These copycat Panera cookies begin with soft chocolate chip cookies and are loaded with crunchy toffee, salted pretzels, and crispy potato chips. Kitchen sink cookies will be your new sweet and salty treat.
I’ll admit that I was skeptical… I mean, potato chips in cookies? Um, that might be a bit too progressive for this classic chocolate chip cookie loving gal. I decided to give it a try though, and low and behold, this gal was won over immediately. Now I’ve long been a fan of toffee in chocolate chip cookies, and even penned a Starbucks copycat toffee bar recipe a long time ago that I finally shared here. But the addition of the saltiness that chips and pretzels bring really took this combination to the next level. I loved that even three days later, they were still soft and chewy, and the mix-ins were amazing. (“Everything but the…”) kitchen sink cookies will definitely be a new favorite in your cookie rotation.
What you’ll need to make these kitchen sink cookies:
Salted Butter
Dark Brown Sugar
Granulated Sugar
Large Eggs
Baking Soda
Salt
Pure Vanilla Extract
All Purpose Flour
Chocolate chips of choice
Toffee
Pretzels
Salted potato chips
The Cookie Base
These cookies are a variation of my chocolate chip cookie recipe. Soft and flavorable, they bake up crispy on the edges and chew in the middle. They are packed with semi sweet chocolate chips, though you can sub in milk chocolate chip or dark chocolate chip if you prefer one of those variations instead. Now I made these quite a bit bigger, because I wanted these them to be bakery-style and packed with mix-ins. I used a 5 tablespoon cookie scoop for each cookie dough ball, and chilled the dough for 20 minutes to allow the flavors to solidify and the dough to stiffen up just a bit. They baked up perfectly thick and soft I the middle, with that classic crunch on the edges.
The Mix-Ins
I absolutely love chocolate chips and toffee, and the combination in cookies is undeniably delicious. I was unaware how amazing pretzels and chips would be in addition to the toffee and chocolate chips until I created these kitchen sink cookies. Absolutely bursting with mix-ins and full of flavor, you get sweet and salty goodness in every single bite. Now you can add more or less depending on your liking, but I feel that the ratio of mix-ins to dough is perfectly balanced in this recipe.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. If you want to ensure that your oats are gluten free, Bob’s Red Mill makes a certified gluten free old fashioned oat as well.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Enjoy Life makes a dairy free + allergen friendly semi sweet chocolate chip that would work great in this recipe.
Loving it Vegan has a recipe for vegan toffee that would work in this recipe.
Snyders make a gluten free mini pretzel that would be great for those avoiding gluten.
Classic potato chips are generally naturally gluten free, but if you need to avoid cross contamination, look for one that has the label like these gluten free avocado oil potato chips by Thrive Market.
I hope you are thrilled with these sweet and salty kitchen sink cookies! If you are looking for another fabulous chocolate chip cookie recipe, try these Browned Butter Chocolate Chip Cookies.
XO,
Heather
Kitchen Sink Cookies
Ingredients
- 1 Cup Salted Butter, softened
- 1 ½ Cups Dark Brown Sugar, packed
- ½ Cup Granulated Sugar
- 2 Large Eggs
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 2 Teaspoons Pure Vanilla Extract
- 2 ½ Cups All Purpose Flour
- 1 ½ Cups Semi Sweet Chocolate Chips (milk or dark would work too if you prefer)
- 1 Cup Toffee, crushed into small chunks
- ⅔ Cup Pretzels, chopped into small pieces
- ⅔ Cup Classic Potato Chips, crushed into small pieces
Instructions
- Cream the butter in a standing mixer, and add sugar. Continue to cream until light and fluffy; at about 30 seconds. Add the egg. Mix until well incorporated, and then add vanilla, baking soda, and salt. Give it anther good mix, and then add the flour. Mix until well incorporated, then stir in the chocolate chips, toffee pieces, crushed pretzels, and potato chops pieces. Stir gently until they are mixed in.
- Using a 5 tablespoon ice cream scoop, spoon cookie dough into balls. Refrigerate for 30 minutes.
- Place cookie dough balls on a nonstick baking sheet. Chill for 20 minutes.
- Preheat oven to 375°F. Arrange cookie dough balls 3 inches apart on a nonstick cookie sheet and bake for for 14-15 minutes. The edges should be golden and the center not quite set. The cookies will fully set up once they cool.
- Using a round cookie cutter that’s slightly larger than the shape of the cookies, gently mold cookies in a circular round motion to bring back the shape for any parts that have spread out a bit.Makes 14-15 cookies.
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