Resources Brown Butter Kitchen Sink Cookie Crumble Trifles

Brown Butter Kitchen Sink Cookie Crumble Trifles

Ingredients

Brown Butter Kitchen Sink Cookies

Homemade Hot Fudge Sauce

For Serving

Brown Butter Kitchen Sink Cookies

Step 1

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Step 2

Brown butter in a saucepan over medium-high heat until golden and fragrant (5–8 min). Immediately transfer to a large bowl; cool slightly.
Step 3

In a medium bowl, whisk flour, baking soda, baking powder, and salt.
Step 4

Add sugars to cooled butter and whisk until combined. Whisk in egg, egg yolks, and vanilla until lighter in color.
Step 5

Whisk in heavy cream until combined.
Step 6

Fold dry ingredients gently into wet ingredients until just combined (no flour streaks).
Step 7

Fold in chocolate chips/chunks, toffee bits, crushed potato chips, and pretzels until evenly distributed.
Step 8

Let dough rest 15–20 min.
Step 9

Scoop dough (about 3 tbsp per cookie), spacing 2 inches apart on baking sheets.
Step 10

Bake 12–15 min until lightly golden and edges set.
Step 11

Cool on baking sheet 5 min, then transfer to cooling rack.

Hot Fudge Sauce

Step 2

Whisk in half and half (or cream) until smooth.
Step 3

Add sugar, cocoa powder, and salt; whisk until combined.
Step 4

Cook for 5 min over medium heat until mixture slightly boils, then simmer for 2–3 min, stirring frequently.
Step 5

Remove from heat, stir in vanilla.
Step 6

Transfer to heat-safe jar; refrigerate up to 3 weeks.

To Assemble the Trifles