The Brown Butter Trash Can Cookies Recipe is such a delightful treat that perfectly balances sweet, salty, and crunchy all in one bite. Imagine buttery, nutty-rich cookie dough bursting with unexpected mix-ins like crushed potato chips, pretzels, peanut butter M&M’s, and chocolate chips—each ingredient adding its own fun texture and flavor surprise. These cookies are irresistibly chewy and packed with layers that will have everyone reaching for seconds. If you love cookies with a twist, this recipe is an absolute must-try.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the complex flavors and textures in this recipe. Each one is simple but essential, contributing to the cookie’s buttery richness, perfect chewiness, or delightful crunch.
- 1 cup unsalted butter: Browning the butter adds a deep, nutty flavor that truly elevates the cookie.
- 1 cup cane sugar: Provides clean, light sweetness to balance the brown sugar.
- 1 cup brown sugar, packed: Adds moisture and a subtle molasses flavor for chewiness.
- 2 large eggs: Help bind everything together and keep the cookies tender.
- 2 teaspoons vanilla extract: Enhances the overall flavor with warmth and depth.
- 2 1/4 cups all-purpose flour: The base that holds the cookies together.
- 1/2 teaspoon salt: Balances sweetness and enhances other flavors.
- 1 teaspoon baking powder: Provides lift and lightness to the cookies.
- 1/2 teaspoon baking soda: Works with the acid in brown sugar for perfect texture.
- 1/2 cup crushed wavy potato chips: Adds a delicious salty crunch and unexpected texture.
- 1/2 cup crushed pretzels: Offers a slightly different salty crunch and flavor contrast.
- 1/2 cup mini peanut butter M&M’s: Brings a sweet, colorful, and peanut buttery pop to the mix.
- 1/2 cup milk chocolate chips: Melts into gooey pockets of chocolatey goodness.
How to Make Brown Butter Trash Can Cookies Recipe
Step 1: Brown the Butter
Start by melting the butter over medium heat. Stir frequently because this is where the magic happens. You’ll see it bubble and foam, and just before it turns a beautiful golden brown, it releases a nutty aroma that is simply intoxicating. This step takes about 5 to 7 minutes. Let the browned butter cool slightly to keep the eggs from scrambling later on.
Step 2: Mix Sugars and Butter
Once your butter has cooled a bit, combine it with the cane sugar and brown sugar. Mixing these together creates a smooth, caramel-colored base that ensures your cookies are sweet with just the right hint of molasses.
Step 3: Add Eggs and Vanilla
Whisk in the eggs, one at a time. This keeps the batter nice and creamy. Then add the vanilla extract, which adds warmth and complexity to the flavor, rounding out that nutty butter aroma.
Step 4: Prepare Dry Ingredients
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. This ensures the leavening agents are evenly distributed and helps your cookies rise evenly while staying tender.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry mixture into the wet ingredients until just combined. Be careful not to overmix, as that can develop the gluten and make the cookies tough rather than chewy and tender.
Step 6: Add Mix-Ins
Now for the fun part! Gently fold in the crushed potato chips, pretzels, mini peanut butter M&M’s, and milk chocolate chips. All these goodies give the cookies their signature crunch and bursts of sweet and salty flavor that make this Brown Butter Trash Can Cookies Recipe truly unforgettable.
Step 7: Scoop and Bake
Roll the dough into balls, about 1.5 inches in diameter, and place them on a parchment-lined baking sheet. Give them some space because these cookies spread out as they bake. Bake at 350°F (175°C) for 10 to 12 minutes. You want the edges to be golden but the centers remain soft.
Step 8: Cool
Let the cookies cool on the baking sheet for five minutes to firm up before transferring them to a wire rack. This cooling step helps the cookies set perfectly without falling apart. Once cooled completely, get ready to enjoy that amazing blend of flavors and textures.
How to Serve Brown Butter Trash Can Cookies Recipe
Garnishes
Although the cookies are packed with crunchy mix-ins, dusting them lightly with a sprinkle of flaky sea salt right before serving adds a gourmet touch and enhances the salty-sweet contrast even more.
