Description
Now you can make Panera’s The Kitchen Sink Cookie at home. It’s quite possibly, the most perfect balance of salty and sweet you’ve ever put into your mouth. Packed with chocolate chunks, chocolate chips, caramel and pretzel pieces and then topped with salt flakes, this is easily your new favorite cookie!
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp baking soda
- 2 tsp hot water
- 3 cups flour
- 1 cup milk chocolate morsels
- 1 cup semi-sweet chocolate chunks
- 1 cup pretzel pieces
- 1 cup Kraft caramel bits
- 2 tsp flake salt
Instructions
- Take out butter and eggs from the refrigerator and sit them on your counter. They will both need to be room temperature.
- Preheat the oven to 350º and grease your cookie sheet.
- Chop up pretzel pieces and set aside.
- Cream together butter and both sugars with paddle attachment for 1-2 minutes on low.
- Beat in eggs (one at a time), on low, just until batter is combined.
- Stir in vanilla.
- Dissolve baking soda in hot water and add to batter.
- Sift flour and add to batter, 1 cup at a time. Mix on low-medium until combined. Make sure not to over mix.
- With a wooden spoon, stir in chocolate chips, chunks, pretzel pieces and caramel bits, until evenly distributed.
- Using a scoop, scoop onto cookie sheet, leaving a 2 inch in between each. Press down on each gently so that they are flat on top.
- Sprinkle each with flake salt.
- Bake for 12 minutes.
- Remove and let cool on baking sheet for 5 minutes and then move to cooling rack.
- Prep Time: 15 min
- Cook Time: 12 min
- Cuisine: dessert