Kitchen Sink Cookies (Panera Copycat)
Kitchen Sink Cookies are packed with everything but the kitchen sink! This Panera Bread copycat cookie is loaded with chocolate chips, caramel bits, and pretzels for the perfect sweet-and-salty bite.
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
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
Chilling dough: As long as the butter is not too soft and the room you are working in is not too warm, this dough does not need to be chilled before baking. However, I strongly encourage you to chill the dough balls in the refrigerator for 2-3 hours and up to 3-4 days. Your cookies will be thicker, fluffier and have the best taste and texture.
Special tools: Electric Mixer (Handheld or Stand) | Cookie Sheets | Silicone Baking Mats or Parchment Paper | Cookie Scoop | Wire Rack
Nutrition
Serving: 1cookie | Calories: 253kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 186mg | Potassium: 98mg | Fiber: 1g | Sugar: 22g | Vitamin A: 227IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg