Imagine a cookie so packed with deliciousness that it literally contains everything but the kitchen sink! These incredible copycat Panera-style cookies are about to revolutionize your baking game, offering a perfect blend of sweet, crunchy, and utterly irresistible flavors. Whether you're a chocolate lover, a butterscotch fanatic, or someone who enjoys a bit of everything in one bite, these cookies are your ultimate dessert dream come true.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup chocolate chips
- 1 cup butterscotch chips
- 1 cup chopped nuts (optional)
- 1 cup sweetened shredded coconut (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add vanilla extract and eggs to the butter-sugar mixture. Mix until well combined, scraping down the sides of the bowl as needed.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Fold in chocolate chips, butterscotch chips, chopped nuts, and shredded coconut using a rubber spatula until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature ingredients: Ensure butter and eggs are at room temperature for better mixing and a more uniform cookie texture.
- Don't overmix the dough: Mix just until ingredients are combined to keep cookies tender and soft.
- Use a cookie scoop for uniform size: This ensures even baking and consistent cookie shapes.
- Allow proper cooling time: Let cookies rest on the baking sheet for 5 minutes before transferring to prevent breaking.
- Customize your mix-ins: Feel free to swap nuts or add different chips to make the recipe your own unique creation.
- Store properly: Keep cookies in an airtight container to maintain freshness and soft texture.
- For extra indulgence, slightly underbake the cookies to keep them extra chewy and moist.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
