Introduction:
These Brown Butter Trash Can Cookies are a delightful blend of sweet and salty flavors. Featuring a rich, nutty brown butter base and packed with crunchy potato chips, pretzels, and mini peanut butter M&M’s, these cookies are both chewy and crispy—a true treat for cookie lovers.
Ingredients
- 1 cup unsalted butter
- 1 cup cane sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 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
Directions
- Brown the Butter:
- In a medium pan, melt the unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and develops a nutty aroma. This should take about 5 to 7 minutes. Remove from heat and let cool slightly.
- Mix Sugars and Butter:
- Pour the browned butter into a large bowl. Add the cane sugar and packed brown sugar. Mix until well combined and smooth.
- Add Eggs and Vanilla:
- Whisk in the eggs, one at a time, followed by the vanilla extract. Continue mixing until the batter is smooth and creamy.
- Prepare Dry Ingredients:
- In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
- Combine Wet and Dry Ingredients:
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. The dough will be thick and slightly tacky.
- Add Mix-Ins:
- Fold in the crushed potato chips, crushed pretzels, mini peanut butter M&M’s, and milk chocolate chips.
- Scoop and Bake:
- Using a cookie scoop or your hands, roll the dough into balls and place them onto a baking sheet lined with parchment paper. Space them about 2 inches apart.
- Bake:
- Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the edges are golden brown but the centers are still soft.
- Cool:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes 24 cookies
- Prep Time: 15 to 20 minutes
- Cook Time: 10 to 12 minutes
- Total Time: Approximately 30 minutes
Variations
- Nut Mix-ins: Add chopped nuts such as pecans or walnuts for extra crunch.
- Different Chips: Substitute with butterscotch or white chocolate chips for a different flavor twist.
- Spices: Incorporate a pinch of cinnamon or sea salt for added depth of flavor.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 1 week.
- Freezing: Dough can be frozen in balls for up to 2 months. Bake from frozen, adding an extra minute or two to the bake time.
- Reheating: Reheat cookies in a preheated oven at 350°F (175°C) for 2-3 minutes to restore their crispiness.
10 FAQs
- Can I use salted butter instead of unsalted butter?
- It’s best to use unsalted butter for better control of the salt content in the recipe.
- Can I substitute the cane sugar with granulated sugar?
- Yes, you can substitute granulated sugar for cane sugar.
- What if I don’t have mini peanut butter M&M’s?
- Regular peanut butter M&M’s or other types of candy can be used as a substitute.
- Can I use whole wheat flour instead of all-purpose flour?
- Whole wheat flour can be used but it may alter the texture and flavor of the cookies.
- How can I make these cookies gluten-free?
- Use a gluten-free all-purpose flour blend and ensure all other ingredients are gluten-free.
- What is the purpose of browning the butter?
- Browning the butter adds a rich, nutty flavor to the cookies.
- Can I make the dough ahead of time?
- Yes, the dough can be refrigerated for up to 2 days or frozen for up to 2 months.
- What should I do if my cookies spread too much?
- Chill the dough before baking to help prevent excessive spreading.
- Can I add other mix-ins like dried fruit or coconut?
- Yes, feel free to experiment with additional mix-ins to suit your taste.
- How do I know when the cookies are done?
- The cookies are done when the edges are golden brown but the centers are still slightly soft.
Conclusion
Brown Butter Trash Can Cookies offer a delightful combination of sweet, salty, and nutty flavors with a mix of crispy and chewy textures. Perfect for satisfying your cookie cravings or impressing guests, these cookies are a fun and delicious treat that brings together unexpected ingredients in a wonderful way. Enjoy these delectable cookies fresh from the oven or stored for a sweet snack later!
PrintBrown Butter Trash Can Cookies
- Total Time: Approximately 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Brown Butter Trash Can Cookies combine rich, nutty brown butter with a medley of sweet and salty mix-ins including crushed potato chips, pretzels, mini peanut butter M&M’s, and milk chocolate chips. The result is a delightful cookie with a perfect balance of chewy and crunchy textures.
Ingredients
For the Cookies:
- 1 cup unsalted butter
- 1 cup cane sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 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, stirring frequently until it turns golden brown and has a nutty aroma, about 5 to 7 minutes. Let cool slightly.
- Mix Sugars and Butter:
- Combine the browned butter with cane sugar and brown sugar until smooth.
- Add Eggs and Vanilla:
- Whisk in eggs one at a time and then add vanilla extract, mixing until creamy.
- Prepare Dry Ingredients:
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- Combine Wet and Dry Ingredients:
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Add Mix-Ins:
- Fold in potato chips, pretzels, peanut butter M&M’s, and chocolate chips.
- Scoop and Bake:
- Roll dough into balls and place them on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10 to 12 minutes.
- Cool:
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make Ahead: Cookie dough can be refrigerated for up to 2 days or frozen for up to 2 months. Bake from frozen, adding 1-2 minutes to the bake time.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 15 to 20 minutes
- Cook Time: 10 to 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 14 g
- Sodium: 140 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg