This recipe started as a joyful experiment one chaotic December afternoon when my pantry looked like a holiday confetti explosion. I wanted a cookie that captured every joyful crunch, melt, and color of the season, so I emptied jars and drawer corners into a single bowl and called it the kitchen sink approach. The result was unexpectedly perfect: chewy centers, lightly crisp edges, pockets of salty pretzel crunch, and cheerful pops of red and green from Holiday M&M's. It quickly became the cookie everyone asked me to bring to parties.

I discovered this version while tweaking a basic drop cookie base in a small kitchen after a baking class. The balance of brown sugar and granulated sugar gives a caramelized chew without being cloying. The little bit of baking powder keeps the cookies slightly puffed so the mix-ins sit proudly on the surface. Family and friends loved the texture play: sweet, salty, crunchy, and soft all at once. These cookies travel well, freeze cleanly, and make for a festive display on any cookie platter.

Ingredients

• All purpose flour 1 1/4 cups: Use a good quality, unbleached flour. Spoon and level with a knife for accurate measurement. This provides the structure so cookies hold their mix-ins without becoming cakey.
• Baking soda 1/4 teaspoon: Gives a subtle lift and helps create light, slightly chewy edges. Measure carefully; too much will over-spread.
• Baking powder 1/4 teaspoon: Adds a gentle rise that keeps the centers tender while ensuring the cookies keep a pleasing dome.
• Salt 1/4 teaspoon: Enhances sweetness and balances the chocolate and pretzel flavors. Sea salt or fine table salt both work.
• Unsalted butter 1/2 cup softened: Use real butter at room temperature for flavor. If you use salted butter, reduce added salt slightly.
• Granulated sugar 1/2 cup and light brown sugar 1/4 cup: The combination gives chew and caramel notes. Light brown works well; dark brown will add deeper molasses flavor.
• One large egg: At room temperature to emulsify the dough and create a tender crumb. Cold eggs can seize the butter and make mixing difficult.
• Vanilla extract 1 teaspoon: Real vanilla extract brightens the dough; imitation will work but the flavor will be flatter.
• Holiday M&M's 1/2 cup: Use festive colors for presentation. Stir gently so you don’t crush the candies while mixing.
• Semi-sweet chocolate chips 1/2 cup: Use quality chips such as Ghirardelli or Guittard for glossy pockets of chocolate.
• Mini pretzels 1/2 cup lightly crushed: Adds a salty crunch; crush by hand or pulse briefly in a food processor. Leave some larger pieces for texture contrast.
• Holiday sprinkles: For color and tiny crunchy bursts. Choose jimmies or nonpareils depending on desired look.

Instructions

Preheat and prep: Preheat oven to 350°F. For fan ovens set to 160°C. Line a sheet with parchment or a silicone mat. Allow butter and egg to reach room temperature so they combine smoothly and trap air for a better rise. Dry mix: Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Sifting is not necessary but aerating the flour helps create a lighter crumb. Cream sugars and butter: Using a hand mixer on medium speed, beat the softened butter with granulated and brown sugar until light and fluffy, about 2 to 3 minutes. This step incorporates air that gives the cookies a lift and chew. Add egg and vanilla: Beat in the egg and vanilla until fully combined. Scrape the bowl to ensure even mixing. A uniform emulsion prevents greasy pockets in the dough. Combine dry into wet: Add the flour mixture in two additions, mixing briefly after each. If the mixer struggles, finish by hand with a sturdy spatula. The dough should be soft and slightly sticky, not dry or crumbly. Fold in mix-ins: Gently fold in Holiday M&M's, chocolate chips, crushed pretzels, and sprinkles until evenly distributed. Avoid overmixing which can flatten candies and make the dough tough. Portion cookies: Use a medium cookie scoop to place dough mounds two inches apart on the prepared sheet. For an even bake, make all scoops uniform in size. Press a few extra candies or sprinkles on top for appearance if desired. Bake and cool: Bake for 9 to 11 minutes until edges are lightly golden and centers look set but still soft. Rotate the sheet halfway through if your oven has hot spots. Cool on the pan 2 minutes then transfer to a wire rack to finish cooling.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 3 days. If you want to maintain a crisp edge, place a paper towel in the container to wick excess moisture. For longer storage, freeze baked cookies in a single layer on a tray until firm, then stack with parchment between layers in freezer bags for up to 3 months. To refresh slightly soft cookies, bake at 300°F for 3 to 5 minutes or warm briefly in the microwave for 8 to 10 seconds.

Ingredient Substitutions

If you need to swap ingredients, use the following ratios: replace butter with equal mass of margarine for a dairy-free option but expect slightly less flavor. For a gluten-free version, substitute a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks binding agents. Use chopped milk or dark chocolate instead of chips. Pretzels can be swapped for salted roasted nuts for a different crunch; reduce added salt if using salted nuts.

Serving Suggestions

Serve warm with a glass of cold milk or spiced hot chocolate for a cozy presentation. For a holiday platter, arrange with iced sugar cookies, ginger snaps, and a small bowl of extra M&M's for guests to garnish their own. Garnish individual cookies with a dusting of powdered sugar or a drizzle of melted white chocolate for an elegant touch during parties.

Cultural Background

The kitchen sink approach draws on American holiday baking traditions where abundance and variety symbolize generosity and celebration. Mixing candies, chocolate, and salty elements mirrors the American penchant for playful, texture-rich cookies. While not tied to any single historical recipe, this style reflects communal holiday baking where families combine leftovers and specialty candies to create cheerful treats.

Seasonal Adaptations

For winter, swap Holiday M&M's for peppermint chips and use crushed candy canes for a festive twist. In summer, exchange the holiday candies for colorful mini chocolate chips and toasted coconut. For autumn gatherings, try caramel bits and chopped toasted pecans with a sprinkle of sea salt on top to bring out warm, nutty flavors.

Meal Prep Tips

Prepare several trays of scooped dough and flash freeze them on a tray, then store in sealed bags; bake directly from frozen adding 1 to 2 minutes to the baking time. Portion dough into 2 tablespoons per cookie for consistent sizing and baking. Label freezer bags with the date and bake in staggered batches for fresh cookies throughout the holiday season.

These cookies are forgiving, festive, and perfect for making with family. Try them once and you may find, as I did, that the kitchen sink method becomes your new holiday default. Share a tin and watch how quickly they vanish.