Hey There—Let’s Talk Christmas Kitchen Sink Cookies

Alright, so picture this: it’s two days before Christmas, everyone’s buzzing around like bees in the kitchen, and I’m standing in front of my pantry, staring at all the random baking bits I’ve got left—and I think, Well, why not just toss everything together? That’s where these Christmas Kitchen Sink Cookies come from. If you’ve ever had that feeling of not wanting to waste half a bag of toffee bits or the last sad little peppermint stick, welcome to the club. My aunt once called them “Operation Clearance Cookies,” but I like to think of them as a very edible present to yourself.

By the way, the dog stole a cookie off the counter the first year I made these and I swear even he looked smug about it. Lesson learned: store high, bake often.

Why I’m Obsessed (& Maybe You Will Be Too)

I make this when there’s holiday chaos, because it actually embraces the mess. My family goes nuts for these (especially my dad—he seriously hoards a secret stash). They’re crammed with goodies; sometimes I think Mom pretends to clean out the pantry just so I’ll whip up a batch. Once, I tried to get fancy and weigh every ingredient, but in the end, honestly, chucking a handful of this and a scoop of that just feels right. (If you’re waiting for perfect round cookies—ha! Let that dream go, friend.)

What You’ll Need for the Cookie Chaos

2 1/4 cups all-purpose flour (I have subbed in plain flour and it’s just fine. Some folks claim 1:1 gluten-free flour works too—though mine turned out a bit flat)
1 tsp baking soda
1/2 tsp salt (Grandma swears by Maldon flake salt, but store brand is fine by me)
1 cup unsalted butter, melted and cooled (I’ve used margarine in a pinch, no judgment)
1 cup packed brown sugar (dark or light—use what you’ve got)
1/2 cup granulated sugar
2 large eggs (or 2 flaxseed eggs, if you’re feeling fancy or out of eggs—which happens. A lot.)
2 tsp vanilla extract (The cheap stuff is OK—I won’t tell!)
1 cup chocolate chips (I tend to just dump most of a bag, honestly)
1/2 cup white chocolate chunks—or use regular chips, or skip them entirely
1/2 cup crushed candy canes or peppermints (my youngest never manages to crush them fine, and that’s OK)
1/2 cup toffee bits
1/2 cup rolled oats (sometimes I forget these and no one complains)
1/3 cup red and green M&Ms or chopped dried cranberries (depends if you want chewy or crunchy, really)
Optional: a handful of pretzels, potato chips, nuts—whatever needs using up!

So, How Do You Actually Make Them?

Heat your oven to 350F (175C). Line two big baking trays with parchment or those snazzy silicone mats—if you have them. (I once just greased a pan and regretted it—the cookies welded themselves on.)
Mix your dry ingredients: flour, baking soda, salt. Just dump ’em in a big bowl and give it a stir.
In another bowl, whisk melted butter and both sugars until not-quite-creamy (it’s OK if your arm gets tired, just stir enough so there aren’t any huge lumps).
Add eggs and vanilla. I used to worry if things looked streaky, but it always comes together once the flour goes in.
Combine it all: pour the wet stuff into the dry, scrape down with a spatula if needed. Don’t overthink. (This is where I sneak a taste; you probably will too.)
Toss in all your bits and bobs—chocolates, candies, oats, whatever. Stir just until you can’t see streaks of flour; it’ll look packed but that’s part of the Christmas magic.
Scoop onto baking trays—a spoon is fine if you don’t have a fancy cookie scoop. Make them about golf ball sized. Don’t fret about exactness.
Bake for 9–12 minutes (more like 11 in my oven). Edges should be lightly golden, centers a bit soft. Don’t panic if they seem underdone—the cooling racks do the rest. But watch for those sneaky burnt bottoms.
Let them cool about 5 minutes on the sheet, then transfer (or just eat them warm, who can wait?)

What I Learned (Sometimes the Hard Way)

If you over-stir, cookies get tough; gently does it… most of the time. Once I forgot and everything was still eaten.
Make a test batch—every oven is different. My first year, I torched the bottoms, which was tragic but honestly sort of tasty if you like caramel flavors.
Sneak in last-minute extras—never hurts. Unless it’s gummy bears. Trust me here.

Things I’ve Tried—Success (and Not So Much)

One time, I swapped all the candy for chopped dried apricots and pistachios (felt very posh, but the kids weren’t as impressed). I’ve also used mini marshmallows—these sort of vaporize but leave fun gooey patches. Secretly, once I used salted chips and the bag was pretty stale. It actually worked! On the other hand, skipping chocolate entirely felt hollow, so…not recommended.

Kitchen Kit (And How to Fake It)

Two baking trays—if you only have one, just bake in batches. (Once I balanced a tray on top of a roasting pan—surprisingly OK, not Michelin-starred but, you know, fine.)
Mixing bowls—one big, one medium
Whisk or a trusty fork
Cookie scoop—or go wild and use a tablespoon, nobody minds
Cooling rack—but as a student I just tipped cookies onto a clean tea towel. Worked a treat.

How to Store Your Cookie Chaos

Okay, in theory these last 3–4 days in an airtight tin. (Glass jar if you want to feel fancy, but I never get that far.) Sometimes, the M&Ms go a bit dull after two days, but the flavors get along even better, kind of like family after Christmas lunch. In my house, honestly, there’s rarely anything left by the next morning; blame the midnight snackers. Or just eat them right away—who’s judging?

The Million Dollar Question—How to Serve?

I love them stacked up on a plate with cold milk, but my sister dips them in mulled wine (not for the faint of heart, or under 18s). Sometimes I wrap a few in cellophane for a last-minute neighbor gift—there are always grateful smiles. Or just eat straight form the tray, as my brother does while pretending he’s only after one. Family tradition: whoever finds the biggest candy chunk gets to open a present early. Just a fun little twist.

Lessons Learned (So You Don’t Repeat My Mistakes)

Patience, patience—if you move cookies off the tray too fast, they collapse. (I once blamed the dog, but it was totally my own greed.)
Chill the dough if you like thick cookies, but don’t freeze—it messes with the candies. Tried it, looked weird.
Sometimes the urge to ‘just add more’ hits but, second thought, not everything belongs in these—looking at you, leftover birthday sprinkles. Trust me.

Burning Questions? Here’s My Odds & Ends FAQ

Can I make these ahead? Oh, totally. The raw dough keeps in the fridge a day or two. Actually, I think the cookies mellow and taste even better day two (if they last; mine rarely do).

What if I don’t have all the candies? Use whatever’s knocking about—white chocolate, toffee, yogurt covered raisins (though those can melt weirdly), or just double up on chocolate.

No parchment paper—what now? Grease the tray honestly—it’s fine; or try foil. Worst case, just eat what sticks. I speak from experience!

Is it okay if my dough is super sticky? Yep: sticky = good, but if it’s sliding all over, stick it in the fridge for twenty minutes. Or just embrace the mess.

How big should I make these? I go golf ball size, but did a “giant cookie” once for a birthday—baked it for 24 minutes, turned out epic. A bit burnt round the edges though, which is why I’d stick to normal size unless you want the same adventure.

Honestly, don’t stress; these cookies kinda invite happy accidents. For more holiday baking inspiration, check out this cheery Christmas cookies round-up (I nick ideas all the time). And if you’re curious about candy substitutions, this list of Christmas candies is a lifesaver. Cheers to less stress and more crumbs on the counter!