I love the restaurant Panera, in fact my whole family loves Panera but there isn’t a single one in our state! Every time we travel, we look for Panera. When I saw this recipe I knew I had to try it because we love these cookies. They were close to a Panera Kitchen Sink cookie but now quite there however, they were delicious!
1 cup (2 sticks) butter
1 1/2 teaspoons vanilla
1 1/2 cups brown sugar
1/2 cup sugar
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup broken pretzels
1 cup caramel bits
1/2 cup chocolate chips
1/2 cup toffee bits (didn’t put these in this time but I want to try it next time)
1 Preheat oven to 350. Line cookie sheets with parchment paper.
2 In a (preferably) light colored saucepan, melt butter over medium heat, whisking as it melts, foams, bubbles, and eventually little brown bits form and it turns amber. Pour into a mixer bowl and scrape all the butter and brown bits out of the pan into the bowl.
3 Beat vanilla, brown sugar, and sugar into butter for 2 minutes or until it lightens a bit. Beat in eggs for 30 seconds.
4 Add flour in three parts , adding in baking powder and salt as you add the flour. Mix just until combined. Stir in pretzels, caramels, chocolate chips, and toffee bits.
5 Scoop onto to cookie sheets, I used my muffin scoop which is about 1/4 cup. Press the cookies so they are flattened slightly. Top with additional pretzels, caramel bits, chocolate chips, and toffee if desired. Sprinkle with sea salt.
6 Bake about 10 – 13 minutes or until golden around edges. Allow to cool on cookie sheet 5 minutes before removing to cooling rack to cool completely.
recipe from The Cooking Actress