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Panera Kitchen Sink Cookie Recipe

Panera Kitchen Sink Cookie Recipe - Easy Meal Recipe

I first stepped into the world of baking during a rainy day at home, looking for a sweet escape that didn't involve going out. That's when I whipped up my first batch of the Panera Kitchen Sink Cookies. 
They’re not just another cookie; they’re an experience. Overflowing with mix-ins, these cookies boast a delightful combination of textures and flavors. Say goodbye to ordinary cookies! I've forever been changed by the delightful chaos of the Kitchen Sink Cookie. This recipe has truly won my heart, and I can’t wait to share it with you.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 9
Course: Dessert
Cuisine: American
Calories: 384
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened equivalent to one stick
  • 1/2 cup lightly packed golden brown sugar
  • 1/4 cup fine white sugar
  • 1 large farm-fresh egg
  • 2 teaspoons pure vanilla bean extract
  • 3/4 cup chocolate chunks
  • 1/2 cup salted pretzels, coarsely crushed
  • 1/2 cup soft caramels, diced into small pieces
  • 2 tablespoons toasted pecans or walnuts, chopped

Method
 

Step 1: Gather Your Equipment
  1. Before getting started, make sure you have a mixing bowl, measuring cups, a baking sheet, parchment paper, and a whisk or electric mixer.
Step 2: Preheat Your Oven
  1. Set your oven to 350 degrees Fahrenheit. This preheating step is crucial. You want those cookies to bake evenly and come out perfectly golden brown.
Step 3: Mix Dry Ingredients
  1. In your mixing bowl, combine the flour, baking soda, salt, and ground cinnamon. Whisk these together until well combined. This will ensure that the leavening agent is evenly distributed.
Step 4: Cream Butter and Sugars
  1. In a separate bowl, add the softened butter, golden brown sugar, and white sugar. Beat these together using an electric mixer until light and fluffy. This usually takes about 2-3 minutes.
Step 5: Add Egg and Vanilla
  1. Next, crack your egg into the mixture and add the vanilla extract. Continue mixing until well blended. This step adds richness and flavor to your dough.
Step 6: Combine Wet and Dry
  1. Gradually add your dry mixture to the wet ingredients, mixing thoroughly. The dough should come together nicely without being too sticky.
Step 7: Fold in the Mix-Ins
  1. Here’s where the magic happens! Gently fold in the chocolate chunks, crushed pretzels, diced caramels, and nuts. You want to ensure each cookie is packed with delightful surprises.
Step 8: Scoop and Bake
  1. Use a cookie scoop or a tablespoon to portion out the dough onto a lined baking sheet, leaving space between each cookie. Bake for 10-12 minutes or until the edges are golden brown. Keep an eye on them; they can go from perfect to overdone in a flash!
Step 9: Cool and Enjoy
  1. Once out of the oven, let them cool on the sheet for a couple of minutes before transferring them to a wire rack. This allows them to set without falling apart.

Notes

  • Chill the Dough: If your dough seems too soft, chill it in the fridge for 30 minutes. This makes scooping easier and helps the cookies maintain their shape.
  • Use Quality Ingredients: The better your ingredients, the better your cookies will taste! Look for high-quality chocolate and organic butter if possible.
  • Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to tough cookies.
  • Experiment with Flavors: Try adding a sprinkle of sea salt on top before baking. It enhances the flavors beautifully!
  • Bake in Batches: If you're making a double batch, bake them in two separate rounds. This ensures even baking and prevents the cookies from steaming.