With a soft, chewy center and a lightly crisp, browned edge, these Kitchen Sink Cookies (or Everything Cookies) may just be the best cookie recipe I’ve ever had! Made with chocolate chips, chocolate chunks, toffee bits, and chopped pretzels, these giant, thick bakery-style cookies are SO good. They’ve been tested to perfection, so this easy one-bowl method works every time!
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“Everything” Cookies Recipe
The famous Kitchen Sink Cookies at Panera have always been my favorite! So when I sought out to make a homemade copycat version, I knew it had to be absolutely perfect. After much testing, this cookie recipe is not only just like the Panera-inspired cookies, but truly even better!
These cookies are bakery-style big, thick, and packed with mix-ins, but they’re easy enough to whip up in your own kitchen. They’ve got everything you could possibly want in a cookie—gooey chocolate, crunchy pretzels, buttery toffee bits, and just the right sprinkle of flaky sea salt. They’re soft, chewy, a little salty, a little sweet, and completely irresistible. Perfect for sharing (or not—no judgment here)!
TIP: You can even make the dough ahead of time and freeze it for easy cookies anytime you’re craving some!
Ingredients in Panera Kitchen Sink Cookies
The beauty of Kitchen Sink Cookies is that you can throw in just about anything you love. Here’s what you’ll need:
- Butter: Two sticks of softened unsalted butter give these cookies their rich, buttery flavor.
- Sugars: A mix of granulated sugar and brown sugar for sweetness and chewiness.
- Eggs: Add structure and help bind everything together.
- Vanilla Extract: A must for enhancing all those delicious flavors.
- Flour, Baking Powder, Baking Soda, and Salt: The essentials for the perfect cookie base.
- Chocolate Chips & Chocolate Chunks: Because there’s no such thing as too much chocolate! I use both for extra texture.
- Chopped Pretzels: Add that salty crunch—so good!
- Heath Bits: For a little toffee flavor and extra sweetness.
- Flaky Sea Salt: Totally optional but adds that final touch of perfection.
Feel free to customize these cookies with your favorite mix-ins (more on that later!).
How to Make Kitchen Sink Cookies
These cookies are super easy to make, but they come out looking like they came straight from a bakery. Here’s how to make perfect Kitchen Sink Cookies every single time:
- Prep Your Oven: Preheat to 375°F and line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together the softened butter, granulated sugar, and brown sugar until creamy. Add the eggs one at a time, then stir in the vanilla.
- Add Dry Ingredients: Stir in the flour, baking powder, baking soda, and salt until just combined.
- Fold in the Mix-Ins: Add about 3/4 of your chocolate chips, pretzels, Heath bits, and chocolate chunks to the dough. Save the rest for topping!
- Scoop & Shape: Roll 1/4-cup portions of dough into balls and place them on the baking sheets. Top each ball with the remaining mix-ins for that picture-perfect cookie look.
- Sprinkle & Bake: If using, sprinkle with flaky sea salt and bake for 13–15 minutes.
- Shape (Optional): While still warm, use a large round cookie cutter to gently swirl each cookie for that perfect round shape.
- Cool & Enjoy: Let the cookies cool slightly before digging in (if you can wait that long!).
You’ll Also Love: Small-Batch Chocolate Chip Cookies
Other Mix-Ins & Toppings for Kitchen Sink Cookies
The best part about Kitchen Sink Cookies? You can truly make them your own! Here are some fun ideas for mix-ins and toppings:
- Candy Pieces: M&Ms, Reese’s Pieces, or chopped peanut butter cups.
- Nuts: Walnuts, pecans, or almonds for extra crunch.
- Dried Fruit: Cranberries, cherries, or raisins add a sweet, chewy element.
- Sprinkles: Perfect for a festive twist!
- Spices: A pinch of cinnamon or nutmeg for warm, cozy vibes.
Feel free to clean out your pantry and get creative—these cookies are meant to be fun and customizable!
Make-Ahead Dough Cookie Dough
Did you know you can also freeze the unbaked dough? Just roll the dough into balls, place on a baking sheet lined with parchment paper, and freeze for about 30 minutes. Place them in freezer bags and keep the dough for up to 2 months!
Before baking, I recommend thawing the dough in the refrigerator for about 3-4 hours. This is optional, but it really helps for the best cookie texture! Bake like normal (according to the directions below), or if baking from frozen, add 1–2 minutes to the baking time.
RELATED: Chocolate Chip Marshmallow Cookies
How to Store
Room Temperature – Store these cookies in an airtight container for up to 3-4 days.
Refrigerator – Keep the cookies longer by placing them in an airtight container and refrigerating them for up to 4-7 days!
Freezer – Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat in the microwave for 20–30 seconds for that fresh-out-of-the-oven warmth.
More Cookie Recipes You’ll Love
- Nutter Butter Cookies
- Mexican Cinnamon Cookies
- Chocolate Chip Walnut Cookies
- Orange Cranberry Shortbread Cookies
- Coconut Pecan Cookies
- Pumpkin Cheesecake Cookies
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Kitchen Sink Cookies
Ingredients
- 2 sticks unsalted butter softened, 1 cup
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
- 3/4 cup chopped pretzels
- 1/2 cup heath bits
- 1 cup semisweet chocolate chunks
- flaky sea salt optional, to taste
Instructions
- Whisk the softened butter, granulated sugar, and brown sugar in a large mixing bowl. Add the eggs in, one at a time, then add in the vanilla.
- Add the flour, baking powder, baking soda, and salt in the bowl, stir together, then mix into the liquid ingredients.
- Fold in about 3/4 of the amounts of chocolate chips, pretzels, heath bits, and chocolate chunks.
- Chill the dough for about 20-30 minutes.
- Meanwhile, preheat the oven to 375 degrees F and line two large baking sheets with parchment paper.
- Scoop out 1/4 cup portions of the cookie dough and roll into a ball. Place the dough balls on the prepared baking sheets, spacing far apart, 6 cookies per pan.
- Top each of the cookies with the remaining ingredients.
- Sprinkle with sea salt (optional) and bake for 13-15 minutes per batch.
- As soon as the cookies come out of the oven, use a larger round cookie cutter and "swirl" each of the freshly baked cookies in it right on the pan to help shape the cookies. This is optional, but helps to give them that bakery-style thickness and shape!
- Let cool and enjoy!
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