Filled with chocolate, caramel, and crushed pretzels, these Kitchen Sink Cookies are a Panera Bread copycat and the perfect blend of salty and sweet. One of these jumbo cookies is plenty to share, but you probably won't want to!
½cupWerther's original chewy caramelschopped into small pieces
¾cupcrushed pretzels
sea salt
Instructions
Preheat the oven to 350° and line two baking sheets with silicone mats or parchment paper. Set aside.
In a medium microwave safe bowl, add the cubed butter and brown sugar. Microwave for 30 seconds, stir, then repeat until fully combined. Let sit for approximately 5 minutes to cool.
While cooling, in a large bowl, whisk together the flour, baking soda, and salt.
Once the butter mixture has slightly cooled, stir in the egg, egg yolk, and vanilla.
Pour the wet mixture into the dry ingredients and stir to fully combine.
Pour in the chopped chocolate, chopped caramels, and crushed pretzels ad stir to evenly distribute.
To make jumbo cookies, scoop 3 Tablespoons of dough, roll into a ball, place on the prepared baking sheet and sprinkle with sea salt - 4 cookies per baking sheet. Bake for 9 minutes or until edges are browned and centers are set. Remove from oven and let fully cool on the pan.
To make regular sized cookies, use a medium (1.5 Tb) cookie scoop, roll into a ball, place on the prepared baking sheet and sprinkle with sea salt - 12 cookies per baking sheet. Bake for 8 minutes or until edges are browned and centers are set. Remove from oven and let fully cool on the pan.
Notes
I use a Trader Joe's 72% Pound chocolate bar to chop up. Chocolate chips can also be used.I used Werther's Original Chewy Caramels and chopped them up. Kraft also makes a chewy caramel. Caramel Bits can also be used but they don't melt as nicely.Instead of caramels, you can also use toffee bits (Heath). This recipe will make 12 jumbo cookies (3 Tb of dough) or 24 regular sized cookies (1.5 Tb of dough).