Easter Trash Cookies (Printable version)

Playful cookies combining pastel candies, pretzels, and marshmallows for a sweet-salty Easter dessert ready in 25 minutes.

# Ingredient List:

→ 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 - Optional: ½ cup roasted salted peanuts or chopped pecans

# How to Make It:

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 until light and fluffy, about 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 9-11 minutes until edges are lightly golden. Centers will appear slightly underbaked.
09 - Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The sweet and salty combination hits every craving at once
  • You can use whatever Easter candy you have sitting around
  • They bake up soft and chewy with crunchy bits in every bite
02 -
  • Overbaking will make these tough, pull them out when edges just start turning golden
  • The dough needs to be slightly chilled if it's too soft to scoop
  • Marshmallows can puff up dramatically in the oven, that's totally normal
03 -
  • Break pretzels into different sizes for varied texture
  • Toss marshmallows in a little flour before adding to prevent them from sinking

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