Christmas Kitchen Sink Cookies
Everything Packed into one Cookie
These Kitchen Sink Christmas Cookies are the ultimate holiday treat—soft, chewy, and loaded with everything but the kitchen sink! They’re packed with festive sprinkles, crushed Oreos, and melty chocolate chips… and you can toss in whatever mix-ins you love, from salty pretzels to crunchy potato chips.
If you’re looking for a Christmas cookie that’s fun, flexible, and downright delicious, this recipe is it. It’s easy to make, endlessly customizable, and perfect for gifting, cookie swaps, or cozy nights in with a mug of hot cocoa.
What Are Kitchen Sink Cookies?
The name “kitchen sink cookies” comes from the phrase “everything but the kitchen sink.” That’s because these cookies are packed with a little bit of everything—sweet, salty, crunchy, and chewy—all baked into one irresistible bite.
You can mix and match your favorite add-ins to create your dream cookie combo. Pretzels, potato chips, M&Ms, nuts, coconut, or even bits of caramel—anything goes!
This version adds a festive twist for the holidays, with Christmas sprinkles, crushed Oreos, and melty chocolate chips for a cookie that’s equal parts nostalgic and magical.
Why You’ll Love These Kitchen Sink Christmas Cookies
Festive and fun: Bright sprinkles and Oreos make these cookies perfect for holiday parties.
Soft and chewy: The texture is just right—crispy on the edges, tender in the middle.
Totally customizable: Toss in whatever you’ve got in your pantry—pretzels, chips, candies, or nuts.
Easy to make: No chill time, no complicated steps—just mix, bake, and enjoy.
Vegan-friendly: Made with dairy-free butter and nondairy milk, but no one will ever guess!
Sugar: any granulated sugar will work. Be sure it is granulated and not a liquid sweetener such as maple syrup.
Vegan butter: any vegan butter will work. You can also substitute for oil. If you aren’t vegan normal butter works too.
Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan normal milk works too.
Vanilla extract: if you don’t have this you can omit. Almond extract can also be used.
All-purpose flour: I haven’t tested any other flours. The closest option would be a 1:1 gluten-free flour.
Oreos:you can use any sandwich cookie of your choice. I used the red and green Christmas edition Oreos for this recipe.
Chocolate chips:any chocolate chips will work. You can do a combination of white and dark chocolate.
Ingredients You’ll Need
This small-batch recipe makes about 8 cookies, depending on the size:
1/3 cup sugar
3 tablespoons vegan butter, softened
2 tablespoons nondairy milk (almond, oat, or soy work great)
1 teaspoon vanilla extract
2 teaspoons baking powder
2/3 cup plus 3–4 tablespoons all-purpose flour (add more as needed for a soft dough)
1/3 cup chopped Oreos (use more or less depending on your cookie size)
1/2 cup sprinkles (holiday colors work best!)
1/2 cup chocolate chips
Optional add-ins: crushed pretzels, potato chips, shredded coconut, caramel bits, or M&Ms
How to Make Kitchen Sink Christmas Cookies
Step 1: Preheat and Prep
Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper.
Step 2: Mix the Wet Ingredients
In a medium bowl, cream together the vegan butter and sugar until smooth. Stir in the nondairy milk and vanilla extract until well combined.
Step 3: Add the Dry Ingredients
Mix in the baking powder and flour until a soft cookie dough forms. Add a little extra flour if the dough feels too sticky.
Step 4: Fold in the Mix-Ins
Gently stir in the Oreos, sprinkles, chocolate chips, and any additional add-ins like pretzels or potato chips. Be careful not to overmix—you want little pockets of each ingredient in every bite.
Step 5: Shape and Bake
Scoop or roll the dough into balls and place them on your prepared baking sheet. Flatten slightly with your hand or a spoon.
Bake for 9–11 minutes, or until the edges turn light golden brown. The centers should still look soft—they’ll firm up as they cool.
Let cookies cool completely on the baking sheet before serving.
More Festive Cookie Recipes to Try
If you love these Kitchen Sink Christmas Cookies, here are a few more festive treats to bake next:
These Kitchen Sink Christmas Cookies are the ultimate crowd-pleaser—soft, chewy, and bursting with festive flavor in every bite. Whether you stick to the classic Oreo-and-sprinkle combo or load them up with pretzels and chips, they’re guaranteed to spread holiday cheer.
They’re quick to make, fun to decorate, and perfect for gifting or adding to your Christmas cookie box. Because when it comes to these cookies, more is definitely more.
So grab your mixing bowl, raid your pantry, and bake up a batch of these joyful, everything-but-the-kitchen-sink cookies!
Tips for the Best Kitchen Sink Cookies
Balance sweet and salty. If you’re adding pretzels or chips, use less chocolate to keep the flavors balanced.
Use fresh Oreos. They add the best texture when crisp and slightly crunchy.
Customize for the season. Red and green sprinkles for Christmas, pink and red for Valentine’s Day, or rainbow for birthdays!
Don’t overbake. These cookies taste best when the centers stay soft and chewy.
Storage and Freezing
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months. Thaw at room temperature before enjoying.
Fun Mix-In Ideas
The best part about these Kitchen Sink Christmas Cookies is the freedom to get creative! Try some of these combinations:
Sweet & Salty: Pretzels + chocolate chips + caramel bits
Cookies & Cream: Oreos + white chocolate chips
Holiday Party: Red and green sprinkles + crushed candy canes
Crunchy Classic: Potato chips + M&Ms + dark chocolate chunks
