Kitchen Sink Cookies

If you’ve never had kitchen sink cookies, you’re in for a real treat! I’m sharing the easy-peasy recipe today.

For a few years, I lived within 10 minutes of not one, but two Panera Bread locations.

Sadly, that is no longer the case, and I have to admit that their kitchen sink cookies are the thing I miss the most.

Perfectly soft, chewy, and absolutely loaded with chocolate, toffee, and crunchy pretzels, you’ll need to order two! 

But for those of us stuck without a Panera, this copycat recipe is the next best thing. 

Keep things original with the tried-and-true add-ins and sea salt, or mix them up with whatever you can think of. Either way, you won’t be sorry.

Panera Bread’s Kitchen Sink Cookies

The idea behind kitchen sink cookies is to have an amazing cookie base that is thick and chewy. The only logical way to make it even better is with add-ins.

And this recipe calls for everything but the kitchen sink!

Panera went the safe route with chocolate chips, pretzels, toffee bits, and a sprinkle of sea salt. 

That’s not to say safe is boring! It’s a pretty perfect cookie.

I think sea salt over a chocolate chip cookie adds something special. Maldon has to be the king, but any flaky sea salt will work.

The crunchy pretzels and sticky toffee bits are so good, and if you’re looking to up your chocolate chip cookie game, this recipe is for you. 

Let’s look at what goes into these babies and how you can guarantee they come out soft, chewy, and totally irresistible. 

Ingredients for Panera Copycat: Kitchen Sink Cookies

When you have a cookie that includes “everything but the kitchen sink,” you expect the ingredient list to be long. It does not disappoint.

Luckily, it’s mostly common, everyday items that you probably already have at home:

• Butter. Set the butter out so it can soften to room temperature before adding it to the batter. Use unsalted if you want to precisely control the amount of salt in the cookies.

• Sugars. For these cookies, you’ll use 1 cup of brown sugar and 1/2 cup of granulated sugar. That ratio ensures you have the softest, chewiest, most melt-in-your-mouth cookies possible.

• Vanilla and salt. These two ingredients act as flavor enhancers. You may not really notice them in the cookies, but they’ll make everything else taste better.

• Egg. The egg holds everything together and adds moisture.

• Flour. Good old all-purpose flour is fine for this recipe. It’s budget-friendly and easy to work with.

• Baking soda. This will help the cookies rise.

• Chocolate chips. Here again, you’ll use two different types of chocolate chips. You’ll need 3/4 cups of both semisweet and milk chocolate chips. You can opt for chocolate chunks instead or swap one for white chocolate chips.

• Pretzels. Crush them into small pieces, but don’t powder them. The pieces need to be large enough to add some crunch and texture.

• Toffee bits. Use Heath brand toffee bits for the best taste. This is a hill I will gladly die on. No other toffee bits even come close.

• Sea salt. This salt is for the tops of your cookies. It won’t get into the batter.

How to Make Kitchen Sink Cookies

1. Prepare. Set out your ingredients, and preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

2. Make the batter. First, mix the butter, sugars, vanilla, and egg with an electric mixer on medium speed. Mix in a large bowl until the mixture is smooth.

Next, add the flour, baking soda, and salt. Mix well.

3. Add the add-ins. Stir in the chocolate chips, pretzels, and toffee bits. Stir gently until everything is just mixed. Do not overmix.

4. Bake. Drop 1/2 cup rounded scoops of dough onto the baking sheet. Leave at least 4 inches between each dough ball. (The cookies will expand a lot.)

Top each cookie with a sprinkling of sea salt, then bake for 13 to 16 minutes.

5. Cool. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet. Then, transfer them to a wire rack to finish cooling.

Serve and enjoy!

What Can I Add to Kitchen Sink Cookies?

This is where the name really comes into play.

Panera has this recipe down, and you won’t be disappointed. But what if you only have Reese’s Pieces? Or you’re not a caramel lover?

Time to get creative!

If you want something a little different, why not try one of these awesome combinations:

• White chocolate chips with dried cranberries and toasted pecans
• Toasted coconut with chopped raspberries and pistachios
• Orange zest with dark chocolate and chopped walnuts
• M&Ms with mini-marshmallows and graham cracker chunks
• Salty potato chips with butterscotch chips and chocolate chunks
• Rum-soaked raisins with dried mango and toasted coconut

I could go on, but I think you get the picture. These cookies will work with any crazy combination you can think of!

Tips for Making Great Cookies

It might seem like an odd extra step, but using the combination of brown and white sugar is actually scientific. And who doesn’t love cookie science?

Here’s the science behind the two sugars and a few more tips for you to remember:

• Use both sugars. Most cookies with baking soda and only white sugar will spread out more and be thinner and crispier on the edges. Adding in the brown sugar will ensure you are left with a thick cookie that’s soft and chewy. So, don’t skip the double sugar step!

• Remember to cream! To achieve that thick, puffy cookie we all love, don’t skip the creaming stage! It’s so important to cream your butter and sugar to a light fluffy texture. Otherwise, you’ll be left with a tasty but flat and sad-looking cookie. 

• Reserve some toffee bits. If you like the crunch you get from toffee bits, try holding some back from the dough and sprinkling them over your freshly baked cookies. They’ll melt just enough to stick but won’t lose their texture.

• Don’t overcrowd your tray. These are pretty big cookies that need room to spread. It’s better to work in batches than overcrowd the baking sheet. Keep your dough in the fridge if you need to bake in batches. 

• Make it vegan-friendly. Use your favorite vegan cookie recipe and incorporate vegan-friendly add-ins, such as chopped nuts, dried fruits, and dark chocolate chunks. 

• Let them cool. Pulling these out of the oven when they’re still a little soft in the center is the key to that great texture. But be sure to give them time to cool, so they set up just right. Of course, I won’t tell if you dive right in.

Storing & Freezing

These cookies will last for up to 4 days if stored properly. Place them in an airtight container and leave them at room temperature.

Additionally, you can freeze the cookies to make them last longer. Simply transfer the cooled cookies to freezer-safe Ziploc bags.

Then, pop them in the freezer for up to a month!

When you want to eat them, you can eat them frozen, chilled, or warmed in the microwave for about 10-30 seconds. (10 seconds for chilled cookies, 30 for frozen ones.)

Can I Freeze the Cookie Dough?

You can also freeze the unbaked cookie dough for a make-ahead treat! Just freeze the batter BEFORE mixing in the add-ins.

Wrap and date your dough, and thaw completely before mixing in your add-ins and baking.

If you’re looking for something faster and want to freeze these already portioned for baking, hold back the pretzels.

Finish your dough as instructed, but leave out the chopped pretzels before portioning, wrapping, and freezing. 

The pretzels will soften as they thaw and will lose their crunch. Instead, pull your portioned dough and add your chopped pretzels to the top.

They will bake right into the top of your cookie and stay perfectly crunchy. 

If you want to bake from frozen, be sure to sprinkle with sea salt and bake for an extra 5 minutes. They will need around 18-22 minutes, depending on their size.