Name: Kitchen Sink Cookies (Panera Copycat) Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
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; Flaky sea salt, for sprinkling on warm cookies

Print Recipe· 4.2 from 3 reviews

There is something irresistibly delightful about the Kitchen Sink Cookies (Panera Copycat) Recipe that makes it a true crowd-pleaser whenever you bring these homemade treasures out. Imagine biting into a soft, chewy cookie that surprises you with bursts of chocolate, caramel, a salty crunch from pretzels, and a sprinkle of flaky sea salt — all perfectly balanced in every luscious bite. This recipe brings Panera’s famous cookie right into your kitchen, combining simple pantry staples with mouthwatering mix-ins to create a treat that’s as fun to make as it is to eat. Whether you’re whipping up a batch for a party or just for an indulgent afternoon snack, these cookies really do have it all in one glorious package.

Ingredients You’ll Need

The image shows an overhead view of various ingredients laid out on a white marbled surface, each in a white bowl or dish. Starting from the top left, there is a bowl filled with light brown sugar with a crumbly texture. To the right is a small dish of golden vanilla extract with a smooth, liquid surface. Next, a scalloped bowl holds shiny, semi-sweet chocolate chips with a dark brown color. Below the sugar is a bowl of round caramel bits in a golden brown shade, and next to it a bowl with two raw eggs displaying vibrant yellow yolks in clear egg whites. A small bowl nearby contains fine white salt, while another bowl to the right is filled with broken pretzel pieces showing a mix of light brown and tan tones with crunchy textures. Centered is a square dish piled high with white sugar crystals, and below it two sticks of butter with a smooth, pale yellow color lie next to a small bowl of milk chocolate chips, darker than the caramel bits but lighter than the semi-sweet ones. Bottom right features a large bowl overflowing with pale all-purpose flour, fluffy and powdery, with a white spoon partially buried inside. On the left side, two separate bowls hold white baking powder and baking soda powders, both soft and powdery. The entire setup is neat and well organized. Photo taken with an iphone --ar 4:5 --v 7

Getting started with the Kitchen Sink Cookies (Panera Copycat) Recipe is a breeze because the ingredients are straightforward, but each one plays a crucial role in creating the perfect cookie. From the creamy butter that adds richness to the combo of chocolates and salty pretzels that provide texture and flavor contrasts, every element is essential for that signature taste and irresistible chew.

3 ¼ cups (390g) all-purpose flour: The base that gives structure and chewiness to the cookies.
1 ¼ teaspoons baking powder: Helps the cookies rise just enough without puffing up too much.
1 teaspoon baking soda: Adds a bit of extra lift and tenderness to balance the dense mix-ins.
1 teaspoon salt: Enhances all the sweet and savory flavors in the dough.
1 cup (2 sticks, 226g) unsalted butter, softened: Creates a creamy, buttery richness that melts on your tongue.
1 ½ cups (288g) light or dark brown sugar: Brings deep, caramel notes and moisture for chewy softness.
½ cup (100g) granulated sugar: Adds subtle crunch and sweetness to balance out the brown sugar’s richness.
2 large eggs, room temperature: Bind everything together and help create that tender crumb.
2 teaspoons pure vanilla extract: A warm flavor boost that ties all ingredients together perfectly.
1 cup (170g) semi-sweet chocolate chips: Classic chocolate goodness that melts beautifully within the cookie.
½ cup (85g) milk chocolate chips: Adds a creamier chocolate dimension and sweetness.
1 cup (80g) pretzel pieces: Give a salty crunch that perfectly contrasts the sweet chocolate and caramel.
½ cup (100g) caramel bits: Little pockets of chewy, buttery caramel that surprise every bite.
Flaky sea salt (for sprinkling): Optional but highly recommended for an extra pop of flavor right out of the oven.

How to Make Kitchen Sink Cookies (Panera Copycat) Recipe

Step 1: Prepare Your Oven and Mixing Tools

Start by preheating your oven to 365°F (185°C) to ensure it’s perfectly hot and ready when your dough is prepped. Line two baking sheets with parchment paper or silicone baking mats — this prevents sticking and helps your cookies bake evenly. Having your tools and ingredients organized makes the process smoother and more enjoyable.

Step 2: Combine Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a bowl until evenly mixed. This not only incorporates the leaveners throughout the flour but also prevents any lumps from tainting the cookie dough’s smoothness. Setting this bowl aside will get you ready for the fun part: creaming the butter and sugars.

Step 3: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed using an electric mixer until the mixture becomes creamy and light — about 2 minutes. This step is key because it incorporates air that helps give your cookies their chewy yet tender texture. Once creamy, reduce speed to low and slowly add the eggs, one at a time, followed by the vanilla. Mixing well ensures the flavors meld beautifully.

Step 4: Incorporate the Dry Ingredients

With the mixer at low speed, gradually add the dry flour mixture to the wet ingredients. Be careful not to overmix here — you want everything just combined to keep the cookies tender. Overworking flour can make baked goods tough, so a gentle hand is best.

