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The Ultimate Kitchen Sink Cookies: Soft, Chewy, and Sweet-Salty Perfection (Panera Copycat Inspired)

A stack of freshly baked kitchen sink cookies loaded with chocolate chips and pretzel pieces on a small plate.
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Make the best bakery-style cookies at home! These Kitchen Sink Cookies are loaded with everything but the kitchen sink—chocolate chips, pretzels, toffee bits, and nuts—creating an incredible sweet and salty flavor with a perfect soft and chewy texture. This recipe is inspired by the famous Panera Bread version.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated white sugar
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup milk chocolate chips or chunks
  • 1 cup pretzel pieces (use small twists or broken pieces)
  • 1/2 cup toffee bits
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup crushed potato chips (optional, for extra saltiness)
  • Flaky sea salt, for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy. This step helps create those chewy centers.
  3. Beat in the vanilla extract and the egg until fully combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, and kosher salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in all your mix-ins: semi-sweet chocolate chips, milk chocolate chips, pretzel pieces, toffee bits, chopped nuts, and crushed potato chips, if using. Distribute everything evenly throughout the dough.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound. For thicker cookies, press the dough balls down slightly.
  8. If desired, sprinkle a few extra chocolate chips, toffee bits, or a pinch of flaky sea salt on top of each dough ball.
  9. Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown, but the centers still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed slightly warm.

Notes

  • For the best sweet and salty balance, make sure your pretzels are lightly salted.
  • If you want a truly thick and chewy cookie, chill the dough for at least 30 minutes before scooping and baking.
  • You can substitute any mix-in you like! Try butterscotch chips, M&Ms, or shredded coconut for your own version of everything but the sink cookies.
  • If you enjoy this recipe, see more of our baking inspiration on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/kitchen-sink-cookies-recipe-panera-copycat/