Kitchen Sink Cookies (Panera Copycat)
Kitchen Sink Cookies are packed with everything but the kitchen sink! This Panera Bread copycat cookie is loaded with melty chocolate chips, gooey caramel bits, crunchy pretzels, and a sprinkle of flaky sea salt for the perfect sweet-and-salty bite.
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A Note from Kim
From Panera to Your Kitchen
My daughter and I are obsessed with the Kitchen Sink Cookies from Panera Bread. Whenever we stop by, it’s almost impossible not to grab one, especially when they’re warm and fresh from the oven. That sweet-and-salty combo with melty chocolate, caramel, and crunchy pretzels is just too good to pass up.
Naturally, I had to recreate them at home using my go-to chocolate chip cookie recipe as the base. This Panera Bread copycat version turned out just as delicious, with that same thick, chewy texture packed with irresistible mix-ins. They taste like they came straight from the bakery, and honestly, they disappear just as fast in our kitchen!
With love (and lots of good eats), 
I loved how this recipe turned out! I tried a different dupe before and it didn’t compare at all. These cookies were amazing and definitely a winner!
— Sue
What does a Kitchen Sink Cookie have in it?
Kitchen Sink Cookies can come in all sorts of sweet-and-salty combinations, from nuts to candy pieces and everything in between. This recipe sticks to the classic Panera kitchen sink cookies with chocolate, caramel, pretzels, and just the right touch of flaky sea salt.
You can find the measurements in the recipe card below.
- All-purpose flour, baking powder, baking soda, and salt: The dry base that gives the cookies structure and helps them rise with a soft, chewy texture.
- Butter & sugars: Creamed together to create richness, sweetness, and that classic thick bakery-style cookie texture.
- Eggs & vanilla: Bind the dough together while adding moisture and warm flavor.
- Chocolate chips (semi-sweet + milk chocolate): Add melty pockets of sweetness throughout every bite.
- Pretzel pieces: Bring crunch and a salty contrast that balances the sweet mix-ins.
- Caramel bits: Melt slightly while baking to create gooey bites of caramel in the cookies.
- Flaky sea salt: Flaky salt sprinkled on top adds the perfect finishing touch to enhance the sweet-and-salty flavor.
Your Cookie, Your Way
Here are some fun variations to try, just be sure to keep the total amount of mix-ins to about 3-4 cups total.
- Swap the chocolate: Use white chocolate chips, dark chocolate chunks, butterscotch chips, or peanut butter chips for a different flavor twist.
- Add mix-ins: Fold in chopped nuts, toffee bits, raisins, M&Ms, coconut, graham cracker pieces, ruffles potato chips, or mini marshmallows for extra texture and flavor.
- Gluten-free option: Use a 1:1 gluten-free baking flour blend to make them gluten-free (if your ingredients support it).
Kim’s Recipe Tips
- Measure flour correctly: Use the spoon-and-level method or a kitchen scale to avoid adding too much flour, which can make the cookies dense.
- Use room temperature butter & eggs: Softened butter and room temp eggs mix more evenly, giving you a consistent batter.
- Chill the dough for thicker cookies: Cover with plastic wrap and store the dough in the refrigerator fo,r 2–3 hours (or longer) for thicker, fluffier cookies with better flavor and texture.
- Don’t overbake: The centers should look slightly underdone when you pull them from the oven, they’ll continue setting as they cool.
- Press mix-ins on top: Right after baking, gently press extra chocolate chips, pretzels, or caramel bits into the tops for that bakery-style look.
- Let them cool on the baking sheet: Allow cookies to rest for a few minutes before transferring so they hold their shape.
- Special tools: Electric Mixer (Handheld or Stand) | Cookie Sheets | Silicone Baking Mats or Parchment Paper | Cookie Scoop | Wire Rack
How to Make Kitchen Sink Cookies
Line your pan with parchment paper, grab your favorite mix-ins, and get ready to bake the best batch of chewy cookies ever!
You can find the full printable instructions in the recipe card below.
Step 1: Mix dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 2: Beat butter & sugar. Add the softened unsalted butter, brown sugar, and white sugar to a large mixing bowl. Use an electric mixer on medium speed to beat until combined and creamy, about 2 minutes.
