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
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, 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.
