You’ll find everything but the kitchen sink in these vegan Kitchen Sink Cookies! Chock full of pretzels, dairy free chocolate, caramel bites, and finished with flake salt, the chewy and chocolatey bites are impossible to pass up.
Open up your cupboards and see what you can find to put in these vegan Kitchen Sink Cookies. They’re packed with all kinds of sweet and salty treats, like caramel pieces, dairy free chocolate, and salted pretzels. Top them with a little flake salt and enjoy the chewy, chocolatey bites!
Looking for a classic chocolate chip cookie recipe? Go make my Perfect Vegan Chocolate Chip Cookies!
Why are they called kitchen sink cookies?
With every bite, you’ll discover plenty of sweet treats and mix-ins in these cookies. In other words, they’re made with everything but the kitchen sink!
They’re chewy cookies inspired by the real kitchen sink cookies sold at Panera Bread. Their cookies are filled with the same sweet and salty mix-ins as this recipe but aren’t vegan-friendly.
Ingredients needed (with substitutions)
- Vegan butter – I’ve tried making cookies with countless vegan butter brands, as well as my own homemade vegan butter. I’ve had success with many, but my favorite brand is Miyoko’s. You can try substituting melted refined coconut oil, but it may change the texture and flavor. If you want to use coconut oil, try these Coconut Oil Chocolate Chip Cookies instead.
- Light brown sugar – Brown sugar gives the cookies a deep, molasses-like flavor, just like classic chocolate chip cookies. If you don’t have brown sugar, use coconut sugar or granulated sugar mixed with 1 tablespoon of molasses instead.
- Soy milk – You can make these cookies with any kind of dairy free milk, like oat milk, almond milk, or cashew milk.
- Vanilla extract
- All purpose flour – This is my go-to flour for most of my cookie recipes, but if you need them to be gluten free, you can substitute a gluten free flour blend. I usually have great results with Bob’s Red Mill, King Arthur, and Better Batter. I don’t recommend using almond flour, unless you want to fill these Almond Flour Cookies with the same “kitchen sink” add-ins from this recipe.
- Cornstarch – This helps the cookies be extra soft and chewy. Tapioca starch or arrowroot will work as substitutes, or you can leave it out if needed.
- Baking soda
- Vegan chocolate – Chop a dark chocolate bar into chunks or use vegan chocolate chips instead.
- Vegan caramels – I used Cocomel vegan caramels and chopped them into small pieces. Homemade vegan toffee bits also work. You could probably swirl some vegan caramel sauce in, but I haven’t tried it.
- Salted pretzels – Any kind of vegan-friendly salted pretzels will work.
- Flaky or coarse sea salt – Just a sprinkle on the baked cookies will enhance the flavors and make them pop!
How to make kitchen sink cookies
Find the complete printable recipe with measurements below in the recipe card.
Add the vegan butter and brown sugar together to the bowl of a stand mixer. Use the paddle attachment to cream the two together until you have a creamy and smooth mixture.
Next, mix in the soy milk and vanilla.
Turn off the mixer and add the flour, cornstarch, baking soda, and salt to the bowl. Mix them in slowly until the dough just comes together.
Finish the cookie dough by folding in the chocolate, caramel pieces, and pretzels.
Cover the bowl with a layer of plastic and place it in the fridge for at least 30 minutes.
Just before baking, form the cookie dough into small, evenly-sized balls. Place them on a lined baking sheet, then bake.
You’ll know the cookies are baked through when they’re golden around the edges. They may look soft and underdone when you take them out, but they’ll firm up as they cool.
Sprinkle flake salt on the cookies as soon as they come out of the oven. Then, let them cool completely on a wire rack to help them taste even chewier and more delicious. Enjoy!
More mix-in ideas
Don’t worry about using every single mix-in from this recipe – mix and match as you like! All of these sweet and salty mix-ins will pair well:
- Potato chips
- Crushed nuts or seeds
- Rice cereal
- Candy-coated chocolate
- Chopped vegan white chocolate
- Vegan marshmallows
- Dried fruit, like cranberries or raisins
Frequently asked questions
Yes, it’s best to chill the dough in the fridge for at least 30 minutes before baking. The cold temperatures will solidify the warm butter in the dough and prevent the cookies from spreading in the oven.
If you want to speed up this process, place the dough in the freezer for 15 to 20 minutes instead.
No! These cookies are nut free. If you want to add nuts, fold your favorite chopped nuts into the dough with the other add-ins.
My copycat kitchen sink cookies are similar to the real Panera cookies and made with the same mix-ins, like pretzels, chocolate, caramel, and flake salt. The only difference is that my version uses vegan ingredients!
Storing and freezing
Keep the baked cookies in an airtight container at room temperature for 2 or 3 days. Or store them in the fridge to help them last a few days longer.
If you want to freeze the raw cookie dough for later, roll the dough into balls, place them on a baking sheet, and freeze until solid. Transfer the balls to a freezer-friendly container and freeze them for up to 3 months.
They can be baked right from frozen but may need a few extra minutes in the oven. No need to defrost the dough.
The baked cookies also freeze well for about 1 or 2 months. The frozen caramel will be too hard to eat, so it helps to let them rest on the counter before eating.
Want more chewy vegan cookies?
- Chocolate Marshmallow Cookies
- Pumpkin Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Vegan Ginger Cookies
Kitchen Sink Cookies
- 1/2 cup vegan butter softened to room temperature
- 1 1/4 cups light brown sugar, packed
- 1/4 cup soy milk
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped vegan chocolate or chocolate chips
- 1/2 cup vegan caramels, chopped small I used Cocomel
- 1/2 cup crushed or chopped salted pretzels
- flaky or coarse sea salt
- In a large bowl of a stand mixer using the paddle attachment (or a handheld mixer), beat the softened vegan butter and brown sugar together until creamy and smooth.
- Add the soy milk and vanilla and mix until combined.
- Stop the mixer and add the flour, then sprinkle the cornstarch, baking soda and salt on top of the flour. Mix on low speed until just combined.
- Stir in the chopped chocolate, caramel pieces and pretzel pieces.
- Cover the bowl and place in the refrigerator to chill for 30 minutes.
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Scoop about 2 tablespoons of dough, roll into a ball and place on the prepared baking sheet a few inches apart.
- Bake one cookie sheet at a time in the center rack for 9-12 minutes, until golden on the edges. They will still appear quite soft but firm up as they cool so do not over bake.
- Sprinkle the cookies with coarse salt. Let them cool on the pan for 5 minutes, then transfer to a cooling rack. Wait 20 minutes or so to eat if you can, as they will become chewier and delicious. Enjoy!