Kitchen sink cookie bars are soft, thick and loaded with goodies. There is chocolate, caramel and pretzels mixed into this bar making it like the Panera cookie only better!
Thick cookie bars loaded with everything but the kitchen sink. This recipe takes everything you love about Panera’s kitchen sink cookies and makes it faster and easier.
I am continuing the theme of easy cookie bars with another great recipe. Like all of the others this recipe takes a favorite cookie and turns it into a bar.
That allows you to skip the chill time. It also means you cook the whole thing at once, there’s no scooping dough onto multiple cookie trays and rotating them through the oven.
Just make the dough, press it into a pan and bake. Then cut the cooled bars into squares and enjoy. It really is that easy!
What makes these kitchen sink cookies bars so good?
They are loaded with so many fun mix-ins. There is plenty of brown sugar and butter goodness to give it a tasty base.
Then add bits of pretzels, caramel and chocolate to add both flavor and crunch. I was tempted to add some pieces of potato chips too, but skipped them this time.
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Next time I think I am going for it. They would be such a fun addition to the cookies.
The mix of sweet and salty, creamy and crunchy is what takes these cookie bars even better. Plus the thick bar means the centers are extra soft and delicious.
Squares of kitchen sink cookie bars would be a great addition to your Christmas cookie spread. They would also be perfect for parties and potlucks all year long.
If you are looking for an extra festive version, you could switch up the mix-ins to match my Christmas kitchen sink cookies. They would be all dressed up for the holidays!
Storage
Your cookie bars can be stored in an airtight container for up to a week. Keep the bars together as much as possible to avoid the cut edges from drying out.
Feel free to toss a slice of sandwich bread in the container to keep them soft longer. But don’t worry if they are starting to dry out a bit, a few seconds in the microwave will make them as good as new.
For longer storage wrap individual pieces or the whole bar tightly in plastic wrap then put in a freezer safe bag. They will keep in the freezer for at least three months, but likely much longer.
Kitchen Sink Cookie Bars
Ingredients
- 3 cups all purpose flour
- 2 Tablespoon cornstarch
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1½ cups light brown sugar
- 1 cup unsalted butter softened
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- ¾ cups caramel bits
- 1 cup pretzel pieces
Instructions
- Preheat oven to 350°F and line a 9×13-inch pan with parchment paper.
- In a small bowl stir together 3 cups all purpose flour, 2 Tablespoon cornstarch, 1½ teaspoons baking soda and 1 teaspoon salt.
- In a separate bowl, cream together 1 cup unsalted butter and 1½ cups light brown sugar until the mixture is light and fluffy.
- Add 4 eggs one at a time, mixing after each addition. Then stir in 2 teaspoons vanilla extract.
- Add flour mixture to butter mixture and stir until it is just combined.
- Fold in most of the 2 cups chocolate chips, ¾ cups caramel bits and 1 cup pretzel pieces. Reserve a few of each for the top.
- Press cookie dough into lined pan. Put remaining toppings on top of dough and press lightly to adhere to them to the dough.
- Bake for about 35 minutes or until golden and set.
- Cool to room temperature before cutting.
- Store leftovers in an airtight container at room temperature for up to a week.
Video
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What a great idea! And caramel bits…I’m in!
It so much faster than scooping and baking all of those cookies, plus they are soooo thick and tasty. Thanks, Andrea!