Panera Kitchen Sink Cookies (Copycat Recipe)

Introduction

If you’ve ever treated yourself to a Panera Kitchen Sink Cookie, then you know the magic: salty-sweet perfection in every bite, a mix of chewy, crispy, melty, and crunchy goodness that truly has everything but the kitchen sink. This homemade version captures all that bakery-style indulgence — thick, golden cookies with gooey chocolate, buttery toffee, and pretzel crunch, finished with a sprinkle of flaky sea salt.

These cookies are just as fun to make as they are to eat. Whether you’re baking for a cozy movie night, a cookie exchange, or just need a little midweek pick-me-up, this Panera kitchen sink cookies recipe brings a warm, satisfying treat straight to your kitchen.

And if you’re already dreaming up a cozy weekend breakfast to go with these cookies, check out my heart-shaped grilled cheese sandwiches or my favorite classic French toast recipe — they pair perfectly with a warm cup of coffee and one of these sweet-and-salty cookies on the side.

Why You’ll Love This Recipe

Key Benefits

• Bakery-style results at home: Thick, chewy, and bursting with texture
• Easy to follow: Minimal tools required and no fancy techniques
• Versatile: You can change up the mix-ins to suit what you have on hand
• Great for sharing: Makes a batch of 15 big cookies — perfect for gatherings
• Make ahead-friendly: The dough freezes beautifully

Taste & Texture

These cookies are a treat for your tastebuds:

• Gooey chocolate swirls with every bite
• Crunchy bits of pretzel add a salty pop
• Buttery toffee melts into the dough
• Golden, crisp edges with chewy centers
• A final pinch of flaky salt pulls it all together

Dietary Attributes

This recipe includes eggs, gluten, and dairy, but can easily be adapted to fit certain dietary needs. Scroll down to the Variations section for tips on making these gluten-free or dairy-free.

Ingredients & Substitutions

Ingredient List

To make 15 large cookies, gather the following:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup (lightly packed) light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup milk chocolate chips or chunks
• ½ cup semi-sweet chocolate chips or chunks
• 1 cup toffee bits
• 1 cup mini pretzel twists, hand-snapped into pieces
• Flaky sea salt, for garnishing

Notes on Quality

• Butter: Real butter gives the best flavor. Make sure it’s room temperature for easy creaming.
• Chocolate: I like a mix of chips and chunks for varied texture. Go with quality brands like Ghirardelli or Guittard if you can.
• Toffee bits: Heath’s toffee bits are perfect and easy to find.
• Pretzels: Mini twists work best, snapped by hand for a rustic look and better distribution.

Possible Substitutions

• Butter: Use plant-based butter for a dairy-free option.
• Flour: Substitute 1:1 gluten-free flour blend if needed.
• Toffee: Swap with chopped nuts or caramel chips if you’re out.
• Pretzels: Crushed potato chips work too for a salty crunch.

Step-by-Step Instructions

1. Preheat the oven to 350°F and line two large baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy (about 2 minutes).
3. Add the eggs and vanilla, mixing until combined. Scrape down the sides as needed.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Slowly add the dry ingredients to the wet, mixing just until combined. Don’t overmix.
6. Gently fold in the chocolate chips, toffee bits, and pretzels.
7. Using a 3-tablespoon scoop, drop rounded scoops of dough onto the baking sheets, leaving space for spreading.
8. Bake for 12 minutes, or until the edges are just turning golden. The centers will still look soft.
9. Remove from oven and gently tap the pan on the counter to flatten the cookies slightly.
10. For perfect rounds, place a large round cookie cutter over each cookie and swirl it gently to reshape.
11. Return to the oven for 3 more minutes, then remove and press in extra chocolate chips and pretzels on top for that bakery-style finish.
12. Sprinkle with flaky salt and let cool completely on the baking sheet.

Expert Tips & Tricks

Best Practices

• Don’t overbake: The cookies will continue to cook on the tray after removing from the oven.
• Chill if needed: On warm days, chilling the dough for 15 minutes before baking helps prevent overspreading.
• Use a cookie scoop: For even sizing and uniform baking.

Common Mistakes

• Skipping the pan tap: Tapping helps deflate and create that chewy center.
• Overmixing the dough: This leads to tough cookies — mix just until the flour disappears.

Time-Saving Tips

• Freeze the dough: Portion out and freeze dough balls. Bake directly from frozen — just add 2–3 minutes to the bake time.
• Pre-chop add-ins: Keep a mix of chocolate, toffee, and pretzel bits in a sealed container for quick prep.

Serving Suggestions

Pairings

• Serve warm with a cold glass of milk or an oat milk latte
• Add one to a breakfast board alongside eggs or French omelette with fines herbes
• Crumble over ice cream for a next-level sundae

Presentation Ideas

• Stack them high on a tiered cake stand
• Wrap individually in parchment and twine for gifting
• Serve with a scoop of vanilla ice cream sandwiched in between

Beverage Pairings

• A robust cold brew or iced coffee
• Chai tea latte for a spiced contrast
• Milkshakes or chocolate milk for a sweet pairing

Storage & Reheating

Leftover Storage

• Store cooled cookies in an airtight container at room temp for up to 5 days
• Freeze baked cookies in a zip-top bag for up to 2 months

Reheating Methods

• Warm in the microwave for 8–10 seconds for that fresh-baked feel
• Heat in a 300°F oven for 3–5 minutes if reheating from frozen

Frequently Asked Questions

Substitutions & Adjustments

Can I use all dark chocolate chips?
Absolutely. You can even go fully milk or semi-sweet if that’s your preference.

Can I double the recipe?
Yes! Just make sure to bake in batches to avoid overcrowding the oven.

Troubleshooting

Why are my cookies flat?
The dough might be too warm — chill it for 15 minutes before baking.

Why are they dry?
Overbaking is the likely culprit. Pull them when the edges are golden and centers still look soft.

Variations & Customizations

Dietary Adaptations

• Gluten-Free: Use a cup-for-cup gluten-free flour blend.
• Dairy-Free: Swap butter for plant-based butter, and use dairy-free chocolate.

Flavor Twists

• Add chopped pecans or peanut butter chips
• Mix in dried cherries for a sweet-tart surprise
• Use white chocolate and crushed Oreos for a cookies-and-cream vibe

Seasonal/Holiday Versions

• Add crushed peppermint around the holidays
• Fold in mini marshmallows and graham cracker pieces for a s’mores cookie
• Use pastel M&Ms for a spring or Easter twist

Conclusion

Whether you’re already a fan of Panera’s famous cookies or just love a treat that combines salty, sweet, chewy, and crispy, these kitchen sink cookies are sure to be a hit. They’re fun to make, endlessly customizable, and seriously delicious. If you bake them, I’d love to see your creations! Drop a comment below or tag me on Pinterest at RecipesCookingWithCallie so we can all admire your cookie masterpieces.

Happy baking!

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