Brown Butter Trash Can Cookies

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

  1. 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.
  2. 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.
  3. 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.
  4. Prepare Dry Ingredients:
    • In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
  5. 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.
  6. Add Mix-Ins:
    • Fold in the crushed potato chips, crushed pretzels, mini peanut butter M&M’s, and milk chocolate chips.
  7. 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.
  8. 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.
  9. 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

  1. 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.
  2. Can I substitute the cane sugar with granulated sugar?
    • Yes, you can substitute granulated sugar for cane sugar.
  3. 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.
  4. 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.
  5. How can I make these cookies gluten-free?
    • Use a gluten-free all-purpose flour blend and ensure all other ingredients are gluten-free.
  6. What is the purpose of browning the butter?
    • Browning the butter adds a rich, nutty flavor to the cookies.
  7. 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.
  8. What should I do if my cookies spread too much?
    • Chill the dough before baking to help prevent excessive spreading.
  9. Can I add other mix-ins like dried fruit or coconut?
    • Yes, feel free to experiment with additional mix-ins to suit your taste.
  10. 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!

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Brown Butter Trash Can Cookies


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  • Author: khaoula belabess
  • 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

Scale

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

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