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panera bread kitchen sink cookie recipe

Kitchen Sink Cookie Recipe

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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup caramel bits
  • 3/4 cup coarsely crushed pretzels
  • 3/4 cup coarsely crushed plain potato chips
  • Flaky sea salt for topping

Method
 

  1. Beat the softened butter, granulated sugar, and brown sugar on medium speed for 3 to 4 minutes until pale and fluffy. Preheat the oven to 375°F (190°C) and line 2 baking sheets with parchment.
  2. Add the eggs one at a time, mixing after each, then mix in the vanilla extract for 30 seconds until smooth and glossy.
  3. Add the flour, baking soda, and fine sea salt. Mix on low for 30 to 45 seconds, just until no dry flour remains.
  4. Fold in the chocolate chips, caramel bits, crushed pretzels, and crushed potato chips with a spatula until evenly distributed.
  5. Scoop 3-tablespoon balls onto the prepared sheets, spacing them 3 inches apart. Bake at 375°F (190°C) for 11 to 13 minutes until edges are golden and centers look slightly underdone.
  6. Rest on the pan for 5 minutes, transfer to a wire rack, sprinkle with flaky sea salt, and serve warm.

Notes

The dough can be made up to 48 hours ahead and kept covered in the fridge, which actually improves the flavor and the thickness of the baked cookie. If you are baking for a crowd, do not skip the flaky salt on top — it is a small thing that makes the sweet-salty balance noticeably sharper. Underbaking by a minute is always the safer call with these.