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
Scale
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.
