These homemade Kitchen Sink Cookies are an easy Panera Bread copycat recipe loaded with semi-sweet chocolate, milk chocolate, gooey caramel, crunchy pretzels, and a sprinkle of sea salt. These jumbo sweet and salty cookies are soft and chewy in the middle with lightly golden edges, making them perfect for parties, bake sales, Christmas cookie trays, or anytime you’re craving an over-the-top chocolate cookie!
These Kitchen Sink Cookies are a homemade version of the popular Panera Bread cookies, and WOW, are they good! They’re big, thick, chewy cookies packed with two kinds of chocolate, caramel, and salty pretzel pieces. A little sea salt on top makes them even better! If you love sweet and salty desserts, this easy Kitchen Sink Cookies recipe is definitely for you.
Don’t worry if you’ve never tried the original Panera Kitchen Sink Cookies. Just take my word for it, these homemade cookies are delicious! We go to Panera Bread a lot. Probably more than I’m willing to admit! Sometimes, though, we just can’t make it there, so I love having a few copycat recipes I can make at home.
These cookies are HUGE. We’re talking about cookies that are approximately 5 inches across. My family of four actually shared one! These homemade Panera copycat Kitchen Sink Cookies are just as fun to make, and you can customize them with your favorite ingredients.
The l recipe makes four jumbo cookies, but you can also make about a dozen smaller cookies if you’d prefer. I especially love the combination of chopped semi-sweet chocolate, creamy milk chocolate, chewy caramel, and crunchy pretzels. Every bite has a little something different!
These cookies remind me of my Oatmeal Walnut Chocolate Chip Cookies, another delicious jumbo cookie recipe.
Whether you’re making these for a bake sale, Christmas cookie exchange, birthday party, or just because you need a really good cookie, they’re sure to be a hit.
What I Love About This Recipe
- They’re loaded with delicious mix-ins! These Kitchen Sink Cookies have semi-sweet chocolate, milk chocolate, caramel, and crunchy pretzels all in one cookie. Every bite has a little something different, which makes them extra fun to eat. The sprinkle of sea salt balances all that sweetness. SO good!
- They’re just like a bakery-style treat! These jumbo cookies bake up to approximately 5 inches across, similar to the oversized Kitchen Sink Cookies from Panera Bread. They’re lightly golden around the edges with soft, chewy centers. You can even share one, although I won’t judge if you don’t! They’re a fun homemade alternative to buying individual bakery cookies.
- They’re easy to customize. The original recipe has a delicious combination of chocolate, caramel, and pretzels, but you can experiment with other mix-ins. Try nuts, different chocolate chips, candy pieces, or dried fruit. It’s a great way to use up leftover baking ingredients. Everything but the kitchen sink, right?
- They’re perfect for parties and holidays. These big cookies make a fun dessert for birthdays, bake sales, and cookie parties. You can also make smaller cookies for Christmas cookie trays or holiday cookie exchanges. They’re a nice change from traditional chocolate chip cookies. And who doesn’t love a cookie loaded with chocolate and caramel?
What Are Kitchen Sink Cookies?
Kitchen Sink Cookies are homemade cookies packed with a variety of mix-ins, often including chocolate, pretzels, caramel, nuts, candy, or other sweet and salty ingredients.
The name comes from the expression “everything but the kitchen sink.” Basically, it means there’s a little bit of everything in them. Different Kitchen Sink Cookie recipes use different combinations of ingredients. Some include potato chips, oats, nuts, or peanut butter chips.
This particular recipe is inspired by the popular Panera Bread Kitchen Sink Cookies and features four main mix-ins:
- Semi-sweet chocolate
- Milk chocolate
- Pretzels
- Caramel
A sprinkle of coarse sea salt finishes the cookies and gives them that delicious sweet and salty flavor.
Equipment You May Need
- Mixing Bowls – You’ll need a small bowl for the dry ingredients and a larger bowl for mixing the cookie dough.
- Electric Mixer – A hand mixer or stand mixer makes it easier to combine the melted butter and sugars.
- Measuring Cups and Spoons – For accurately measuring the cookie ingredients.
- Baking Sheets – You’ll need two baking sheets for the four jumbo cookies.
- Silicone Baking Mats – Highly recommended because the melted caramel can stick to baking sheets or parchment paper.
- Rubber Spatula – Helpful for scraping down the bowl and stirring in the chocolate, pretzels, and caramel.
- Sharp Knife and Cutting Board – For chopping the chocolate bars, pretzels, and wrapped caramels.
- Wire Cooling Rack – Helps the cookies cool after baking.
(Full printable recipe card is at bottom of post.)
Kitchen Sink Cookies Ingredients
You should be able to find all the ingredients for these easy homemade Kitchen Sink Cookies at your local grocery store.
