Amazing kitchen sink cookies: 1 bowl!

Oh, you know those days, right? The ones where only a giant, overstuffed cookie will do? I get it! And when that craving hits for something truly spectacular – something bakery-style with all the best bits – I always, *always* turn to my kitchen sink cookies. Seriously, when I first started playing around with recipes, trying to capture that magic I’d get at those fancy bakeries, my grandmother’s kitchen became my lab. Her pantry was always a treasure trove, and I think these cookies are my tribute to her amazing way of just throwing *everything* good into one bowl. We’re talking sweet, we’re talking salty, we’re talking chocolate, toffee, pretzels, even potato chips! If you’ve ever wanted to recreate that amazing Panera cookie at home, you’re in the right place!

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Why You’ll Love These Kitchen Sink Cookies

Okay, let me tell you why these cookies are total rockstars. They’re:

• Giant and Chewy: Seriously, these are proper bakery-sized cookies. That perfect chewy center with just-crisp edges? Yep, we nailed it.
• Sweet & Salty Magic: This is where the fun really happens. We’re balancing all those delicious sweet bits with salty crunchy surprises for a flavor explosion.
• One Bowl Wonder: No fuss, no massive cleanup! Everything gets mixed right in one big bowl, which means more time for eating.
• Totally Customizable: You get to pick your adventure with the mix-ins. If you’ve got something delicious in your pantry, chances are it’ll work here!

The Best Mix-ins for Kitchen Sink Cookies

Okay, so the secret sauce for these amazing kitchen sink cookies? It’s all about the mix-ins, boo! This isn’t just about cramming stuff in; it’s about creating this incredible symphony of textures and flavors. Think chewy cookie dough hugging melty chocolate, crunchy bits of toffee, a salty snap from pretzels, and that surprising little crisp from potato chips. It’s the ultimate sweet and salty cookies with pretzels experience, and honestly, the more variety, the better! My grandma always said, if you have it, put it in! Aim for about 3 to 4 cups of total mix-ins – it sounds like a lot, but trust me, it all bakes down perfectly. It’s my favorite way to use up those little bits of snacks left in the pantry. You could even try some crispy roasted chickpeas if you’re feeling adventurous, though I usually stick to the classics for this one.

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Achieving the Perfect Sweet and Salty Balance

This is where the magic really happens! That salty crunch from pretzels and potato chips cuts through the richness of the chocolate and toffee beautifully. It stops the cookie from being *too* sweet, making it super addictive. Even the chocolate chips and toffee have a touch of salt in them, which just amplifies everything. It’s all about those contrasting flavors playing together. It’s honestly why these are considered some of the best mix-ins for kitchen sink cookies! They’re so much better than just a plain chocolate chip, kind of like how our homemade churros are miles better than anything store-bought!

Ingredients for Your Kitchen Sink Cookies

Alright, let’s talk about what you’ll need to get these phenomenal kitchen sink cookies baked up! Here’s the rundown:

• 1 cup (that’s two sticks!) of unsalted butter, make sure it’s softened. It makes all the difference for creaming!
• 1 cup of granulated sugar.
• 1 cup of light brown sugar, all packed down nice and tight in the measuring cup.
• 2 large eggs.
• 2 teaspoons of good old vanilla extract.
• 2 ½ cups of all-purpose flour.
• 1 teaspoon of baking soda.
• 1 teaspoon of salt.
• Now for the good stuff: 1 cup of chopped semi-sweet chocolate chips, 1 cup of toffee bits, 1 cup of pretzels (give ’em a rough chop!), and 1 cup of crushed potato chips.
• And a little sprinkle of flaky sea salt for the very top – don’t skip this!

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How to Make Kitchen Sink Cookies: A Simple Process

Okay, let’s get these incredible kitchen sink cookies into a bowl and then into your oven! It’s easier than you think, even with all those yummy mix-ins. We’re going for that big, wow-factor cookie that tastes like it came straight from a bakery. First things first, preheat your oven to 375°F (190°C) and get those baking sheets ready with some parchment paper. This makes cleanup a breeze, and trust me, you’ll want to keep your kitchen as tidy as possible when these are baking! Think of it like getting all your ducks in a row before you tackle something fun, kind of like how we prep for our homemade churros!

Tips for Perfectly Thick Kitchen Sink Cookies

Now, if you’re like me and you prefer a cookie that’s gloriously thick and doesn’t spread into a sad, flat pancake, here’s my secret: chill that dough! While this recipe *can* be a no-chill cookie dough if you’re in a rush, chilling it for at least 30 minutes (or even an hour) makes a *huge* difference. It firms up the butter, which stops the cookies from spreading too much in the oven. Scoop the dough into those big balls and pop them in the fridge. It’s a little extra patience for a much thicker, chewier cookie. You could also try giving them a gentle pat down before they go in the oven if you want them a smidge flatter, but chilling is the real MVP for thickness! It’s the little things that make a bake successful, just like getting the perfect sear on those smashburger tacos!

Baking and Cooling Your Large Bakery-Style Cookies

Once your dough is ready (chilled or not!), scoop out those generously sized dough balls – I like to use about a half-cup measure for each cookie, making them nice and hefty. Give them plenty of room on the baking sheet, maybe 3-4 per sheet, because they will spread just a *little*. Now, for that bakery finish, sprinkle the tops generously with flaky sea salt right before they go into the oven. Bake them for about 10 to 12 minutes. You’re looking for the edges to be a lovely golden brown, but the centers should still look a little soft and underdone – that’s the key to that amazing chewy texture! Let them hang out on the hot baking sheet for a good 5-10 minutes after they come out. This lets them finish setting up without getting tough. Then, carefully ease them onto a wire rack to cool completely. It’s hard to wait, I know, but they’re still delicate right out of the oven!

