Copycat Panera™ Kitchen Sink Cookies

By gbvampy1

Used 1/4 cup scoop and baked for 12 min. Makes HUGE cookies.

Ingredients

• 1 1
• cup butter, softened
• 1 1
• cup packed brown sugar
• 1/2 1/2
• cup granulated sugar
• 1 1
• teaspoon vanilla
• 1 1
• egg Save $
• 2 1/4 cups Gold Medal™ all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup semisweet chocolate chips or chunks
• 3/4 cup milk chocolate chips or chunks
• 3/4 cup chopped pretzels
• 1/2 cup toffee bits
• 1/2 teaspoon flaky sea salt

Details

Servings 16
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Heat oven to 350°F. In large bowl, beat softened butter, sugars, vanilla and egg with electric mixer on medium speed or with 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 a few salt flakes on top of each cookie.
Bake 13 to 16 minutes or until light brown around edges (centers will be soft). Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.