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5 from 4 votes

Copy Cat Panera Bread Kitchen Sink Cookies

Firm but chewy, slightly caramelized cookies loaded with sweet bits of caramel and chocolate are given a salty finish with pretzel pieces & a dusting of flaked sea salt. These cookies are an easy spot on copy cat of our of our favorite restaurants best sweet treats
Prep Time15 minutes
Cook Time10 minutes
Cooling Time10 minutes
Total Time35 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 15
Calories: 407kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 1 cup butter browned
  • 2 tsp vanilla extract
  • 1 1/2 cups packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 1/2 cups flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup broken pretzel pieces
  • 1 cup caramel bites
  • 1 cup semi sweet chocolate chips
  • sea salt for garnish
US Customary - Metric

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter & sugars and cream them together until smooth. Mix in the vanilla extract, and let the mixture rest until completely cooled.
  • Add in the eggs one at a time, mixing them in until each one's evenly incorporated.
  • In a separate mixing bowl whisk together the dry ingredients- flour, baking powder, & salt until evenly mixed.
  • Slowly add the flour mixture into the mixer, beating on low speed until it's all been incorporated.
  • Using a spatula, fold in the pretzels, caramel, and chocolate chips until all three have been evenly incorporated.
  • Prepare a baking sheet by lightly greasing it with non stick spray. Using a larger cookie scoop, scoop the dough out onto the prepared pan, leaving roughly 2 inches between each cookie.
  • Flatten the cookies slightly, and press a couple extra pieces of pretzels, caramel, or chocolate chips into the top of each cookie.
  • If desired, sprinkle a bit of flaked sea salt evenly out over the prepared cookies.
  • Bake the cookies at 350 degrees for 10 minutes. Remove the cookies from the oven, and let them cool on the baking sheet for 5 full minutes.
  • Using a spatula, transfer the hot cookies to a wire cookie wrack to finish cooling completely.
  • Serve with a cold glass of milk & enjoy!

Notes

recipe adapted from Cooking with Carlee

Nutrition

Calories: 407kcal | Carbohydrates: 58g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 265mg | Potassium: 214mg | Fiber: 2g | Sugar: 36g | Vitamin A: 416IU | Calcium: 72mg | Iron: 2mg