Kitchen Sink Cookies (Panera Copycat!)

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 cookie of your dreams!

Course Dessert

Cuisine Cookie

Keyword kitchen sink cookies, panera copycat recipe

Prep Time 10

Cook Time 12

Total Time 25

Servings large cookies

Calories 399kcal

Author Melissa Rose

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)

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!

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