- All-Purpose Flour – The base of the cookie dough. Measure carefully so the cookies don’t turn out too dry or thick.
- Baking Soda – Helps the cookies spread and develop their texture while baking.
- Salt – Balances the sweetness in the cookie dough.
- Brown Sugar – Adds sweetness, moisture, and a delicious chewy texture.
- Granulated Sugar – Helps sweeten the cookies and contributes to their lightly crisp edges.
- Unsalted Butter – Be sure to melt the butter as directed in the original recipe. It helps create a rich, buttery cookie dough.
- Egg – Helps bind the ingredients together and gives the cookies structure.
- Vanilla Extract – Adds classic homemade cookie flavor.
- Semi-Sweet Chocolate – I recommend using a chopped chocolate bar rather than chocolate chips if possible. The chopped chocolate melts beautifully and creates delicious chocolate pockets.
- Milk Chocolate – Adds a sweeter, creamier chocolate flavor. Again, chopped chocolate bars work great.
- Pretzels – Add a little salty crunch. I recommend small pretzel sticks, twists, or squares rather than thick pretzel rods.
- Caramel Bits – Give the cookies delicious gooey caramel throughout. I used individually wrapped soft caramels cut into eighths, and they worked beautifully! You can also use caramel baking bits for baking.
- Sea Salt – A sprinkle of coarse sea salt on top gives these cookies their signature sweet and salty finish.
How to Make Kitchen Sink Cookies
These homemade Kitchen Sink Cookies are easy to make and don’t require any complicated baking techniques. The recipe makes four jumbo cookies, but you can make smaller cookies if you prefer.
Step One: Preheat the Oven
Preheat your oven to 325 degrees F. Line two baking sheets with silicone baking mats. I recommend silicone mats because the caramel can melt and stick during baking.
Step Two: Mix the Dry Ingredients
In a small mixing bowl, stir together the flour, baking soda, and salt. Set aside while you prepare the rest of the cookie dough.
Step Three: Mix the Wet Ingredients
In a large mixing bowl, combine the brown sugar, granulated sugar, and melted butter. Beat with an electric mixer on medium speed for a few minutes until well combined and fluffy looking. Mix in the egg and vanilla extract.
Step Four: Combine and Add the Mix-Ins
Mix the flour mixture into the wet ingredients until combined. Then stir in the chopped semi-sweet chocolate, milk chocolate, pretzels, and caramel. Make sure those delicious mix-ins are distributed throughout the cookie dough so every cookie gets plenty!
Step Five: Shape the Cookies
Divide the dough into four portions, approximately 1/2 cup of dough each. Place two portions on each prepared baking sheet, leaving plenty of space between them. Flatten the dough into large circles so the cookies bake evenly and spread into their signature jumbo shape.
Step Six: Bake the Cookies
Bake for about 16-20 minutes, rotating the baking sheets halfway through, until the edges are lightly golden brown. Keep an eye on them near the end of baking. You want those centers soft and chewy, not overbaked!
Step Seven: Cool the Cookies
Let the cookies cool slightly on the baking sheets before carefully transferring them to wire racks to cool completely. The chocolate and caramel will be hot right out of the oven, so give them a little time to set before digging in.
(Full printable recipe card with full details is at bottom of post.)
Kitchen Sink Cookies Variations
One of the best things about everything but the kitchen sink cookies is that you can change the mix-ins to suit your taste. The original chocolate, caramel, and pretzel combination is delicious, but here are some other fun ideas.
- Chocolate Chip Kitchen Sink Cookies – Use your favorite semi-sweet, milk chocolate, or dark chocolate chips instead of chopped chocolate bars.
- Kitchen Sink Cookies with Potato Chips – Replace some of the pretzels with crushed salted potato chips for another sweet and salty combination.
- Peanut Butter Kitchen Sink Cookies – Try replacing some of the chocolate with peanut butter chips.
- Kitchen Sink Cookies with Nuts – Add chopped walnuts, pecans, or peanuts in place of some of the original mix-ins.
- White Chocolate Kitchen Sink Cookies – Swap some of the milk chocolate for white chocolate chips or chopped white chocolate.
- Candy Kitchen Sink Cookies – Try chopped candy bars or candy-coated chocolates in place of some of the chocolate or caramel.
- Christmas Kitchen Sink Cookies – Use red and green candy-coated chocolates or festive sprinkles for a fun holiday cookie.
- Dark Chocolate Kitchen Sink Cookies – Replace the milk chocolate with dark chocolate for a less sweet chocolate flavor.
- Toffee Kitchen Sink Cookies – Try toffee bits in place of some of the caramel.
- Mini Kitchen Sink Cookies – Make smaller cookies instead of four jumbo ones, reducing the baking time as needed.
