Kitchen Sink Cookies {Panera Copycat}

Kitchen sink cookies stacked on top of each other, with a cookie broken in half.

5 from 3 votes

Kitchen Sink Cookies {Panera Copycat}

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!

Cook Time10

Course: Dessert

Cuisine: American

Keyword: kitchen sink cookies, panera copycat recipes, panera kitchen sink cookies

Servings: Cookies

Calories: 275kcal

Author: Sunena Anand

Equipment

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.

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.

Nutrition