If you’re craving a cookie that packs a delightful punch of sweet, salty, and crunchy textures all in one bite, the Brown Butter Trash Can Cookies Recipe is exactly what you need in your life. These cookies combine the nutty richness of browned butter with the unexpected crunch of wavy potato chips and pretzels, alongside colorful mini peanut butter M&M’s and melty milk chocolate chips. It’s a magical mix of flavors and textures that keeps you coming back for more—a treat that feels like a fun surprise every time you take a bite. Trust me, once you try this Brown Butter Trash Can Cookies Recipe, your cookie game will never be the same.
Ingredients You’ll Need
Getting ready to make these irresistible cookies is easy because the ingredients list is straightforward but each one plays a vital role in building the perfect balance of flavor and texture. From the rich browned butter to the crunchy mix-ins and sweet chocolate, they all come together beautifully.
- Unsalted butter: Browning this adds a deep, nutty flavor that transforms the cookie base.
- Cane sugar: Provides sweetness and helps create a chewy texture.
- Brown sugar, packed: Adds moisture and a hint of caramel that complements the browned butter.
- Large eggs: Bind everything together and give structure to the cookies.
- Vanilla extract: Brightens and enhances the overall flavor.
- All-purpose flour: The foundation for the cookie dough, giving it body.
- Salt: Balances sweetness and enhances all the flavors.
- Baking powder: Helps the cookies rise just right.
- Baking soda: Adds tenderness and a slight lift.
- Crushed wavy potato chips: Adds an unexpected crunch and a savory twist.
- Crushed pretzels: Bring a salty crunch that complements the sweetness.
- Mini peanut butter M&M’s: Infuse colorful bursts of peanut buttery sweetness.
- Milk chocolate chips: Melt throughout the cookie for gooey pockets of chocolatey goodness.
How to Make Brown Butter Trash Can Cookies Recipe
Step 1: Brown the Butter
Start by melting the unsalted butter over medium heat, stirring frequently. After about 5 to 7 minutes, you’ll notice it turn a beautiful golden brown color and release a warm, nutty aroma—this step is what sets these cookies apart by deepening their flavor. Once browned, remove from heat and allow the butter to cool just slightly so it’s ready for mixing.
Step 2: Mix the Sugars and Butter
Next, combine the browned butter with both cane sugar and packed brown sugar in a mixing bowl. Stir until the mixture is smooth and well blended. This combination of sugars ensures your cookies will have that perfect chewy texture and caramel-like sweetness.
Step 3: Add Eggs and Vanilla
Whisk the eggs into the sugar and butter mixture one at a time, making sure each egg is fully incorporated before adding the next. Then stir in the vanilla extract for that classic warm flavor that complements the toasted butter beautifully.
Step 4: Prepare Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. This ensures that the leavening agents are evenly distributed and will give your cookies an even rise.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix; you want the dough just combined to maintain tenderness in the final cookie.
Step 6: Add the Mix-Ins
This is the fun part where the “trash can” inspiration shines. Fold in the crushed wavy potato chips, crushed pretzels, mini peanut butter M&M’s, and milk chocolate chips. These mix-ins create the signature sweet and salty, crunchy and melty sensation with every bite that makes this Brown Butter Trash Can Cookies Recipe so memorable.
Step 7: Scoop and Bake
Roll the dough into generous cookie-sized balls and place them evenly spaced on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes. The edges should turn golden while the centers remain soft and chewy.
Step 8: Cool
Allow the cookies to cool on the baking sheet for 5 minutes—this step helps them set beautifully without crumbling. Then transfer to a wire rack to cool completely before serving.
How to Serve Brown Butter Trash Can Cookies Recipe
Garnishes
While these cookies are perfect on their own, sprinkling a tiny pinch of flaky sea salt on top just as they come out of the oven enhances the salty-sweet contrast, making each bite pop. You can also lightly drizzle melted chocolate for a decorative and indulgent touch.
Side Dishes
Pair your Brown Butter Trash Can Cookies with a cold glass of milk or a rich cup of coffee or hot chocolate. The creamy drinks balance the crunchy, buttery texture while adding a nostalgic comfort to your snack or dessert experience.
