Kitchen Sink Cookies
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.
Servings: 14
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.
Notes
See blog for dietary substitutions for dairy and gluten.