Kitchen Sink Cookies Recipe

Loaded kitchen sink cookies with coconut ever! Packed with chocolate chips, nuts, pretzel pieces and more. If you’ve never had a loaded cookie they’re a must, just like a copycat Panera dessert but cheaper.

These are probably one of my favorites! It’s no secret that I’m a bit of a chocolate lover, and definitely need a little something sweet after dinner. These cookies bring dessert to a whole new level of YUM!! Let me share our recipe with you. (affiliate links present)  😉

These are called kitchen sink cookies for an obvious reason, you throw everything in and bake! Not quite as quick as our chocolate chip cookie in a mug but better for a larger crowd.

What are kitchen sink cookies made of?

The general rule is to make a super moist cookie loaded with treats. We like different chocolate chips, crushed Heath bar, nuts, coconut (my fave), pretzel pieces and more!  I have made these with a bit of ground coffee from time to time too. Yes they provide a pick me up when you do that. You can do the same thing with any baked treat really, from Cool whip cookies to sugar varieties.

You can make these easier and semi homemade too. You would use our cake mix cookie bars recipe instead. Make in a pan to cut or chill and form into cookies instead.

Tips

You’ll add most of your dry ingredients – flour mixture into one bowl. Then blend the butter, sugars, add eggs (1 egg and 1 yolk) and mix in a different large bowl. An electric mixer is better than elbow grease so the dough comes out smooth.

Next mix them together and add all the yummies to make it “loaded”! The best add-ins we say are oats coconut and pecans. Beyond that throw in all the goodies in your pantry! Always fold these in at the end so they don’t break apart.

Make sure you preheat oven to 350 degrees while you’re mixing so the oven is hot before adding in the tray to bake. Take them out when the edges are just browned. Let them sit on the baking sheets and continue to bake a few minutes longer outside of the oven. That will keep these totally loaded cowboy cookies nice, soft, and moist!

Pretzel sticks are present in the Panera versions which is great for a salty add in. Any of these options can be swapped out for more of something else of course. Get together the ingredients you need and then jump to recipe and get started!

Bake for approx. 12ish minutes or until edges are barely golden browned. Do NOT overcook! Set pan on wire racks to cool. They will look wet in the center when you take them out but allow to cool on pan to stiffen and be really soft when you eat them. If you like crunchier cookies cook for 14 minutes, we like ooey gooey.

Ingredient Notes and Substitutions

1. All purpose flour and baking soda are the bases to the dry ingredients, you can use our flour substitution chart if you need to use another type
2. Butter should be at room temperature when you blend with the sugar to smooth which means take it out about an hour before. You can use a dairy free alternative if need be
3. Brown sugar for a deep sweetness vs. white. This will give it a bolder sweetness with a touch of molasses flavors to them.
4. Sugar, white granulated is also added for more yum. I haven’t tried this yet with a sugar free alternative but imagine it would work well.
5. Egg added at room temp is best. Whisk in a bowl and then add in there.
6. Vanilla extract or I have used almond extract in the past which is delicious.
7. Chocolate chips, semi-sweet is your best bet if you ask me, I like the mini versions so there is more in each bite.
8. We love added some butterscotch chips too, or peanut butter chips works
9. Sweetened shredded coconut is a must for us
10. Nuts should be crushed into small bits so they go further
11. Raisins or oats are great if you want to keep adding in more things…….

Neighbors and Teachers love these, cake mix crinkle cookies, and oatmeal cream pies packaged this way for the holidays too. I saw that even Laura Bush makes these dump cookies at Christmas too.

How to Save Leftovers

That is the question right? You could make several dozens of these at the same time if you could keep them moist for days or even months right?? Well you totally can if you follow these tips here.

• Allow Kitchen Sink Cookies with Coconut all to cool completely first.
• Lay them in one single layer, or two with a piece of parchment paper in between them inside a gallon freezer bag.
• Suck all of the air out of the bag.
• Keep on the countertop and enjoy up to 3 days.
  • If you aren’t going to eat them that quickly do the same thing but lay flat into a drawer in your freezer.
  • This way you can save them for 2-3 months.
    • Allow this bag out of the freezer to sit on the countertop to defrost.
    • Every time you take one out you need to suck the air out again and again.

If you add 1/2 slice of fresh sandwich bread into the bag before sealing this will keep them even more tender. It adds moisture into the bag.