Santa Trash Cookies are a Christmas Eve tradition in the making—simple, playful, and loaded with sweet-and-salty crunch. Built on store-bought cookie dough, these cookies come together fast when time is short and the wrapping paper is piling up. Crushed potato chips, peppermint candy, yogurt pretzels, and chocolate candies all get folded right in, creating layers of texture that bake up soft in the center with crisp, golden edges.
Baking them in a pellet grill or wood-fired oven adds subtle smoke and helps develop a firm bottom crust while keeping the tops pillowy and tender. A final sprinkle of festive toppings and a pinch of Noble Hickory Smoked Salt brings balance, cutting through the sweetness and tying everything together. These cookies are flexible by design—use what you’ve got in the pantry and make them your own.
Whether you’re leaving a couple out for Santa or keeping a tray for the family, this recipe is all about tradition, ease, and a little holiday fun, with just enough salt to keep you coming back for another bite.
What You’ll Love About This Recipe
Uses store-bought dough for fast prep
Sweet and salty balance in every bite
Perfect for last-minute Christmas baking
Works in a pellet grill or indoor oven
Kid-friendly and endlessly customizable
Santa Trash Cookies | Easy Christmas Cookie Recipe
Tom Jackson
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
12
Prep Time
10 minutes
Cook Time
20 minutes
Calories
230
A quick, festive Christmas cookie loaded with sweet-and-salty crunch and baked right on the grill.
Start by breaking up the store-bought cookie dough in a large bowl. Fold in the crushed potato chips, peppermint candy, and yogurt pretzels. The exact amounts don’t need to be perfect—this recipe is meant to be flexible, especially on Christmas Eve.
Mix just until everything is evenly distributed, then scoop the dough onto a lightly sprayed sheet pan. You should end up with about a dozen cookies. Once scooped, place the pan in the refrigerator until the dough firms up. This helps the cookies hold their shape on the grill.
Once chilled, gently press the cookies down to increase surface area. Add mini M&M’s and Christmas sprinkles to the tops, then finish with a light pinch of Noble Hickory Smoked Salt to balance the sweetness.
Preheat your pellet grill or wood-fired oven to 350°F using hickory pellets. If you don’t have a wood-fired oven insert, the standard grill setup works just fine at 350–375°F.
Bake for about 10 minutes, watching for browned edges and a set center. The bottoms should be crisp while the tops stay soft.
Remove from the grill and let cool briefly before serving. The cookies will firm up slightly as they rest but remain soft in the middle.
Recipe Note
Recipe FAQ
Can I use a different type of cookie dough?
Yes. Sugar cookie dough works just as well and gives a lighter flavor.
Do I need a wood-fired oven to make these?
No. A pellet grill set to 350–375°F produces very similar results.
Why chill the dough first?
Chilling helps the cookies keep their shape and bake evenly.
How do I know they’re done?
Look for browned edges with a soft, set center after about 10 minutes.
Can kids help with this recipe?
Absolutely. Mixing toppings and decorating the cookies is kid-friendly.
Recipe Highlights & Insights
Designed for speed and flexibility on busy holidays
