If you love cookies that surprise you with a little bit of everything—sweet, salty, crunchy, and chewy—then you’re in for a real treat with this Santa’s Trash Cookies Recipe. It’s not just any cookie; it’s a delicious medley of flavors and textures all rolled into one, perfect for holiday gatherings or anytime you crave a cookie that’s anything but ordinary. Trust me, once you try this recipe, you’ll want to make it again and again!

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Why You’ll Love This Recipe

Perfect Flavor Combo: Sweet chocolate, salty pretzels, and crispy potato chips create an unforgettable cookie experience.
Easy and Quick to Make: With simple ingredients and straightforward steps, you can whip these up in under 30 minutes.
Customizable to Your Taste: You can swap mix-ins to suit your family’s favorites — versatility at its best!
Always a Crowd-Pleaser: My family goes crazy for these every holiday season, and I’m sure yours will too.

Santa's Trash Cookies Recipe - Recipe Step

Ingredients You’ll Need

These ingredients work wonderfully together to build layers of flavor and texture that keep you coming back for more. A quick tip: using quality butter and fresh baking soda really gives these cookies their perfect rise and buttery flavor.

Santa's Trash Cookies Recipe - Ingredients

Butter: Use unsalted butter at room temperature for creamy mixing and great flavor control.
Brown Sugar: Adds moisture and deeper caramel notes to the cookie dough.
Granulated Sugar: Helps with crispiness and balances sweetness.
Eggs: They bind everything together and add richness.
Vanilla Extract: A must for enhancing the overall sweetness and flavor.
Baking Powder and Baking Soda: These are your leavening agents—don’t skip them for that ideal cookie texture.
Salt: Just a bit to punch up all the sweet and savory flavors.
All-Purpose Flour: The base that holds everything together—be gentle when mixing!
M&M’s: I love these for colorful, melty pops of chocolate.
Peanut Butter Chips: These add a rich, nutty flavor without overwhelming the cookie.
Potato Chips: The secret salty crunch that sets these cookies apart.
Broken Pretzels: More crunch and salt, making texture irresistible.
Flaked Sea Salt: Sprinkled on top to finish with a subtle salty burst.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up with this Santa’s Trash Cookies Recipe depending on the season or what’s in the pantry. It’s so forgiving and adaptable that you can really make it your own. You might even discover a new family favorite by adding a twist or two!

Chocolate Chip Swap: I often swap peanut butter chips for classic chocolate or white chocolate chips for a sweeter profile.
Nut-Free Version: Simply omit the peanut butter chips and replace them with extra M&M’s or dried fruit to keep it allergy-friendly.
Seasonal Mix-Ins: Around Christmas, chopped candy canes or festive red and green candies make it extra cheerful.
Gluten-Free Option: Use a gluten-free all-purpose flour blend; just make sure it contains xanthan gum for structure.

How to Make Santa’s Trash Cookies Recipe

Step 1: Get Your Oven and Pans Ready

Start by preheating your oven to 365°F (185°C). Line two baking sheets with parchment paper to keep your cookies from sticking and ensure they bake evenly. This little setup step makes all the difference.

Step 2: Cream the Butter and Sugars

Place the softened butter, brown sugar, and granulated sugar in your stand mixer fitted with the paddle attachment. Beat on medium-high speed for 3 to 4 minutes until the mixture is light, fluffy, and beautifully creamy. This step is key because it sets the base for soft, tender cookies.

Step 3: Add Eggs and Vanilla

Next, add your eggs and vanilla extract to the bowl and mix until everything is fully combined. I usually scrape down the sides of the bowl with a spatula to make sure every bit is incorporated—no pockets of unmixed egg!

Step 4: Mix in Dry Ingredients Carefully

Slowly add in baking powder, baking soda, salt, and the flour. Mix on low speed, just enough to bring it all together. Be careful not to over-mix here—some streaks of flour are totally fine. Overworking the dough can make your cookies tough, which is definitely not what we want.

