Panera Kitchen Sink Cookie Recipe: Easy CopycatABy Ashton · Updated August 15, 20264.4529 reviews·Total 24 min·Serves 16-18 large cookiesJump to Recipe Save Pin Add to Google posted by Ashton on August 15, 2026 Satisfy your sweet & salty craving by making this Panera kitchen sink cookie recipe at home! These copycat cookies are loaded with caramel, chocolate chunks, pretzel pieces, and a sprinkle of flaky sea salt on top — everything but the kitchen sink! CHECK OUT MY FAVE COOKIE RECIPES ON FACEBOOK! A couple of days ago, I tried Panera’s Kitchen Sink Cookie for the very first time — and I fell absolutely, irrevocably, obsessively in love. It’s a perfect blend of every good flavor and texture in a single cookie. Pure perfection, you guys. I tweaked this copycat panera kitchen sink cookies recipe several times to nail the right ingredients, ratios, baking time, and perfect size. My humble conclusion? You won’t find a better homemade version out there. If you love Panera bread bakery cookies as much as I do, this is a MUST TRY. And hey, if you’re also into copycat recipes, go check out my Taco Bell Cinnamon Twists Recipe — SO good! What Is Panera’s the Kitchen Sink Cookie? Panera’s kitchen sink cookie is basically the ultimate compost cookie — a garbage cookie loaded with a little bit of everything! Think semi-sweet chocolate chips, milk chocolate chips, chocolate chunks, toffee bits, mini pretzels, and caramel pieces all folded into one gloriously chewy cookie. Some folks also call it a kitchen sink cookie recipe because you literally throw in everything but the kitchen sink. 😄 Panera’s version has that dreamy chewy texture with golden brown edges and melty chocolate pooling everywhere — be still my heart. It went totally viral (hello, TikTok — make this NOW), and honestly I get it. If you love salty-sweet combos, this is your new favorite. Side note: kraft caramel bits work great here too if you can’t find Werther’s! Ingredients and Supplies for This Kitchen Sink Cookie Recipe Here’s what you’ll need! For the cookie dough, grab unsalted butter (or brown butter it for best flavor — seriously, a whole new look on this cookie), light brown sugar, a large egg, pure vanilla extract, baking soda, all-purpose flour, and a pinch of salt. For the favorite mix-ins: semisweet chocolate chips, milk chocolate chips, chocolate chunks, toffee bits, pretzel pieces or mini pretzels, and caramel pieces. Don’t skip the flake salt — a sprinkle of salt flakes on the top of each cookie is everything. For supplies, you’ll need a baking sheet lined with parchment paper, a stand mixer with paddle attachment, a cookie scoop, and a cooling rack. I’m an amazon associate and I’ll link my favorites in the full recipe card below! Tips for Making Panera’s Kitchen Sink Cookie These step-by-step instructions will make your life so easy! First, mix wet ingredients (butter mixture, egg, vanilla) separately from dry ingredients, then combine. Use about three tablespoons of dough per cookie — that’s the perfect size. In a separate bowl, toss your caramel pieces in a little bit of flour so they don’t clump. As you roll the dough balls, tuck caramel inside so it doesn’t pool on the baking sheet. Use a chopped chocolate bar instead of only chips — this is the best method for gooey, melty chocolate. Finely crush your pretzel pieces (I literally didn’t recognize them in Panera’s version, they were so small!). Press a few extra salty flavors mix-ins on the edges of the cookies before baking for that bakery look. These chewy cookies are pure magic — and just like my Butterscotch Pretzel Chocolate Chip Cookies, the sweet-salty combo is absolutely next-level! 🙌 Also, this recipe makes great popular recipes for holiday trays alongside my Rolo Pretzel M&M Cookies! Storage, Serving, and a Quick Panera Note Store these chewy cookies in an airtight container at room temperature for up to five days — if they last that long! You can also freeze the cookie dough in freezer bags for next time. Scoop the dough balls first, freeze on a flat tray, then transfer. Bake straight from frozen, adding two extra minutes. 🍪 Now, a quick note for my Panera bread fans: if you ever want to order the real deal, you’ll need a valid mypanera card number and a valid email address to sign in. The mypanera ordering system will also ask for delivery addresses and recent cafe details, and you can save your favorite places for faster checkout — love that feature! Your mypanera account tracks your next reward and visit credit automatically, so it’s worth setting up. Just follow the reset instructions if you forget your password, review the card terms and terms of use on the home page, and fill in the proceeding form fields — easy! But honestly? Between us and the facebook info on my page — this homemade version is SO much better. You have to make this chocolate chip cookie recipe. I literally can’t even! 😍 Want another idea? Make our Hello Fresh Tex Mex Paste Recipe. Love Chocolate Chip Cookies? Me too! CHECK OUT THESE RECIPES: Caramel Stuffed Chocolate Chip Cookies Birthday Brookie Cookies Pan Banging Chocolate Chip Cookies Chewy Brown Sugar Cookies Panera Copycat: Kitchen Sink Cookies Yield: 16-18 large cookies Prep Time: 15 minutes Cook Time: 9 minutes Total Time: 24 minutes Save this recipe for later: Save Pin Add to Google Satisfy your sweet & salty craving by making these Panera Copycat Kitchen Sink Cookies. A perfect cookie filled with caramel, chocolate chunks, pretzels, and a sprinkle of flaky sea salt on top-- everything but the kitchen sink! Print Ingredients 1 cup (2 sticks) butter ¼ cup coconut oil 2 cups brown sugar 1 egg + 1 egg yolk 1 tbsp vanilla 1 tsp baking soda dissolved in 1 tbsp water 2 ½ cups all purpose flour ½ tsp salt 8 ounces semi-sweet or milk chocolate, chopped 5 ounces (2 bags) Werther's soft caramels, each cut in half 1 cup pretzels, finely crushed flaky sea salt Instructions Preheat oven to 350ºF. In a large mixing bowl, melt the butter and coconut oil with the brown sugar in the microwave. Stir and let mixture sit for 5 minutes. Whisk in the egg, the egg yolk, and the vanilla. Add the flour, baking soda water, and salt. Mix just until dough forms. Fold in the chocolate and pretzel crumbs. Toss the caramel pieces in a little bit of flour to prevent clumping, and mix them into the dough as well. Scoop ¼ cup of dough and roll it into a ball. Try to tuck the caramel pieces inside the dough or keep them on top. Place 6 balls of dough on each baking pan, leaving plenty of room for spreading. Sprinkle generously with flaked sea salt. Bake for 9 minutes, and then let cool completely on the baking pan.
