Easter Trash Cookies (Printable View)

Playful sweet and salty cookies loaded with pretzels, pastel candies, white chocolate chips, and marshmallows perfect for spring celebrations.

# What You Need:

→ Dry Ingredients

01 - 2¼ cups all-purpose flour
02 - 1 tsp baking soda
03 - ½ tsp salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 1 cup packed light brown sugar
06 - ½ cup granulated sugar
07 - 2 large eggs
08 - 2 tsp pure vanilla extract

→ Mix-ins

09 - 1¼ cups pastel-colored candy-coated chocolates
10 - 1 cup mini pretzels, roughly broken
11 - ¾ cup crispy rice cereal
12 - ½ cup white chocolate chips
13 - ½ cup mini marshmallows
14 - ⅓ cup sprinkles
15 - ½ cup roasted salted peanuts or chopped pecans, optional

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl.
03 - Beat softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, approximately 2 minutes.
04 - Beat in eggs one at a time, then stir in vanilla extract.
05 - Gradually mix in dry ingredients until just combined.
06 - Gently fold in candy-coated chocolates, pretzel pieces, rice cereal, white chocolate chips, marshmallows, sprinkles, and nuts if using.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 9 to 11 minutes until edges are lightly golden. Centers will appear slightly underbaked.
09 - Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The perfect balance of sweet and salty keeps everyone coming back for just one more
  • Customizable mix-ins mean you can use whatever festive treats you have on hand
  • These cookies bake up beautifully chewy with those irresistible crispy edges
02 -
  • These cookies spread quite a bit so give them plenty of room on the baking sheet
  • The marshmallows puff up dramatically in the oven and then settle into gooey pockets
  • Underbaking slightly is the secret to keeping these soft and chewy for days
03 -
  • Press a few extra candies on top of each cookie before baking for maximum visual appeal
  • Chill the dough for 30 minutes if your kitchen is very warm to prevent excessive spreading

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