Brown Butter Kitchen Sink Cookie Crumble Trifles
These Brown Butter Kitchen Sink Cookie Crumble Trifles are the ultimate indulgent treat, layering smooth and creamy vanilla bean ice cream with chunks of gooey, golden brown butter kitchen sink cookies. Each cookie crumble is packed with melty chocolate chips, crushed potato chips, pretzels, and toffee bits for the perfect sweet and salty combo. Finished with a warm drizzle of silky homemade hot fudge sauce, every bite is rich, creamy, crunchy, and completely irresistible.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Brown sugar
Granulated sugar
Eggs
Vanilla bean paste or extract
Heavy cream
All-purpose flour
Baking soda
Baking powder
Salt
Chocolate chips or chopped chocolate bar of choice
Heath toffee bits
Crushed potato chips
Crushed pretzels
Cocoa powder
Flaky sea salt, for topping
Vanilla ice cream, for serving
Why You’ll Love Brown Butter Kitchen Sink Cookie Crumble Trifles:
The Ultimate Sweet and Salty Treat: Every bite is packed with gooey cookies, melty chocolate, crunchy pretzels, potato chips, and buttery toffee bits for the perfect sweet-and-salty balance.
Made With Real Brown Butter: The rich, nutty flavor of brown butter deepens every layer and gives these cookie crumbles their signature toasty edge.
Cool and Creamy Meets Warm and Fudgy: Cold vanilla bean ice cream layered with warm, homemade hot fudge sauce gives you the best of both worlds.
No Bake and Easy to Assemble: These trifles are simple to prep and don’t require turning on the oven — perfect for hot days or easy entertaining.
Customizable in Individual Jars: Perfect for parties or gatherings, serve them in jars or glasses so everyone gets their own personal layered dessert.
Fun Way to Use Leftover Cookies: Got extra kitchen sink cookies on hand? This is the best way to repurpose them into something even more indulgent.
Every Texture in One Bite: Creamy ice cream, chewy cookie bits, crunchy toppings, and silky hot fudge make each spoonful unforgettable.
Tips for Making Brown Butter Kitchen Sink Cookie Crumble Trifles:
Use High-Quality Vanilla Ice Cream: A rich, creamy base enhances every layer—choose a good vanilla bean ice cream for the best flavor.
Let the Cookies Cool Completely: If you’re baking the brown butter kitchen sink cookies fresh, allow them to cool before crumbling so they maintain texture.
Don’t Over-Bake the Cookies: Keep them soft and slightly underbaked in the center for that gooey bite that contrasts beautifully with the crunchy mix-ins.
Make the Hot Fudge Sauce Ahead: The sauce thickens as it sits and is even more decadent when slightly warm—prep it in advance and reheat gently before layering.
Layer While the Fudge Is Warm: A warm drizzle helps melt the ice cream just slightly, adding creaminess and making the trifles even more luscious.
Crush Mix-Ins Lightly: Don’t pulverize the pretzels or chips—just a rough crush gives the perfect crunch and salty hit in every bite.
Assemble Just Before Serving: For the best texture, layer the trifles shortly before serving to keep the mix-ins crunchy and the cookies from getting soggy.
Serve in Clear Glasses or Jars: Show off the beautiful layers! Small jars or glasses work great for individual servings and presentation.
Add a Sprinkle of Sea Salt: A light dusting of flaky sea salt on top elevates the sweet-and-salty contrast and ties everything together.
Customize With What You Have: Swap in other cookie types, drizzle with caramel instead of fudge, or add chopped nuts—make it your own.
Tips for Making Brown Butter Kitchen Sink Cookies:
Brown the Butter Deeply: Let the butter turn golden with dark brown specks—it adds rich, nutty flavor that sets these cookies apart.
Let the Dough Rest (Not Chill): After mixing, let the dough rest for 15–20 minutes. This helps the flour absorb the moisture and improves the final texture without needing a long chill.
Use a Mix of Sweet and Salty Add-Ins: Combine melty chocolate chips, crushed pretzels, potato chips, and toffee bits for a balanced flavor and textural crunch.
Scoop Even-Sized Dough Balls: Use a cookie scoop to portion evenly so the cookies bake at the same rate.
Don’t Over-Mix: Mix just until the flour disappears to avoid tough cookies and keep the centers soft and gooey.
Underbake Slightly: Pull them from the oven when the edges are golden but the centers still look soft—they’ll finish setting on the baking sheet.
Sprinkle with Sea Salt Before Baking: A light pinch of flaky salt brings out the depth of flavor and enhances the sweet and salty balance.
How to Store Brown Butter Kitchen Sink Cookie Crumble Trifles:
Freezer (Short-Term): If assembled, cover the trifles tightly and store in the freezer for up to 1 day. Note that the cookies and crunchy mix-ins (like chips and pretzels) may soften slightly the longer they sit.
Cookies (Make Ahead): You can bake the brown butter kitchen sink cookies in advance. Once cooled, store them in an airtight container at room temperature for up to 4 days, or in the freezer for up to 2 months. Let thaw before crumbling into trifles.
Hot Fudge Sauce: Store leftover homemade hot fudge sauce in an airtight jar in the fridge for up to 2 weeks. Reheat gently in the microwave or on the stove before drizzling.
Ice Cream: Keep your ice cream tightly sealed in the freezer until ready to assemble to avoid freezer burn and maintain its creamy texture.
Assemble Fresh for Best Texture: For the crispiest cookie bits and crunch from the mix-ins, assemble the trifles just before serving. If you need to prep ahead, store the components separately and layer them right before serving.
FAQs:
Q: Can I make the trifles ahead of time?
A: Yes, but for the best texture, it's recommended to assemble them just before serving. The cookie crumbles and crunchy mix-ins like pretzels and potato chips may soften if stored layered with the ice cream for too long.
Q: Can I use store-bought cookies instead of homemade?
A: You can, but the homemade brown butter kitchen sink cookies bring a deeper, richer flavor and soft-gooey texture that really makes the trifles stand out.
Q: What’s in the kitchen sink cookies?
A: These cookies are loaded with melty chocolate chips, crushed potato chips, pretzels, and toffee bits — giving you a mix of sweet, salty, crunchy, and gooey in every bite.
Q: Can I make this gluten-free or dairy-free?
A: Yes! Use a 1:1 gluten-free flour for the cookies and swap in dairy-free ice cream and butter alternatives. Just note that texture and flavor may vary slightly depending on the substitutions.
Q: How should I store leftovers?
A: Leftover assembled trifles can be stored in the fridge for up to 1 day, but the textures may soften. For best results, store components separately and assemble just before serving.
Q: Can I double the recipe for a party?
A: Absolutely! These trifles are easy to scale up. Simply double or triple each component and layer them in individual cups or a large trifle dish for serving.
Check out my other cookie recipes;
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these brown butter kitchen sink cookie crumble trifles. Happy baking!
