Looking for the perfect cookie? Have you ever tried Panera Bread Kitchen Sink Cookies?! This copycat recipe creates the best cookies, combining both caramel and chocolate, with the saltiness of pretzels, to melt right in your mouth! Love this copycat recipe? This Chili's Skillet Cookie recipe is just as good! If you can't get enough delicious, soft cookies, check out these 25+ Summer Cookies too!
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Why This Recipe Works
- Melts in your mouth: Chocolate and caramel is the perfect combination of candy that creates a smooth texture that melts right into your mouth! If you love incredible combos, check out these Chai Snickerdoodle, Butterscotch Oatmeal Cookies, S'mores Chocolate Chip Cookies or cookies and cream cinnamon roll recipes!
- Quick and easy: Once your cookie dough is mixed, these delectable cookies only take 10 minutes to bake in the oven!
- The perfect accompaniment: If you're anything like me, an afternoon cup of coffee or comforting mug of homemade chai is a must. These cookies are the absolute perfect accompaniment to your afternoon hot beverage! If you're looking for other cookie recipes, try these fudgey Cosmic Brownie Cookies or these ube cookies.
Ingredients
- Salted butter - If you're wondering, why salted butter, it's because it creates the perfect balance of salt and the sweetness out from the semisweet chocolate chips.
- Dark brown sugar - This has higher molasses content; good for caramelization & sweetness!
- Cornstarch - Specifically using cornstarch helps with the chewy and soft texture of the cookies.
- Semi-sweet chocolate chips or chunks - Using semi-sweet balances out the sweetness of milk chocolate with a slight taste of bitterness.
- Caramel bits - Round caramel bites come packaged in the store; these are classic in the Panera version!
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Unsalted butter: You don't absolutely need to use salted butter. This works just as well.
- Light brown sugar: Light brown sugar works just fine in place of dark brown sugar.
- Milk chocolate chunks: If you don't have or want to use chocolate chips, you can easily use chunks too!
- Dark chocolate OR all milk chocolate; chips will work too
- Caramels: Buy large caramels and chop them to add into the cookie
Variations
- M&M's - Next time you make these copycat Panera cookies, you can use M&M candies instead of chocolate chips-or with them! Give your cookie some fun color and extra sweetness!
- Flaky Sea Salt - If you don't love salty pretzels or need a gluten-free option but still want a little salt, consider adding sea salt. Adding this to the top of the cookies, will give you both the sweet and salty treats or your dreams!
- Butterscotch chips - You could use this instead of, or along with, the caramel for even more flavor
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Preheat oven - Preheat the oven to 375°F.
Combine ingredients: Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl of a stand mixer, or a mixing bowl if you are using a hand mixer/spoon. Cream the butter and sugars together using the paddle attachment on a stand mixer, until the mixture is pale brown in color, and is fluffy in consistency. [photo 1]
Add the eggs and vanilla extract to the creamed butter and sugar, and combine together until the eggs have smoothly combined into the butter and sugar mixture. [photo 2]
In a separate mixing bowl, whisk together the dry ingredients so everything is well combined.
Mix ingredients. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. It may be helpful to do this with a large spoon to prevent flour from flying out of the mixer. Once the dough has formed, mix in the chocolate, caramel bites, and pretzel pieces. [photos 3 & 4]
Put the cookie dough in the freezer for 15-20 minutes, to allow for the butter to firm up.
Using a 1½ tbsp-sized ice cream scoop, create balls of dough, then portion out the cookies onto a greased baking sheet or parchment paper. The cookies will not spread much, but it is best to leave space between the scooped cookies to avoid the cookies from sticking together. [photos 5 & 6]
Bake the cookies for 10 minutes. They may seem soft when you take them out of the oven, but they will firm up as they cool. For these kitchen sink cookies, it is important to under-bake these cookies slightly, to achieve the same texture as the restaurant-style recipe.
Expert Tips
- If you forgot to soften your butter, place the unwrapped butter in a bowl and microwave in 10 second increments, on 50% power.
