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Santa's Kitchen Sink Cookies
4.5 from 96 votes

Santa's Kitchen Sink Cookies

Santa's Kitchen Sink Cookies combine semi-sweet chocolate chips, colorful M&Ms, crunchy pretzels, and salty potato chips in a classic cookie dough base. This mix results in a cookie with a sweet and salty balance and varied textures, from chewy to crisp edges. The recipe calls for creaming butter and sugars before layering in dry ingredients and the assorted mix-ins to create a well-integrated dough well suited for portioning into cookies to bake.

Prep Time
15 mins
Cook Time
9 mins
Chill Time
3 hrs
Total Time
3 hrs 24 mins
Servings: 16
Calories: 192 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ½ cup butter unsalted, softened
  • 1 egg large
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour plus more only if needed (see step 5)
  • 1 teaspoon baking soda
  • ½ teaspoon salt or to taste
  • ¾ cup semi-sweet chocolate chips I used a mixture, and/or chunks
  • ¾ cup M&Ms I used plain, holiday colored
  • ¾ to 1 cup pretzel rods halved (loosely measured, skinny
  • 1 potato chips loosely measured, heaping cup

Instructions

    Cup of Yum
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter and beat on high power to cream it (whip it; you're not adding any cream) for about 2 minutes.
  2. Add the egg, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 3 minutes.
  3. Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and beat on low speed until just combined, about 1 minute.
  4. Stop, scrape down the sides of the bowl, and add the chocolate chips, M&Ms, pretzels, and beat on low speed until just combined, about 1 minute.
  5. Add the potato chips and beat very briefly, about 20 seconds, to incorporate. Note - At this point the dough should have the consistency of typical cookie dough, a bit sticky and tacky, but not overly moist. If it is too wet, add 2 to 4 tablespoons flour, or as needed to get the dough to come together better and be less sticky.
  6. Using a medium cookies scoop, form approximately 16 equal-sized mounds of dough.
  7. Place the mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  8. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  9. Bake for about 9 to 10 minutes. Note - 8 minutes in my oven the cookies are underdone but anything over 11 minutes and they are prone to burning; watch your cookies and not the clock when determining doneness and keep a close eye on them. Bake just until the edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
  10. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

  • Chill cookie dough in individual mounds rather than a single block to avoid overly hard, crumbly dough.
  • Before baking, press a few chocolate chips or M&Ms on top of each cookie mound for better appearance.
  • Store baked cookies in an airtight container at room temperature for up to 1 week, or freeze up to 6 months.
  • Unbaked dough can be refrigerated up to 5 days or frozen up to 4 months; bake only desired amount each time.

Nutrition Information

Serving 1 Calories 192kcal (10%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g (18%) Cholesterol 14mg (5%) Sodium 226mg (9%) Fiber 1g (4%) Sugar 20g (40%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 192

% Daily Value*

Serving 1
Calories 192kcal 10%
Carbohydrates 32g 11%
Protein 3g 6%
Fat 7g 11%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Cholesterol 14mg 5%
Sodium 226mg 9%
Fiber 1g 4%
Sugar 20g 40%

* Percent Daily Values are based on a 2,000 calorie diet.