Kitchen Sink Cookies
Kitchen Sink Cookies are a Panera Bread copycat that combines all your sweet and salty favorites into one fun cookie.
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Table of Contents
  1. WHY WE LOVE THIS KITCHEN SINK COOKIES RECIPE
  2. Ingredients
  3. SUBSTITUTIONS AND ADDITIONS
  4. HOW TO MAKE KITCHEN SINK COOKIES
  5. Tips
  6. Storage Tips
  7. Kitchen Sink COokies Recipe

Get ready for Kitchen Sink Cookies! This decadent creation is a no-rules cookie collision of flavors, textures, and flexibility. You will have a ball cleaning out the snack pantry!  This Panera Bread copycat recipe combines all your sweet and salty favorites, like pretzels, candy bars, potato chips, and chocolate—everything but the kitchen sink—into one surprisingly fun cookie! Don’t like one of the ingredients? Swap it, skip it, or add to it. This will be one delicious family game night in the kitchen! All you need is a simple cookie mix to get started!

Kitchen Sink Cookies

For more copycat recipes that you can make at home, try my Little Debbie Cosmic BrowniesCopycat KFC Bowl, and Crab Rangoon.

WHY WE LOVE THIS KITCHEN SINK COOKIES RECIPE

  • Quick and easy to make in 15 minutes.
  • Uses a cookie mix as a base for mixing in your leftover ingredients.
  • Crisp buttery edges, soft centers, and each bite is loaded with a different salty-sweet flavor from the last.
  • Make this recipe as written, or swap in your favorite mix-ins.
  • Perfect for potlucks, dessert trays, gift-giving, cookie exchanges, or after school snacks.
Kitchen Sink Cookies

Ingredients

  • Snickerdoodle cookie mix with cinnamon sugar packet (I know most Betty Crocker cookie mix’s have the cinnamon sugar packet. You can look on the back of the bag to make sure it is included)
  • Salted butter: You can use unsalted butter if you prefer. This recipe includes various salted ingredients so the salt isn’t completely necessary.
  • Egg
  • Water
  • Semi-sweet chocolate chips
  • Peanut butter chips: Peanut Butter chips can be difficult to find, so feel free to use butterscotch chips instead.
  • Pretzels
  • Twix candy
  • Potato chips: I used original Lays chips, but you can use whichever is your favorite type of potato chips.

SUBSTITUTIONS AND ADDITIONS

  • Change The Cookie Mix: Any snickerdoodle cookie mix will come with a cinnamon sugar packet, however you can also use a sugar cookie mix, chocolate chip cookie mix, or peanut butter cookie mix instead. In those cases you can omit the cinnamon sugar or simply add 1 teaspoon of cinnamon to include the flavor.
  • Choose Your Chip: If you prefer to use milk chocolate, white chocolate, or dark chocolate chips instead of the semi-sweet chips, any of them will be delicious. 
  • Candy: Choose your favorite type of candy bar as a substitute for the Twix. I recommend Snickers, Butterfingers, or Milky Way.
  • More Mix-In Ideas: Feel free to find your favorite treats in your pantry and add them into the cookie dough. Some ideas include toffee bits, pecans or walnuts, M&Ms, shredded coconut, sprinkles, raisins, mini marshmallows, and crushed crackers.
Kitchen Sink Cookies

HOW TO MAKE KITCHEN SINK COOKIES

Kitchen Sink Cookies (sometimes called Compost Cookies) are a fun way to customize a soft and chewy dough base with your favorite flavors and textures from pieces of pretzels, bits of candy bars, or crumbs of chips. No chilling needed and ready to bake in 15 minutes.

  1. Make The Base: Beat together the cookie mix, ¼ – ½ of the cinnamon sugar packet (discard the rest), butter, and egg until they form a soft dough.
  2. Add Mix-Ins: Fold in the chocolate chips, peanut butter chips, pretzels, Twix candy, and potato chips.
  3. Bake: Scoop the dough into balls and place them on the sheet pan, 2 inches apart. Bake at 350 degrees Fahrenheit for 11-14 minutes or until cookies begin to brown at the edges.
  4. Serve: Allow cookies to cool before serving. Enjoy!
Kitchen Sink Cookies

Tips

  • I highly recommend lining your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Plus, it also makes cleanup so easy!
  • Butter should be soft but still cool to the touch. If the butter is over-softened (or beginning to melt) the cookies will spread too much in the oven.
  • I like to press a few extra “chips” or candy pieces on top of the dough balls before baking. This makes for a more visually appealing cookie.

Storage Tips

  • To Store: You can store these cookies in an airtight container for up to a week at room temperature. They will keep slightly longer in the refrigerator.
  • To Freeze: You can freeze your baked cookies in a freezer safe container for a few months. I recommend bringing them to room temperature before eating after being frozen.
  • To Reheat: For warm, gooey cookies, heat in the microwave for a few seconds before enjoying them.
Kitchen Sink Cookies
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Kitchen Sink Cookies

Kitchen Sink COokies

Author — Jennifer
Serves — 48
Kitchen Sink Cookies are a Panera Bread copycat that combines all your sweet and salty favorites into one fun cookie.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients
  

  • 17.9 ounce bag snickerdoodle cookie mix with cinnamon sugar packet
  • 1 cup salted butter softened
  • 1 large egg
  • 2 tbsps water
  • ½ cup semi-sweet chocolate chips
  • ½ cup peanut butter chips
  • ¼ cup crushed pretzels
  • ¼ cup Twix candy bars roughly chopped (~2-3 mini twix bars)
  • ¼ cup roughly crushed potato chips

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit and prepare a sheet pan by lining it with parchment paper or grease it with cooking spray.
  • Use a stand or hand mixer to beat the cookie mix, ¼ – ½ of the cinnamon sugar packet (discard the rest), salted butter and egg together in a large mixing bowl until they form a soft dough.
  • Fold in the semi-sweet chocolate chips, peanut butter chips, pretzels, Twix candy, and potato chips.
  • Use a 1 inch cookie scoop to scoop out the dough into balls and place them on the sheet pan, 2 inches apart.
  • Bake for 11-14 minutes or until they just begin to brown at the edges and let cool before enjoying.

Notes

Storage :
  • To Store: You can store these cookies in an airtight container for up to a week at room temperature. They will keep slightly longer in the refrigerator.
  • To Freeze: You can freeze your baked cookies in a freezer safe container for a few months. I recommend bringing them to room temperature before eating after being frozen.
  • To Reheat: For warm, gooey cookies, heat in the microwave for a few seconds before enjoying them.
Tips:
  • I highly recommend lining your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Plus, it also makes cleanup so easy!
  • Butter should be soft but still cool to the touch. If the butter is over-softened (or beginning to melt) the cookies will spread too much in the oven.
  • I like to press a few extra “chips” or candy pieces on top of the dough balls before baking. This makes for a more visually appealing cookie.

Nutrition Info

Calories: 109kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 54mg | Potassium: 24mg | Fiber: 1g | Sugar: 7g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
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About MOMMA MADE MEALS

Hi! We are Jenn & Jake. Mom and son working together to pass our family favorite recipes down from generation to generation.

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