Kitchen sink cookies combine milk chocolate, semisweet chocolate, caramel, and pretzels. Even better than Panera’s version because these are homemade and fresh from the oven!
You might also like our chewy oatmeal chocolate chip cookies or our irresistible peanut butter chocolate chip cookies!
Watch our step by step video!
Kitchen Sink Cookies
I love kitchen sink cookies. They are exactly what they sound like—adding everything but the kitchen sink to the cookie dough. The possibilities are endless with these cookies. Simply use whatever you have on hand: pretzels, potato chips, toffee bits, caramel, chocolate chips, white chocolate chips, M&Ms, nuts. Because I patterned these after Panera’s kitchen sink cookie I stuck with caramel, chocolate, and pretzels. The perfect sweet and salty combo.
This recipe makes over 3 dozen regular-sized cookies or 20 jumbo-sized cookies. I like making jumbo-sized (1/4 cup of cookie dough). Large, but not overwhelming. These are the size of cookies found at a bakery. I like to eat them warm because the caramel is soft and gooey. On day 2, pop one in the microwave for 5-8 seconds. Perfection.
You can also make these with toffee bits instead of caramel. Equally delicious.
You can use dark chocolate chips or semisweet chocolate chips. Make sure to add milk chocolate too for the perfect combination. The caramel bits that I used are the same ones that I use for our star crunch cookies. KRAFT makes them and you can find them in the baking aisle. A pinch of salt on top of each cookie takes them to the next level. I use kosher salt or sea salt flakes.
Kitchen Sink Cookie Ingredients
(scroll down for printable recipe)
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 1 1/4 cup brown sugar
- 1 cup white sugar
- 2 large eggs + 1 egg yolk
- 1 Tbsp. vanilla extract
- 1 cup semisweet or dark chocolate chips
- 1 cup milk chocolate chips
- 3/4 cup chopped pretzels
- 3/4 cup caramel bits
- kosher salt for sprinkling
How To Make Kitchen Sink Cookies
These cookies can be made with a Danish dough whisk, electric hand mixer or stand mixer. It’s a big batch of cookie dough with lots of mix-ins so I like using my stand mixer with the paddle attachment to make the cookie dough.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat, if desired.
- Sift flour, baking soda, and salt into a bowl. Set aside.
- Cream butter and sugars together until very fluffy. Mix in eggs and vanilla.
- Stir in flour mixture and mix until just combined. Mix in chocolate chips, pretzels, and caramel bits.
- Scoop dough into 1/4 cup balls. (If you are using a medium cookie scoop use two scoops then roll them together to create a dough ball).
- Sprinkle cookie dough balls with kosher or sea salt, if desired.
- Bake 3-6 cookies per sheet for 14-15 minutes.
- Cool 2-3 minutes on a cookie sheet and transfer to wire racks.
Note: if making regular-sized cookies, use a medium cookie scoop (2 Tbsp. size) and bake 6-9 cookies per sheet for 12-14 minutes.
Store cookies in an airtight container for up to 3 days or freeze for up to 3 months. Cookies are delicious at room temperature or warmed slightly in the microwave 5-8 seconds.
Kitchen Sink Cookie Recipe
Kitchen Sink Cookies
Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup butter at room temperature
- 1 1/4 cups light brown sugar
- 1 cup granulated sugar
- 2 large eggs + 1 egg yolk
- 1 Tbsp. vanilla extract
- 1 cup milk chocolate chips
- 1 cup semi-sweet or dark chocolate chips
- 3/4 cup chopped pretzels
- 3/4 cup caramel bits
- kosher salt for sprinkling
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat, if desired.
- Sift flour, baking soda, and salt into a bowl. Set aside.
- Cream butter and sugars together until fluffy. Mix in eggs and vanilla.
- Stir in flour mixture and mix until just combined. Mix in chocolate chips, pretzels, and caramel bits.
- Scoop dough into 1/4 cup balls. (If you are using a medium cookie scoop use two scoops then roll them together to create a dough ball).
- Sprinkle cookie dough balls with kosher or sea salt, if desired.
- Bake 3-6 cookies per sheet for 14-15 minutes.
- Cool 2-3 minutes on a cookie sheet and transfer to wire racks.
Notes
- These cookies can be made with a Danish dough whisk, electric hand mixer or stand mixer. It's a big batch of cookie dough with lots of mix-ins so I like using my stand mixer with the paddle attachment to make the cookie dough.
- I use salted butter for all of my cookie recipes, but you can use unsalted.
- Note: if making regular-sized cookies, use a medium cookie scoop (2 Tbsp. size) and bake 6-9 cookies per sheet for 12-14 minutes.
- Store cookies in an airtight container for up to 3 days or freeze for up to 3 months. Cookies are delicious at room temperature or warmed slightly in the microwave 5-8 seconds.
Nutrition
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