Tuesday, December 19, 2017

Copycat Panera Kitchen Sink Cookies *tweaked*


It's Tuesday talk where we can talk about any topic...anything that makes us happy. Well, I love to bake and I decided to share a fun recipe I have been baking like crazy....head over to Erika and Ashley's blog as well and see what they are talking about today. 


A few weeks ago I was asked to bring a dessert to a Christmas event. Mark mentioned wanting me to bake the "kitchen sink cookies" from STL Bread. I did what anyone would do I headed straight to Pinterest. I found THIS recipe and ran with it! 


Ingredients:
  • 2 sticks unsalted butter, browned
  • 1 and 1/2 tsp. vanilla extract
  • 1 and 1/2 cups brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 2 and 1/2 cups all-purpose flour
  • 2 and 1/2 tsp. baking powder
  • 1/2 tsp. sea sat + more for sprinkling
  • 3/4 cup broken pretzels 
  • 1 cup caramel bits 
  • 3/4 cup semisweet chocolate chips 
  • 1/2 cup white chocolate chips 

(browning butter is an art...just FYI;))

Preparation:
  • Line a large cookie sheet with parchment paper or silicone baking mat. *I sprayed the cookies sheet and didn't use any paper** Preheat oven to 350F degrees.
  • To brown the butter: In a saucepan, melt butter over medium heat, whisking as it melts, foams, bubbles, and eventually little brown bits form and it turns amber. Immediately pour into a large, heatproof, bowl, and use a spatula to scrape all the little brown bits into the bowl.
  • Using a stand or hand mixer, beat the vanilla and sugars into the butter for a couple minutes **I set a timer for 2 mins,** until it lightens a bit.
  • Beat in eggs for about 30 seconds.
  • Add the baking powder, 1/2 tsp. salt, and about a third of the flour. Mix slowly, add another third of flour, mix, and add the last of the flour until just combined. 
  • Stir in the pretzels, caramel bits, and chocolate chips **plus the extra chips listed above** until evenly distributed.

  • Scoop out very large balls of dough (at least 1/4 cup, but could be bigger, up to 1/2 cup size) **1/4 was perfect but NO SMALLER** and place on prepared baking sheet, leaving plenty of space in between (will need to do multiple batches.) Add more broken pretzel pieces, caramel bits, and chocolate chips to the tops of the dough balls to preference. **I didn't add anything but salt on the top** Sprinkle with sea salt.
  • Bake 13 minutes (this will vary, though, according to the size of your cookies), until golden around the edges. Remove and allow to cool on the sheet for 5 minutes. Then, transfer cookies to a wire rack to cool completely.  **this is always the make or break...the cookie will continue to bake on the hot pan even when out of the oven. I baked for 12 mins then let them stay on sheet for 5 mins. **
  • Serve warm! Store leftover cookies in an airtight container for up to 5 days. They will also keep, frozen, in a ziptop freezer bag for up to 3 months.
**This is copied from the site linked above with my adding in what I changed**


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