Cozy Kitchen Sink Cookies Recipe

There is something incredibly satisfying about a dessert that combines sweet and salty flavors in one bite. I first made these Kitchen Sink Cookies when I wanted a treat that had a little bit of everything inside.

This Panera copycat recipe captures that massive bakery-style size and texture right in your own kitchen. My version is packed with chocolate, toffee, and pretzels for the ultimate cookie experience.

What Makes This Kitchen Sink Cookies Recipe Special

These cookies offer a delightful crunch from the pretzels that balances the soft and chewy dough perfectly. You get a different mix of flavors and textures with every single bite you take.

I really enjoy how customizable this dough is based on what you currently have in your pantry. You can easily swap the chocolate chips or toffee for whatever sweet mix-ins you need to use up.

The pinch of sea salt on top really brings out the sweetness of the brown sugar and caramel notes. It transforms a standard cookie into something that feels gourmet and intentional.

If you enjoyed the rich flavors here, you should definitely try my Savory Molasses Cookies Recipe for a warming spice option. My Savory Molasses Cookies Recipe is another fantastic choice when you want a treat with deep, complex flavors.

Ingredients for Kitchen Sink Cookies

Here is what you will need to gather from your pantry to make this recipe:

• Butter: Use softened unsalted butter so you can control the sodium level in the final bake.
• Brown Sugar: Packed light or dark brown sugar provides moisture and that classic chewiness.
• Granulated Sugar: This helps the edges crisp up slightly for perfect texture contrast.
• Vanilla Extract: A splash of quality vanilla rounds out the flavors of the dough.
• Egg: You need one large egg to bind the ingredients and add structure.
• All-Purpose Flour: Standard plain flour works best here to hold all the heavy mix-ins.
• Baking Soda: This leavening agent helps the cookies spread and rise just enough.
• Salt: A little fine salt inside the dough balances the sugar.
• Semisweet Chocolate Chips: These add deep chocolate flavor without being too sugary.
• Milk Chocolate Chips: I like using these for a creamier, sweeter chocolate hit.
• Pretzels: crushed hard pretzels add the signature crunch and salty kick.
• Toffee Bits: Heath bits or similar crunchy toffee pieces add rich caramel flavor.

• Sea Salt: Use flaky salt for sprinkling on top before baking.

My Method for Making Kitchen Sink Cookies

Let’s get baking with these simple steps:

1. Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper to prevent sticking.
2. Beat the softened butter, brown sugar, and granulated sugar in a large bowl until the mixture looks light and fluffy.
3. Mix in the vanilla extract and egg until the batter is smooth and fully combined.
4. Stir in the flour, baking soda, and regular salt until just combined, being careful not to overmix the dough.
5. Gently fold in the semisweet chips, milk chocolate chips, crushed pretzels, and toffee bits until evenly distributed.
6. Scoop large rounded mounds of dough (about 1/2 cup each) onto the baking sheet, spacing them at least 4 inches apart.
7. Sprinkle a pinch of flaky sea salt over the top of each dough mound.
8. Bake for 13 to 16 minutes until the edges are golden brown but the centers still look slightly soft.
9. Let the Kitchen Sink Cookies cool on the pan for 5 minutes before moving them to a wire rack.

Secrets to Perfect Kitchen Sink Cookies

I always recommend pulling these cookies out of the oven when they still look slightly underbaked in the center. They will continue to set as they cool on the hot baking sheet for that perfect chewy texture.

Make sure you do not crush the pretzels into fine dust when preparing your ingredients. You want distinguishable chunks that provide a visible crunch and salty bite against the sweet dough.

If you want perfectly round cookies, use a large cookie scoop or measuring cup to portion the dough. This ensures they all bake evenly and look just like the ones from the bakery.

You can freeze the dough balls before baking if you want to save some for later. Just add an extra minute or two to the baking time when cooking from frozen.

How to Serve Kitchen Sink Cookies

I think these rich cookies pair best with a cold glass of milk to balance the heavy chocolate and toffee flavors. The creamy milk cuts through the sweetness and complements the salty pretzel crunch perfectly.

These Kitchen Sink Cookies also make wonderful gifts during the holidays because they are sturdy and travel well. I like to wrap them in clear bags tied with a ribbon for a festive homemade present.