Kitchen Sink Cookies
Kitchen Sink Cookies have a little bit of everything that is salty, sweet, crunchy, and chewy. Use this recipe to add all your favorite cookie toppings!
Panera Kitchen Sink Cookies Recipe
When the salty and sweet urge hits you need to whip up a batch of Kitchen Sink Cookies, they have everything except the kitchen sink thrown in!
Potato chips, salty pretzels, chocolate chips, and toffee. This is a copycat of the famous Panera Kitchen Sink Cookies, and I think you will like this version even better!
If you tend to have baking and snacking foods at home frequently like we do, you probably have everything you need already.
This is a great cookie recipe because it brings together the favorite salty snacks and a traditional chocolate cookie with a little something extra.
Chewy, crispy, crunchy, salty, sweet, and all around delicious cookies are coming right up!
Why are they called Kitchen Sink Cookies?
You’ve heard the phrase “everything but the kitchen sink”, these cookies are the culinary embodiment of that phrase!
Potato chips, chocolate chips, toffee pieces, and pretzel pieces are all included in this cookie recipe.
Ingredients Needed
Flour – Be sure to use all purpose flour. You can also substitute wheat flour. I have not tested this recipe with gluten free, almond, coconut, or cake flour. These require different amounts so use with caution.
Sugars – Use both white sugar and light brown sugar.
Eggs – Use large eggs and yolks, at room temperature.
Butter – Be sure to use room temperature unsalted butter. The recipe includes sea salt in addition to the other ingredients so you don’t want your cookie to be too salty.
Pretzels – I use the mini twists but feel free to use your favorite shape or what you have on hand. You are going to chop them fine so the shape won’t matter.
Potato Chips – Use a thick and sturdy chip to hold up to the dough and baking. I like to use kettle chips but use your favorite.
Toffee Bits – I like the Heath toffee pieces that you get in the bag. If you don’t have any you can use chopped up heath bars or chop up your favorite toffee.
Flaky Sea Salt – This is used to sprinkle on top of the formed dough balls. Don’t use regular table salt as it will be too salty and not the right texture. You can also use Kosher salt.
Cookie Essentials – Vanilla extract, baking soda, and salt.
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How to make Kitchen Sink Cookies
First: Preheat oven to 350F. Prepare baking sheets with parchment paper. Cream together butter, sugars, eggs, and vanilla.
Second:In a separate bowl, whisk the flour, baking soda, and salt. Whisk to combine. In 2-3 batches, slowly add the dry ingredients to the butter mixture until completely combined. Do not over mix.
Third: Add the chocolate chips, pretzels, potato chips, and toffee bits (reserving a little of each one to roll the dough balls in before baking) and mix by hand.
Scoop the dough into balls (approximately 3 tablespoons) and place on prepared baking sheet.
Fourth: Chill in the refrigerator for 10 minutes. Roll the dough balls in the reserved toppings. Bake for 12-15 minutes. Remove carefully with a spatula to a cooling wire rack. Let cool completely. Enjoy!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Can I freeze cookie dough?
Yes, you can freeze the balls of dough once it is scooped. Just freeze on parchment paper until frozen, remove and place in a freezer bag. Store for up to 3 months.
You can bake cookies from frozen. Lower the baking temperature to 325F and bake for 15-18 minutes. Keep on eye on them so you don’t over bake.
You can also bake the cookies and then freeze them once they cooled completely. This is great for party planning!
How to store Kitchen Sink Cookies
Keep them in an airtight container at room temperature for up to 5 days. If they last that long!
Additional Favorite Mix-Ins
- M&M candies
- Coconut
- Dried cranberries
- Nuts
- Peanut butter chips
- Butterscotch chips
- White chocolate chips
- Milk chocolate chips
Tips for No Leftovers
- you can make these by hand but an electric mixer is best.
- caramel bits can be substituted for toffee bits if you can’t find them.
- you can use any shape pretzel but I find that the twists or waffles have fewer sharp edges and don’t stick out of the cookie and poke your mouth when eating.
- don’t skip the flaky sea salt sprinkle at the end, it really helps to balance out the sweetness!
- you can change the amounts of the individual mix-ins just be sure to use 3 cups of them total.
- to make them pretty, add a few mix-ins to the top of the cookies right after they come out of the oven.
- roll the cookie dough balls in additional mix-ins to for even more goodness and to make the final baked cookie even tastier!
- let them cool on the cookie sheet a few minutes to set up before you move them to the cooling rack. This will give you chewy cookies.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This copycat Panera Kitchen Sink Cookie Recipe is sure to please everyone, so throw a batch together for your next game night and let me know what you think in the comments!
More Easy Recipes
- chewy chocolate chip cookies
- butterscotch pretzel cookies
- pecan snowball cookies
- chocolate dipped peanut butter cookies
- all purpose seasoning
Kitchen Sink Cookies
Ingredients
- 1 cup 2 sticks butter (unsalted, room temperature)
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 egg large
- 1 egg yolk large
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 3/4 cup pretzels chopped
- 3/4 cup potato chips chopped
- 1/2 cup toffee bits
- flaky sea salt for sprinkling
Instructions
- Preheat oven to 350F. Prepare baking sheets with parchment paper.
- In a large bowl, using a hand mixer or stand mixer with paddle attachment, cream together the butter, brown sugar, and granulated sugar until fluffy.
- Add the egg yolk, egg, and vanilla extract. Mix to combine. Be sure to scrape down the sides of the bowl for even mixture.
- In a separate bowl, combine the flour, salt, and baking soda. Whisk to combine.
- In 2-3 batches, slowly add the flour mixture to the wet ingredients until completely combined. Do not over mix.
- Add the chocolate chips, pretzels, potato chips, and toffee bits (reserving a little of each one to roll the dough balls in before baking) and mix by hand.
- Scoop the dough into balls (approximately 3 tablespoons) and place on prepared baking sheet. Chill in the refrigerator for 10 minutes.
- Remove from the refrigerator, roll the dough balls in the reserved toppings.
- Place back on the baking sheet. Bake for 12-15 minutes, rotating half way through, until the edges are starting to turn golden brown and the middle is set. Do not over bake!
- Remove from the oven and let sit on the baking sheet for 3-5 minutes or until the cookies are set.
- Remove carefully with a spatula to a cooling rack. Let cool completely.
- Enjoy!
Notes
- caramel bits can be substituted for toffee bits if you can’t find them.
- you can use any shape pretzel but I find that the twists or waffles have fewer sharp edges and don’t stick out of the cookie and poke your mouth when eating.
- don’t skip the flaky sea salt sprinkle at the end, it really helps to balance out the sweetness!
- you can change the amounts of the individual mix-ins just be sure to use 3 cups of them total.
- roll the cookie dough balls in additional mix-ins to for even more goodness and to make the final baked cookie even tastier!
- let them cool on the baking sheet a few minutes to set up before you move them to the cooling rack.
Nutrition
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The recipe is missing the amount of flour.
So sorry. It’s 2 1/4 cups all purpose flour. I have added it to the recipe card.