Kitchen Sink Cookies (Sweet & Salty Christmas Cookies)
These kitchen sink cookies are soft, chewy, and packed with sweet and salty mix-ins like pretzels, potato chips, M&Ms, and chocolate chips. Made with brown butter and sweetened with coconut sugar and monk fruit, they’re the perfect Christmas cookie for swaps, gifting, and holiday baking.
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SERVINGS: 12 cookies
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup coconut sugar
- 1/4 cup monk fruit sweetener granulated, 1:1 style
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/3 cup M&Ms red and green
- 1/3 cup crushed pretzels
- 1/3 cup crushed potato chips
Optional Toppings:
- 1/3 cup mini chocolate chips reserve some for topping
- Mini Reese’s peanut butter cups halved
- Maltesers
- Extra crushed pretzels
- Additional mini chocolate chips
Instructions
Enable step-by-step mode- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Add the butter to a saucepan and cook over medium-low heat until melted, golden brown, and nutty in aroma. Pour into a large mixing bowl and let cool for a few minutes.
- Add the coconut sugar, monk fruit sweetener, egg, and vanilla extract to the browned butter. Beat with a hand mixer until light and fluffy.
- Fold in the flour and baking powder, mixing until no dry flour remains.
- Stir in the M&Ms, crushed pretzels, crushed potato chips, and mini chocolate chips, reserving some chocolate chips for topping.
- Scoop the dough into balls (about 1½ inches wide) and place 6 cookies per baking sheet, spacing them about 2 inches apart. Gently press each ball into a thick disc.
- Sprinkle reserved chocolate chips on top and bake for 10–12 minutes, until the edges are set and the centers are still soft.
- Remove from the oven and immediately add any additional toppings while the cookies are warm.
- Let cookies cool completely before serving.