Step 5: Fold in All the Goodies

This is where the Kitchen Sink Cookies (Panera Copycat) Recipe really earns its name. Gently fold in the semi-sweet and milk chocolate chips, pretzel pieces, and caramel bits. This mix not only gifts the cookies with bursts of sweetness and saltiness but also adds delightful varying textures, creating a cookie experience unlike any other.

Step 6: Scoop and Bake

Using a cookie scoop or spoon, portion out about 2 tablespoons (50g) of dough per cookie, spacing them 2-3 inches apart on the prepared baking sheets to give each cookie room to spread. Bake for 10-12 minutes or until the edges turn a lovely golden brown while the centers remain soft. Don’t worry if the cookies look a bit underbaked in the center — they’ll continue to set as they cool.

Step 7: Add Final Touches and Cool

Right after you pull the cookies from the oven, press a few extra chocolate chips, pretzel pieces, or caramel bits on top for that irresistibly rustic, “just baked” appeal, then sprinkle a pinch of flaky sea salt if you like. Let the cookies cool on the baking sheet for about 5 minutes before moving them to a cooling rack. This short wait lets the cookies firm up just enough while remaining perfectly chewy.

How to Serve Kitchen Sink Cookies (Panera Copycat) Recipe

A baking tray with a golden edge holds eight round cookies spaced evenly on a layer of white parchment paper. The cookies are golden brown with a soft texture, filled with scattered dark chocolate chunks and pieces of pretzel, some with light salt crystals on top. The tray sits on a white marbled surface, showing a slightly worn look to the tray. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

These cookies dazzle on their own, but you can take presentation up a notch by sprinkling a little flaky sea salt just before serving or adding a drizzle of melted chocolate or caramel for extra wow-factor. A light dusting of powdered sugar can add a delicate touch of sweetness and visual appeal when serving to guests.

Side Dishes

Pair these Kitchen Sink Cookies with a cold glass of milk or a creamy latte for the ultimate comforting snack. For an afternoon tea or coffee break, they complement warm drinks perfectly, balancing sweetness and a touch of saltiness to satisfy any craving.

Creative Ways to Present

Want to impress friends or family? Serve these cookies stacked on a rustic wooden board with small bowls of extra chocolate chips, caramel bits, and pretzels, allowing everyone to customize their bites a little more. You can also sandwich softened cream cheese frosting between two cookies for decadent cookie sandwiches that are bound to disappear fast!

Make Ahead and Storage

Storing Leftovers

Your baked Kitchen Sink Cookies (Panera Copycat) Recipe stays fresh and chewy for up to one week when stored in an airtight container at room temperature. Make sure they’re fully cooled before storing to avoid sogginess, and layering them between parchment paper helps keep them from sticking together.

Freezing

If you want to make these cookies in advance, the unbaked cookie dough freezes beautifully! Scoop the dough onto a baking sheet and freeze until solid, then transfer to a sealed freezer bag or container. When ready to bake, simply pop the frozen dough balls onto a baking sheet and add a few extra minutes to the baking time for fresh-from-the-oven goodness anytime.

Reheating

To enjoy cookies that taste freshly baked, warm them in the microwave for about 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes. This revives their soft texture and encourages those chocolate chips and caramel bits to become melty and gooey again.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter if that’s what you have on hand, but reduce the added salt in the recipe to about ½ teaspoon to prevent the cookies from tasting too salty.

What’s the best way to avoid flattening cookies too much?

Using chilled dough can help the cookies hold their shape better. If your dough is too warm and soft, pop it in the fridge for 15-20 minutes before scooping and baking.

Can I substitute the pretzels with nuts?

Absolutely! Chopped walnuts, pecans, or even roasted pistachios work wonderfully to add crunch and a hint of earthiness, though it will change the classic salty flavor profile slightly.

Can I make these cookies gluten-free?

To make a gluten-free version of the Kitchen Sink Cookies (Panera Copycat) Recipe, swap the all-purpose flour with a 1-to-1 gluten-free baking flour blend that includes xanthan gum for best results.

Why do my cookies sometimes turn out cakey instead of chewy?

Overmixing the dough or using too much flour can cause cakey cookies. Be sure to mix just until combined and carefully measure flour by spooning it into your cup and leveling it off rather than scooping directly with the measuring cup.

Final Thoughts

Once you try this Kitchen Sink Cookies (Panera Copycat) Recipe, you’ll understand why it’s a favorite treat that keeps everyone coming back for more. The perfect mix of chewy, crispy, sweet, and salty is impossible to resist, and the fun of customizing it with your favorite mix-ins makes baking a joyful adventure. Go ahead and bake a batch—you’ll quickly find these cookies becoming your go-to indulgence for sharing with friends, family, or savoring in a cozy moment just for yourself.