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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