Serving Suggestions
These jumbo Panera copycat Kitchen Sink Cookies are delicious on their own, but they’re also fun to serve for special occasions.
- Warm from the Oven – Let the cookies cool slightly, then enjoy them while the chocolate is still soft and gooey.
- With Milk – A big glass of cold milk is perfect with these rich chocolate caramel cookies.
- With Coffee – Serve with hot coffee, espresso, or a latte for an afternoon treat.
- With Ice Cream – Top a slightly warm cookie with a scoop of vanilla ice cream for an over-the-top dessert.
- For Bake Sales – These oversized cookies make an impressive homemade bake sale treat.
- For Parties – Serve on a dessert platter or cookie bar with other homemade cookies.
- For Christmas – Make smaller Kitchen Sink Cookies for Christmas cookie trays, holiday parties, or cookie exchanges.
- For Dessert Night – Pair with a fun dessert cocktail like my Mississippi Mudtini and alongside my Cannoli Cookies and Mudslide Cookies for a fun homemade cookie assortment.
Quick Tips for Best Results
- Use chopped chocolate bars. They melt more smoothly than chocolate chips and create delicious pockets of chocolate throughout the cookies.
- Melt the butter. This recipe uses melted butter, so don’t substitute softened butter without adjusting the recipe.
- Measure the flour carefully. Too much flour can make cookies dry or prevent them from spreading properly.
- Use small pretzels. Thin pretzel sticks, twists, or squares are easier to chop and distribute throughout the dough than thick pretzel rods.
- Try wrapped soft caramels. Cut them into small pieces if you can’t find caramel bits. I actually prefer how they melt!
- Use silicone baking mats. The caramel can stick to baking sheets or parchment paper, so silicone mats work best.
- Leave plenty of space. These jumbo cookies spread to approximately 5 inches across, so bake only two per sheet.
- Flatten the dough before baking. This helps the oversized cookies bake evenly and gives them their signature shape.
- Don’t overbake. Remove the cookies when the edges are just lightly golden brown to help keep the centers soft and chewy.
- Adjust the baking time for smaller cookies. If you make a dozen smaller cookies instead of four jumbo cookies, they’ll need less time in the oven.
- Let the cookies cool slightly. Melted caramel can be extremely hot and sticky, so allow the cookies to set before removing them from the pans.
- Add the sea salt to taste. The coarse salt topping helps balance the chocolate and caramel. You can use another type of salt if that’s what you have.
Kitchen Sink Cookies FAQ
How should I store Kitchen Sink Cookies?
Store the cooled cookies in an airtight container at room temperature. They’ll stay soft and chewy when stored properly. Place parchment or wax paper between layers if needed to keep the cookies from sticking together.
Can I freeze Kitchen Sink Cookies?
Yes! These cookies freeze well. Let them cool completely, then wrap them individually or store them in a freezer-safe airtight container. Thaw at room temperature before serving.
How long will Kitchen Sink Cookies last?
These homemade cookies are best within about 3-4 days when stored in an airtight container at room temperature. You can also freeze them for a few months for longer storage.
Substitutions?
You can swap the chocolate, caramel, and pretzels for your favorite mix-ins, such as chopped nuts, chocolate chips, peanut butter chips, toffee bits, dried fruit, or candy pieces. Try to keep the total amount of mix-ins similar to the original recipe. Different ingredients may change the texture slightly.
Can I use low-fat ingredients?
I wouldn’t recommend replacing the butter with a low-fat alternative because it may affect the cookies’ texture and spread. You can experiment with different mix-ins, but this recipe is designed to be a rich, indulgent bakery-style cookie.
What else can I add to this recipe?
Try crushed potato chips, chopped pecans, walnuts, peanut butter chips, toffee bits, or candy-coated chocolates. You can also experiment with different types of chocolate. Just avoid adding too many extra ingredients, or the dough may have trouble holding together.
Can I make smaller Kitchen Sink Cookies?
Absolutely! The original recipe makes four jumbo cookies, but you can make approximately 12 smaller cookies instead. Just reduce the baking time and watch for lightly golden edges. The exact baking time will depend on the size of your cookies.
Can I make Kitchen Sink Cookies ahead of time?
Yes! You can bake the cookies ahead and store them in an airtight container. They’re great for parties, bake sales, and holiday cookie trays because you don’t have to make them right before serving.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – It would be tough but you could try using your favorite vegan mix-ins, a butter substitute, and egg substitute.
Vegetarian – It’s vegetarian.
Low-Carb – You can try a sugar substitute and lower-carb mix-ins but not sure how it would turn out.
Gluten-Free – I haven’t tried it in this recipe but you could try a gluten-free baking 1:1 substitute. You could also omit the pretzels and add more chocolate and caramel or another mix-in.