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Ingredient Notes and Substitutions for Kitchen Sink Cookies

Alright, let’s chat about these goodies! The beauty of kitchen sink cookies is that they’re super forgiving, which means you can totally play around with the mix-ins. If you don’t have semi-sweet chocolate chips, dark chocolate or even milk chocolate chips work like a charm! I’ve also used chopped candy bars instead of toffee bits with great success. For the salty crunch, if pretzels aren’t your jam, consider using salted crackers or even some crispy chow mein noodles! And potato chips? Any sturdy, plain salted potato chip will do the trick. It’s all about that sweet and salty balance, kind of like how we balance flavors with our easy peanut butter cookies or even our apple cinnamon muffins. Don’t be afraid to get creative!

Make-Ahead and Freezing Tips for Kitchen Sink Cookies

Life gets crazy busy, right? That’s why I absolutely love that you can make the dough for these kitchen sink cookies ahead of time! It’s a lifesaver for cookie emergencies. Just whip up the dough, scoop out those big balls (about a half-cup is perfect!), and then you can either cover them really well and pop them in the fridge for a day or two, or go full-on freeze cookie dough balls mode. Lay them flat on a baking sheet, freeze until solid, then transfer them to a freezer bag or container. It’s like having homemade cookies ready whenever the craving strikes! It reminds me of how I prep our make-ahead breakfast burritos for those crazy mornings. Baking them from frozen is super easy – just add a few extra minutes to the baking time, maybe 12-14 minutes total, until they’re golden brown. It’s like a little magic trick for your oven, similar to how our sheet pan chicken and vegetables comes together so fast!

Frequently Asked Questions about Kitchen Sink Cookies

I get so many questions about these cookies, and I love it! It means you all are as excited about them as I am. Here are a few that pop up most often:

Can I make these cookies thicker, like the ones from Panera?

Oh absolutely! For that super-thick, chewy texture that we all love in a large bakery-style cookie recipe, the biggest trick is to chill your dough. Pop those scooped dough balls in the fridge for at least 30 minutes, or even an hour, before you bake them. This stops them from spreading out too much and gives you that glorious thickness. It’s totally worth the little bit of extra wait time!

My cookies spread too much. What did I do wrong?

Don’t worry, it happens to the best of us! Usually, if cookies spread too much, it’s because the butter was too soft, or the dough was too warm. Make sure your butter is softened but not melted – you should be able to press into it and leave an indent, but it shouldn’t feel greasy. Also, chilling the dough, like we talked about above, is a game-changer for spread control. Sometimes, if your oven runs a little hot, that can cause them to spread too quickly, too.

How should I store these kitchen sink cookies?

These cookies are best stored in an airtight container at room temperature. They’ll stay fresh and chewy for about 3-4 days. If they start getting a little dry, you can even pop a slice of fresh bread in the container with them – it sounds weird, but it works like a charm to bring back that moisture!

Can I customize the mix-ins for my own version of Panera copycat kitchen sink cookies?

YES! That’s the best part! This recipe is super flexible. I usually aim for about 3-4 cups of total mix-ins. So, maybe you love more chocolate and less toffee, or you want to add some colorful M&Ms? Go for it! It’s your cookie adventure. You could even add some white chocolate chips or peanut butter chips for a twist. It’s really about what makes you happy, just like figuring out the perfect sauce for chicken Pad Thai!

Nutritional Information for These Kitchen Sink Cookies

Just a heads-up, my friends! The nutritional info you see here is an estimate based on the ingredients listed and how I typically make them. Things like exact brands, how much you sprinkle that sea salt, or even which specific potato chips you grab can change these numbers a little. But for a ballpark, one of these glorious cookies is around 450 calories, with about 28g of fat and 48g of carbs. Enjoy every bite!

Share Your Kitchen Sink Cookie Creations!

I’d absolutely LOVE to see your take on these incredible kitchen sink cookies! Did you go wild with the mix-ins? Did you try a new combo? Please, leave a comment below and tell me all about it, or even better, rate the recipe! You can also tag me on social media with your cookie masterpieces – I live for seeing your baking triumphs! If you have any questions, feel free to reach out through my contact page!

Kitchen Sink Cookies

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Make bakery-style, oversized kitchen sink cookies loaded with sweet and salty mix-ins. This one-bowl recipe creates chewy cookies with a perfect balance of flavors.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 12 min
• Total Time: 32 min
• Yield: 12 large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chopped semi-sweet chocolate chips
• 1 cup chopped toffee bits
• 1 cup chopped pretzels
• 1 cup crushed potato chips
• Flaky sea salt, for topping

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Instructions

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Gently fold in the chocolate chips, toffee bits, pretzels, and potato chips.
7. Scoop large portions of dough (about ½ cup each) onto the prepared baking sheets, leaving space between them.
8. Sprinkle the tops of the cookies with flaky sea salt.
9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

• For thicker cookies, chill the dough for at least 30 minutes before baking.
• You can freeze cookie dough balls for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
• Adjust the mix-ins to your preference. Aim for a total of about 3-4 cups of mix-ins.
• This recipe is a great way to use up leftover snacks.

Nutrition

• Serving Size: 1 cookie
• Calories: 450
• Sugar: 35g
• Sodium: 250mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 75mg