PANERA KITCHEN SINK COOKIE RECIPES

Steps:

• 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.

Steps:

• Whisk together flour, baking soda and salt in a bowl. Set aside.
• Beat together softened butter, brown sugar, and white sugar with an electric mixer. Beat in vanilla, egg, and egg yolk until creamy.
• Mix in the flour mixture in three additions and stir just until the dough comes together.
• Add milk chocolate chunks, dark chocolate chunks, mini pretzel pieces and caramel pieces and stir into dough by hand.
• Cover and refrigerate for several hours up to 24 hours.
• Preheat oven to 325 degrees.
• Line baking sheets with parchment paper. Drop cookie dough in golf ball sized balls onto the cookie sheet, leaving several inches in between each dough ball.
• Flatten dough balls slightly and sprinkle with the flaked salt.
• Bake for 10-15 minutes* or until the edges are turning golden brown. Remove from oven and cool on the baking sheets for several minutes before transferring to a wire rack to cool.