Kitchen Sink Cookies have a little bit of everything in them- mini semi-sweet chocolate chips, white chocolate chips, shredded coconut, and pecans.
Watch the video for these Kitchen Sink Cookies!
Kitchen Sink Cookies are pretty much "dump cookies". I wanted something different one day, took a cookie base, and pretty much used what I had in my cabinet to go into these cookies.
They are absolutely delicious and are now my favorite cookie! What I like most about them is that the semi-sweet mini milk chocolate chips and the white chocolate chips really create a nice sweet balance.
Along with the granulated and brown sugars, you have a decadent cookie that you will not be able to get enough of. So let's get into it so I can show you how it's done!
Ingredients needed for the cookies:
- Flour: White, all-purpose flour
- Butter: Two sticks, unsalted at room temperature
- Eggs: Two large, whole eggs
- Shredded coconut: Sweet coconut was used for this recipe
- Pecans: Small pecans or pecan halves and pieces
- Baking Soda
- Vanilla extract
- White chocolate chips
- Mini semi-sweet chocolate chips
- Vegetable oil
- Parchment paper
Steps to make the cookies:
I used my Ninja to make these cookies. It's high-powered and makes the baking process easier as I can add most of my ingredients into the machine at once and the ingredients become fully blended with no issue.
If you are using a hand or a stand mixture, you may need to make adjustments depending on the machine. You can also use a food processor.
These directions are based on using the Ninja. As long as you mix the base ingredients together well, you will be fine.
The add-ins (shredded coconut, pecans, and chocolate chips) should be mixed in with a spoon.
First, add the butter, sugars, vanilla, eggs, vegetable oil, baking soda, and salt into your bowl or Ninja.
Cream these ingredients together until they are well blended. Then add the flour and mix together until well blended.
At this point, your dough is formed. Transfer the dough into a large bowl and then add the chocolates, shredded coconut, and pecans.
Mix these ingredients together using a large spoon. I recommend using a metal spoon.
Once the ingredients are mixed together press them down and smooth the top of the dough.
Place the dough in the refrigerator for about 15 minutes.
This allows the dough time to cool so that it does not stick to your hands when you begin to form your cookies.
While the dough is chilling, line your cookie sheet with parchment paper and pre-heat your oven to 350 degrees.
Roll the dough into palm-size balls (2-3 tablespoon-sized balls) and place them two inches apart on the cookie sheet. Place the cookies in the oven and bake until they become brown around the edges, approximately 13 minutes.
Remove the cookies from the oven and allow them to cool for a few minutes before moving them to a cooling rack.
If you do not have a cooling rack, allow the cookies to cool on the cookie sheet. Or you can leave the cookies on the parchment paper and transfer them to another dish.
Leaving the cookies on the parchment paper will reduce the amount of moisture that will collect while the cookies cool.
Once the cookies are completely cooled they can be stored. This recipe makes about 24 cookies.
If you have people around that will eat them, great, they will go fast. But if you're like me, and don't have a family, 24 cookies can be a lot.
I eat some, give some away and freeze some in a ziplock bag. When I'm ready for a cookie, I just go get out my desired amount and put the rest back in the freezer.
Allow the cookie to thaw and room temperature and they are ready to eat! Enjoy!
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- 3 c all-purpose flour
- 2 sticks unsalted butter- room temperature
- 1 c mini semi-sweet chocolate chips
- 1 c white chocolate chips
- 1 c pecans- halves or pieces
- 1 c sweet shredded coconut
- 1 ¼ c brown sugar
- ½ c granulated sugar
- 1 tsp baking soda
- 1 teaspoon salt
- 2 tsps vanilla extract
- 2 tbsps vegetable oil
- 2 large eggs
- In a mixer cream butter, granulated sugar and brown sugar, vanilla extract, eggs, baking soda, salt, and vegetable oil together until well blended.
- Then add the flour and mix together until well blended.
- Transfer the dough into a large bowl and then add the chocolates, shredded coconut, and pecans. Mix these ingredients together using a large spoon.
- Once the ingredients are mixed together, press them down and smooth the top of the dough.
- Place the dough in the refrigerator for about 15 minutes.
- While the dough is chilling, line your cookie sheet with parchment paper and preheat your oven to 350 degrees.
- Remove the dough from the refridgerator, roll the dough into palm size balls (2-3 tablespoon-sized balls), and place two inches apart on the cookie sheet.
- Place the cookies in the oven and bake until they become brown around the edges, approximately 13 minutes.
- Remove the cookies from the oven, allow the to rest for a few minutes, and then transfer them to a cooling rack to complete the cooling process.
- Serve and enjoy!
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