Recipe by @wellmadebykiley
Sweet, salty, and decadent! This Brown Butter Kitchen Sink Cookie Crumble Trifle by Kiley Heard hits all the right notes. Layers of our Organic Vanilla Bean Ice Cream, rich homemade hot fudge, and salty-sweet cookie crumble make every spoonful unforgettable.
This Peaches & Cream French Toast uses melted Straus Family Creamery Organic Vanilla Bean Ice Cream as a clever two-ingredient hack for rich, perfectly golden French toast. Topped with warm caramelized peaches, a buttery homemade crumble, and an extra scoop of ice cream, it is an indulgent twist on a classic breakfast favorite.
Serving Size:
14-16 cookies
Ingredients
Brown Butter Kitchen Sink Cookies
- 1 cup (226g) Straus Organic Unsalted European Style Butter
- 1 1/4 cups (265g) brown sugar
- 1/4 cup (55g) granulated sugar
- 1 egg + 2 egg yolks at room temperature
- 1 tbsp (12g) vanilla bean paste or extract
- 2 tbsp (30ml) Straus Organic Heavy Whipping Cream, at room temperature
- 2 cups (260g) all-purpose flour
- 3/4 tsp (4g) baking soda
- 1/4 tsp (2g) baking powder
- 1 tsp (6g) salt
- 3/4 cup (150g) chocolate chips or chopped chocolate bar of choice
- 1/2 cup (75g) toffee bits
- 1/2 cup (40g) crushed potato chips
- 1/2 cup (30g) crushed pretzels
Homemade Hot Fudge Sauce
- 1/4 cup (58g) salted butter
- 2/3 cup (135g) semi-sweet chocolate chips
- 1 cup (240ml) Straus Organic Heavy Whipping Cream
- 3/4 cup (165g) granulated sugar
- 6 tbsp (36g) cocoa powder
- 1/4 tsp (1g) salt
- 2 tbsp (27g) vanilla extract
For Serving
Instructions
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
Serve and enjoy!
