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Easter Trash Cookies

Easter Trash Cookies – Your Fun No-Bake Treats to Share!

Easter Trash Cookies are a fun, no-bake treat that combines crunchy potato chips and pretzels with sweet white chocolate and festive candy eggs.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Butter provides richness and structure; use room temperature for smoother mixing.
  • 3/4 cup Granulated Sugar adds sweetness; can be substituted with coconut sugar for a healthier twist.
  • 1 large Egg acts as a binder; ensure it’s fresh for best results.
  • 1 teaspoon Pure Vanilla Extract enhances flavor; almond extract can be used for an alternative.
  • 2 cups All-Purpose Flour forms the cookie structure; try a gluten-free flour blend for a gluten-free option.
  • 1 teaspoon Baking Powder helps cookies rise slightly for a delightful texture.
  • 1/2 teaspoon Kosher Salt balances out the sweetness.
For the Mix-Ins
  • 1 cup White Chocolate Chips adds sweetness and creaminess; swap for semisweet chocolate if desired.
  • 1 cup Crushed Potato Chips offers a crunchy and salty contrast to the sweetness.
  • 1 cup Crushed Pretzels contributes extra crunch and enhances the salty flavor.
  • 1 cup Chopped Mini Candy Eggs brings festive color and an extra burst of sweetness.
  • 1/4 cup Pastel Sprinkles optional, for decoration and a touch of extra sweetness.

Equipment

  • mixing bowl
  • electric mixer
  • spatula
  • Cookie Sheet
  • parchment paper

Method
 

Step-by-Step Instructions for Easter Trash Cookies
  1. Prepare Ingredients: Gather all your ingredients on a clean, spacious surface.
  2. Cream Butter and Sugar: Beat room temperature butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
  3. Add Egg and Vanilla: Mix in the egg and vanilla extract until smooth and well blended.
  4. Incorporate Dry Ingredients: Gradually sift in the flour, baking powder, and salt, mixing until just combined.
  5. Fold in Mix-ins: Gently fold in the white chocolate chips, potato chips, pretzels, and mini candy eggs.
  6. Shape Cookies: Drop spoonfuls of cookie mixture onto a parchment-lined baking sheet, leaving space between each cookie.
  7. Chill: Place the cookie sheet in the refrigerator for about 30 minutes to chill the dough.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 20mgSodium: 150mgPotassium: 50mgFiber: 0.5gSugar: 15gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. Freeze for up to 3 months with parchment between cookies for easy separation.

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