These copycat Panera kitchen sink cookies are a sweet and salty treat that your whole family will love. Now that we’ve entered the official baking season, you’ll have plenty of opportunities to whip up a batch of these cookies with the kiddos.
Kitchen sink cookies got their name from the idea that to make cookies with just about any ingredient you have on hand. You’ll typically find kitchen sink cookie recipes with raisins, oats, peanut butter chips, or chopped nuts, a.k.a. all your pantry ingredients.
Sometimes, you’ll find kitchen sink cookies made with pretzels, like the recipe shared here. These cookies contain crunchy pretzels, caramel bits, and semi-sweet chocolate chips. The combination gives these kitchen sink cookies that sweet and salty flavor mix that so many of us love and find irresistible.
While these kitchen sink cookies are not as large as the favorite ones at Panera, they are definitely just as tasty. We love eating these kitchen sink cookies warm out of the oven with a glass of cold milk.
If you want to store any leftover cookies, make sure you place them in a tightly sealed ziplock bag or an airtight storage container for lasting freshness.
For more baking ideas and fall recipes, check out our collection here.
Summary |
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Cook time: 15 minutes
Prep time: 15 minutes
Idle time:
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Level
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Servings:
Unit:
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Ingredients
- 1 cup unsalted butter
- 1 1/2 tsp vanilla extract
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 eggs room temperature
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp sea salt more for sprinkling
- 3/4 cup broken pretzels more for top
- 1 1/2 cups caramel bits more for top
- 3/4 cup semisweet chocolate chips more for top
Instructions
- Preheat the oven to 350°F. Line a baking sheet with a sheet of parchment paper or a silicone mat. To a saucepan over medium heat, melt the butter. Stir the butter until it bubbles and turns an amber color - about 5 to 7 minutes. Pour the butter into a large bowl.
- Add the vanilla and sugar to the bowl, whisking everything together. Add in the eggs and whisk to combine.
- To the bowl, add the baking powder, salt, and flour. Use a rubber spatula to stir everything together.
- Stir in the pretzels, caramel bits, and semi-sweet chocolate chips until it's all well-incorporated. Scoop 1/4 cup size chunks of dough into your hand and shape into balls. Place on the prepared baking, spacing the cookies apart from each other (6 cookies max per sheet). Add some more broken pretzels, caramel, and chocolate chips to the tops of the dough balls, then sprinkle them with sea salt.
- Bake the cookies for about 13 to 15 minutes, or until they're golden around the edges and look somewhat set. Let the cookies continue to rest on the baking sheet outside of the oven for another 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
Additional information
Recipe adapted from cookingactress.com
