If you have a Panera Bread where you live… and if you have ever gone in to check out their pastries… and if your eyes have wandered over to their cookie selection, you have probably seen (and subsequently ordered) their kitchen sink cookie.
It is a cookie filled with everything, but the “kitchen sink” and my husband absolutely loves them, so a few years back, I added my own version of this cookie with “everything” that we love.
While I do love this cookie recipe, I wanted to create a chocolate version with an updated list of my favorite add-ins and today, I am proud to introduce you to my chocolate everything cookie…
Let’s get started…
Begin by whisking a cup of room temperature butter with 1/4 cup of peanut butter (you can use creamy or crunchy here!), 3/4 cup of brown sugar and 3/4 cup of granulated sugar until they are fully combined.
Now, add 2 large eggs and 2 teaspoons of pure vanilla extract and whisk until you have a light, creamy consistency.
Add in 2 1/4 cups of all purpose flour, 3/4 cup of natural unsweetened cocoa powder, 1 teaspoon of baking soda and 1/2 teaspoon of salt and mix until the dry ingredients are mostly combined.
No need to completely mix the dough at this point! We still need to mix in all of those add-ins…
Speaking of add-ins… these are my favorites, but feel free to get creative here! As long as you keep the amount the same, have fun with substituting your favorites.
Fold in 1/2 cup of chocolate chips, 1/2 cup of toffee bits, 1/2 cup of pretzel pieces, 1/2 cup of kettle chips, 1/2 cup of mini marshmallows and 1/2 cup of M&M’s until everything is fairly evenly distributed.
Use a greased cookie dough scoop to drop evenly portioned dough onto a parchment lined baking sheet leaving 2 inches in between to allow room for spreading.
Note: I like to press in a few pieces of the add-ins onto the top of each dough portion so each cookie has something inviting presented on the top, but this is purely cosmetic and totally optional.
Bake the cookies in a 350 degree oven for 10-11 minutes or until the edges feel set. Sprinkle the cookies with some flaky sea salt as soon as you pull them out of the oven.
Transfer the cookies onto a cooling rack to cool fully.
If you are looking for really, really special cookies then these are it.
They have a fabulously chewy texture with all sorts of crunchy, crispy, creamy, melty bits throughout and having the flavors of peanut butter, chocolate, toffee, marshmallows, the MnM’s, the kettle chips… that sea salt… they have “everything” a great cookie should and you are going to love them!
Chocolate Everything Cookies
Ingredients
The Cookie Dough...
- 1 cup of butter, room temperature
- 1/4 cup of peanut butter, creamy or crunchy
- 3/4 cup of brown sugar, packed
- 3/4 cup of granulated sugar
- 2 large eggs
- 2 teaspoons of pure vanilla extract
- 2 1/4 cups of all purpose flour
- 3/4 cup of natural unsweetened cocoa powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
The Add-ins...
- 1/2 cup of chocolate chips
- 1/2 cup of toffee bits
- 1/2 cup of pretzel bits
- 1/2 cup of kettle chips
- 1/2 cup of miniature marshmallows
- 1/2 cup of MnM's
- flaky sea salt
Instructions
- Preheat your oven to 350° and line a large baking sheet with parchment paper
- In a large bowl, combine 1 cup of room temperature butter with 1/4 cup of peanut butter, 3/4 cup of brown sugar and 3/4 cup of granulated sugar and use an electric hand mixer to mix until fully combined
- Add 2 large eggs and 2 teaspoons of pure vanilla extract and mix until smooth and creamy
- Add 2 1/4 cups of all purpose flour, 3/4 cup of natural unsweetened cocoa powder, a teaspoon of baking soda and 1/2 teaspoon of salt and mix until just combined
- Fold in 1/2 cup of chocolate chips, 1/2 cup of toffee bits, 1/2 cup of pretzel pieces, 1/2 cup of kettle chips, 1/2 cup of mini marshmallows and 1/2 cup of M&M’s until evenly distributed
- Use a lightly greased cookie dough scoop to drop uniform sized portions of the cookie dough onto a parchment lined baking sheet leaving 2 inches between
- Bake the cookies in a 350° oven for 10-11 minutes or until the outer edges of the cookies feel set
- Transfer the cookies onto a cooling rack and sprinkle with sea salt while they are still hot
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