Kitchen Sink Cookies (Panera Copycat)
30 minMakes 28 cookies
Loaded butter cookies with chocolate chips, pretzels, and caramel bits, finished with flaky sea salt.
| prepPreheat oven to 365°F / 185°C | ||||||||
| prepLine 2 large baking sheets with parchment paper or silicone baking mats | ||||||||
| 390 g all-purpose flour | Whisk together dry ingredients | Add flour mixture on low speed | Fold in chocolate chips, pretzels & caramel | Scoop 2 tbsp dough, space 2–3 in apart | Bake 365°F / 185°C, 10–12 min | Top with chips, pretzels & flaky sea salt | Cool 5 min on sheet, then transfer to rack | |
| 1 ¼ teaspoons baking powder | ||||||||
| 1 teaspoon baking soda | ||||||||
| 1 teaspoon salt | ||||||||
| 226 g unsalted butter, softened to room temperature | Cream butter & sugars until fluffy, 2 min | Beat in eggs one at a time, then vanilla | ||||||
| 288 g light or dark brown sugar | ||||||||
| 100 g granulated sugar | ||||||||
| 2 large eggs, room temperature | ||||||||
| 2 teaspoons pure vanilla extract | ||||||||
| 170 g semi-sweet chocolate chips | ||||||||
| 85 g milk chocolate chips | ||||||||
| 80 g pretzel pieces | ||||||||
| 100 g caramel bits | ||||||||
| Flaky sea salt (for sprinkling) | ||||||||
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