Panera Kitchen Sink Cookie Recipe
Inspired by Panera’s Kitchen Sink Cookie, I’ve tested and tweaked this recipe to make it even better—thick yet crisp on the edges, packed with melty chocolate, salty pretzels, crunchy toffee, and a hint of flakey sea salt. In other words, everything but the kitchen sink!
Servings: 24 cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs room temperature
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- ½ cup broken pretzels
- ½ cup potato chips
- ½ cup heath toffee bits
- ½ cup chopped chocolate bar or semi-sweet chocolate chips
- ½ cup chopped pecans or walnuts
Instructions
- Preheat the oven to 350°. Line a cookie sheet with parchment paper or silicone baking mat.
- Using a hand mixer, beat the butter, brown sugar, and granulated sugar till creamed.
- Beat in the vanilla extract and eggs.
- In a separate bowl combine the flour, salt, baking soda and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing on low until combined.
- Reserve a few pretzel pieces, potato chips and chocolate to add to the top of the cookies. Stir in the pretzels, potato chips, toffee bits, chocolate pieces and nuts.
- Use a cookie scoop or a tablespoon and make 24 dough balls. Add the remaining add-ins to the outside of the dough balls. Place 6 to 8 on the cookie sheet and bake for 10 minutes until the edges are lightly browned.
- Remove the pan from the oven and allow the cookies to cool for 3 to 4 minutes, then place the cookies on a cooling rack. Continue baking the remaining cookies.
Nutrition
Calories: 241kcal | Carbohydrates: 29g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 196mg | Potassium: 93mg | Fiber: 1g | Sugar: 17g | Vitamin A: 306IU | Vitamin C: 0.5mg | Calcium: 25mg | Iron: 1mg