This Panera-inspired Kitchen Sink Cookie Recipe is packed with melty chocolate, gooey caramel, and salty pretzels, delivering soft, chewy centers and crisp edges in every bite.
Author’s Notes
What I Learned About Cookies in Culinary School
I brought a double batch of these cookies to a dinner party for cookie sundaes, and the response was nearly unanimous—people loved them. The platter came home empty, and I knew I had to share the recipe here. These cookies are indulgent and multi-textured: soft centers, crisp edges, melted chocolate, pockets of caramel, and crunchy pretzel bits.
One clear lesson from culinary school was how much butter quality affects baked goods. We spent time studying dairy and learned that variations in butter fat content can change texture and spread. Many bakeries pay extra for consistent, high-quality butter because it reliably improves results.
I aim for butter around 82–83% milkfat when I can. It’s not essential to get the exact brand I use, but choosing a reliable butter makes a noticeable difference in texture. I also weigh ingredients when possible. A kitchen scale gives far more consistent results than measuring by volume, especially with flour.
Other small upgrades I use are very soft dark brown sugar for extra moisture and flavor, and double-strength vanilla extract for a pronounced vanilla note without adding extra liquid. If you prefer to use standard ingredients, the cookies will still turn out well—these adjustments simply elevate the final texture and flavor.
Chelsea’s Notes
What Exactly Is A Kitchen Sink Cookie Recipe?
A kitchen sink cookie is a loaded cookie that mixes sweet and salty add-ins for a complex, satisfying bite. This version is inspired by Panera’s Kitchen Sink Cookie and combines chocolate, caramel, pretzels, and flaky sea salt.
The Kitchen Sink Cookie Recipe Mix-In Formula
When experimenting with mix-ins, I think about three categories: something chocolatey + something chewy + something salty/crunchy. That balance prevents the cookie from becoming one-note sweet.
Something chocolatey + something chewy + something salty/crunchy.
For this recipe I use:
Chocolate + caramel + pretzels
This combination keeps the flavor profile balanced and interesting. To keep caramels from overcooking and pretzels from getting soggy, I add those last, during the final 2–4 minutes of baking.
Storage
These cookies are at their best the day they are baked. Once completely cool, store leftovers in an airtight container at room temperature to preserve chewiness.
Freeze Kitchen Sink Cookie Dough
If you want freshly baked cookies without baking a full batch, shape the dough into balls and freeze them for up to three months. Bake directly from frozen, adding about 2–3 minutes to the bake time. This is a great way to keep single-serve dough portions on hand for spontaneous dessert cravings.
More Delicious Cookie Recipes:
Desserts
Toffee Cookies
Desserts
Cake Batter Cookies
Desserts
Chocolate Oreo Cookies
Desserts
Brown Butter Oatmeal Chocolate Chip Cookies
Kitchen Sink Cookie Recipe
Equipment
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Stand mixer
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Large pan with silicone baking mats
Ingredients
- 16 tablespoons cold unsalted butter (see note 1)
- 1 cup (208g) dark brown sugar, lightly packed
- 2/3 cup (142g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract (double-strength preferred)
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups (475g) all-purpose flour — weigh it for best results
- 1 cup (185g) mini chocolate chips
- 1 cup (157g) chocolate melting wafers or baking chocolate, coarsely chopped
- 22 soft caramels, unwrapped and each cut into 3 pieces
- 22 pretzel twists, broken into pieces
- Flaky sea salt, optional for topping
Instructions
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Preheat the oven to 350°F (175°C). Line a sheet pan with a silicone baking mat or parchment paper.
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Cut the cold butter into small cubes. In the bowl of a stand mixer fitted with the whisk or paddle, beat the butter with the dark brown sugar and granulated sugar until creamy and smooth, similar to a thick peanut butter consistency. Scrape the bowl as needed. Add the eggs and vanilla and mix until combined.
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Add the cornstarch, baking powder, baking soda, and salt. Mix just until combined. Add the flour (weigh for accuracy if possible) and mix only until the dough comes together. Avoid overmixing. Fold in both types of chocolate until evenly distributed.
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Portion the dough into 65-gram balls (about 1/4 cup packed) each. Place only six dough balls on the prepared pan at a time, spacing them at least 2 inches apart to allow for spreading.
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Bake for 10 minutes, then remove the pan from the oven. Quickly press any uneven edges inward with the back of a metal spatula. For each cookie, press 1 unwrapped caramel (cut into 3 pieces) into the center of the cookie, positioned away from the edges to prevent it from melting down the sides. Gently press broken pretzel pieces into the top as well.
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Return the cookies to the oven for another 1–3 minutes, until the tops no longer look wet or overly gooey. Avoid overbaking. These cookies are best slightly underbaked; they will firm up as they cool.
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Remove from the oven and, if desired, press a few extra chocolate chips into the warm tops. Sprinkle with flaky sea salt. Let the cookies cool on the pan for a full 10 minutes—they are fragile while hot—then transfer to a cooling rack to finish cooling.
Recipe Notes
Note 1: Use cold butter straight from the refrigerator. Softened or melted butter will change how the cookies spread and bake. Aim for butter with consistent milkfat for best results.
Note 2: For consistent results, weigh the flour (475g) and portion dough balls at 65g each using a food scale.
Storage: These cookies are best the day they are baked. Store completely cooled cookies in an airtight container at room temperature.
Freezing Dough: Shape the dough into balls and freeze for up to three months. Bake from frozen, adding 2–3 minutes to the baking time. Add caramels and pretzels near the end of baking as directed above.
Final step! Please let us know how it turned out by leaving a review in the comments section.