Brown-sugar drop cookies combine pretzels, potato chips, two chocolates and red-and-green candy for a sweet-and-salty cookie box addition.
Measure the ingredients before starting, using the gram weights where possible. The method gives tray sizes, portion sizes and visual baking cues; the total time includes every batch and the final cooling or setting period.
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Kitchen Sink Christmas Cookies with Pretzels and M&Ms Recipe
24 large cookies. Use the portion sizes and tray layout in the method.
Times are sequential planning allowances. The cooking allowance includes every tray and any stovetop preparation; cooling is allowed after the final tray.
Kitchen tools you’ll need
- Digital kitchen scale and US measuring tools
- Mixing bowls, flexible spatula and measuring spoons
- Two 13 × 18-inch rimmed baking sheets, parchment and cooling rack
- One additional 13 × 18-inch tray (three total)
- Large cookie scoop
Ingredients
Dough and mix-ins
Spoon flour into the cup and level it without packing; gram weights are the reference. Weigh eggs without their shells. Temperatures are for a fully preheated oven.
Instructions
Mix the dough
- Beat butter and both sugars for 2 minutes until smooth. Mix in egg and vanilla. Whisk flour, baking soda and salt separately; fold into the butter mixture just until the flour disappears.
Add the mix-ins
- Fold in both chocolate chips, pretzels, potato chips and candy-coated chocolates. Leave some texture in the pretzels and chips rather than crushing to powder. Cover and refrigerate for 45 minutes.
Portion
- Heat the oven to 350°F (175°C) conventional or 325°F (165°C) fan. Divide the dough into 24 portions of about 41 g. Shape into thick discs without compressing hard. Arrange 8 per lined 13 × 18-inch tray in a 2 × 4 grid, with 3 inches between centers; use three trays and keep waiting dough cold.
Bake all batches
- Bake one tray at a time for 12–14 minutes, 42 minutes for all three. Edges should be golden and centers set but soft. Let stand on each tray for 10 minutes, then cool on a rack for 20 minutes before packing.
Chef’s Science & Pro Tips
Portion evenly
Weigh the portions so the centers finish together. Leave the stated space between cookies.
Cool trays
Use a cool baking sheet for each batch. A hot sheet starts melting the butter before the dough reaches the oven.
Set the crumb
Soft centers firm as they cool. Let the cookies rest on the tray before lifting them.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 3 days | Cool fully before sealing in an airtight container in a cool, dry room. Separate layers with parchment. |
| Refrigeration | Not needed for plain cookies | Refrigeration can change the texture. Keep unbaked dough covered in the refrigerator for up to 24 hours. |
| Raw freezing | Up to 1 month | Freeze uncoated, unfilled dough portions or tightly wrapped logs. Thaw in the refrigerator overnight, then shape and bake as directed; add coatings just before baking. |
| Baked freezing | Up to 1 month | Freeze completely cool cookies airtight with parchment between layers. Sugar coatings may need refreshing after thawing. |
| Restoring | Before serving | Thaw covered at room temperature to limit condensation. Refresh powdered sugar after thawing if needed. |
Notes
- Pretzels and chips gradually soften during storage. For the strongest texture contrast, serve the day of baking.
Frequently Asked Questions
Can I prepare the dough ahead?
Cover and refrigerate the unbaked dough for up to 24 hours. Keep the same portion size and use the visual cues in the method.
Can I double this recipe?
Double ingredient weights and the number of batches. Do not put more cookies on each tray.
How should these go in a cookie box?
Let all finishes set, separate layers with parchment and keep strongly flavored or moist cookies in their own compartments. Follow the storage limits below.
Browse more cookie ideas in the Christmas Cookie Box Recipes collection.