This recipe started as a riff on everything-in-the-pantry cookies and quickly became our holiday MVP. I first mixed these together one chaotic December afternoon when I had a half bag of mini chocolate chips, a handful of crushed potato chips, and a sleeve of mini pretzels left from gift baskets. The result was surprising: chewy, slightly salty cookies with pockets of melty chocolate, crisp pretzel texture and a bright candy crunch from holiday M&Ms. They’re equal parts nostalgic and mischievous — the kind of cookie that invites you to taste-test one, then another, until the tray is suspiciously light. I love these for seasonal cookie exchanges because they’re forgiving and endlessly adaptable. The butter-forward base keeps them tender, while the combination of sweet and salty keeps each bite interesting. I discovered that pressing extra chips and pretzels on top before baking makes them look like little holiday ornaments — guests always comment on how festive they appear. This is not a delicate dessert; it’s a crowd-pleasing, grab-and-go treat meant to be shared with friends, served warm with coffee, or plated on a bright holiday platter.

Ingredients

• Butter (1/2 cup / 1 stick, melted): Unsalted butter is best so you control the salt level. I prefer a European-style butter for a richer flavor. Melt it slowly to avoid scorching and whisk to smooth out any solids.
• Brown sugar (1/2 cup): Light brown sugar gives chew and moisture. Pack the cup lightly when measuring. Use a brand you like; darker brown will make a deeper molasses note.
• White sugar (1/4 cup): Adds lift and a crisp edge to contrast the chewiness from brown sugar. Cane sugar works well here.
• Egg (1 large): Binds the dough and adds tenderness. Use room-temperature for easier incorporation.
• Vanilla extract (2 tsp): Use pure vanilla for the best flavor. It complements the chocolate and salty bits without overpowering them.
• Baking soda (1 tsp) & salt (1/2 tsp): Baking soda gives gentle spread and the salt balances sweetness. If your butter is salted, reduce the added salt slightly.
• All-purpose flour (1 1/4 cups): This gives structure while keeping the cookies tender. If your dough looks too soft after mixing, add up to 2 tablespoons more flour; for a firmer disk add 1/4 cup total (see note below on texture).
• Mini chocolate chips (1/2 cup): Smaller chips distribute more evenly so every bite has chocolate. Semi-sweet works well to balance sweetness.
• White chocolate chips (1/4 cup): For creamy pockets that contrast the semi-sweet chips. Quality brands melt evenly and taste less waxy.
• Mini holiday M&Ms (1/3 cup): Adds color, crunch and festive character. Any small candy-coated pieces will work.
• Mini pretzels, crushed (1/3 cup): Use crunchy knot or stick pretzels. Crushing by hand keeps flakes in a range of sizes for textural interest.
• Potato chips, crushed (1/3 cup): Choose a classic salted chip; kettle-cooked chips add extra crunch but be mindful of salt intensity.

Instructions

Preheat and melt: Preheat the oven to 350°F. In a large glass mixing bowl, add the butter and microwave in 30-second intervals, covering the bowl with a paper towel, until fully melted with no chunks — about 30–60 seconds total depending on your microwave. Let the butter cool slightly so it doesn’t scramble the egg when mixed. Combine sugars and wet ingredients: Pour in the brown sugar and white sugar, then whisk until smooth and slightly glossy. Whisk in the egg and vanilla until the mixture is homogeneous. Scrape the sides of the bowl with a spatula to ensure even mixing — this helps avoid streaks of unmixed flour later. Add dry ingredients: Sift or whisk together the flour, baking soda and salt, then add to the wet ingredients. Fold gently until just combined — overmixing develops gluten and will toughen the cookies. If the batter is extremely loose, add 2 tablespoons more flour and reassess; add up to 1/4 cup more only if necessary for a scoopable dough. Fold in mix-ins: Add the mini chocolate chips, white chocolate chips, mini M&Ms, crushed pretzels and crushed potato chips. Fold them in so they’re evenly distributed, leaving some visible on the surface for a pretty baked appearance. Avoid over-folding which can break delicate chips and candy shells. Scoop and shape: Line a baking sheet with parchment paper. Use a 2-inch cookie scoop to portion dough onto the prepared sheet, leaving about 2 inches between scoops. Gently press each mound into a thick disk (rather than a tall ball). Press additional chips and pretzel pieces onto the top to create a festive look and encourage an even bake. Bake and finish: Bake for 9–12 minutes until the edges are lightly golden and the centers still look slightly doughy — they’ll set as they cool. If any cookies spread too much, while still warm use a larger bowl to gently nudge the edges back into a round disk. Cool a few minutes on the pan before transferring to a wire rack. Sprinkle with flaky sea salt if desired and serve warm or cooled.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 4 days. If you want to preserve crisp edges, layer parchment between stacks and keep the container slightly vented for the first 24 hours, then seal fully. For longer storage, freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. To reheat, warm in a 300°F oven for 4–6 minutes or microwave for 10–15 seconds to return that just-baked softness. Avoid refrigerating cookies — the cold can dry them out.

Ingredient Substitutions

For a dairy-free version, substitute melted vegan butter or coconut oil and swap white chocolate chips for dairy-free baking chips; note that texture will change slightly and cookies may spread more with oil-based fats. To make them gluten-free, use a 1-to-1 gluten-free flour blend with xanthan gum; the structure will be similar but allow the dough to rest for 15 minutes before baking. For a less sweet version, reduce white sugar to 3 tablespoons and increase pretzels by a tablespoon — the cookies will be more balanced and slightly less tender.

Serving Suggestions

Serve warm with a pot of strong coffee, mulled cider, or a glass of cold milk for a classic pairing. For a holiday platter, arrange cookies with bright-colored candies and sprigs of rosemary for a pine-like aroma. These also make great ice cream sandwich bases: press two slightly smaller cookies together with a scoop of vanilla or salted caramel ice cream for an indulgent treat. Garnish with a tiny pinch of flakey sea salt to amplify the sweet-and-salty contrast.

Cultural Background

Mix-and-match “kitchen sink” cookies are an American home-baking tradition born from frugality and creativity: using leftover bits from other recipes or holiday tins. They reflect practical cookery — turning surplus into celebration. Over time this approach evolved into intentionally loaded cookies for cookie swaps and bake sales, where visual appeal and variety of textures are prized. The combination of sweet chocolate and salty chips nods to modern flavor trends that celebrate contrast.

Seasonal Adaptations

In winter, swap holiday M&Ms for crushed peppermint candies and add 1/4 teaspoon of ground cinnamon for warmth. For a summer twist, replace M&Ms with dried cherries and use crushed kettle-cooked chips for extra crunch. For a Thanksgiving-themed batch, stir in 1/4 cup chopped toasted pecans and replace the white chocolate with butterscotch chips for a cozy, autumnal profile.

Meal Prep Tips

Portion raw dough into 2-inch scoops and place on a tray fitted with parchment. Freeze the scoops until solid, then transfer to a bag; you can bake straight from frozen — add 1–2 minutes to the bake time. This makes last-minute entertaining effortless. For planned baking, chill dough for at least 30 minutes to develop flavor and control spread; chilled dough yields thicker, chewier cookies with more pronounced texture from the mix-ins.

These cookies are a joyful, flexible holiday staple — equal parts practical and indulgent. Make them your own by adjusting the mix-ins, and enjoy the ritual of pulling a warm tray from the oven and sharing it with good company.