Kitchen Sink Cookies

Preheat oven to 350 degrees F.

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.

In a separate bowl, combine flour, baking soda, and salt.

Gradually add the flour mixture into the creamed mixture. Beat until combined. Mix in the coconut and chocolate chips until all is folded in.

Drop tablespoon-sized balls onto an ungreased baking sheet. Make sure to space them about 2 inches apart.

Bake for 10–15 minutes.

Let them cool on the pans for 2–3 minutes. Then transfer the cookies to a wire rack to completely cool.

Store in an airtight container for up to 1 week.