Copycat Panera™ Kitchen Sink Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup butter, softened 1 cup packed brown sugar ½ cup granulated sugar (This recipe may be too sweet for some tastes, I prefer to eliminate the granulated sugar) 1 teaspoon vanilla 1 egg 2 ¼ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt ¾ cup semisweet chocolate chips or chunks ¾ cup milk chocolate chips or chunks ¾ cup chopped pretzels ½ cup toffee bits
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Directions: |
Directions:Heat oven to 350°F. In a large bowl, beat softened butter, sugars, vanilla and egg with an electric mixer on medium speed or with a spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in semisweet and milk chocolate chips, pretzels and toffee bits.
On ungreased large cookie sheets, drop by rounded 1/2 cupfuls of dough 4 inches apart. Flatten slightly. Sprinkle with flaky salt. I use cookie scoop to make smaller cookies.
Bake for 13 to 16 minutes or until light brown around the edges (centers will be soft). Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely. If you choose to make smaller cookies: bake for 10 to 11 minutes. |
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Personal
Notes: |
Personal
Notes: Caramel bits can be substituted for toffee bits in this recipe. While any pretzel will work in this recipe, pretzels with a waffle pattern, coarsely chopped, give the cookie a fun look. Sprinkling a little flaky sea salt on top of the cookies brings out the chocolate flavor and tones down the sweetness. If you don’t have flaky sea salt, coarse sea salt will work.
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