Copycat Panera Bread Kitchen Sink Cookies

Kitchen Sink Cookie Pin

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I am one of those people that *never* changes their order when they go to restaurants. At Panera Bread I get the Broccoli Cheddar Soup in a Bowl with bread and a Kitchen Sink Cookie for the road! Since COVID-19 has left restaurants shut down and we haven’t been leaving the house much, I figured out how to make Kitchen Sink Cookies from home!

If I was only able to eat from two restaurants for the rest of my life – I’d be set with Panera Bread and Panda Express (Check out my Easy Orange Chicken in 30 minutes)!

Here’s the recipe!

You know how this works; I don’t want you to have to read through my life story first. Don’t forget if you make this recipe tag me in it @SAHMable! I would love to see how it turned out for you! Here’s my recipe for Copycat Panera Bread Kitchen Sink Cookies:

Let’s bake together!

Whether you messed up or you like to go step by step and hear all my little secrets – you have come to the right place! Let’s get to baking!

Ingredients

1 Bag Chocolate Chip Cookie mix (Betty Crocker is the best so far!)

1/4 c Additional chocolate chips – dark or semi-sweet

1/2 c Broken pretzel chunks

1/4 c Toffee bits (You can buy toffee bits or you can make them SUPER easily!)

Sea Salt to taste

Directions

Making your own toffee

To make your own toffee, it is super easy and really adds to flavor of your Kitchen Sink Cookies! The only downside is if you want your cookies as soon as possible because it needs to cool for about an hour – but it is totally worth it! All you need is:

1 c butter (if unsalted – add 1/2 tsp salt)

1 c sugar

2 tsp vanilla

Directions:

Throw it all into a pot over medium heat and stir until it is an almond color. Turn off the heat and pour the hot mixture into a small flat pan and place it in the fridge for an hour. Be sure to put a potholder or something similar underneath so it doesn’t break the glass in your fridge.

After it has cooled and hardened completely, take the pan and hit it on the counter gently to break up the toffee. Another alternative would be to take a mallet or the handle of a knife and break up the toffee like that. Now let’s make the cookies!

Want to make your kitchen sink cookies completely from scratch?

If you want to make your kitchen sink cookies completely from scratch that’s awesome! I started out doing this because nothing is better than homemade cookies; but after trying it like this I will never go back! I realized that it was just taking too much time to make these if I was also making my own toffee. Here’s my recipe for homemade chocolate chip cookie dough:

1 c Softened Butter

1 c Brown Sugar

1/2 Sugar

2 tsp Vanilla

1 Egg

2 1/4 c Flour

1 tsp Baking soda

1/2 tsp Salt

3/4 c Chocolate chips (your choice, I prefer milk chocolate)

Directions:

Use an electric mixer to mix all of the ingredients together except the chocolate chips. Once it is thoroughly mixed, use a rubber spatula to mix in the chocolate chips.

You’ll start with this mix and continue through the recipe.

Mix it all up

Whether you made it completely from scratch, just made your own toffee, or went the easy route, it’s time to mix it all up!

Preheat your oven to 350*

Prepare your cookie dough according to the package (or grab your homemade cookie dough from the previous step).

Then, add in your crushed pretzels.

Next, add your additional chocolate chips.

Lastly, add your toffee bits!

Use your hands or a rubber spatula and mix thoroughly. You don’t want to use an electric mixer because it will break up your pretzels and toffee even more and ruin the texture of your cookies.

Once it is all mixed together, start separating the dough into golf ball sized chunks and flattening them between your hands. Place them onto a non-stick baking sheet with at least an inch between each cookie. Place the baking sheet into the oven and cook for 10 minutes or until golden brown.

Kitchen Sink Cookies in the oven and ready to go!

Let cool *just slightly* and serve with cold milk or a bowl of broccoli cheddar in a bread bowl and you have Panera at home!

Pro Tip:

The first time I made this recipe, I made billiard ball sized chunks and they turned out just slightly smaller than Panera Bread does it and you will get about 4-6 cookies.

Since we are making this batch for ourselves and not selling them one at a time, I like to make them a little smaller. When you make them smaller you can have more over the span of a few days because otherwise the amount of sugar can be a bit overwhelming.

After you make your kitchen sink cookies for the first time, you will have a better idea of how big you want your cookies to be! Trust me – you WILL make them again; they are just that good!

Now what?

Remember, if you make this recipe and post it to social media, tag me @SAHMable! For more Copycat recipes, check out: Copycat Chili’s Honey Chipotle Chicken Crispers.

Good luck and happy cooking!


Having issues with this recipe? Let me know in the comments and I’d LOVE to trouble shoot with you! I promise if my best friend can make this recipe then you can too!

Meet Sara

Hiya – I’m Sara! I created SAHMable as a way to help moms navigate motherhood and everything that it entails. From pregnancy, to cooking, to parenting tips, and more I hope you find what you’re looking for. Don’t forget to stop my Freebies page for some helpful and FREE tools to help you on your motherhood journey! 

12 Responses

    1. I couldn’t agree more! That’s kind of why I make them a bit smaller, you end with more cookies than you buy at Panera and you feel a little naughty for indulging in so many XD haha

    1. Right?! Any recipe that can have a cheaters version and a home chef method is a win for me!

      I also love Olive Garden, but there is just something about Panda Express that makes carbs feel ok! 🙂

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