These Christmas Kitchen Sink Cookies are soft and chewy cookies loaded with marshmallows, pretzels, M&M’s, and chocolate chunks. It has a sweet and slightly salted flavor from the pretzels that just makes them irresistible.
Easy Kitchen Sink Christmas Cookie Recipe
These kitchen sink Christmas cookies are hands down the best Christmas cookies you will try! You will want to pack these up and tie them up with a bow to gift them to all of your loved ones this holiday or leave them out for Santa to enjoy with a big glass of milk or hot cocoa.
These fully loaded cookies have vanilla pudding mix in them which gives them a delicious and rich flavor while also keeping them nice and soft. Similar to our traditional Kitchen Sink Cookies with a twist.
For more fun Christmas cookie ideas, check out my Peanut Butter Reindeer Cookies, Hot Cocoa Cookies, Gingerbread Man Cookies, and Grinch Cookies!
Key Ingredients You’ll Need
Here’s an overview of what you’ll need to make this kitchen sink Christmas cookie recipe. Scroll down to the recipe card below for measurements.
- Sugar: You will need a combination of light brown sugar and white sugar to add a rich and sweet flavor to the cookies.
- Pudding Mix: You will need vanilla instant pudding mix to keep the cookies light and soft.
- Flour: Use all-purpose flour for the best results along with baking soda to allow the cookies to rise in the oven.
- Add-ins: You will fill your cookie dough with semi-sweet chocolate chunks, mini marshmallows, red and green M&M’s, and crushed pretzels.
More Add-In Ideas
The fun thing about these Christmas kitchen sink cookies is that you can go crazy with the add-ins. Here are a few other ideas:
- Nuts
- White chocolate chips
- Peanut butter chips
- Sprinkles
How To Make Christmas Kitchen Sink Cookies
These kitchen sink Christmas cookies come together in just a few easy steps. Scroll down to the recipe card for more detailed instructions.
- Make the dough. Combine the butter and sugars until light and fluffy. Add the eggs, egg yolk, vanilla, and pudding mix until fully incorporated. Stir in the flour, baking soda, and salt then fold in the mix-ins.
- Chill. Chill the dough for at least an hour.
- Bake. Form balls of 2 1/2 to 3 tablespoons of dough in your hands then place on the baking sheet. Bake for 12 to 14 minutes, until the edges are golden brown on top.
How To Decorate
These cookies are already pretty festive and loaded with Holiday colors to make them fun and eye-popping. But, if you want to make them even more eye-catching.
You can drizzle white chocolate or caramel sauce on top or a chocolate ganache. You can add additional sprinkles, crushed pretzels, etc on top as well.
Tips & Tricks
- If you want a deeper flavor, you can add in butter scotch instant pudding.
- You MUST use instant pudding for this recipe, not cook and serve.
- You will only be using the powdered form of the dry pudding mix, not preparing it.
Proper Storage
- Room temperature. Store your kitchen sink Christmas cookies in an airtight container on the counter for up to 5 days.
- Freeze. You can freeze the baked cookies in an airtight container for up to 3 months or for freshly baked cookies anytime, store the rolled cookie dough balls in a freezer bag.
More Christmas Cookie Recipes
- Chocolate Christmas Cookies
- Christmas Pinwheel Cookies
- Soft Christmas Sprinkle Cookies
- Christmas Spritz Cookies
Christmas Kitchen Sink Cookies
Ingredients
- 1 cup butter unsalted, softened
- 3/4 cup light brown sugar packed
- 1/4 cup white sugar
- 2 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1 3.4 ounces box vanilla instant pudding mix
- 2-1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- ¼ cup chocolate chunks semisweet
- ¼ cup marshmallows mini
- ¼ cup m&ms red and green
- ¼ cup pretzels crushed
Instructions
- Line a cookie sheet with parchment paper and set it aside.
- In a large bowl mix together the butter, brown sugar, and white sugar until light and fluffy.
- Stir in the eggs, egg yolk, vanilla extract, and pudding mix until they’re combined.
- Next mix in stir in the flour, baking soda, and salt.
- Stir in the chocolate chunks, marshmallows, M&M’s, and pretzels.
- Refrigerate the dough for at least 1 hour or up to overnight.
- Preheat the oven to 350 degrees.
- Roll about 2 ½-3 tablespoons worth of dough into a ball and place it on the sheet about 2 inches apart from the cookie sheet.
- Bake the cookies for 12-14 minutes, until they’re set at the edges and lightly browned on top. You don’t want to overcook these.
- Transfer the cookies to a cooling rack to cool completely.
- Serve!
Last Step:
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