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Brown Butter Trash Can Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 57 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Brown Butter Trash Can Cookies are a delightful mix of sweet, salty, and crunchy elements, featuring browned butter, sugar, and a fun assortment of mix-ins including potato chips, pretzels, peanut butter M&M’s, and chocolate chips. Perfect for those who love cookies with texture and bold flavors.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter
  • 1 cup cane sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Mix-Ins

  • 1/2 cup crushed wavy potato chips
  • 1/2 cup crushed pretzels
  • 1/2 cup mini peanut butter M&M’s
  • 1/2 cup milk chocolate chips

Instructions

  1. Brown the Butter: Melt the butter over medium heat in a saucepan, stirring frequently until it turns a golden brown color and develops a nutty aroma, approximately 5 to 7 minutes. Remove from heat and allow it to cool slightly to prevent cooking the eggs in the next steps.
  2. Mix Sugars and Butter: In a large mixing bowl, combine the browned butter with the cane sugar and brown sugar. Stir thoroughly until the mixture is smooth and evenly combined.
  3. Add Eggs and Vanilla: Whisk in the eggs one at a time to ensure even incorporation, then add the vanilla extract. Continue mixing until the batter turns creamy and homogeneous.
  4. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda to evenly distribute the leavening agents and salt.
  5. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough which can result in tougher cookies.
  6. Add Mix-Ins: Gently fold in the crushed wavy potato chips, crushed pretzels, mini peanut butter M&M’s, and milk chocolate chips to evenly distribute these flavorful mix-ins throughout the dough.
  7. Scoop and Bake: Preheat your oven to 350°F (175°C). Roll the dough into roughly 1 1/2-inch balls and place them evenly spaced on a parchment-lined baking sheet. Bake in the preheated oven for 10 to 12 minutes until the edges are slightly golden but the centers remain soft.
  8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. This helps the cookies firm up while preventing breakage.

Notes

  • Use unsalted butter to control the salt level in the cookies, as the pretzels and potato chips add additional saltiness.
  • Do not overbake the cookies; they should look slightly underdone in the center when you remove them from the oven.
  • For extra flavor, consider toasting the pretzels lightly before crushing.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.

Find it online: https://slsrecipes.com/brown-butter-trash-can-cookies-recipe/