Kitchen Sink Cookies

KSC

Happy Monday, all!
These cookies are my ABSOLUTE FAVORITE! I would eat 1 a day from Panera if I could. I found this recipe on Pinterest to copycat Panera’s and I’m getting ready to make them now! Have you tried these yet? Let me know your thoughts if you have! Feel free to leave comments/questions below!

Ingredients:

  • 1 cup (or 2 sticks or 16 tbsp. or 8 oz.) unsalted butter, browned
  • 1 and 1/2 tsp. vanilla extract
  • 1 and 1/2 cups brown sugar
  • 1/2 cup granulated sugar (I use pure cane organic)
  • 2 eggs, room temperature
  • 2 and 1/2 cups all-purpose flour (I use unbleached wheat flour)
  • 2 and 1/2 tsp. baking powder
  • 1/2 tsp. sea sat + more for sprinkling
  • 3/4 cup broken pretzels + more for top
  • 1 and 1/2 cups caramel bits (I used Kraft caramel bits) + more for top
  • 3/4 cup semisweet chocolate chips + more for top

Instructions:

  • Line a large cookie sheet with parchment paper or silicone baking mat. Preheat oven to 350F degrees.
  • To brown the butter: In a (preferably light colored) saucepan, melt butter over medium heat, whisking as it melts, foams, bubbles, and eventually little brown bits form and it turns amber. Immediately pour into a large, heatproof, bowl, and use a spatula to scrape all the little brown bits into the bowl.
  • Using a stand or hand mixer, beat the vanilla and sugars into the butter for a couple minutes, until it lightens a bit.
  • Beat in eggs for about 30 seconds.
  • Add the baking powder, 1/2 tsp. salt, and about a third of the flour. Mix slowly, add another third of flour, mix, and add the last of the flour until just combined.
  • Stir in the pretzels, caramel bits, and chocolate chips until evenly distributed.
  • Scoop out very large balls of dough (at least 1/4 cup, but could be bigger, up to 1/2 cup size) and place on prepared baking sheet, leaving plenty of space in between (will need to do multiple batches.) Add more broken pretzel pieces, caramel bits, and chocolate chips to the tops of the dough balls to preference. Sprinkle with sea salt.
  • Bake 13 minutes (this will vary, though, according to the size of your cookies), until golden around the edges. Remove and allow to cool on the sheet for 5 minutes. Then, transfer cookies to a wire rack to cool completely.
  • Enjoy!

    **Note: Store leftover cookies in an airtight container for up to 5 days. They will also keep, frozen, in a freezer bag for up to 3 months.

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