The Panera Kitchen Sink Cookie Recipe is a delectable treat that truly lives up to its name, combining a delightful mix of salty, sweet, crunchy, and chewy ingredients all packed into one giant cookie. Imagine sinking your teeth into a soft, buttery cookie loaded with pretzels, potato chips, toffee, chocolate, and nuts—each bite bursts with layers of flavor and texture that create an irresistible experience. If you love cookies that surprise your palate and satisfy every craving, this is the recipe you need to try and keep coming back to.
Ingredients You’ll Need
Getting ready to bake these iconic cookies is easier than you might think, and the ingredients come together to create a perfect balance of richness, crunch, and sweetness. Each component plays a crucial role in making this cookie absolutely unforgettable.
- 1 cup unsalted butter: Room temperature butter ensures your cookie dough is smooth and creamy, helping create a tender texture.
- 1 cup brown sugar: Adds deep, molasses-rich sweetness and keeps the cookies soft.
- 1/2 cup granulated sugar: Balances sweetness and helps cookies with a slight crisp edge.
- 1 tsp vanilla extract: Infuses the dough with warm, aromatic flavor.
- 2 large eggs: Room temperature eggs help bind everything perfectly while lending moisture.
- 2 ½ cups all-purpose flour: The backbone of the dough, providing structure without toughness.
- 1 tsp salt: Enhances the sweetness and balances the flavors of all added mix-ins.
- 1 tsp baking soda: Helps the cookie rise slightly and adds tenderness.
- 1/2 tsp baking powder: Works alongside baking soda for the ideal texture.
- 1/2 cup broken pretzels: Adds a savory crunch with a touch of salty goodness.
- 1/2 cup potato chips: Brings an unexpected crispy and salty twist that complements the sweet dough.
- 1/2 cup Heath toffee bits: For that classic buttery snap and caramel flavor.
- 1/2 cup chopped chocolate bar or semi-sweet chips: Melts into melty pockets of chocolate happiness.
- 1/2 cup chopped pecans or walnuts: Adds a nutty texture and a touch of earthiness.
How to Make Panera Kitchen Sink Cookie Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat. This step is essential to ensure your cookies bake evenly and don’t stick when cooling.
Step 2: Cream the Butter and Sugars
Using a hand mixer, beat the room temperature butter with both the brown sugar and granulated sugar until the mixture looks fluffy and creamy. This creaming step is what creates the perfect base for your cookies to be soft, moist, and just a little chewy.
Step 3: Incorporate Vanilla and Eggs
Next, add the vanilla extract and eggs to the creamed butter-sugar mix. Beat everything together until the batter is smooth and well combined. The eggs provide moisture, and vanilla lifts the flavor beautifully.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, combine the all-purpose flour, salt, baking soda, and baking powder. Mixing these dry ingredients separately ensures an even distribution and better texture when added to the wet ingredients.
Step 5: Combine Dry and Wet Ingredients & Add Mix-Ins
Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined. Don’t overmix, or you risk tough cookies. Set aside a few pieces of pretzel, potato chips, and chocolate to place on top of your cookies later. Then, stir the rest into the dough along with the toffee bits and nuts, folding them in so every bite is packed with surprises.
Step 6: Portion the Dough and Add Toppings
Use a cookie scoop or a tablespoon to portion the dough into 24 equal balls. Gently press some of the reserved pretzels, potato chips, and chocolate onto the outside of each dough ball. This step gives your cookies a tempting look and extra texture on top.
Step 7: Bake and Cool
Place 6 to 8 dough balls on your prepared cookie sheet, leaving enough space for spreading. Bake for 10 minutes or until the edges just begin to brown. Remove from the oven and let the cookies cool on the pan for 3 to 4 minutes before transferring them to a wire rack to cool completely. Repeat baking with the remaining dough for the best batch every time.
How to Serve Panera Kitchen Sink Cookie Recipe
Garnishes
These cookies are show-stoppers on their own, but for an extra flourish, sprinkle a few flaky sea salt crystals or drizzle with melted chocolate. You can even toss a few mini pretzels on top right before baking to elevate that signature salty crunch.
Side Dishes
Serve these cookies alongside a tall glass of cold milk or a warm, frothy cup of coffee or hot chocolate to balance the rich, sweet, and savory flavors. Fresh fruit or a scoop of vanilla ice cream turns this cookie into a decadent treat.
Creative Ways to Present
For parties or gifting, stack the cookies with parchment paper between layers inside a rustic tin or mason jar. You could also sandwich softened vanilla buttercream between two cookies to create an indulgent cookie sandwich that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Panera Kitchen Sink Cookie Recipe, store them in an airtight container at room temperature. This keeps them soft and fresh for up to 5 days. The variety of mix-ins help maintain texture so they don’t get soggy.
