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.
Christmas M&M Cookies
These 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.
Key Ingredients You’ll Need
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.
How To Make Christmas Kitchen Sink Cookies
Step 1. Use parchment paper to line a cookie sheet and place it aside. Add the butter, brown sugar, and white sugar into a large mixing bowl and combine until light and fluffy. Put in the eggs, egg yolk, vanilla, and pudding mix and combine until fully incorporated. Add in the flour, baking soda, and salt before mixing in the chocolate chunks, marshmallows, M&M’s, and pretzels. Place the dough in the fridge to chill for 1 hour or overnight for the best results. Set the oven to 350 degrees.
Step 2. Scoop a 2 1/2-3 tbsp portion of dough into your hands and roll into a ball before arranging them on the prepared sheet pan about 2-inches apart. Place in the oven for 12-14 minutes to bake until the edges are set and golden brown on top. Make sure to not overbake them. Place on a cooling rack to cool thoroughly before serving. Enjoy!
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.
What Else Can I Add To Christmas Kitchen Sink Cookies?
If these cookies aren’t already packed enough for you, you can feel free to add additional sweet and nutty flavors. Some of my other favorite add-ins for this recipe are nuts, white chocolate chips, peanut butter chips, or sprinkles.
Tips & Tricks
- Store in an airtight container for the best storage method for up to 5 days
- If you want cookies to bake for months, you can store the rolled cookie dough balls in a freezer bag.
- 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.
More Christmas Cookie Recipes:
- Chocolate Christmas Cookies
- Christmas Pinwheel Cookies
- Soft Christmas Sprinkle Cookies
- Christmas Spritz Cookies
Christmas Kitchen Sink Cookies
- 1 cup/2 sticks butter unsalted, softened
- 3/4 cup light brown sugar packed
- 1/4 cup white sugar
- 2 large eggs plus 1 egg yolk
- 1 tsp vanilla extract
- 1 3.4 ounces box vanilla instant pudding mix
- 2-1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- ¼ cup chocolate chunks semisweet
- ¼ cup marshmallows mini
- ¼ cup m&ms red and green
- ¼ cup pretzels crushed
- 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.