These soft & chewy kitchen sink cookies can be made in one bowl and are loaded with chocolate chips, pretzels, and caramel! Inspired by Panera, these are the sweet & salty cookies of your dreams!
These cookies went Tiktok viral with almost 4 million views - watch the video here!
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Why are they called kitchen sink cookies?
Kitchen sink cookies are made with a chewy, chocolate chip cookie base & lots of delicious mix-ins! The name is based on the phrase "everything but the kitchen sink" where you can add anything you have in the pantry!
This recipe is inspired by Panera bread and is a slight alteration to my popular Panera chocolate chip cookie recipe...but is loaded with semi-sweet and milk chocolate chips, chopped caramel chunks, and pieces of pretzels! Some other kitchen sink cookie recipes add things like nuts, potato chips, or whatever sweet & salty things you have on hand!
Panera Kitchen Sink Cookie Ingredients & Notes
This is just an overview showing step-by-step photos, click here to jump down to full recipe card with exact instructions.
- Chocolate Chips: Panera uses a mix of both semi-sweet and milk chocolate chips but you can add whatever you like. Just be sure to chop at least half of the chocolate chips so that you have those small chocolate pieces in every bite (this also helps give the cookie that darker signature color!).
- Caramel: I used Kraft caramel and tore them into small pieces. You can also use the Kraft bits but I find they don't melt as well in cookies.
- Pretzels: Any salty pretzels will work!
- Butter: Use real butter here, not margarine. To get that signature flat vs. puffy cookie, we're melting the butter until it's pretty hot & then slightly flattening the top of the scooped cookies.
- Sea salt: Panera tops theirs with flaky salt, which is totally optional! My pretzels were already salty, so I left it off.
Make it gluten-free! You can substitute the all-purpose flour for half-almond flour and half of your favorite gluten-free flour! My favorite brand is Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
How to Make Kitchen Sink Cookies
This is just an overview showing step-by-step photos, click here to jump down to full recipe card with exact instructions.
Step 1: Chop & Prep Mix-Ins
Measure out ½ cup semi-sweet chocolate chips, ½ cup milk chocolate chips, 10 caramels, and ½ cup chopped pretzels. Use a sharp knife to chop half of the chocolate chips into smaller shards and slivers. Next, chop the caramel into smaller pieces (I cut each into 6 pieces).
Tip: I recommend 1.5-2 cups of total mix-ins, so feel free to add more or less of each item as you wish!
Step 2: Make Cookie Dough
In a small microwave-safe bowl, add ½ cup (1 stick) butter and cover with a paper towel (will help for splattering). Melt the butter for 30-60 seconds until all is melted (no chunks left). You want it hot; if you hear it "pop" then it's most likely done.
Add in ½ cup brown sugar and ¼ cup granulated sugar, then use a spatula to stir until combined (* do not use a mixer for this recipe). The sugars should cool off the butter but if it's still piping hot, let cool for a minute or two.
Stir in 1 large egg and 2 teaspoons vanilla. Next, mix in ½ teaspoon baking soda and ¼ teaspoon salt. Add in 1 ¼ cup flour and mix until all the flour disappears into the dough.
Note: The dough will be wet and sticky, this is normal and it will firm up as it sits.
Step 3: Add Mix-Ins
Add the chopped chocolate chips, whole chocolate chips, chopped pretzels, and chopped caramel into the dough and mix. Allow dough to sit for 1-2 minutes to slightly firm up, then stir (it will still be a soft & slightly sticky dough).
Tip: If your dough is really runny after it sits, you can add 1-2 tablespoons of flour to help it firm up.
Step 4: Scoop & Roll
Line a baking sheet with parchment paper. Scoop dough into ¼ cup-sized scoops (i.e. 4 tablespoons) then gently roll into your hands to create a ball. Flatten the tops so that they're a thick disc vs. a round ball. Without flattening, your cookies will be thicker and more cakey. If desired, press extra pretzel pieces on top.
Step 5: Bake & Cool
Bake at 350°F for 12-14 minutes. You want them to be slightly brown on the edges & top and look slightly underbaked in the center (my oven was perfect at 13 minutes).
If your cookies are wonky-shaped, immediately after taking out of the oven, use a bowl that is slightly larger than the cookie to "wiggle" it back into a circle shape.
Tip: The key to soft & chewy cookies is to take them out while the center still looks a tiny bit wet, as they will finish baking on the hot pan and firm up as they cool.
Storage & Freezing
Storing: For best texture, these are best enjoyed within 2 days but will last in an airtight container for 3-5 days.
Freezing: Freeze baked cookies in an airtight container for up to 1 month, then allow to thaw before eating (as the caramel will be too hard to eat when frozen).
