Panera Bread Kitchen Sink Cookie Recipe: Deliciously Chewy Cookies Packed with Flavor

The Panera Bread Kitchen Sink Cookie is a beloved bakery treat, notorious for its delightfully chewy texture, rich flavor, and, most of all, its decadent mix of “everything but the kitchen sink.” Recreating this iconic cookie at home is entirely possible with pantry staples and a few specialty ingredients. Here’s how to bake your own batch of the famous Kitchen Sink Cookie that rivals the one you’d find at your local Panera.

Copycat Panera Bread Kitchen Sink Cookie Recipe

Ingredients:

1. 1 cup (2 sticks) unsalted butter, softened
2. 1 cup packed brown sugar
3. ½ cup granulated sugar
4. 2 large eggs
5. 2 tsp vanilla extract
6. 2¼ cups all-purpose flour
7. 1 tsp baking soda
8. ½ tsp baking powder
9. ¾ tsp salt
10. 1 cup semi-sweet chocolate chips
11. 1 cup milk chocolate chunks
12. 1 cup caramel bits (or chopped soft caramels)
13. 1 cup chopped pretzels
14. Flaky sea salt, for topping

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in semi-sweet chocolate chips, milk chocolate chunks, caramel bits, and chopped pretzels.
7. Scoop large mounds of dough (about 1/4 cup each) onto prepared baking sheets, spacing at least 2 inches apart.
8. Lightly flatten each mound and sprinkle with a pinch of flaky sea salt.
9. Bake for 13–15 minutes, until edges are golden and centers are just set (don’t overbake!).
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

This recipe makes about 16 jumbo cookies—perfect for sharing, or not!

Tips 1:

As a designer, I always find that the details matter, even when baking! Think about presentation: arrange your cookies on a beautiful plate or tray that complements their golden hues and mix of ingredients. And if you’re thinking about the best way to showcase your treats at home or even in a café, consider looking into professional level home designer tools to visualize the perfect serving setting, ensuring every cozy element comes together just right.

FAQ

Q: Are Kitchen Sink Cookies supposed to be soft or crispy?

A: These cookies are meant to be chewy with slightly crisp edges, thanks to the combination of brown and white sugars along with the mix-ins.

Q: Can I substitute other mix-ins?

A: Absolutely! Feel free to swap in white chocolate, toffee bits, or nuts for a personalized twist.

Q: Is chilling the dough necessary?

A: While not required, chilling can help prevent excessive spreading and intensifies the flavors.

Q: How do I keep the caramel bits from leaking out?

A: Make sure caramel bits are well-incorporated and not exposed on the edges. This helps prevent burning during baking.

Q: Can I freeze the dough?

A: Yes! Portion dough balls onto a tray, freeze until solid, then store in a freezer bag. Bake directly from frozen, adding 1–2 minutes to the bake time.