Step 5: Fold in the M&M’s, Peanut Butter Chips, Potato Chips, and Pretzels

This is where the magic happens. Gently fold in the m&m’s, peanut butter chips, broken potato chips, and pretzels with a spatula. This blend of sweet and salty adds incredible texture and flavor contrast in every bite. I like to save a few candies to press on top of the dough balls before baking for that pretty, inviting look.

Step 6: Scoop and Add Finishing Touches

Use a ¼ cup cookie scoop or large ice cream scoop to portion out dough balls onto your prepared baking sheets, spacing them out so they have room to spread. Press a few extra mix-ins on top of each dough ball, then sprinkle flaked sea salt on top—a little salty spark that perfectly finishes these cookies.

Step 7: Bake Until Golden and Glossy

Bake for 11 to 14 minutes, watching for beautifully golden edges and a slightly glossy center. This means the inside is still soft and chewy while the outside crisps up nicely. If your cookies spread into odd shapes, use a spatula to gently nudge the edges back into a neat circle while they’re warm.

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Pro Tips for Making Santa’s Trash Cookies Recipe

Use a Kitchen Scale: I find weighing flour in grams helps me avoid dense cookies caused by packed flour in measuring cups.
Freeze the Dough Balls: If you want perfect size and shape, chill the dough balls for 15 minutes before baking—helps control spreading.
Add Sea Salt Last: Sprinkling sea salt on top after shaping really brightens the flavor and gives that gourmet touch.
Watch Your Oven Temperature: I learned baking at 365°F works better than 350°F to get that crisp edge with a chewy middle.

How to Serve Santa’s Trash Cookies Recipe

Garnishes

I usually keep it simple with flaked sea salt on top because it really makes the flavors pop. Sometimes I add a light drizzle of melted peanut butter or chocolate on top just for fun—takes these from great to show-stopping in seconds.

Side Dishes

These cookies are fantastic paired with a cold glass of milk (classic, right?). They also go surprisingly well with a hot cup of coffee or even a peppermint hot chocolate during the holidays.

Creative Ways to Present

For holiday parties, I like arranging them on a festive platter lined with evergreen sprigs and a few candy canes for color and holiday cheer. Wrapping them up in cellophane with a cute ribbon makes perfect homemade gifts too!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. They stay chewy for up to 4 days, but honestly, they rarely last that long in my house!

Freezing

I’ve had great success freezing both the raw dough balls and the baked cookies. Just freeze dough balls on a tray, then transfer to a zip-top bag once hard. You can bake straight from frozen—add a couple extra minutes to baking time.

Reheating

To bring frozen or leftover cookies back to life, pop them in a preheated 300°F oven for about 5 minutes. They’ll warm up and regain that freshly baked softness with a little crisp around the edges.

FAQs

Can I substitute other candy or chips in Santa’s Trash Cookies Recipe?

Absolutely! This recipe is all about mixing sweet and salty flavors, so feel free to swap M&M’s for chocolate chips, peanut butter chips for butterscotch chips, or add your favorite crushed candy bars. Just keep the total mix-in volume similar for best results.
Why do you use both baking powder and baking soda?

Using both gives the cookies a balanced rise. Baking soda reacts with the brown sugar to help spread and brown the cookie, while baking powder adds extra leavening for a lighter texture. This combo helps achieve that perfect chewiness and golden color.
How do I prevent my cookies from spreading too much?

Make sure your butter isn’t melted—it should be soft but still hold its shape. Chilling the dough balls for 10-15 minutes before baking can also help control spreading. Plus, using parchment paper or silicone mats prevents sticking and helps cookies bake evenly.
Can I make these cookies vegan or dairy-free?

With some tweaks, yes! Swap butter for a vegan margarine or coconut oil, use flax eggs (flaxseed mixed with water) instead of real eggs, and find dairy-free chocolate or peanut butter chips. Keep in mind the texture might vary slightly but still taste delicious.

Final Thoughts

When I first made Santa’s Trash Cookies Recipe, I was amazed at how all those unexpected ingredients came together to create a cookie that was so much more than the sum of its parts. Every bite is a delightful surprise, and I absolutely love how this cookie brings my family together during the holidays. If you want a cookie that’s fun, festive, and wildly delicious, give this recipe a try—you’ll see why it’s a treasured favorite in our home!