Frequently Asked Questions:
Are these exactly like Panera kitchen sink cookies?
I think they're better! I've found that most Panera locations overbake their cookies, which results in dry, hard cookies. These homemade kitchen sink cookies are perfectly soft & chewy!
How big will these be?
If you follow the instructions and use a ¼-cup sized scoop, your cookies should end up being around 4 inches. This can vary depending on your altitude and climate, but that's how big mine spread in Tennessee. The "real" Panera kitchen sink cookies are even bigger than this, so if you want to make them true-to-size, I'd suggest using a ⅓ cup scoop of dough.
Do Panera kitchen sink cookies have nuts?
They do not contain nuts but you can certainly add some if you'd like! Other fun mix-ins are marshmallows, butterscotch chips, peanut butter chips, chopped Reeses candy, and more!
Kitchen Sink Cookies (Panera Copycat!)
Ingredients
- ½ cup unsalted butter i.e. 1 stick
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups all-purpose flour (not packed, just scooped and leveled with a knife)
- 1 cup chocolate chips I did half semi-sweet and half-milk chocolate
- ½ cup pretzels, chopped
- ½ cup caramels, chopped I used ~10 Kraft caramels (you can use the Kraft caramel bits but they don't melt as well)
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350°F.
- Chop half of the chocolate chips (½ cup) into small shards and slivers. Cut caramels (½ cup) into small chunks (about the size of the chocolate chips) and break up the pretzels (½ cup). Set aside.
- In a medium-sized microwave-safe bowl, add unsalted butter (½ cup, i.e. 1 stick) and cover with a paper towel (will help for splattering). Melt the butter in the microwave for 30-60 seconds until all is melted (no chunks left). You want it hot; if you hear it "pop" then it's most likely done.
- Add in light brown sugar (½ cup) and granulated sugar (¼ cup) and use a spatula to stir until combined (* do not use a mixer for this recipe). The sugars should cool off the butter but if it's still piping hot, let cool for a minute or two.
- Stir in egg (1 large) and vanilla extract (2 teaspoons). Next, mix in baking soda (½ teaspoon) and salt (¼ teaspoon).
- Add all-purpose flour (1 ¼ cups) and mix until all the flour disappears into the dough. Note: the dough will be wet and sticky, this is normal and it will firm up as it sits.
- Mix the chopped chocolate chips (½ cup), whole chocolate chips (½ cup), chopped pretzels (½ cup), and chopped caramel (½ cup) into the dough. Allow dough to sit for 1-2 minutes to slightly set so it's not as sticky, then stir (if needed, you can add 1-2 tablespoons flour to help it firm up).
- Line a baking sheet with parchment paper. Scoop dough into ¼ cup sized scoops (i.e. 4 tablespoons) then gently roll into your hands to create a ball. Flatten the tops so that they're a thick disc vs. a round ball. See image in post above for reference. Without flattening, your cookies will be thicker and more cakey.If desired, press extra pretzel pieces into the top.
- Bake at 350°F for 12-14 minutes. You want them to be slightly brown on the edges & top and look slightly underbaked in the center (my oven was perfect at 13 minutes). Tip: If your cookies are wonky-shaped, immediately after taking out of the oven, use a bowl that is slightly larger than the cookie to “wiggle” it back into a circle shape.
- Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack.
- Enjoy slightly warm for gooey caramel or allow to fully cool...both ways are amazing!
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Karen
Just made these-and they are to die for! Wow!
Melissa
So happy you loved this recipe, Karen! Thank you so much for leaving a review!
Ashley
This was a great recipe! All my friends loved the cookies. This actually wasn't the first time I made this recipe. I personally prefer to substitute butterscotch chips for the caramel, because I find the caramel gets really hard after it cools. I would also recommend extra pretzels. This is also a great recipe for beginners!
Melissa
So happy to hear you love this recipe, Ashley! Thank you so much for taking the time to leave a review, I really appreciate it!
Kristyn
Yum
Kate
I will preface this with the fact I did different mix ins. I did a 2 cup mixture of white chocolate chips, pecans, chocolate chunks, and toffee bits! Other than that I followed every other direction. These were some of thr best cookies I have ever made. My husband even said they were the best he's had!
Melissa
Yay, I'm so glad y'all loved this recipe so much! Thank you so much for leaving a review, Kate!
Rachael W.
Really good cookie. Used mini semi sweet chocolate chips, crushed pretzels, and chopped pecans and topped each with a sprinkle of sea salt. Definitely rich and decadent. Will make again.
Melissa
So glad you enjoyed the recipe, Rachael! Thank you so much for leaving a review!
