Kitchen Sink Cookies
Kitchen Sink Cookies are one of our favorites to make because you can literally add in any cookie addition you have lying around. Big chunky delicious cookies packed full of great ingredients with room to create your own favorite!!
Servings: 20 Cookies
Calories: 339kcal
Equipment
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
- Preheat your oven to 350 degrees F.
- 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.
- 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 browned around the edges. The center should be soft.
- Cool for 5 minutes on the cookie sheet, then remove to a cooling rack to cool completely.
- Store in an airtight container for 3 days. Extend the freshness by refrigerating for up to a week.
Nutrition
Serving: 1 | Calories: 339kcal | Carbohydrates: 40g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Cholesterol: 34mg | Sodium: 231mg | Fiber: 2g | Sugar: 28g