This Panera-inspired Kitchen Sink Cookie Recipe is packed with chocolate, caramel, and salty pretzels, delivering cookies with soft, chewy centers and crisp edges.
Author’s Notes
Cookie Tips From Culinary School
I brought a double batch of these cookies to a dinner party with homemade ice cream for cookie sundaes, and the response was ecstatic. The platter returned empty and everyone asked for the recipe. These cookies are indulgent but straightforward, and a few technique details make a big difference.
One lesson I carry from culinary school is how much butter quality affects baked goods. We studied dairy in depth and learned that fat content and consistency vary by brand. For reliable results, choose butter with roughly 82–83% milkfat. Using higher-quality butter improves flavor and texture, although everyday store butter will still produce tasty cookies if you need a simpler option.
Another reliable practice is weighing ingredients. A kitchen scale gives repeatable results, especially with flour. Weighing the flour and portioning dough by weight helps you bake cookies that are consistent in size and bake time.
Small upgrades like very soft dark brown sugar for moisture and double-strength vanilla for more flavor without extra liquid elevate the final cookie. These are optional but worth trying when you want the best version of this recipe.
Chelsea’s Notes
What Exactly Is A Kitchen Sink Cookie Recipe?
A kitchen sink cookie is a generously loaded cookie made with a variety of sweet and salty add-ins. This version draws inspiration from Panera’s Kitchen Sink Cookie and combines chocolate, caramel, and pretzels, finished with flaky sea salt for contrast.
The Kitchen Sink Cookie Mix-In Formula
When experimenting with mix-ins, think in three parts: something chocolatey + something chewy + something salty or crunchy. That balance prevents the cookie from becoming overly sweet and gives each bite variety.
Chocolate + caramel + pretzels
This combination keeps the cookie balanced: melty chocolate, pockets of gooey caramel, and crunchy pretzels. For best texture, add the caramels and pretzels very near the end of baking so the caramel softens without burning and the pretzels stay crisp.
Storage
These cookies are incredible straight from the oven. Once fully cooled, store leftovers in an airtight container at room temperature. They keep best the day they’re baked but remain enjoyable for several days when stored properly.
Freeze Kitchen Sink Cookie Dough
Portion your dough into balls and freeze for up to three months. Bake from frozen, adding about 2–3 minutes to the baking time. Freezing dough is convenient when you want a freshly baked cookie without making a whole batch.
This recipe freezes well and is perfect to keep on hand for unexpected guests or when you want a single warm cookie without fuss.
More Delicious Cookie Recipes:
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Toffee Cookies
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Cake Batter Cookies
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Chocolate Oreo Cookies
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Brown Butter Oatmeal Chocolate Chip Cookies
Kitchen Sink Cookie Recipe
Equipment
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Stand mixer
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Large baking pan, silicone baking mats or parchment
Ingredients
- 16 tablespoons unsalted butter, cold (use butter around 82–83% milkfat if possible)
- 1 cup (208g) dark brown sugar, lightly packed
- 2/3 cup (142g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract (double-strength recommended)
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups (475g) all-purpose flour (weigh for best accuracy)
- 1 cup (185g) mini chocolate chips
- 1 cup (157g) chocolate melting wafers or baking chocolate, coarsely chopped
- 22 soft caramels, each unwrapped and cut into 3 pieces
- 22 pretzel twists, broken into pieces
- Flaky sea salt, optional for sprinkling on top
Instructions
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Preheat the oven to 350°F (175°C). Line a large metal baking sheet with a silicone mat or parchment.
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Cut the cold butter into small cubes. In the bowl of a stand mixer fitted with the whisk or paddle attachment, beat the butter with the dark brown sugar and granulated sugar until creamy and smooth — the texture should resemble peanut butter. Scrape down the bowl as needed. Add the eggs and vanilla and mix until combined.
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Add the cornstarch, baking powder, baking soda, and salt. Mix briefly until incorporated. Add the flour (weigh it if possible) and mix just until the dough comes together; avoid overmixing. Fold in both types of chocolate so they’re evenly distributed.
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Portion the dough into approximately 65-gram balls (about 1/4 cup packed). Place only six dough balls at a time on the prepared pan, spacing at least 2 inches apart.
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Bake for 10 minutes, then remove the pan from the oven. Quickly press any uneven edges back inward with the back of a metal spatula. For each cookie, press three small pieces of unwrapped caramel into the center, keeping pieces away from the edges so they don’t melt down the sides. Add pretzel pieces on top as well.
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Return the cookies to the oven for 1–3 more minutes, or until the tops no longer look wet. Be careful not to overbake; slightly underbaked cookies will firm up as they cool.
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Remove from the oven and gently press a few extra chocolate chips into each top if desired, then sprinkle with flaky sea salt. Let the cookies cool on the pan for 10 minutes before transferring to a cooling rack. They are fragile while hot.
Recipe Notes
Note 2: Weigh the flour (475g) and portion dough balls to 65g each for consistent results. A kitchen scale makes a noticeable difference.
Storage: Cookies are best the day they’re baked. Once cool, store them in an airtight container at room temperature.
Freezing Dough: Shape dough into balls and freeze for up to 3 months. Bake from frozen, adding 2–3 minutes to the bake time and adding caramels and pretzels near the end of baking as directed.