Base Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup packed brown sugar
• 3/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt

Mix-ins:

• 3/4 cup dark chocolate chips
• 1/2 cup semi-sweet chocolate chips
• 3/4 cup chopped pretzels
• 3/4 cup caramel squares (cut into small pieces)
• 1/2 cup toffee bits
• 1/2 teaspoon flaky sea salt for topping

Total Time: 1 hour 22 minutes

• Prep Time: 10 minutes
• Chill Time: 1 hour
• Cook Time: 12 minutes

• Stand mixer or electric hand mixer
• Large mixing bowls
• Measuring cups and spoons
• Cookie sheets
• Parchment paper or silicone baking mats
• Cookie scoop (1/4 cup capacity)
• Cooling rack
• Sharp knife for chopping ingredients

1. Preheat oven to 350°F and line baking sheets with parchment paper.

2. Cream butter and sugars until light and fluffy (about 2-3 minutes).

3. Add egg, egg yolk, and vanilla extract, mixing until well combined.

4. In a separate bowl, whisk together flour, baking soda, and salt.

5. Gradually add dry ingredients to wet ingredients until just combined.

6. Fold in chocolate chips, pretzels, caramel pieces, and toffee bits.

7. Chill dough for 1 hour.

8. Scoop 1/4 cup portions onto prepared baking sheets.

9. Sprinkle with flaky sea salt.

10. Bake for 10-12 minutes until edges are golden brown.

11. Cool on baking sheets for 5 minutes before transferring to wire rack.

Total Recipe Servings: 24 cookies

Contains: Wheat, Dairy, Eggs

May contain: Tree Nuts, Soy

• Handle hot baking sheets with oven mitts
• Allow caramel to cool completely before eating to prevent burns
• Keep raw eggs refrigerated until use
• Practice proper hand washing before and during baking

• Room Temperature Ingredients: Ensure butter and eggs
  are at room temperature for better incorporation
• Chopping Guide: Cut caramel pieces smaller than you
  think – they spread during baking
• Cookie Size: Use a 1/4 cup measure for authentic
  Panera-sized cookies
• Chilling Time: Don’t skip the dough chilling step – it
  prevents excessive spreading
• Even Distribution: Hand-place some mix-ins on top of
  each cookie dough ball for picture-perfect presentation

• Serve slightly warm for the best gooey caramel experience
• Pair with:
• Cold milk
• Hot coffee or espresso
• Vanilla ice cream for an indulgent dessert
• Garnish with extra sea salt flakes if desired

Dietary Adaptations:

• Gluten-Free: Use gluten-free flour blend and gluten-free pretzels
• Dairy-Free: Substitute plant-based butter and dairy-free chocolate chips
• Nut-Lover’s Version: Add 1/2 cup chopped pecans or walnuts

Seasonal Variations:

• Holiday: Add crushed candy canes during Christmas
• Fall: Include pumpkin spice and butterscotch chips
• Summer: Add dried cranberries and white chocolate

• Store in airtight container at room temperature for up to 5 days
• Freeze baked cookies for up to 3 months
• Freeze raw cookie dough balls for up to 2 months
• Reheat in microwave for 10-15 seconds or in 300°F oven for 3-4 minutes

Spreading Too Much:

• Chill dough longer
• Add 2-3 tablespoons extra flour
• Check oven temperature accuracy

Too Crispy:

• Reduce baking time by 1-2 minutes
• Move rack to middle position
• Check if oven runs hot

• The original Panera Kitchen Sink Cookie weighs over 5 ounces
• These cookies were introduced to compete with other bakery chains’
  specialty cookies
• The sweet-and-salty combination triggers multiple pleasure centers in
  the brain
• Each cookie contains over 800 calories in the original Panera version