Kate
This is an amazing cookie base. I will say, I did change the mix ins. I used ! Half cup of chocolate chunks, white chocolate chunks, pecans, and toffee bits! I also browned the butter first. My husband said they were the best cookies he's ever had! I doubled the recipe and froze some disc's so I could have a cookie whenever! I do let them thaw for a half hour before throwing them in for 15 mins at 350.
Melissa
Those mix-in substitutions sound great! Thank you so much for leaving a review, Kate! So glad you loved the recipe!
Joan Bush
12 minutes to bake cookies in Wisconsin is too long. Love the cookies but I start watching them at 8 minutes take them out when slightly soft in middle leave on c. sheet to cool
Rechelle Black
This seems like all the ingredients to make those marvelous “Kitchen Sink” cookies!
Rhiannon H
These cookies are so close to the real deal. Wow. Next time I’ll double the recipe. I did not have caramels, so I subbed chopped Milk Duds. It worked out great.
Melissa
Yay, so glad you love this recipe, Rhiannon! And what a great idea to sub in some Milk Duds! Thank you so much for taking the time to leave a review! :)
Tamikka Johnson
This is my go-to, quick cookie. It comes together seamlessly and tastes great.
Melissa
So happy to hear you love this recipe, Tamikka! Thank you so much for leaving a review! :)
Arbella
Last week I tried the kitchen sink cookie at Panera and decided I needed the recipe. After going through several recipes online I decided to try this one because of the great reviews. I followed the recipe and baked them for 13 minutes at 300 degrees. Let me sum it up, they were delicious! My husband is a picky fella and he loved the cookies. He said it's the best cookie he has had. He at 4 within minutes. Thank your for sharing your recipe.
Melissa
Wow, I'll take that review any day of the week! So glad you found my recipe and gave it a try! Thank you so much for taking the time to leave a review, Arbella! :)
Sabrina Flick
Pretty simple and easy recipe. I used more pretzels than what was called for but it worked out and they taste great. Using them for a work potluck :))
Melissa
So happy to hear you loved this recipe, Sabrina! Thank you so much for taking the time to leave a review!
Vanessa V Kilmer
We made an all chocolate chip version and one with Heath toffee pieces instead of caramels. These were the best cookies, crisp outside, soft and gooey inside. Already shared your link with people.
Melissa
Thank you so much for taking the time to leave a review, Vanessa! And thanks for passing on the recipe! :)
Monet
Very yummy! I made the recipe as stated and I also made it with heath toffee bits. They added a nice additional crunch. My daughter asked if these were from Panera. She said it tasted just like them!
Melissa
Yay, I'm glad to hear this recipe somewhat tricked your daughter into thinking it was the real deal! :) Thank you so much for leaving a review, Monet!
Emma buhcbinder
Made these multiple times and they are ALWAYS a huge hit, regardless of the audience or time of day. I use high-quality, salted caramel and both the 1/2 and 1/2 semi-sweet and dark chocolate chips (as suggested). Can't get enough!
Melissa
So glad to hear everyone loves this recipe so much! Thank you so much for taking the time to leave a review, Emma! I really appreciate it!
Jaye
Best cookies ever! Notes on subs I’ve tried: Chopped caramels and marshmallows are too sticky & sugary. Heath toffee bits are better. Prefer semisweet or dark chocolate chips. The mini pretzels hold up better when baked than the stick pretzels. Not sure why. Sticks are ok but seems to lose that crunch. I tried Andes mint chocolate pieces (chopped version of the after dinner mints) and that’s a hard NO. You’d think mint & chocolate would be good. Maybe it’s that particular Andes flavor that doesn’t work in the cookie. I wonder if mint M&Ms would be ok? Peanut butter chips were also a pass. It was just too strong and the texture doesn’t work for me. But I think the candy coated Reese’s pieces would probably come out better. Will try M&Ms next. 13 mins is perfect using my oven but turned out extra crispy in my dad’s oven.
Melissa
Thank you for leaving such detailed feedback for others on the substitution options! I really appreciate you taking the time to leave a review!
Carole
So very good !!! This is such a nice way to have extra kids over. They loved these Kitchen Sink cookies. They didn’t last after the second day. Thank You for sharing this recipe.
Melissa
So glad to hear everyone loved this recipe! Thank you so much for taking the time to leave a review, Carole!
Lisa Oross
My husband loooooooved this cookie!
I included Heath bar bits, chopped pecan pralines, and coconut. I eliminated caramels. Will definitely make these again. Thank you for contributing this recipe.
Melissa
Yummm, your substitutions sound great! Thank you so much for taking the time to leave a review, Lisa!
sidesist
Really love the addition of pretzels. They balance out the sweetness well!
Melissa
Thank you so much for leaving a review, I really appreciate it!
Ana
I think the amount of flour is too much, my cookies turned out extremely dry and tasted like they had too much flour.