Description
Bake perfect sweet and salty Trash Cookies packed with pretzels, chips, and chocolate. This easy recipe uses pantry snacks for a satisfying texture contrast.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup potato chips, crushed
- 1/2 cup pretzels, coarsely crushed
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup toffee bits
- 1/4 cup colorful sprinkles
- 1 teaspoon sea salt flakes (optional topping)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
- Whisk the flour, baking soda, and kosher salt in a medium bowl. Set this aside.
- Cream the softened butter, brown sugar, and granulated sugar in a large bowl on medium-high speed for 3–4 minutes until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract. Scrape the bowl sides as needed.
- Reduce the mixer speed to low. Gradually add the dry ingredients, mixing only until the flour streaks disappear.
- Gently fold in the crushed potato chips, pretzels, chocolate chips, toffee bits, and sprinkles using a spatula.
- Scoop the dough into 2-tablespoon balls. Place them 2 inches apart on the prepared baking sheets.
- Bake for 9–11 minutes. The edges should be golden brown and the centers slightly underbaked.
- If using, immediately sprinkle sea salt flakes on top after removing from the oven.
- Let the cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely.
Notes
- Crush chips and pretzels into pea-sized pieces for the best texture.
- Chill the dough for 30 minutes before baking for a thicker cookie.
- Kettle-cooked potato chips maintain crunch better during baking.
- Bang the pan on the counter once after removing from the oven to flatten cookies and create ripples.
- Store baked cookies in an airtight container for up to 5 days at room temperature.
- Freeze baked cookies or raw dough balls for up to 3 months.
- Reheat baked cookies at 300°F (150°C) for 3–4 minutes to restore crisp edges.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American