Sweet, salty, crunchy and soft, these kitchen sink cookies have it all. Full of caramel, chocolate and even bits of pretzel. They are based off the popular Panera cookies and they are delicious.
Preheat your oven to 350°F and prepare cookie sheets with silicone baking mats or parchment paper
Beat together the melted butter, sugars and vanilla until the butter is cooled and the mixture is lightened a bit.
Add the eggs one at a time, mixing until incorporated.
Stir in the flour, baking powder and salt into the butter mixture until just incorporated.
Fold in the broken pretzels, caramel bits and chocolate chips.
Using a large cookie scoop (about 3 Tablespoons), scoop dough onto prepared baking sheets. Leave at least 2 inches between cookies. Flatten slightly and top with a few additional chocolate chips, pretzel or caramel bits if desired. Sprinkle with a tiny bit of sea salt.
Bake for about 10 minutes. The edges should be just starting to take on color and the centers should still be soft and puffy looking. Cool on the cookie sheet for 5 minutes before removing to a wire rack to cool.
Best served warmed with a glass of milk or cup of coffee.
Notes
For thicker cookies, chill the dough for at least 30 minutes before baking.Feel free to use your favorite chocolate chips. We usually use semi-sweet, but milk chocolate are also delicious.