Step 3: Add eggs & vanilla. With mixer running on low speed, add eggs one at a time. Then, add in pure vanilla extract. Mix the wet ingredients until the eggs and vanilla are fully combined.
Step 4: Stir in flour mixture. On low speed, gradually add the flour mixture to the butter mixture without overmixing.
Step 5: Add mix-ins. Gently fold in the semi-sweet chocolate chips, milk chocolate chips, pretzel pieces and caramel bits.
Step 6: Scoop dough. Roll balls of cookie dough, about 2 tablespoons of dough for each cookie (50g), and arrange 2-3 inches apart on prepared baking sheets. I like to use this cookie scoop.
Step 7: Bake. Place in oven and bake for 10-12 minutes or until edges are slightly golden brown. The centers should still look soft. While the cookies are still warm, press additional chips and pretzels into the top and sprinkle with flaky sea salt, if desired.
Step 8: Cool & enjoy. Cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely.
Frequently Asked Questions
No, the pretzels crunchy (but not too crunchy) when baked into the cookies. For the best crunch, consider adding a few extra pretzel pieces on top after baking for added texture.
You can substitute chopped soft caramels instead. Just know they may be a little extra gooey and chewy when baked. I tried these with both the caramel bits and regular caramels, and preferred the caramel bits.
It’s not required, but it is recommended if you have the time. Chilling helps the cookies bake thicker and prevents them from spreading too much.
How to Store and Freeze
- Storing at room temperature: Keep baked cookies in an airtight container on the counter for up to a week, if they last that long!
- Freezing the dough: Portion the cookie dough into balls and place them in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag and store for up to 3 months.
- Baking from frozen: Bake the dough balls straight from the freezer, adding an extra 1–2 minutes to the bake time as needed.
- Freezing baked cookies: Once cooled, stack the cookies in a freezer-safe container or bag and freeze for up to 3 months.
More Favorite Cookie Recipes
If you try this kitchen sink cookie recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Kitchen Sink Cookies (Panera Copycat)
Ingredients
- 3 ¼ cup (390g) all-purpose flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 2 sticks, (226g) unsalted butter softened to room temperature
- 1 ½ cups (288g) light or dark brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (85g) milk chocolate chips
- 1 cup (80g) pretzel pieces
- ½ cup (100g) caramel bits, I recommend Kraft caramel bits for this recipe, regular caramels are too chewy and don't have as good of a consistency when baked
- Flaky sea salt, for sprinkling on just out of the oven cookies
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Instructions
- Preheat oven to 365ºF (185ºC). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk together dry ingredients: 3 ¼ cup (390g) all-purpose flour, 1 ¼ teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
- Add 1 cup 2 sticks, (226g) unsalted butter softened to room temperature, 1 ½ cups (288g) light or dark brown sugar and ½ cup (100g) granulated sugar to a large mixing bowl and use an electric mixer to beat together on medium speed until combined and creamy, about 2 minutes. With mixer running on low speed, add 2 large eggs one at a time. Then, add in 2 teaspoons pure vanilla extract. Mix until the eggs and vanilla are fully combined.
- On low speed, gradually add the flour mixture to the butter/sugar mixture without overmixing.
- Gently fold in the 1 cup (170g) semi-sweet chocolate chips, ½ cup (85g) milk chocolate chips, 1 cup (80g) pretzel pieces and ½ cup (100g) caramel bits.
- Scoop balls of cookie dough, about 2 tablespoons of dough for each cookie (50g), and arrange 2-3 inches apart on prepared baking sheets. I like to use this cookie scoop.
- Bake for 10-12 minutes or until edges are slightly browned. The centers should still look soft. While the cookies are still warm, press additional chips and pretzels into the top and sprinkle with flaky sea salt, if desired.
- Cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.
Notes
Did you make this recipe?
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This cookies came out delicious! They were savory, sweet and crunchy. Everyone loved them!!
Yay! I’m so glad they turned great and were a hit with everyone 😄🍪 Thanks for letting me know!
I loved how this recipe turned out! I tried a different dupe before and it didn’t compare at all. These cookies were amazing and definitely a winner!