Creative Ways to Present
For a fun twist, build a dessert platter by arranging the cookies with assorted nuts and fruit slices. Or sandwich a scoop of vanilla ice cream between two cookies to make a decadent ice cream sandwich that will wow friends and family. These cookies also look fantastic stacked in a pretty jar tied with a ribbon, making a perfect gift idea.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They should maintain their perfect balance of chewy and crunchy for about 3 to 5 days, though they rarely last that long!
Freezing
If you want to enjoy these treats later, freeze the baked cookies in a sealed freezer bag or container. They’ll keep well for up to 3 months. Just thaw at room temperature before eating to get back that ideal texture.
Reheating
To bring back the warm, melty feeling, gently reheat your cookies in the microwave for 10 to 15 seconds or in a preheated 300°F oven for about 5 minutes. This step will revive the gooey chocolate chips and revive their fresh-baked charm.
FAQs
Can I substitute the mini peanut butter M&M’s with regular chocolate chips?
Absolutely! While the peanut butter M&M’s add a unique flavor and color, you can swap them for extra chocolate chips or even other candy pieces you love. It might change the texture slightly but will still be delicious.
Why do I need to brown the butter? Can I just melt it?
Browned butter isn’t just melted butter; it’s cooked until the milk solids turn golden and develop a nutty aroma. This step deepens the flavor dramatically and adds richness that regular melted butter can’t match.
Will the potato chips and pretzels stay crunchy in the cookie?
Yes, they add a wonderful crunch contrast. Some may soften slightly during baking but will still provide that salty, crispy texture that makes the cookies unique and fun.
Can I make the dough ahead of time and bake later?
Definitely. The dough can be refrigerated for up to 24 hours before baking. This can even enhance the flavor as the ingredients meld together. Just bring the dough back to room temperature before scooping and baking.
How do I prevent the cookies from spreading too much?
Make sure your dough is chilled if it seems too soft. Also, don’t overmix the dough, and use parchment paper or a silicone baking mat to help cookies hold their shape during baking.
Final Thoughts
Creating the Brown Butter Trash Can Cookies Recipe is like inviting a little piece of cookie heaven into your kitchen—the mix of browned butter’s deep flavor and the playful crunch of mix-ins is pure magic. I can’t recommend this recipe enough for anyone who loves a cookie that surprises and delights. Give it a try, share with loved ones, and watch these cookies disappear fast every single time!
Print
Brown Butter Trash Can Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Brown Butter Trash Can Cookies are decadently rich, buttery cookies packed with a delightful mix of sweet and salty ingredients. These cookies combine brown butter, crunchy potato chips, salty pretzels, peanut butter M&M’s, and milk chocolate chips for a uniquely textured, flavorful treat perfect for any snack or dessert craving.
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
- Brown the Butter: Melt the butter over medium heat in a saucepan, stirring frequently. Continue heating until the butter turns golden brown and develops a nutty aroma, approximately 5 to 7 minutes. Remove from heat and allow the browned butter to cool slightly.
- Mix Sugars and Butter: In a mixing bowl, combine the browned butter with cane sugar and packed brown sugar. Stir or beat until the mixture is smooth and well incorporated.
- Add Eggs and Vanilla: Whisk the eggs into the sugar and butter mixture one at a time, ensuring each is fully mixed before adding the next. Then, add vanilla extract and mix until the batter is creamy and uniform.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda until evenly combined.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet batter until just combined, being careful not to overmix to keep the cookies tender.
- Add Mix-Ins: Gently fold in the crushed wavy potato chips, crushed pretzels, mini peanut butter M&M’s, and milk chocolate chips so they are evenly distributed throughout the dough.
- Scoop and Bake: Using a cookie scoop or spoon, form dough into balls and place them spaced apart on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the edges are set and lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Be careful not to burn the browned butter; remove from heat as soon as it turns golden and smells nutty.
- Crushing the potato chips and pretzels into bite-sized pieces ensures the different textures blend well within the cookie.
- You can substitute mini peanut butter M&M’s with regular ones or other candy for variation.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
