Kitchen Sink Cookies, easy Panera copycat cookie recipe. These homemade drop cookies are full of milk chocolate, semi-sweet chocolate, caramel bits, and pretzel chunks. The best bake sale treat or party dessert!
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These jumbo homemade copycat Kitchen Sink Cookies from Panera are loaded with semi-sweet chocolate, milk chocolate, caramel, and pretzel chunks. Don’t worry if you have never had one from Panera. Just take my word for it, they are good! These cookies are delicious and a crowd-pleaser for sure!
We go to Panera a lot. More than I’m willing to admit. Sometimes though we just can’t make it, so nice to have some similar recipes I can make at home.
Last time we got one of these cookies it was also $4+. Not cheap for sure BUT they are huge, like 5 inches across. My family of 4 actually shared one.
Don’t worry though, you can make these Kitchen Sink Cookies jumbo just like the ones from Panera, or can easily make them into any size you’d like.
What are Kitchen Sink Cookies
I’m sure you’ve all heard the phrase “Everything but the kitchen sink” which for these cookies means there’s a lot of stuff in them. Thankfully all easy stuff and no kitchen sinks. They are loaded with chunks of chocolate, caramel, and pretzels. They’re also topped with a little sea salt so they’re sweet and salty. Perfect!
If you’re not really interested in the copycat aspect of this recipe, this is still a great jumbo cookie recipe! You could easily swap out the mix-ins (chocolate, caramel, and pretzels) for your favorite baking chips, dried fruit, chocolate, nuts, candy, or your other favorite cookies flavors.
You should be able to find all these ingredients at your local grocery store and probably have most of this already in your home for these homemade cookies.
(Full printable recipe card is at bottom of post.)
Kitchen Sink Cookies Ingredients
- Baking soda
- Brown sugar
- Granulated sugar
- Butter – Be sure to melt it.
- Semi-sweet chocolate – Use a chocolate bar and chop it up, rather than chips if you can, for better melting.
- Milk chocolate – Again, use a chocolate bar and chop it up, rather than chips if you can, for better melting.
- Pretzels – Use smaller thinner pretzels like small sticks, twists, or squares rather than thick rods.
- Caramel bits – I used small wrapped caramels and cut them into eighths. It worked beautifully! You could also use caramel bits if you can find them.
- Sea salt – Sea salt is a thicker cut than regular table salt, but you could use regular salt if you don’t want to buy the sea salt.
How to Make Kitchen Sink Cookies
- PREHEAT. Preheat oven to 325 degrees F. Line two baking sheets with silicone mats.
- DRY INGREDIENTS. In a small mixing bowl, mix together flour, baking soda, and salt.
- WET INGREDIENTS. 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.
- COMBINE. Mix in flour mixture. Then stir in semi-sweet chocolate, milk chocolate, pretzels, and caramel.
- PREPARE COOKIES. 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. Bake cookies about 16-20 minutes or until lightly golden brown around edges, rotating pans halfway through.
- COOL. Cool slightly then remove from pan and place on wire racks to cool completely.
- These cookies are great warm out of the oven, or cool them to room temperature for a chewier version.
- If you need an over the top bake-sale item, these Kitchen Sink Cookies would be the best!
- Serve with some milk, coffee, or a fun dessert cocktail like this Mississippi Mudtini.
- Also great for a fun dessert or cookie bar or Christmas cookie trays along with other cookies like these popular Cannoli Cookies and Mudslide Cookies.
Quick Tips for Best Results
- Use chopped chocolate rather than chocolate chips for the best results. Buy small candy bars or bars of chocolate from the baking aisle and chop them yourself. They will melt so much better!
- Pull these cookies out of the oven just as they start to brown. If they’re over-baked they might get too crispy, but still delicious!
- These cookies are LARGE (like 5 inches across). You can make them into smaller cookies but be sure to adjust the baking time.
- Use wrapped caramels if you can and make your own caramel bits. Caramel bits can be hard to find.
Kitchen Sink Cookies FAQ
How should I store the cookies?
Store the cookies in an airtight container at room temperature.
Can I freeze the cookies?
Yes! They freeze great as long as well wrapped.
How long will the cookies last?
I would say at least 3-4 days at room temperature, or a few months in the freezer.
You can easily swap out the chocolate, caramel, and pretzels for your favorite simple mix-ins like nuts, baking chips, other chocolate, dried fruit, candy, etc.
Can I use low-fat ingredients?
I would not advise it, but you could try lower-fat mix-ins and a lower fat butter/margarine.
What else can I add to this recipe?
You can add your favorite mix-ins listed above or add some spices or extracts.
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 (Snappy Gourmet) – Chocolate and peanut butter, the best combo.
- S’mores Bars (Snappy Gourmet) – No campfire needed for these s’mores cookies with graham crackers, chocolate, and marshmallow.
- Soft Funfetti Cookies (Nourished Endeavors) – So cute with all the sprinkles!
- Peanut Butter Cookies (Food Network) – A classic and always a winner.
Hope you enjoy these from-scratch Kitchen Sink Cookies. Tell me in the comments if you used any other mix-ins!
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Kitchen Sink Cookies (Panera Copycat)
- 1 1/8 cup All-purpose flour (1 cup + 2 tablespoons)
- 1/2 teaspoon baking soda
- 1/2 teaspoons 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 (or about 8 wrapped soft caramels cut into eighths - melts better and what I used!)
- 1 teaspoon sea salt (coarse cut - for topping)
- 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.