White Trash Cookies are a fun treat packed with chocolate, peanuts, and marshmallows. They mix sweet and salty in the most delightful way!
These cookies are the ultimate crowd-pleasers, and they remind me of classic childhood snacks. I love making them for parties—everyone goes crazy for their crunchy goodness! 🎉
Ingredients & Substitutions
Butter: Use unsalted butter to have better control over the saltiness. If you’re in a pinch, margarine can work too, but butter adds a richer flavor that I prefer.
Chocolate Chips: While white chocolate chips give a sweet touch, you can swap them for milk chocolate or dark chocolate chips if you wish for a more intense flavor contrast.
Pecans/Walnuts: I love using pecans, but walnuts are a great substitute if you need them. You can even leave out nuts entirely for a nut-free version.
Mini Marshmallows: Marshmallows add softness and fun. If you can’t find mini ones, cut regular marshmallows into smaller pieces instead. They will melt similarly!
How Do I Achieve the Perfect Cookie Texture?
The cookie texture relies on a couple of steps. For chewy and soft cookies, don’t overmix once you add the flour. Mix until just combined, and also keep an eye on the baking time. Take them out of the oven when the edges are golden, but the centers still look slightly underbaked.
- Let them cool on the baking sheet for a few minutes before transferring—this helps them set properly.
- For fun, you can slightly flatten the dough balls before baking if you want a thinner cookie.
White Trash Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans (or walnuts)
- 1 cup white chocolate chips
- 1 cup mini marshmallows
How Much Time Will You Need?
This recipe will take about 20 minutes for preparation and another 10-12 minutes for baking, plus a little time for cooling. In total, you’ll need about 45-50 minutes to make these scrumptious cookies from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Cream Together the Butter and Sugars:
In a large mixing bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar. Beat the mixture until it’s light and fluffy, which usually takes about 2-3 minutes.
3. Add Eggs and Vanilla:
Next, beat in the eggs—one at a time—making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract until everything is mixed well.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This step helps ensure even distribution of the leavening agent and salt throughout the flour.
5. Mix Dry Ingredients into Wet Mixture:
Gradually add the dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the cookies tough!
6. Fold in the Fun Stuff:
Carefully fold in the chopped pecans (or walnuts), white chocolate chips, and mini marshmallows using a spatula. This gives the cookies their chewy texture and sweet flavor!
7. Drop the Dough onto Baking Sheets:
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets—make sure they’re about 2 inches apart to allow room for spreading while baking.
8. Bake the Cookies:
Pop the cookies in the oven and bake for 10-12 minutes. You want them to be lightly golden at the edges, but the centers should still look soft and slightly underbaked.
9. Cool and Enjoy:
Once baked, take them out and let the cookies cool on the baking sheet for about 5 minutes. Then, gently transfer them to wire racks to cool completely. Enjoy your delightful White Trash Cookies fresh or stored for later!
These cookies are perfect for sharing or keeping all to yourself! Happy baking! 🍪
Can I Use Margarine Instead of Butter?
Yes, you can use margarine if you need a substitute for butter. However, keep in mind that butter contributes to the rich flavor and texture of these cookies, so they might taste a bit different.
How Should I Store the Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, consider freezing them for up to 3 months. Just make sure to let them cool completely before freezing!
Can I Use Different Types of Nuts?
Absolutely! While pecans are great, you can use walnuts or even skip the nuts entirely if you prefer a nut-free version. Just be aware that this might slightly change the texture of the cookies.
What If I Can’t Find Mini Marshmallows?
If mini marshmallows are unavailable, you can cut regular-sized marshmallows into smaller pieces. Just ensure they’re evenly sized so they melt properly during baking. Alternatively, you can leave them out if preferred!
