What is a kitchen sink cookie? They’re chewy cookies, packed with all kinds of goodies, hence the name “Everything But the Kitchen Sink”!
If you love the sweet and salty combination then you need to try this copycat recipe for Panera Bread’s famous Kitchen Sink Cookies!
Here are some of my other popular copycat recipes
- Copycat Dave’s Killer Seed Bread
- Better Than Starbucks Chocolate Cake Pops
- Copycat Nothing Bundt Cake Lemon Cake
- Glazed Orange Scones: Panera Copycat Recipe
- Copycat Costco Pumpkin Pie
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What is a Kitchen Sink Cookie?
A kitchen sink cookie starts from a chocolate chip cookie base and has a blend of sweet and salty ingredients added in. It has so many ingredients that it’s gotten the name “everything but the kitchen sink”. “Maybe a better question is, ‘What doesn’t go in a kitchen sink cookie?'”
These kitchen sink cookies have:
- semi-sweet chocolate chips
- toffee bits
- crushed pretzel pieces
- crushed potato chips
- caramel bits
- Flaky sea salt, for sprinkling on top
The full ingredient list can be found on the recipe card at the bottom of this post.
Easy to Make, No-Chill Cookie Dough
This easy cookie recipe needs no chilling. Just mix, scoop, bake and enjoy!
Here are the basic steps to make these cookies:
- Cream the unsalted butter and sugar in the bowl of a stand mixer.
- Scrape the sides of the bowl, and add 2 eggs and vanilla.
- Slowly add the dry ingredients.
Helpful tips for perfect cookies:
- The best way to incorporate all the add-ins is to transfer the cookie dough to a large bowl and fold in the extras by hand. (Save a little for topping the cookies).
- Use an ice cream scoop, or cookie scoop to scoop balls of dough onto a cookie sheet, leaving space for the cookies to spread.
- Top the cookies with a few extra chocolate chips, pretzels, and potato chip pieces, and sprinkle the top of the cookies with a little bit of sea salt for the perfect blend of salty flavors.
Be sure to watch the video for the full recipe!
Everything But the Kitchen Sink Cookie
- Stand Mixer paddle attachment
- 1 cup Unsalted butter
- 1 cup Dark brown sugar
- 1/2 cup Granulated sugar
- 2 Eggs
- 2 tsp. Vanilla extract
- 2 1/2 cups All-purpose flour
- 1/2 tsp. Salt
- 1/2 tsp. Baking soda
- 1/2 tsp. Baking powder
- 1 1/2 cups Semi-sweet chocolate chips
- 1/2 cups Mini pretzel twists lightly crushed
- 1 cup Wavy potato chips lightly crushed
- 1/2 cup Toffee baking bits
- 1/2 cup Caramel baking bits
- 1 Tbsp Flakey sea salt for the cookie tops
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy using a hand or stand mixer fitted with the paddle attachment.
- Add in the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
- Once the dough is formed, gently fold in the mix-ins: semisweet chocolate chips, toffee bits, caramel bits, crushed potato chips, and crushed pretzel pieces.
- Use a cookie scoop to portion out dough balls onto the lined baking sheet, leaving some space between each cookie.
- Press down slightly on each dough ball and press a few extra “kitchen sink bits'' on top of each cookie. Finish with a sprinkle of flaky sea salt on top of each cookie.
- Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are golden brown. (baking times may vary depending on the size you scoop your cookies)
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
- white chocolate chips
- chocolate chunks
- peanut butter chips
- butterscotch chips