Santa’s Trash Cookies are a festive, fun cookie that blends sweet and salty flavors in every bite. They’re perfect for holiday parties, cookie exchanges, gifted cookie boxes, or leaving out for Santa as an extra-special treat. These cookies are similar in spirit to other holiday favorites like peanut butter cookies, sugar cookie bites, and monster cookies — but with a mix of unexpected snacks that make each cookie unique.
These “trash” cookies get their name because you can toss in just about anything from your pantry: potato chips, pretzels, festive red and green M&Ms, chocolate chips, chopped caramels, and sprinkles. The combination of crunchy salty pieces with melty chocolate and chewy caramel creates a delightful contrast that’s sure to please a crowd.
Why Add Vanilla Pudding Mix In Cookies?
- Vanilla pudding mix contains cornstarch, which helps create a soft, tender cookie texture. This is a handy trick in many cookie and quick-bread recipes to keep baked goods from becoming tough.
- The pudding mix also adds a subtle extra layer of flavor and helps the cookies remain thick and fluffy rather than spreading too flat during baking.
Why This Recipe Works
- No chill time: The dough is ready to bake immediately, which makes this recipe quick and convenient.
- Vanilla pudding mix: Adds structure and tenderness for a soft, thick cookie.
- Sweet & salty balance: The combination of chips and pretzels with chocolate and caramel creates satisfying contrasts in flavor and texture.
Ingredient Notes
(Recipe details are in the recipe card below)
- All-purpose flour: Provides structure and the right chew for these cookies.
- Unsalted butter: Using unsalted butter lets you control salt levels and keeps the flavor balanced.
- Brown sugar and granulated sugar: Brown sugar adds moisture and depth, while granulated sugar helps with slight crispness and color.
- Vanilla: Real vanilla extract enhances the overall flavor.
- Egg + extra yolk: The additional yolk increases chewiness and richness.
- Mix-ins: The fun part — choose pretzels, wavy potato chips, semi-sweet chocolate chips, red and green M&Ms, chopped caramels, and sprinkles or any favorite bits you have on hand.
Step by Step Directions
(Recipe card below contains full ingredient amounts and baking times)
Make the cookie dough!
Cream softened butter with both sugars until light and fluffy, then mix in the egg, extra yolk, and vanilla. In a separate bowl whisk together the flour, pudding mix, baking soda, baking powder, and salt, then add the dry ingredients to the wet until just combined.
Add all of Santa’s trash!
Fold in your chosen mix-ins: M&Ms, chocolate chips, crushed pretzels, crushed wavy potato chips, and chopped caramels or sprinkles. Be creative — this is where the cookies get their personality.
Scoop & bake
Scoop dough onto a parchment-lined baking sheet, press a few extra M&Ms or chips on top, and gently flatten each ball so cookies spread only a bit. Bake until edges are set but centers remain soft. Let cool briefly on the sheet before transferring to a wire rack.
Last step: devour!
Enjoy the irresistible balance of sweet chocolate and M&Ms with crunchy salty chips and pretzels — a holiday cookie that’s fun to make and even better to eat.
Other Variations
- Peanut butter: Add Reese’s Pieces or a few tablespoons of peanut butter for a nutty twist.
- S’mores: Mix in mini marshmallows and graham cracker pieces for a s’mores-inspired cookie.
- Trail mix style: Add oats, dried fruit, and nuts for a heartier cookie with more texture.
Success Tips
- Reserve a few extra M&Ms or chocolate chips to press into the tops of the cookies right after they come out of the oven for a pretty presentation.
- Avoid overbaking — a minute or less can make the difference between a soft cookie and a dry one. Aim for set edges with a slightly soft center.
- Preheat the oven thoroughly so baking time is consistent.
- Use a cookie scoop for uniform dough portions so cookies bake evenly.
Storage and Freezing
- Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- To freeze dough, scoop into 2-tablespoon balls and freeze in a single layer in an airtight container. Bake from frozen, adding a minute or two to the baking time as needed.
- Make-ahead: Cookie dough can be refrigerated for 2–3 days before baking; bring to room temperature briefly if needed and bake as directed.
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Before You Begin! If you make this recipe, please leave a rating or review to let us know how it turned out — feedback helps keep great recipes coming.
Santa’s Trash Cookies
Ingredients
- 1 3/4 cup all-purpose flour, spooned and leveled
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp vanilla extract
- Flaky sea salt for garnish (optional)
Mix Ins
- 1/2 cup red and green M&Ms, plus more for garnish
- 1/2 cup semi-sweet chocolate chips, plus more for on top
- 1/2 cup crushed pretzels
- 1/2 cup crushed wavy potato chips
- 1/4 cup chopped caramels or Christmas sprinkles (optional)
Last step! If you make these, please leave a review to let others know how they turned out.
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a bowl, whisk together flour, pudding mix, baking soda, baking powder, and salt. Set aside.
- In a stand mixer fitted with the paddle (or with a hand mixer), cream together the butter, brown sugar, and granulated sugar until creamy, about 2–3 minutes, scraping the bowl as needed.
- Add the egg, egg yolk, and vanilla; mix until combined.
- Gradually add the dry ingredients and mix until just combined.
- Fold in the M&Ms, chocolate chips, crushed pretzels, crushed potato chips, and chopped caramels or sprinkles if using.
- Scoop dough onto prepared baking sheets (about 6–8 per sheet). Press a few extra M&Ms and chocolate chips into the tops and gently flatten each ball a bit. Bake for 8–10 minutes, until edges are set and centers are still slightly soft. Do not overbake.
- Let cookies cool on the baking sheet for a couple minutes, then transfer to a wire rack to cool completely. Garnish with extra chip or pretzel pieces and flaky sea salt if desired. Enjoy!
Notes
Store cookies in a sealed container at room temperature for up to 5 days or freeze for up to 3 months. To freeze dough, scoop into 2 tablespoon balls and freeze in a single layer; bake from frozen, adding a minute or two to the baking time.
Nutrition Information
Serving: 1 cookie — Calories: 210; Carbohydrates: 28 g; Protein: 2 g; Fat: 10 g; Saturated Fat: 6 g; Sugar: 16 g. (Values are estimates and may vary.)