swap with 1 cup crushed roasted salted nuts or 1 cup crushed tortilla chips for the same salty crunch; both keep the sweet-salty balance if you dont have pretzels.

Pro Tips

– Dont skimp on creaming the butter and sugars; beat until the mixture is noticeably lighter and a bit fluffy, scrape the bowl often so everything gets incorporated, that step really sets the cookie texture.

– Chill the dough even just 30 minutes if you want thicker, less spread cookies, but if youre short on time freeze the scooped balls for 10 to 15 minutes so they hold shape in the oven.

– Fold the salty bits and candies in gently and save a few pretty pieces to press on top right before baking, that way you get crunchy pockets and attractive cookies without the mix-ins sinking.

– Watch the cookies, not the clock; pull them when the edges are set but centers still look soft, they firm up on the sheet, bake a single sheet at a time for even browning.

– Finish with a light sprinkle of flaky sea salt after they come out of the oven, it punches up the sweet and salty contrast, but dont overdo it since the chips and pretzels already add salt.