I Made the Famous “Trash Cookies,” and I’ve Already Baked Two Batches This Week

I still remember when Christina Tosi introduced her Compost Cookies at the first Milk Bar location in New York City. Packed with a wild mix of salty and sweet ingredients like pretzels, potato chips, coffee grounds, and chocolate, they became an instant hit for their playful, pantry-clearing approach. Tosi’s innovative idea to throw together an unexpected blend of leftover snacks into a single, delicious cookie inspired home bakers everywhere to get creative, giving rise to the lively “Kitchen Sink Cookies” we see all over the internet today.

So, when I was asked to test the similarly conceived “Trash Can Cookie” recipe from TikToker Kayley Cedrone, I couldn’t say no. The cookies are filled with peanut M&M’s, chocolate chips, pretzels, and wavy potato chips, making them like a party in a cookie. And I had to laugh when one of my kids asked if we were really going to bake trash! It’s safe to say he was thrilled with the result, and my kids have now requested I make them every week.

Get the recipe: Brown Butter Trash Can Cookies

Start by browning 1 cup of butter in a pan — a step that’s totally worth it for the deep, caramelized flavor it adds. Once your butter is golden and nutty, pour it into a large bowl with a mix of cane and brown sugar and mix everything together.

Whisk in 2 eggs and a generous amount of vanilla until the batter is smooth and creamy. Set that aside and, in a separate bowl, whisk all the usual dry ingredients together (flour, salt, baking powder, and baking soda). Then, fold the dry ingredients into the wet mixture to make a thick, lightly tacky cookie dough.

And this is where the fun starts. Add half a cup each of crushed wavy potato chips and pretzels, mini peanut butter M&M’s, and milk chocolate chips. Roll the dough into balls or use a cookie scoop (my preferred method because it keeps things uniform and my hands clean), and pop them into the oven at 350°F.

In just 12 minutes, your kitchen will smell like heaven, and you’ll have golden, crispy-edged cookies with soft, chewy centers.

I couldn’t find mini peanut M&M’s, so I substituted peanut butter chips and used traditional mini M&M’s. The result was a sweet and salty flavor explosion in every bite. The brown butter is a great modification — it adds a rich, nutty base flavor that takes the cookies to the next level. The combination of salty pretzels and chips and the sweetness from the M&M’s and chocolate chips hit every note. My kids couldn’t get enough. They immediately asked if we could make them again the following weekend. Even my husband, who insists he doesn’t have a sweet tooth, was really into them. But they’re not an everyday kind of cookie. They’re so intensely sweet and flavorful that a little goes a long way. I couldn’t eat more than one, which is something that I appreciated. 

While my ideal cookie skews more toward the hearty side with nutritious mix-ins like oats, dark chocolate chips, and walnuts, I’ll admit, these are really gratifying and fun to make, especially for kids. They’re perfect for kids’ parties, cleaning out the pantry, or, my favorite, using up leftover Halloween candy. They’re also great for gifting because you can easily customize them to suit the holiday or your favorite people’s favorite flavor combinations. I love the idea of using pink, white and red M&M’s (or puppy chow!) for Valentine’s Day, pastel-coloured mini eggs for Easter (similar to these blondies), and so on.

• Balance the flavors. Aim for a good balance between sweet and salty mix-ins for that perfect salty-sweet bite.
• Make them pretty. Set aside a handful of mix-ins to top the cookies before baking. This will ensure they look stacked and perfect for the gram, and of course, there will be a bit of everything in each cookie.
• Watch the baking time. Depending on your oven, they may need more or less time. Keep an eye on them — they should be golden around the edges but still soft in the center.
• Up the ante. It’s the end of summer, so why not sandwich some ice cream between two cookies for the ultimate dessert?

Get the recipe: Brown Butter Trash Can Cookies