Easter Trash Cookies (Printable)

Soft chewy cookies loaded with pastel candies, pretzels, and marshmallows for a sweet-salty Easter treat.

# What You'll Need:

01 - 2¼ cups all-purpose flour

02 - 1 teaspoon baking soda

03 - ½ teaspoon salt

04 - 1 cup unsalted butter, softened

05 - 1 cup packed light brown sugar

06 - ½ cup granulated sugar

07 - 2 large eggs

08 - 2 teaspoons pure vanilla extract

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)

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 - Cream together butter, brown sugar, and granulated sugar in a large mixing bowl 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 them 2 inches apart.

08 - Bake for 9-11 minutes until edges are lightly golden. Centers will look slightly underbaked.

09 - Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

01 -

The combination of salty pretzels and sweet candy hits every craving at once
These cookies are impossible to mess up because the mix-ins hide any imperfections

02 -

Overmixing once you add the mix-ins will break the pretzels and crush the cereal
These cookies continue baking on the hot sheet, so remove them when edges are just barely set

03 -

Refrigerate the dough for 30 minutes if your kitchen is warm to prevent spreading
Press a few extra candies on top right after baking for that bakery look