Kitchen Sink Cookies

If you love a salty, sweet, and chewy cookie you are in for a treat! These Kitchen Sink Cookies, inspired by Panera are easy to make at home and this copycat version is even better! With bits of chocolate chips, toffee, caramel, and pretzels, every bite of these loaded cookies will surprise you!

Cookies are a favorite treat of mine and I have been baking since I was a kid! If you have a weakness for cookies like I do, try these Peanut Butter Marshmallow Cookies for a fun twist on the classic.

(Blue's Best Life is a participant in the Amazon Affiliate Programs.  I earn a small commission if you purchase through those links.  This helps me keep the blog going!)- Bobbie

Why These Kitchen Sink Cookies Are The Best!

There may be a million cookie recipes out there, but these Kitchen Sink Cookies stand out for every right reason: the flavor, texture, and of course, the over-the-top mix-ins. And here are more reasons why this is the best:

• Salty and sweet combination - It has the perfect balance of flavors! From crunchy pretzels and rich chocolate.
• Chewy edges and soft center - These cookies are thick and bakery-style, just like the ones from Panera.
• Customizable - You can customize it according to your preferences or what you have on hand! It is a great way to use up those half used packages of chocolate chips and candies.
• No chill time needed - This recipe saves you time, as it doesn't require the dough to chill before baking.
• Crowd favorite - These cookies please everyone, even those who aren't cookie monsters, so be prepared to be requested to bake another batch!

Equipment Needed

• Hand or stand mixer
• Mixing bowls
• Measuring spoons and cups
• Spatula
• A size #40 cookie scoop
• Parchment paper
• Baking sheet
• Cooling rack
• Oven

Key Ingredients

Unsalted butter - Ensure the butter is at room temperature for easy creaming and to achieve a soft, rich texture.

Brown and granulated sugar - It gives the perfect chewiness and adds depth of flavor.

Eggs - They help bind everything together and add richness.

All-purpose flour - Ensure to measure it correctly to achieve the best result. This flour will be the base of the cookie dough.

Salt and baking soda - They help balance the sweetness of the cookie and allow it to rise.

Caramel bits and heath bits - They bring the gooey bites and add toffee flavor.

Crushed Pretzels - It adds the signature "kitchen sink" twist, and it also brings the salty crunch.

Dark and milk chocolate chips - They bring a layered chocolate flavor. Do not fold in everything, save a few for toppings!

Step-By-Step Instructions

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Using a stand mixer, cream the butter by beating the softened butter, brown sugar, and granulated sugar for about 2 minutes or until light and creamy.

Stir in the vanilla extract, then add the eggs one at a time, beating well after adding each egg.

Whisk together flour, baking soda, and salt in a separate bowl. On a low speed, slowly add to the butter mixture just until well combined. Don't overmix!

Fold in the mix-ins (chocolate chips, crushed pretzels, caramel bits, and Heath bits) gently using a spatula.

To portion out dough, use a cookie scoop. Space each dough ball about 2 inches apart on the baking sheet.

Bake for 10 minutes. Remove the baking pan from the oven and gently press extra chocolate chips and pretzels on top while the cookies are still warm. Let the cookies cool on the pan for a few minutes before transferring them to a cooling rack.

Storage

Here are the two ways you can store these sweet and salty cookies:

• Store the cooled cookies in an airtight container at room temperature for up to 4 days.
• You can also freeze the baked cookies in a zip-top bag for up to 2 months. Reheat the cookies in the microwave for 10-15 seconds to enjoy them warm.

Substitutions And Additions

• No Heath bits? No problem! You can use chopped toffee or skip it totally and add chocolates, M&M's or other candies.
• Instead of pretzels, you can use crushed potato chips as an alternative.
• You can add peanuts, walnuts or pecans if you prefer a nutty flavor.

Make Ahead

You can prepare the cookie dough ahead of time and refrigerate it for up to two days or until you're ready to bake. Scoop the dough and bake it directly; add a minute or two to the baking time. Another way is to freeze the dough balls; you don't need to thaw them before baking.

Expert Tips

• To maintain a uniform size for the cookies, use a cookie scoop, which will also ensure even baking.
• To achieve the bakery-style look, do not skip pressing extra toppings on top.
• Let them cool slightly on the baking pan before transferring them to the rack.
• Do not overbake to achieve the soft center.
• Use room-temperature butter to achieve the best creaming results. But not melted butter, because it will cause the cookies to spread too much.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!