Kitchen Sink Cookies Recipe

Name: Kitchen Sink Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Unsalted Butter, Room Temperature; 1-1/2 cup Peanut Butter; 2-1/2 cups Brown Sugar, Firmly Packed; 2 whole Eggs; 1 whole Egg White; 1/2 cups Sour Cream; 2 teaspoons Pure Vanilla Extract; 3-1/2 cups All-purpose Flour; 1 Tablespoon Baking Soda; 1/2 teaspoons Salt; 2 cups Sweetened, Flaked Coconut; 2-1/2 cups Semi-Sweet Chocolate Chips

Servings: persons

1 cup Unsalted Butter, Room Temperature
1-1/2 cup Peanut Butter
2-1/2 cups Brown Sugar, Firmly Packed
2 whole Eggs
1 whole Egg White
1/2 cups Sour Cream
2 teaspoons Pure Vanilla Extract
3-1/2 cups All-purpose Flour
1 Tablespoon Baking Soda
1/2 teaspoons Salt
2 cups Sweetened, Flaked Coconut
2-1/2 cups Semi-Sweet Chocolate Chips

1
Preheat oven to 350 degrees F.
2
On medium speed, using a stand mixer, combine the butter and peanut butter together until creamy. Add the brown sugar, and beat until well blended and creamy. Blend in eggs, egg white, sour cream, and vanilla. Make sure to scrape down the sides and blend until combined.
3
In a separate bowl, combine flour, baking soda, and salt.
4
Gradually add the flour mixture into the creamed mixture. Beat until combined. Mix in the coconut and chocolate chips until all is folded in.
5
Drop tablespoon-sized balls onto an ungreased baking sheet. Make sure to space them about 2 inches apart.
6
Bake for 10-15 minutes.
7
Let them cool on the pans for 2-3 minutes. Then transfer the cookies to a wire rack to completely cool.
8
Store in an airtight container for up to 1 week.

1462

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Unsalted Butter, Room Temperature, 1-1/2 cup Peanut Butter, 2-1/2 cups Brown Sugar, Firmly Packed, 2 whole Eggs, and more.

Yes, Kitchen Sink Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kitchen Sink Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions