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Christmas Kitchen Sink Cookies with Pretzels and M&Ms

Christmas kitchen sink cookies combine broken pretzels, holiday M&Ms, and semisweet chocolate chips in a buttery dough. Chilling the dough helps the cookies bake up with golden edges and centers that look just set.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 7 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 183
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter 2 sticks, softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large, at room temperature
  • 2 tsp vanilla extract
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup pretzels broken
  • 1 cup M&M's holiday
  • 0.75 cup chocolate chips semisweet

Equipment

  • 1 electric mixer
  • 2 18x13-inch rimmed baking sheet

Method
 

  1. Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
  2. Beat in the egg and vanilla until combined, scraping down the bowl as needed.
  3. Whisk the flour, baking soda, and salt in a medium bowl.
  4. Add the flour mixture to the butter mixture and mix on low just until no dry flour remains.
  5. Fold in the pretzels, M&M's, and chocolate chips.
  6. Cover the dough and refrigerate for 30 minutes.
  7. Heat the oven to 350°F.
  8. Line two 18x13-inch rimmed baking sheets with parchment paper.
  9. Scoop the dough into 2-tablespoon portions and place 15 portions on each baking sheet about 2 inches apart.
  10. Bake on the upper and lower oven racks for 10 to 12 minutes, switching and rotating the sheets halfway through, until the edges are golden and the centers look just set.
  11. Cool the cookies on the baking sheets for 5 minutes.
  12. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, take the cookies out when the edges are golden and the centers look just set. Store in an airtight container at room temperature for up to 4 days; freeze baked cookies for up to 2 months. For a gluten-free variation, use a cup-for-cup gluten-free flour blend and gluten-free pretzels.