Panera Bread Kitchen Sink Cookies
You’ll love every bite of these sweet and salty kitchen sink cookies. This copycat Panera Bread recipe is easy to whip up, and soon you’ll be enjoying delicious cookies packed with chocolate chips, caramel, and pretzels, and sprinkled with salt.
Servings: 20 cookies
Calories: 295kcal
Ingredients
- 1 cup unsalted butter
- 1 ½ cups light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 3 cups all-purpose flour
- ½ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- ¾ cup crushed pretzels
- ½ cup soft caramels finely diced
- 1 teaspoon flaked salt
Instructions
- Place the butter in a small saucepan and set over medium-high heat. Melt the butter and bring it to a boil, cooking it until it is golden brown, about 5-8 minutes. Pour the butter into the bowl of a stand mixer and let it cool in the fridge for 15-20 minutes.
- Pour the flour, baking powder, baking soda, and salt in a separate bowl and whisk until well combined. Set aside.
- Add the brown sugar to the bowl of cooled browned butter and mix with the paddle attachment on medium speed until well combined. Then, add the vanilla and eggs along with a couple spoonfuls of the flour mixture and mix on medium-low speed.
- Gradually stir in the remaining flour mixture on low speed until well combined.
- Add the two kinds of chocolate chips, crushed pretzels, and the caramel bits and stir on medium-low speed until they are evenly mixed throughout the dough.
- Line two 11x17-inch cookie sheets with parchment paper. Drop ¼-cup balls of cookie dough (each one should weigh 75-85g) onto the sheets, placing six balls on each tray. Lightly flatten the balls with your hand or the bottom of a glass and sprinkle generously with the flaked salt.
- Bake at 350°F for 10-13 minutes per tray, or until the edges of the cookies are lightly browned. Let the cookies sit on the tray for 5 minutes before transferring them to wire racks to finish cooling.
- Let the cookies cool on the wire racks for 10 minutes before enjoying.
Notes
- Don't turn your back on the butter while it browns; you don't want to overcook it.
- Handle the dough gently, or it will be tough when it's baked.
- Use small caramel bits, or use a sharp knife to chop larger caramels into small pieces. A meat mallet or rolling pin will help you crush the pretzels in a sandwich bag.
- When you're shaping the balls of cookie dough, try to keep the mix-ins (especially the caramels) away from the outside of the cookie, as it will reduce sticking later.
Nutrition
Serving: 1cookie | Calories: 295kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 283mg | Potassium: 95mg | Fiber: 1g | Sugar: 23g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg
