White Trash Cookies are a fun mix of sweet and crunchy! You’ll find creamy peanut butter, melted chocolate, and yummy cereal all in one delicious bite.
These cookies are super easy to make with no fancy tools needed. I love to whip them up for parties and watch everyone enjoy! Who doesn’t love a treat with a silly name? 😄
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the saltiness of the cookies. If you’re out, you can use margarine or a non-dairy alternative, like coconut oil, but it will change the flavor slightly.
Peanut Butter: Creamy peanut butter makes the dough nice and smooth. If you prefer crunchy, go for it! You can switch to almond butter or sun butter for a different taste or to accommodate nut allergies.
Rice Krispies: These add a delightful crunch! If you can’t find them, try another puffed rice cereal or cornflakes, but keep an eye on the texture.
White Chocolate Chips: I love using white chocolate for its sweetness. If you’re not a fan, you can use dark or milk chocolate chips instead for a richer taste.
Pretzels: The pretzels give that salty snack feel. If you want, you can replace them with crushed graham crackers or nuts for a different crunch.
How Do I Get the Perfect Cookie Texture?
To achieve that chewy yet slightly crispy texture in your White Trash Cookies, follow these key tips:
- Don’t overmix: When adding dry ingredients, mix until just combined to keep the cookies tender.
- Watch your baking time: Take them out when the edges are golden and the centers are still soft. They’ll firm up as they cool.
- Cool properly: Let them cool on the baking sheet for a few minutes. This helps set the cookies without becoming too hard.
By following these tips, your White Trash Cookies will turn out perfectly every time!
White Trash Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups Rice Krispies cereal
- 1 1/2 cups pretzels, roughly chopped
- 1 cup miniature marshmallows
- 1 cup white chocolate chips
- Optional: colored sprinkles for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and another 10-12 minutes to bake. After baking, let the cookies cool for about 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. In total, you’ll need about 30-35 minutes from start to finish to enjoy these delicious treats!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While it’s warming up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butters and Sugars
In a large mixing bowl, cream together the softened unsalted butter and creamy peanut butter with the granulated sugar and packed brown sugar. Beat the mixture until it’s smooth and fluffy, which usually takes about 2-3 minutes.
3. Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract for that delightful flavor.
4. Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will ensure that your cookies have a nice, even texture.
5. Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Fold in the Goodies
Now it’s time for the fun part! Gently fold in the Rice Krispies cereal, chopped pretzels, miniature marshmallows, and white chocolate chips. This mixture will give the cookies their amazing texture and flavor!
7. Scoop the Dough
Using a tablespoon or cookie scoop, drop rounded balls of cookie dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie.
8. Bake
Sprinkle colored sprinkles on top if you want some extra flair, and then bake the cookies for 10-12 minutes. Keep an eye on them! You want the edges to be light golden brown while the centers remain soft.
9. Cool on a Rack
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. This will help them set. After that, transfer them to a wire rack to cool completely.
10. Enjoy!
Your White Trash Cookies are now ready to be enjoyed! They make for a fantastic treat at parties or simply a delicious snack at home. Dig in and have fun!
This recipe beautifully combines the sweet and chewy marshmallows and white chocolate with the salty crunch of pretzels and the light crispness of Rice Krispies. Enjoy every delightful bite!
Can I Use Different Types of Nut Butter?
Absolutely! If you’re not a fan of peanut butter or have allergies, you can substitute it with almond butter, cashew butter, or sunflower seed butter. Just keep in mind that the flavor will change slightly!
How Should I Store Leftovers?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a sealed bag for up to 2 months. Just thaw at room temperature before enjoying!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the cookie dough ahead of time. Shape the dough into balls, then freeze them on a baking sheet. Once frozen, transfer them to a bag and store for up to 2 months. Bake them straight from the freezer, just add a minute or two to the baking time.
What Variations Can I Try?
Get creative! You can add in mix-ins like M&M’s, chopped nuts, or coconut flakes. You could even replace the white chocolate chips with dark or milk chocolate for a different flavor profile!