Freezing
You can freeze unbaked cookie dough balls on a parchment-lined tray, then transfer them to a freezer bag once firm. Bake straight from frozen, adding a couple of extra minutes to the baking time. Baked cookies freeze well too—wrap tightly and thaw at room temperature.
Reheating
To bring your cookies back to life, warm them in a microwave for 10 to 15 seconds or pop them in a preheated oven at 300°F for 3 to 5 minutes. This melts the chocolate slightly and softens the cookie for that freshly baked feel.
FAQs
What makes the Panera Kitchen Sink Cookie so special?
The magic is in the unique combination of sweet, salty, crunchy, and chewy ingredients, all baked into one massive cookie. It’s like having multiple textures and flavors in every bite, making it surprisingly satisfying and memorable.
Can I substitute any of the mix-ins in the Panera Kitchen Sink Cookie Recipe?
Absolutely! Feel free to swap out nuts or chocolate for your favorites. You can also try different salty snacks like pretzel sticks or coarse chips. Just keep the balance of salty and sweet to mimic the original vibe.
How do I keep my cookies soft and chewy?
Using brown sugar and not overbaking are key. Also, letting cookies cool on the baking sheet before transferring helps maintain moisture. Storing them in an airtight container prevents drying out.
Is this recipe good for beginners?
Definitely. The Panera Kitchen Sink Cookie Recipe is straightforward with familiar baking steps, and the variation in mix-ins helps cover up minor imperfections, making it beginner-friendly yet impressive.
Can I make these cookies gluten-free?
Yes, by substituting all-purpose flour with a good-quality gluten-free flour blend, you can make these cookies gluten-free. Remember to check that your mix-ins don’t contain gluten ingredients.
Final Thoughts
There’s just something irresistibly fun about the Panera Kitchen Sink Cookie Recipe that makes it a favorite in my kitchen, and I hope you’ll agree once you try it too. It’s a playful mix of flavors and textures that’s perfect for sharing with friends or indulging in a cozy, satisfying treat. So, gather your ingredients, preheat your oven, and prepare to enjoy one of the most unique and delicious cookies you’ll ever bake.
Print
Panera Kitchen Sink Cookie Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Enjoy the ultimate indulgence with the Panera Kitchen Sink Cookie recipe, a decadent treat loaded with a delightful mix of pretzels, potato chips, toffee bits, chocolate, and nuts. These cookies combine salty and sweet flavors with a rich buttery base, perfect for satisfying any sweet tooth. With a soft and chewy texture and a variety of crunchy add-ins, this recipe yields 24 irresistible cookies that come together in under an hour.
Ingredients
Wet Ingredients
- 1 cup (226g) unsalted butter, room temperature
- 1 cup (213g) brown sugar
- 1/2 cup (99g) granulated sugar
- 1 tsp vanilla extract
- 2 large eggs, room temperature
Dry Ingredients
- 2 ½ cups (300g) all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
Add-Ins
- 1/2 cup broken pretzels
- 1/2 cup potato chips
- 1/2 cup Heath toffee bits
- 1/2 cup chopped chocolate bar or semi-sweet chocolate chips
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugars: Using a hand mixer, beat the unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, which helps to create a tender cookie texture.
- Add Vanilla and Eggs: Beat in the vanilla extract followed by the eggs, mixing thoroughly to combine all wet ingredients smoothly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined to avoid overmixing.
- Incorporate Add-Ins: Reserve some pretzel pieces, potato chips, and chocolate chunks for topping. Stir the remaining pretzels, potato chips, toffee bits, chocolate, and nuts into the cookie dough evenly.
- Form Cookie Dough Balls: Use a cookie scoop or tablespoon to form 24 dough balls. Press the reserved add-ins onto the outside of each dough ball for extra texture and visual appeal. Arrange 6 to 8 dough balls on the prepared cookie sheet, leaving space between each.
- Bake Cookies: Bake the cookies in the preheated oven for about 10 minutes, or until the edges are lightly browned while the centers remain soft and chewy.
- Cool Cookies: Remove the cookie sheet from the oven and allow the cookies to cool for 3 to 4 minutes on the sheet before transferring them to a cooling rack to cool completely. Repeat the baking process with any remaining dough.
Notes
- Room temperature butter and eggs ensure better creaming and mixing results.
- Be careful not to overmix the dough once the flour is added to maintain a tender cookie.
- You can substitute nuts based on your preference or allergen requirements.
- For a softer cookie, bake less time; for a crisper edge, bake a bit longer, but keep a close eye.
- Store cookies in an airtight container for up to one week to maintain freshness.
