Easter Trash Cookies (Print version)

Colorful sweet and salty cookies loaded with Easter candy, pretzels, cereal, and marshmallows for a fun festive treat.

# What you need:

01 - 2¼ cups all-purpose flour

02 - 1 tsp baking soda

03 - ½ tsp 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 tsp 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 - Beat butter, brown sugar, and granulated sugar in a large mixing 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 them 2 inches apart.

08 - Bake for 9-11 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.

01 -

The salty-sweet combination keeps everyone coming back for just one more cookie
These are basically an excuse to use up whatever festive treats are hiding in your pantry
The dough comes together in under 20 minutes, leaving more time for the fun part

02 -

Underbaking slightly is the secret to chewy centers that set as they cool
The marshmallows will puff up dramatically in the oven and then settle back down
Room temperature ingredients prevent the dough from separating during baking

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