Panera Bread Kitchen Sink Cookie Recipe

Flaky sea salt and crunchy pretzels elevate this Panera Bread kitchen sink cookie to a decadent favorite you’ll always want at the heart of your afternoon snack table. It’s delicious with a cold glass of whole milk, a hot latte, a scoop of vanilla bean ice cream, a side of fresh strawberries; in fact most things.

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Panera Bread Kitchen Sink Cookie Recipe Ingredients

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chunks
• 1/2 cup caramel bits (or chopped soft caramels)
• 1/2 cup pretzels, coarsely crushed
• Flaky sea salt, for sprinkling on top

How To Make Panera Bread Kitchen Sink Cookie Recipe

1. Cream the butter and sugars: In a large bowl or using a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed. Continue for about 2 to 3 minutes until the mixture is light, fluffy, and well-combined. This aeration is the secret to a cookie that is thick rather than flat.
2. Integrate the wet ingredients: Add the egg and vanilla extract to the creamed butter mixture. Beat on medium speed for another minute, scraping down the sides of the bowl as needed to ensure everything is fully incorporated.
3. Mix in the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt. Turn the mixer to low speed and gradually add the dry ingredients to the wet mixture. Mix only until just combined; overmixing at this stage can lead to a tough, bready cookie rather than a tender, fudgy one.
4. Add the “Kitchen Sinks”: Using a sturdy spatula, gently fold in the semi-sweet chocolate chips, milk chocolate chunks, caramel bits, and the crushed pretzels. You want a diverse distribution of textures so that every bite contains a bit of everything.
5. The essential chill: For the most authentic bakery-style texture, cover the dough and refrigerate for at least 1 hour (or up to 24 hours). Chilling the dough prevents the cookies from spreading too thin and allows the flavors of the caramel and vanilla to deepen.
6. Bake to golden perfection: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Scoop about 1/4 cup of dough for each cookie (these are meant to be huge!) and place them 3 inches apart. Bake for 12 to 15 minutes until the edges are golden brown but the centers still look slightly soft.
7. The salty finish: Immediately upon removing the cookies from the oven, sprinkle each one with a generous pinch of flaky sea salt. Let them cool on the baking sheet for 10 minutes to set before transferring them to a wire rack.

Recipe Tips

• Caramel Bits vs. Squares: Use “caramel bits” (found in the baking aisle) rather than chopped wrapped caramels if possible. The bits hold their shape better and create those iconic chewy “pockets” Panera is known for.
• Pretzel Texture: Don’t pulverize the pretzels into dust. You want coarse, irregular pieces to provide a distinct salty crunch that contrasts with the sweet chocolate.
• The “Panera” Size: To get the true kitchen sink experience, these cookies should be large—almost the size of your hand. Use a large 3-tablespoon or 1/4-cup scoop.
• Room Temperature Egg: Using a room-temperature egg ensures it emulsifies properly with the butter and sugar, creating a smoother dough.

What To Serve With Panera Bread Kitchen Sink Cookie Recipe?

This Panera Bread Kitchen Sink Cookie Recipe is a rich, salty-sweet treat that needs a creamy or neutral pairing! A Cold Glass of Milk is the quintessential choice for balancing the rich chocolate and caramel. For a more indulgent dessert, a Scoop of Salted Caramel Ice Cream creates a lovely temperature contrast that pairs perfectly with the warm cookie! A side of Sliced Crisp Apples or a Dark Roast Coffee pairs wonderfully with the pretzel and sea salt notes.

How To Store Panera Bread Kitchen Sink Cookie Recipe

• Room Temperature: Store the cookies in an airtight container for up to 5 days. Placing a piece of white bread in the container will help keep the cookies soft and fudgy.
• Reheat: For that “just-baked” gooeyness, microwave a cookie for 10 to 15 seconds before eating.
• Freezing: You can freeze the baked cookies for up to 3 months. Alternatively, freeze the individual dough balls and bake them from frozen (adding 2 minutes to the bake time) whenever a craving hits.

Panera Bread Kitchen Sink Cookie Recipe Nutrition Facts

• Calories: 380 kcal (per large cookie)
• Total Fat: 18 g
• Saturated Fat: 11 g
• Cholesterol: 45 mg
• Sodium: 320 mg
• Total Carbohydrates: 52 g
• Sugar: 34 g
• Protein: 4 g
• Fiber: 2 g

Nutrition information is estimated and may vary based on the size of the cookies.

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