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
Scale
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.
