There’s something undeniably magical about a cookie that brings together sweet, salty, crunchy, and chewy all in one bite. That’s exactly what these Sweet and Salty Kitchen Sink Cookies do! Named for their “everything but the kitchen sink” approach, these cookies pack in chocolate chips, pretzels, caramel, potato chips, and more. If you’ve ever tried the famous kitchen sink cookies Panera offers, you’ll love making a homemade version that’s just as decadent—but even better because you can customize them exactly how you like!
Sweet and Salty Kitchen Sink Cookies
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Total Time 27 minutes mins
Course Dessert, Snack
Cuisine American
Large Mixing Bowl
Hand mixer or stand mixer
Measuring cups and spoons
Baking sheets
Parchment paper or silicone baking mats
Wire cooling rack
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
- 3/4 cup crushed pretzels
- 1/2 cup caramel bits
- 1/2 cup crushed potato chips
- 1/2 cup chopped nuts optional
- Flaky sea salt for garnish
Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the chocolate chips, white chocolate chips, pretzels, caramel bits, potato chips, and nuts.
Scoop dough onto the prepared baking sheets, leaving about 2 inches of space between each.
Sprinkle a pinch of flaky sea salt on top of each cookie before baking.
Bake for 12 minutes or until the edges are golden brown but the centers are still slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pairings
These cookies pair wonderfully with a tall glass of cold milk or a hot cup of coffee. For an extra indulgent treat, serve them warm with a scoop of vanilla ice cream. If you’re a fan of contrasts, try pairing them with a tangy lemonade for a surprisingly delicious combo!
FAQs
1. Can I substitute ingredients in this kitchen sink cookies recipe?
Absolutely! Swap out the pretzels for graham crackers, the caramel bits for toffee pieces, or the potato chips for crushed cornflakes. These cookies are meant to be flexible!
2. What makes these different from other chunky cookies recipes?
The mix of textures and flavors is what sets them apart. These cookies are both chewy and crisp, sweet and salty, giving you a little bit of everything in every bite.
3. Do these taste like the kitchen sink cookies Panera sells?
Yes! They have the same indulgent mix of ingredients, but homemade versions let you tweak the ratios to your liking and make them even more delicious.
