I met a friend for lunch at Panera Bread a couple of weeks ago and I found out that I had free cookie credit on my little rewards card–sweet! They had just pulled out a tray of “Kitchen Sink” cookies, which were new on the menu, so that is what I chose. The cookie was amazing–full of caramel bits, chocolate chips, and little pieces of salty pretzels! The combination was INCREDIBLY delicious!! Panera makes their cookies really big, so I brought half of it home to share with Brad and he agreed it really was the BEST!! Of course, I had to have the recipe:) Well, Panera Bread is not giving away the recipe, but I think this one comes very close. I made mine with browned butter, which adds a rich and wonderful flavor, similar to Panera’s cookie. Also, I did not to make them as big as Panera does–but you could if you wanted to! These cookies are unique and so tasty! I am adding them to my Christmas baking list this year, for sure! YUM!
I hope you are enjoying the holiday season! I have been so busy getting everything done for Christmas, but after today my ‘To Do’ will mostly be complete–hallelujah! I am ready for holiday baking, lots of Christmas movies and time spent with my family! Connor my oldest will be home from college next week and we are so excited!!
Next up–I have a wonderful Instant Pot recipe for you! December is the perfect month for quick dinner ideas, right?!
- 1 cup butter, browned
- 1½ cups brown sugar
- ½ cup granulated sugar
- 2 tsp vanilla
- 2 eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp. baking powder
- ½ tsp. sea sat, and more for sprinkling
- ¾ cup broken pretzels, and more for on top
- 1 and ½ cups caramel bits, and more for top (I used Kraft brand)
- 1 cup semisweet chocolate chips, and more for on top
- Preheat oven to 350F degrees.
- To brown the butter: In a 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 your mixing bowl, be sure to use a spatula to scrape all the little brown bits into the bowl (they are full of wonderful flavor).
- Using a stand or hand mixer, beat the butter and sugars together for a couple minutes, then add the vanilla.
- Next add the eggs and beat until the are well incorporated.
- Add the baking powder, baking soda, ½ 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. Do not overmix the dough.
- Stir in the pretzels, caramel bits, and chocolate chips until evenly distributed.
- Scoop out very large balls of dough (at least ¼ cup, but could be bigger, up to ½ cup size) and place on a parchment or silpat lined baking sheet, leaving plenty of space in between (plan on doing 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 13-15 minutes (this will vary, according to the size of your cookies), until golden around the edges. Do not over cook! Remove and allow to set up and cool on the sheet for 5-10 minutes. Then, transfer cookies to a wire rack to cool completely.
- Use a cookie scoop (about 1½ TB of dough) and space to fit around 10-12 on a baking sheet. Cook for 9-10 minutes or until golden around the edges. Do not overcook!! Remove and allow to set up and cool on the cookie sheet for about 5 minutes and then transfer to a wire rack to cool completely.