Garbage Cookies
Get ready to indulge in the ultimate sweet-and-salty treat with these irresistible Garbage Cookies! Bursting with a medley of exciting mix-ins like crushed pretzels, gooey mini marshmallows, candy-coated chocolates, peanut butter chips, and semi-sweet chocolate chips, these cookies redefine delicious chaos. Perfect for clearing out your pantry or satisfying every craving in one bite, this recipe combines crunchy, chewy, and melty textures for a flavor-packed cookie experience. In just 15 minutes of prep time and a quick 12-minute bake, you’ll have two dozen golden, bakery-worthy cookies that are perfect for parties, snack time, or gifting. Whether you call them kitchen-sink cookies or party mix cookies, these easy-to-make treats are guaranteed to be a hit!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup semi-sweet chocolate chips
- 0.5 cup crushed pretzels
- 0.5 cup mini marshmallows
- 0.25 cup peanut butter chips
- 0.25 cup chopped nuts (e.g., walnuts, pecans, or almonds)
- 0.25 cup candy-coated chocolates (e.g., M&M's)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the egg and vanilla extract to the creamed mixture, beating well until thoroughly incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the semi-sweet chocolate chips, crushed pretzels, mini marshmallows, peanut butter chips, chopped nuts, and candy-coated chocolates using a spatula or wooden spoon.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underdone.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.7 g | 348% | |
| Saturated Fat | 152.5 g | 762% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 3979 mg | 173% | |
| Total Carbohydrate | 543.8 g | 198% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 316.8 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 277 mg | 21% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
