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Best Kitchen Sink Christmas Cookies taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Christmas Kitchen Sink Cookies in Your Pressure Cooker

These Christmas Kitchen Sink Cookies are loaded with a festive mix of sweet and salty favorites like M&Ms, pretzels, white chocolate, and chips for the ultimate tender holiday treat made in your pressure cooker.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Soup
Cuisine Mexican
Servings 27 cookies
Calories 218 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 1 cup unsalted butter at room temperature
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup mini baking M&Ms
  • ½ cup white chocolate chips
  • ½ cup coarsely crushed pretzels
  • ½ cup coarsely crushed potato chips
  • ¼ cup Christmas sprinkles

Instructions
 

Instructions

  • Preheat oven to 350°F and line baking sheets with parchment paper.
  • Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  • Add the egg and vanilla extract, mixing well until smooth.
  • In a separate bowl, whisk together flour, salt, and baking soda.
  • Gradually add dry ingredients to the creamed mixture and stir just until combined.
  • Fold in M&Ms and white chocolate chips, then mix in pretzels, potato chips, and sprinkles.
  • Scoop dough into tablespoon-sized portions onto parchment lined baking sheets, leaving space between each.
  • Bake for 10–12 minutes, or until edges are lightly golden.
  • Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.