Side Dishes
Pair these cookies with a cold glass of milk or a scoop of creamy vanilla ice cream. The combo of warm, chewy cookies with cold dairy is pure bliss. For coffee lovers, a strong espresso balances the sweetness perfectly.
Creative Ways to Present
Serve these cookies stacked on a rustic wooden board alongside small bowls of extra potato chips, pretzels, and M&M’s for guests to customize their own “trash can” cookie experience. They’re also brilliant crumbled atop ice cream sundaes for added texture and flavor bursts.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 4 days. The cookies maintain their chewy texture but may soften slightly—still delicious either way!
Freezing
If you want to keep these gems longer, freeze the baked cookies in a single layer on a baking sheet first. Once frozen, transfer them to a sealed freezer-safe container or bag. They stay fresh for up to 3 months.
Reheating
Warm cookies in the microwave for about 10 seconds or place them in a preheated oven at 300°F (150°C) for 5 minutes. This revives that freshly baked softness and the melty chocolate goodness.
FAQs
Can I substitute regular butter for unsalted butter?
Yes, you can use salted butter if that’s what you have on hand, but reduce the added salt to avoid making the cookies too salty. Unsalted butter is preferred because it gives you more control over the salt content.
Why do I brown the butter instead of just melting it?
Brown butter adds a deep, nutty, caramel-like flavor that regular melted butter cannot achieve. It transforms the cookie’s overall taste, making it richer and more complex.
Can I replace the mix-ins with other snacks?
Absolutely! The “trash can” concept is all about fun and variety. Feel free to experiment with different chips, candies, or nuts to create your own unique flavor combinations.
How do I know when the cookies are done baking?
Look for golden edges with centers that still look slightly soft and underbaked. They will continue to firm up as they cool, giving you that perfect chewy texture.
Can I make these cookies vegan?
This recipe relies heavily on butter and eggs for texture and flavor, but you could try vegan substitutes and a flax egg. Just be aware the texture and taste might differ from the traditional Brown Butter Trash Can Cookies Recipe.
Final Thoughts
If you want to wow your friends or simply treat yourself, the Brown Butter Trash Can Cookies Recipe is a fantastic choice. It’s an easy recipe that turns simple ingredients into an extraordinary cookie adventure. I can’t recommend it enough—once you try these cookies, they might just become your new favorite.
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Brown Butter Trash Can Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Brown Butter Trash Can Cookies combine the rich, nutty flavor of browned butter with a fun mix of crunchy and sweet mix-ins like wavy potato chips, pretzels, peanut butter M&M’s, and milk chocolate chips. The combination of salty and sweet creates an addictive cookie perfect for anyone craving a playful twist on a classic treat.
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, stirring frequently until it turns a golden brown color and releases a nutty aroma, which takes about 5 to 7 minutes. Once browned, remove from heat and let it cool slightly to avoid cooking the eggs in the next steps.
- Mix Sugars and Butter: In a mixing bowl, combine the browned butter with both the cane sugar and packed brown sugar. Stir or beat until the mixture is smooth and well incorporated.
- Add Eggs and Vanilla: Whisk in the eggs one at a time to ensure they incorporate fully, followed by the vanilla extract. 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. This helps evenly distribute the leavening agents and salt.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough which may make the cookies tough.
- Add Mix-Ins: Fold in the crushed wavy potato chips, crushed pretzels, mini peanut butter M&M’s, and milk chocolate chips evenly throughout the dough.
- Scoop and Bake: Roll the 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, until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Browned butter adds a deep, nutty flavor that is key to this recipe’s rich taste.
- Handle the dough gently when combining to keep cookies tender.
- The mix of salty chips and pretzels with sweet candy and chocolate chips creates a perfect balance.
- Use mini peanut butter M&M’s to avoid overly large chunks that may affect the cookie structure.
- Store cooled cookies in an airtight container to maintain freshness for up to 5 days.
