Description

These Kitchen Sink Cookies are a decadent Panera copycat packed with a delightful mix of semi-sweet and milk chocolate chips, caramel bits, and crunchy pretzel pieces, all baked to perfection with a sprinkle of flaky sea salt. Soft in the center with slightly crisp edges, these cookies offer a perfect balance of sweet, salty, and buttery flavors, ideal for satisfying any cookie lover’s cravings.

Ingredients

Dry Ingredients

3 ¼ cup (390g) all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Wet Ingredients

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

Add-ins

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

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Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 365ºF (185ºC). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking, and set aside.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture off to the side for later.
Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, light or dark brown sugar, and granulated sugar on medium speed using an electric mixer until the mixture is creamy and well combined, about 2 minutes.
Add Eggs and Vanilla: Reduce the mixer speed to low and add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add the pure vanilla extract and mix until fully combined.
Mix in Dry Ingredients: Gradually add the flour mixture to the wet mixture on low speed, mixing just until the flour is incorporated. Avoid overmixing to keep the cookies tender.
Fold in Add-ins: Gently fold in the semi-sweet chocolate chips, milk chocolate chips, pretzel pieces, and caramel bits, distributing them evenly throughout the dough.
Portion the Dough: Using a cookie scoop or tablespoon, scoop approximately 2 tablespoons (50g) of dough per cookie. Arrange the dough balls spaced 2 to 3 inches apart on the prepared baking sheets.
Bake: Bake the cookies for 10 to 12 minutes or until the edges are lightly browned, while the centers remain soft. Once removed from the oven, immediately press additional chocolate chips and pretzels on top if desired, then sprinkle with flaky sea salt.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Store cookies covered at room temperature for up to one week to maintain freshness.

Notes

Make sure the butter and eggs are at room temperature for easier mixing and better texture.
Do not overmix the dough once the flour is added to prevent tough cookies.
Use parchment paper or silicone mats for easy cookie removal and cleanup.
For a fun presentation, add extra chocolate chips and pretzels on top right after baking.
Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American