Kitchen Sink Cookies are one of our favorite cookies to make as they use up great ingredients that we have lying around. Leftover nuts, coconut, butterscotch or peanut butter chips, and chocolate chips are our best combination.
Play with this recipe and come up with your favorite!! Most of us have a lot of little odds and sods or chocolate and nuts lying around after the holidays from baking, and these would be perfect in a big scrumptious cookie. Also, try our Toffee Chocolate Chip Cookies for another amazing cookie!
Helpful Items For This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge for you.
Oven Safe, Heavy Duty Stainless Steel Baking Rack & Cooling Rack
KitchenAid 100 Year Limited Edition Queen of Hearts Stand Mixer, Passion Red
What are Kitchen Sink Cookies?
A Kitchen Sink Cookie got its name because it has everything but the kitchen sink in them. Basically, they are what you have on hand in your freezer or pantry to bake together to make a perfect cookie!!
Panera Bread bakes up a variety of cookies, and one of them is the Kitchen Sink Cookie, but I actually was unaware of that when I told my daughter to bake up some cookies for her boyfriend.
I said make up a Kitchen Sink Cookie as we have loads of nuts, chocolate, coconut, etc., in the freezer. That is where we keep our leftovers to keep them fresh and out of the pantry.
We have made these a few times with literally what we have had on hand, but to be honest, this combination is my favorite that I have for you today. But in saying that, you can add in what you have at home, and I will give you a list of great ingredients to use also!
What is in a Kitchen Sink Cookie?
This is the list of ingredients that we have come to love in our Kitchen Sink Cookies. The ingredients play well together, giving you a crunchy, sweet treat that so many will love.
Ingredients
- Butter
- Brown sugar
- Granulated sugar
- Vanilla
- Egg
- All-purpose flour
- Baking soda
- Salt
- Peanut butter chips or butterscotch chips
- Semi-sweet chocolate chips or chunks
- Shredded coconut, sweetened or unsweetened
- Walnut or pecan pieces
How To Make a Kitchen Sink Cookie
This is an easy cookie to pull together, and almost everyone has an ice cream scoop to get out the exact size for each cookie easily and effectively. Let’s dive in!
- Preheat your oven to 350 degrees F.
- In a large bowl or stand mixer fitted with a paddle attachment, beat the butter and sugar together until combined. Add the egg and vanilla and continue to beat until light and fluffy.
- Add the flour, baking soda, and salt and beat until blended (the dough will be fairly stiff).
- Stir in the peanut butter chips, chocolate chips, coconut, and walnuts.
- On an ungreased baking sheet, drop balls of dough using an ice cream scoop.
- They should be about 2 ½ inches in diameter. Make sure you leave at least 4 inches between the cookies. Flatten slightly with your hand.
- Bake for 13 – 16 minutes or until lightly golden brown around the edges. The center should be soft.
- Cool for 5 minutes on the cookie sheet, then remove to a cooling wire rack to cool completely.
- Once cooled to room temperature you can store them in an airtight container for 3 days. Extend the freshness by refrigerating for up to a week.
What Ingredients Can I Put Into A Kitchen Sink Cookie?
There are many ingredients that make a Kitchen Sink Cookie wonderful. It really depends on what you would like to add to it and what you have on hand.
Nuts: Nuts in a cookie for me is the ultimate, I love any and all.
- Pecans
- Walnuts
- Brazil Nuts (oh so good)
- Macadamia Nuts
- Hazelnuts
- Peanuts
- Pistachios
- Cashews
- Almonds
Chocolate: Who can say no to chocolate and any kind works great!
- Milk Chocolate Chips or Chunks
- Semi-Sweet or Dark Chips or Chunks
- White Chocolate Chips or Chunks
Other Chips or Toffee add a great balance to the chocolate.
- Peanut Butter Chips
- Butterscotch Chips
- Toffee Bits
- Specialty chocolate chips like mint, peppermint, espresso, caramel
- Candy-covered chocolate like Smarties (in Canada), M&M’s, Reese’s baking cups and candy, or even Halloween candy
Other additions:
- Coconut, we love this in a Kitchen Sink Cookie
- Raisins, cranberries, dried fruits like cherries, apricots, etc.
- Sunflower seeds or other ingredients that you would like to see in your cookies.
It is basically what you have on hand and what you would like to put into your cookies. Stick to the proportions in the recipe and you will have a successful cookie.
What is in the Kitchen Sink Cookie at Panera?
Panera plays on the love of the sweet and salty by using pretzels. That is not something we have on hand that often. You can also get that by using potato chips.
They also add toffee bits, which we have used when we have them. They top the cookie with sea salt to get that extra salty goodness.
Enjoy your Kitchen Sink Cookies and come back and tell me what you added!!
Pin it HERE!!
Pin it HERE!!
Kitchen Sink Cookies
Ingredients
- 1 cup of butter softened
- 1 cup of brown sugar packed
- 1/2 cup of granulated sugar
- 1 tsp vanilla
- 1 egg
- 2 ¼ cups of all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup of peanut butter chips or butterscotch chips
- 1 cup of semi-sweet chocolate chips or chunks
- ½ cup of shredded coconut sweetened or unsweetened
- ½ cup walnut or pecan pieces
Instructions
- 1. Preheat your oven to 350 degrees F.
- 2. In a large bowl or stand mixer, cream the butter and sugar together until combined. Add the vanilla and egg and continue to beat until light and fluffy.
- 3. Add the flour, baking soda, and salt and beat until blended (the dough will be fairly stiff).
- 4. Stir in the peanut butter chips, chocolate chips, coconut, and walnuts.
- 5. On an ungreased baking sheet, drop balls of dough using an ice cream scoop. They should be about 2 ½ inches in diameter. Make sure you leave at least 4 inches between the cookies. Flatten slightly with your hand.
- 6. Bake for 13 – 16 minutes or until lightly browned around the edges. The center should be soft.
- 7. Cool for 5 minutes on the cookie sheet, then remove to a cooling rack to cool completely.
- 8. Store in an airtight container for 3 days. Extend the freshness by refrigerating for up to a week.
Comments & Reviews
Lynne says
These are delicious! Thank you for the recipe!
Tara Noland says
So glad you liked them, they are one of our favorites to make after the holidays with our leftover goodies.