December 8, 2017
Brown Butter Sweet & Salty Cookies (Panera’s Kitchen Sink Cookie Replica)
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How are we on day 8 of the 12 days of Christmas cookies already?! I suppose time flies when we’re having fun, right?
A couple of weeks ago on a work trip I tried Panera’s Kitchen Sink Cookie for the first time. Holy camoly Batman, it rocked my world. Not only are they twice the size of a “normal” cookie but they are sweet, salty, and full of buttery flavors. If you love caramel, chocolate, pretzels, butter, sweet and salty things, or kitchen sink cookies in general, you need to try these! I forced/restrained myself to save a piece of the cookie so that when I got home I could try to replicate it. I found a recipe by the Cooking Actress and with a few small tweaks, they are pretty darn close to the real thing. Now we can all save a few bucks AND make these whenever we want! I hope they make you smile. Enjoy!
Brown Butter Sweet & Salty Cookies (Panera's Kitchen Sink Cookie Replica)
Ingredients
- 1 Cup Unsalted Butter, browned
- 1 1/2 tsp Vanilla Extract
- 1 1/2 Cups Dark Brown Sugar
- 1/2 Cup Granulated Sugar
- 1 Egg, room temperature
- 1 Egg Yolk, room temperature
- 2 1/2 Cups All-Purpose Flour
- 2 1/2 tsp Baking Powder
- 1/2 tsp Sea Salt Plus more for sprinkling
- 3/4 Cup Salted Pretzels, broken Plus more for the top
- 1 Bag Caramels (I used Kraft), cut into small pieces If you can find the caramel bits that they make, use 1 1/2 Cups
- 3/4 Cup Semi-Sweet Chocolate Chunks Chocolate Chips will also work!
Instructions
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Preheat the oven to 350 F degrees.
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Line two baking sheets with parchment paper.
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Brown the butter. Place the butter in a small saucepan and melt over medium heat. Continuously whisk the melted butter until the butter bubbles and turns brown in color. Immediately transfer the browned butter to a heatproof bowl. Make sure to scrape out all of the brown bits from the saucepan using a spatula. That's the good stuff!
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Using a stand or hand held mixer, beat the sugars and vanilla into the butter until it turns lighter in color.
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Add in the eggs and beat until combined.
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In a separate bowl, whisk together the flour, baking powder, and sea salt.
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Slowly add the dry ingredients into the butter, sugar mixture until combined.
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Stir in the broken pretzels, caramels, and chocolate using a spatula.
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Measure out about 1/3 cup of dough and roll it into a ball and then place on the baking sheet leaving enough room between all of the cookies on the sheet. Sprinkle salt over the cookie balls.
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Add a few broken pieces of pretzel to the tops of each cookie ball. This really adds more sweet versus salty depth to the cookies!
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Place the cookie sheet on the center rack of the oven. Bake for 15-20 minutes until the edges of the cookie are brown (the time range really depends on your oven and size of your cookies).
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Transfer the cookies from the cookie sheet to a cooling rack.
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Enjoy! They are the best served warm!
Recipe Notes
Store in an airtight container for up to 5 days. They can also be stored in the freezer in a Ziploc bag for up to 3 months.
jordan jean
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These are my FAVORITE cookies! I make something very similar to your, because I too had to figure out how to have them anytime I wanted. Our store frequently runs out of them. Sometimes I add crumbled potatoes chips too. Amazing!