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Panera Kitchen Sink Cookie

Loaded with chocolate chips, pretzels, caramel, and nuts, this cookie delivers multiple textures and flavors in every bite. It has a soft, chewy center with crispy edges and a perfect balance of salty and sweet.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 12 large cookies
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup unsalted butter softened to room temperature
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 3/4 cup pretzel pieces roughly chopped
  • 1/2 cup roasted salted cashews roughly chopped
  • 1/2 cup caramel bits or caramel chips
  • 1/4 cup toffee bits

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Cookie scoop or spoon
  • Cooling rack

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar together for 2 to 3 minutes until light, fluffy, and pale.
  3. Add the egg and vanilla extract to the butter and sugar mixture. Beat until smooth, scraping down the sides of the bowl.
  4. In a separate medium bowl, whisk together all-purpose flour, baking soda, and sea salt.
  5. Add the dry ingredients to the wet ingredients and stir until just combined, with no visible flour streaks.
  6. Fold in semi-sweet chocolate chips, milk chocolate chips, pretzel pieces, cashews, caramel bits, and toffee bits gently until evenly distributed.
  7. Using a cookie scoop or spoon, portion dough into mounds about 2 tablespoons each on prepared baking sheets, spacing cookies about 2 inches apart.
  8. Bake cookies for 12 to 14 minutes, until edges are golden brown but centers still look slightly underbaked and glossy.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Remove cookies from the oven when the centers look slightly underbaked and glossy; they will firm up as they cool to stay soft and chewy. Store in an airtight container with a slice of bread to maintain softness for days.