These Kitchen Sink Cookies are loaded with everything but the kitchen sink! We’re talking chocolate chips, caramel, pretzels, and even toffee bits. Inspired by the popular Panera recipe, they’re easy to customize so you can satisfy all your cravings at once.
Table of Contents
- What are Kitchen Sink Cookies?
- What’s In a Kitchen Sink Cookie?
- Elevate Your Cookie Game with Panera Copycat Kitchen Sink Cookies
- Optional Mix-Ins
- Tips for Perfectly Round Cookies
- Can I Make This Recipe Ahead of Time?
- How to Store and Freeze
- Common Questions About This Kitchen Sink Cookies Recipe
- More Cookie Recipes
- Kitchen Sink Cookies (Panera Copycat) Recipe
What are Kitchen Sink Cookies?
Kitchen sink cookies, also known as everything but the kitchen sink cookies, are basically elevated chocolate chip cookie. A riff on the common phrase, they’re said to include “everything but the kitchen sink.”
This recipe was adapted from the Panera version and features a combination of sweet and salty flavors that will leave you drooling. Plus, we provide a list of additional mix-in options so you can clear out your pantry and check off all your cravings with one simple recipe!
What’s In a Kitchen Sink Cookie?
There are endless variations of this recipe, and no option is right or wrong! As long as you’ve got the simple cookie dough base down, feel free to get creative with different mix-ins and toppings.
- Butter – This helps create a rich flavor and soft texture and allows the cookies to spread. Unsalted butter is best!
- Sugar – A combination of granulated sugar and brown sugar is used to sweeten the cookies while keeping them soft and moist.
- Vanilla Extract – Use high-quality pure vanilla extract to enhance the flavor of the rest of the ingredients.
- Large Eggs – We use a whole egg and an extra egg yolk to provide structure to the cookies while making them extra rich and even more tender and soft.
- Flour – Regular all-purpose flour forms the base of the dough. If needed, use a 1:1 gluten-free all-purpose flour instead.
- Baking Soda – This helps the cookies rise. For the best results, make sure it’s fresh!
- Salt – A little goes a long way to balance out the flavors and enhance the sweetness.
- Mix-Ins – Dark chocolate chips, semi-sweet chocolate chips, chopped pretzels, caramel squares, toffee bits, and flaky sea salt create a taste and texture that’s simply to die for!
Elevate Your Cookie Game with Panera Copycat Kitchen Sink Cookies
While these cookies might look complicated, they’re actually really simple to make. The key is to plan ahead so they have plenty of time to chill in the fridge!
- Prepare. Before you begin, preheat your oven, and line baking sheets with
parchment paperor silicone baking mats.
- Cream the wet ingredients. In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Then, add the egg, egg yolk, and vanilla extract, and mix to combine.
- Whisk the dry ingredients. In a separate bowl, whisk the flour, baking soda, and salt.
- Combine the wet and dry ingredients. Working slowly, add the dry ingredients to the bowl of wet ingredients, mixing just until the ingredients are combined. Be careful not to overmix!
- Add the mix-ins. Gently fold the chocolate chips, pretzels, caramel, and toffee bits into the dough. Then, sprinkle the sea salt on top
- Portion and chill. Use a cookie scoop or spoon to portion the cookie dough into equal-sized balls. Arrange them on the prepared baking sheets, leaving space in between each piece. Then, transfer the dough to the fridge to chill.
- Bake. Place the cookies in the oven just until the edges are golden brown. The center should still be slightly soft!
- Cool. Remove the cookies from the oven, and let them cool slightly before transferring them to a wire rack to cool completely.
As mentioned, there’s really no right or wrong way to make these cookies! Feel free to mix and match whatever ingredients you like best.
For instance, some popular additions include:
- Potato Chips
- Pecans or Walnuts
- Shredded Coconut
- Butterscotch Chips
- White Chocolate Chips
- Dried Cranberries or Raisins
- Peanut Butter Chips
- Chopped Peanut Butter Cups
- Reese’s Pieces
Tips for Perfectly Round Cookies
The key to creating truly bakery-worthy cookies is to get them perfectly round! The easiest way to do this is to place a cup or mug over top of the cookies as soon as they come out of the oven.
Move it around in a circle a few times to shape the cookies, and voila! You’ll have perfectly circular treats just begging to be eaten.
Can I Make This Recipe Ahead of Time?
Yes! Once combined, the cookie dough can be covered and stored in the refrigerator for up to four days.
Then, when you’re ready to bake, allow the dough to come to room temperature, and bake! Or, shape the dough before refrigerating, and bake the cookies straight from the fridge.
How to Store and Freeze
Store leftover baked cookies in an airtight container or sealable bag at room temperature for up to seven days.
Freeze baked cookies in an airtight container for up to one month.
Freeze unbaked cookie dough by shaping the cookie dough balls and flash-freezing them on a baking sheet until solid. Then, transfer them to the freezer for up to six months.
When you’re ready to eat, bake the frozen cookie dough directly from the freezer, adding a few minutes as needed until the edges are golden brown.
Common Questions About This Kitchen Sink Cookies Recipe
The Panera kitchen sink cookies do not contain nuts, but many variations do! Feel free to add them in, if you like.
Chilling your cookie dough before baking is the best way to prevent the cookies from sinking! This allows the butter to solidify, preventing it from melting and spreading too much in the oven.
As a general rule of thumb, it’s best to freeze cookie dough for 30 to 60 minutes or up to overnight. Any longer than that, and you really won’t see a difference.
More Cookie Recipes
- Monster Cookie Recipe
- Easy Soft-Baked M&M Cookie Recipe
- S’mores Cookies
- Crumbl Cookies Mom’s Recipe Copycat
Kitchen Sink Cookies (Panera Copycat)
- 1 cup 2 sticks butter, softened
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup dark chocolate chips or chunks
- 1/2 cup semi-sweet chocolate chips or chunks
- 3/4 cup chopped pretzels
- 3/4 cup caramel squares cut into small pieces
- 1/2 cup toffee bits
- 1/2 teaspoon flaky sea salt optional
- Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper or silicone baking mats, and set aside.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes.1 cup 2 sticks butter, softened, 3/4 cup packed brown sugar, 3/4 cup granulated sugar
- Add the egg and egg yolk and vanilla extract to the butter and sugar mixture. Mix until well combined.1 large egg yolk, 2 teaspoons vanilla extract, 1 large egg
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 3/4 teaspoon salt
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until the dough comes together.
- Fold in the dark chocolate chips, semi-sweet chocolate chips, chopped pretzels, caramel, and toffee bits. If you’re using flaky sea salt, you can sprinkle it on top of the cookie dough at this stage.3/4 cup dark chocolate chips or chunks, 1/2 cup semi-sweet chocolate chips or chunks, 3/4 cup chopped pretzels, 3/4 cup caramel squares cut into small pieces, 1/2 teaspoon flaky sea salt, 1/2 cup toffee bits
- Using a cookie scoop or a spoon, drop 1/4 cup of cookie dough onto the prepared baking sheets, leaving some space between each cookie. Note: refrigerate the dough for at least 1 hour or overnight.
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown. The center should still be slightly soft.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Nutrition information is automatically calculated, so should only be used as an approximation.