Other Cookie Recipes You May Enjoy
- Buckeye Thumbprint Cookies – Chocolate and peanut butter, the best combo.
- S’mores Bars – No campfire needed for these s’mores cookies with graham crackers, chocolate, and marshmallow.
- Brownie Cookies – Soft, chewy, and fudgy chocolate cookies loaded with chocolate chips and finished with a chocolate drizzle. Perfect for chocolate lovers!
- Banana Oatmeal Cookies with Chocolate Chips and Walnuts – Easy homemade cookies with ripe banana, chewy oats, chocolate chips, and crunchy walnuts. A fun twist on classic oatmeal cookies!
- Mexican Hot Chocolate Cookies – Delicious chocolate cookies with Mexican chocolate and cinnamon. A fun choice when you want something a little different!
- Tiramisu Cookies – Homemade cookies inspired by the classic Italian dessert. Great for parties, holidays, or anytime you’re craving something a little fancy!
Hope you enjoy these from-scratch Kitchen Sink Cookies. Tell me in the comments if you used any other mix-ins!
If you like copycat recipes you may also like this Homemade Alfredo Sauce (like Olive Garden) and this copycat Chick-fil-A Sandwich.
Kitchen Sink Cookies (Panera Copycat)
Ingredients
- 1 1/8 cup All-purpose flour (1/8 cup = 2 Tablespoons))
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/3 cup semi-sweet chocolate chopped
- 1/3 cup milk chocolate chopped
- 1/3 cup pretzels chopped
- 1/3 cup caramel bits (1/3 cup = about 8 wrapped soft caramels cut into eighths – melts better and what I used!)
- 1 teaspoon sea salt (coarse cut – for topping)
Instructions
- Preheat oven to 325 degrees F. Line two baking sheets with silicone mats.
- In a small mixing bowl, mix together flour, baking soda, and salt.
- In a large mixing bowl, mix together brown sugar, white sugar, and melted butter with an electric mixer on medium speed for a few minutes until well combined and fluffy looking. Mix in egg and vanilla.
- Mix in flour mixture. Then stir in semi-sweet chocolate, milk chocolate, pretzels, and caramel.
- Divide dough into 4 (about a 1/2 cup of batter each), and place 2 on each prepared pan. Flatten dough into large circles.
- Bake cookies about 16-20 minutes or until lightly golden brown around edges, rotating pans halfway through.
- Cool slightly then remove from pan and place on wire racks to cool completely.
Notes
- The caramel can be a bit sticky and stick to your pans or parchment paper, so I recommend using a silicone mat if you can.
- If you make smaller versions of these cookies, you’ll need to reduce the baking time.
- Make sure you take the cookies out just when they start to brown to keep them soft and chewy!
- Cookies should be about 5 inches across when baked, so make sure you flatten the cookies before baking so they bake evenly and flat, and leave plenty of room on the pans.
- I couldn’t find caramel bits, so I actually used wrapped soft caramels, which I think melt better.
- You could use chocolate chips, but chopped chocolate bars melt so much better. Instead of sea salt, you could just sprinkle whatever kind of salt you have on top.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
I work at Panera & these are 1 of our best sellers! Sadly I can’t eat them have T2 diabetes. Thank you for posting <3
Hope you like them! I’d suggest trying a sugar substitute and making them smaller to make them with less carbs.
These are so good!!!! I made the smaller cookies and they did well between 10-12min. I doubled the recipe and ended up with 35 medium scoop cookies. I will definitely make these again!!!
Thank you Ashley! :)
Hi Lisa,
Just tried this recipe at 3X and found that the “1 cup plus 2 tablespoons” of flour you have listed in parentheses for 1X stays the same for both the 2X and 3X recipes, so my cookies were flat and didn’t turn out right. Might want to correct this for others.
Also, I didn’t see in the instructions when to add the sea salt. I guessed after flattening and before baking? Thank you!
Thanks Katie! The ingredient amounts to the left should update but I did edit the working in the parentheses so hopefully, it’s a little more clear. Thanks for pointing out!
We go to Panera a lot too, and these cookies are my favorite. I never thought about making them at home, but you make it sound so easy!
Okay, yes, please! I’ve never eaten one of these, but now that drive up is calling my name, along with a trip to the store!!
These cookies look incredible! Love all the flavors and textures, saving!
My son is a freshman, away at college and trying to make his way through his freshman year in the middle of this pandemic. I’ve been searching out unique and delicious cookie recipes to mail him every couple of weeks, to lift his spirits and give him something yummy to share with his friends, too. We’ve found some amazing new recipes this fall, and I am TOTALLY adding these Kitchen Sink Cookies to my list. Thank you thank you for this fresh inspiration for me to share with him! <3
I love the name you have given these cookies. Loaded with flavors. Gooey and Chocolatey. Yum