- Remember to scrape the sides of your bowl! While mixing the batter, it is important that you scrape the sides of the bowl so everything is combined evenly.
- Combine the mix-ins well! Make sure you mix the add-ins well, so you get a good mix of everything in each cookie.
Make Ahead & Storage
Make Ahead Instructions
- You can make the cookie dough balls up to 3 ahead of time and store in the fridge until ready to bake. You can also freeze the cookie dough for these kitchen sink cookies for up to 3 months!
Storing Leftovers
- If you have leftover cookies, store them in an airtight container.
- Storing cookies in the fridge can rob the cookies of moisture.
- Leaving leftover cookies in a room temperature environment is best.
Recipe FAQs
Sometimes, all it takes are poor cookie sheets to cause burning at the bottom of your cookies. Be sure to purchase quality, heavy duty cookie sheets that are light colored. Then ensure you are placing your cookies in the center of your oven for best baking results.
Storing your cookies properly will help keep your cookies moist. See proper storage tips above! Also, you can try adding an apple slice to your container. The cookies will consume the moisture provided from the apple.
Cookies can be frozen because of their higher fat content. However, it's best to double wrap them. This can look like using plastic wrap and then into a container or freezer bag.
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Kitchen Sink Cookies {Panera Copycat}
Ingredients
- 1 cup Salted butter - softened [2 sticks]
- 1 ¼ cup Dark brown sugar
- ½ cup Granulated sugar
- 2 Large eggs
- 2 teaspoon Vanilla extract
- 2 ¾ All purpose flour
- 1 teaspoon Baking soda
- 2 teaspoon Cornstarch
- ¾ cup Milk chocolate chips
- ¾ cup Semi sweet chocolate chunks
- 1 cup Caramel bits
- ½ cup Pretzels - crushed into pieces
Instructions
- Preheat: Preheat the oven to 375°F.
- Cream butter and sugar: Add the softened butter, brown sugar, and granulated sugar to the bowl of a stand mixer, or a mixing bowl if you are using a hand mixer/spoon. Cream the butter and sugars together using the paddle attachment on a stand mixer, until the mixture is pale brown in color, and is fluffy in consistency.1 cup Salted butter, 1 ¼ cup Dark brown sugar, ½ cup Granulated sugar
- Add the eggs: Add the eggs and vanilla extract to the creamed butter and sugar, and combine together until the eggs have smoothly combined into the butter and sugar mixture.2 Large eggs, 2 teaspoon Vanilla extract
- Mix dry ingredients: In a separate mixing bowl, whisk together the dry ingredients so everything is well combined.2 ¾ All purpose flour, 1 teaspoon Baking soda, 2 teaspoon Cornstarch
- Mix-ins: With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Once the dough has formed, mix in the chocolate, caramel bites, and pretzel pieces.¾ cup Milk chocolate chips, ¾ cup Semi sweet chocolate chunks, ½ cup Pretzels, 1 cup Caramel bits
- Chill the dough: Put the cookie dough in the freezer for 15-20 minutes, to allow for the butter to firm up.
- Portion: Using a 1½ tbsp-sized ice cream scoop, portion out the cookies onto a greased cookie sheet.
- Bake: Bake the cookies for 10 minutes. They may seem soft when you take them out but they will firm up as they cool.
✱Recipe Notes
- If you forgot to soften your butter, place the unwrapped butter in a bowl and microwave in 10 second increments, on 50% power.
- Remember to scrape the sides of your bowl! While mixing the batter, it is important that you scrape the sides of the bowl so everything is combined evenly.
- Combine the mix-ins well! Make sure you mix the add-ins well, so you get a good mix of everything in each cookie.
Teresa says
Super easy and got so many compliments. I added M&Ms for a little pop. Will definitely make over and over again!
Sunena Anand says
I am so happy to hear that, Teresa! I love the addition of M&Ms - you can't go wrong with more add-ins! 🙂