Description
These Brown Butter Trash Can Cookies are a delightful blend of sweet, salty, and crunchy with a nutty brown butter base. Loaded with crushed wavy potato chips, pretzels, mini peanut butter M&M’s, and milk chocolate chips, these cookies offer a flavorful and texture-packed treat perfect for snack time or dessert.
Ingredients
Scale
Butter Mixture
- 1 cup unsalted butter
Sugars
- 1 cup cane sugar
- 1 cup brown sugar, packed
Wet Ingredients
- 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 unsalted butter over medium heat in a saucepan, stirring frequently. Continue cooking until the butter turns a golden brown color and releases a nutty aroma, about 5 to 7 minutes. Remove from heat and let it cool slightly before using.
- Mix Sugars and Butter: In a mixing bowl, combine the browned butter with cane sugar and brown sugar. Stir until the mixture is smooth and well blended.
- Add Eggs and Vanilla: Whisk in the eggs one at a time into the butter and sugar mixture. Then add the vanilla extract, mixing everything together until the batter is creamy and homogenous.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda to ensure the leavening agents are evenly distributed.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet batter. Stir gently until just combined, being careful not to overmix which can toughen the cookies.
- Add Mix-Ins: Gently fold in the crushed wavy potato chips, crushed pretzels, mini peanut butter M&M’s, and milk chocolate chips until evenly distributed throughout the dough.
- Scoop and Bake: Using a cookie scoop or spoon, 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 or until the edges are golden and cookies are set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. This helps maintain their chewy texture and prevents breaking.
Notes
- To enhance the nutty flavor, be attentive while browning the butter to avoid burning it.
- The mix of salty potato chips and pretzels with sweet candies creates a delicious balance—feel free to adjust the quantities based on preference.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a softer cookie, reduce baking time slightly or add an extra egg yolk for added moisture.
- Gluten-free flour can be substituted for all-purpose flour to accommodate dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
