Compost Cookies

There’s nothing quite like the moment you take a bite of a Compost Cookies and the flavors explode in your mouth. I still remember the first time I tried these delightful cookies at a friend’s gathering. They’re not just any cookie; they’re a whirlwind of flavors and textures that make every bite an adventure. From the crunch of pretzels to the sweetness of chocolate chips, these cookies represent a beautiful chaos that’s hard to resist. It’s as if the cookie gods decided to throw everything delicious into one batch, and boy, did they succeed!

When I decided to make Compost Cookies at home, it felt like a culinary experiment. I rummaged through my pantry, gathering ingredients that seemed to clamor for attention. Each addition became a joyful reminder of what makes these cookies so special: the ability to use up whatever is lying around. It’s about celebrating the unexpected combinations that result from a little creativity and a lot of love.

What I love most about Compost Cookies is their versatility. You can throw in your favorite snacks—be it potato chips, pretzels, or even oats—and transform what could have been boring ingredients into something magical. The result? A cookie that’s crispy on the outside and chewy on the inside, with bursts of flavor that keep you coming back for more. It’s the perfect treat for any occasion or even just as a guilty pleasure while binge-watching your favorite series!

So let’s dive into this journey of creating these amazing cookies together. Whether you’re a seasoned baker or trying out your first cookie recipe, I promise you’ll find joy in the process and delight in the results.

What Goes Into Compost Cookies

Creating the perfect batch of Compost Cookies starts with the right combination of ingredients. Each element plays a crucial role in building flavor and texture. The mix of sweet, salty, and crunchy ingredients ensures that every bite is an explosion of deliciousness. From the rich taste of butter to the delightful crunch of pretzels, every ingredient is vital to this fun and unique cookie.

• ⅓ cup graham cracker crumbs – These crumbs add a sweet and slightly chewy texture to the cookie.
• 1 tablespoon milk powder – This ingredient enhances the cookie’s creaminess and flavor.
• 1½ teaspoons granulated sugar – Just a touch to boost sweetness without overwhelming.
• ⅛ teaspoon kosher salt – Balances the sweetness, bringing out all the flavors.
• 1 tablespoon unsalted butter, melted – Contributes to the cookie’s rich flavor and chewy texture.
• 1 tablespoon heavy cream – Adds moisture and richness for a delightful taste.
• 1⅓ cups bread flour – Ideal for a chewy texture that holds the cookies together beautifully.
• ½ teaspoon baking powder – Helps the cookies rise perfectly during baking.
• ¼ teaspoon baking soda – Assists in achieving that perfect texture.
• 1 teaspoon kosher salt – Again balances sweetness and brings all flavors to life.
• 1 cup unsalted butter, at room temperature – The main fat source, adding moisture and flavor.
• 1 cup granulated sugar – Sweetens the cookies, promoting that delightful crunch.
• ⅔ cup light brown sugar – Adds moisture and a slight caramel flavor.
• 2 tablespoons glucose – Helps keep the cookies chewy and moist.
• 1 egg – Binds everything together and adds richness.
• ½ teaspoon vanilla extract – Though optional, it enhances the overall flavor.
• ¾ cup mini chocolate chips – Adds rich chocolatey goodness.
• ½ cup mini butterscotch chips – Introduces a sweet, buttery flavor that pairs beautifully with chocolate.
• Prepared graham mixture – The earlier mixed graham cracker blend that adds texture and flavor.
• ⅓ cup old-fashioned rolled oats – Adds chewiness and heartiness to the cookie.
• 2½ teaspoons ground coffee – For an unexpected depth of flavor that pairs wonderfully with chocolate.
• 2 cups potato chips – Introduces a salty crunch that balances the sweetness.
• 1 cup mini pretzels – Adds a fantastic crunch and salty flavor.

Making Compost Cookies

Now that we’ve gathered our ingredients, it’s time to bring them together! Making Compost Cookies can be a rewarding experience, as you watch the mix transform into delicious cookies. Let’s get started!

1. Begin by preparing the graham mixture. In a small bowl, combine the graham cracker crumbs, milk powder, granulated sugar, and kosher salt. These dry ingredients set the stage for the unique texture of your cookies. Then, in another bowl, whisk together the unsalted butter and heavy cream until fully combined. Pour this mixture into the dry ingredients and toss everything together with a fork. What you want is a mixture that’s evenly moistened but not overly wet; it should hold together when pressed. Set this aside for later.

2. Now, let’s move on to the cookie dough. In a medium bowl, whisk together the bread flour, baking powder, baking soda, and the remaining kosher salt. This is where the leavening power of the baking soda and powder will come into play.

3. Next, grab your stand mixer. Combine the unsalted butter with the granulated sugar and light brown sugar. Cream this mixture on medium-high speed for about 2 to 3 minutes until it’s light and fluffy. Don’t forget to scrape down the sides of the bowl occasionally to ensure everything is well mixed. Then, add the egg and vanilla extract, continuing to beat for 7 to 8 minutes. Yes, you read that right! This step incorporates air and helps your cookies rise beautifully.

4. Once the mixture is fluffy and well combined, reduce the mixer speed to low. Gradually add the flour mixture and mix just until the dough comes together. You want it to be well blended but not overmixed; it should take no longer than 1 minute. Scrape down the sides of the bowl to make sure everything is incorporated.

5. Still on low speed, add the mini chocolate chips, mini butterscotch chips, graham mixture, old-fashioned rolled oats, and ground coffee. Mix just until these ingredients are combined—around 30 seconds of gentle mixing will do. Finally, toss in the potato chips and mini pretzels, mixing for only 15 to 20 seconds. This way, you can preserve the crispiness of those crunchy components.

6. Using a 2¾-ounce ice cream scoop (or a ⅓-cup measuring cup), portion out the dough onto a parchment-lined baking sheet. Make sure to leave at least 4 inches of space between each dough ball, as they will spread while baking. Once placed, gently pat the tops of each cookie dome flat. Then, wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. This chilling step helps solidify the butter, leading to thicker cookies.

7. Now it’s time to bake! Preheat your oven to 375 degrees Fahrenheit. Arrange the chilled dough balls onto parchment or Silpat-lined baking sheets, ensuring they are at least 4 inches apart. Bake for 18 minutes. You’ll notice the cookies puffing up and cracking during this time, which is exactly what you want. Keep an eye on them; they should be very faintly browned on the edges yet still bright yellow in the center. If they’re not, give them an extra minute or so, but avoid overbaking!

8. Once baked, let the cookies cool completely on the sheet pans before transferring them to a wire rack. This cooling period is crucial, as the cookies will continue to firm up as they cool. You can store them in an airtight container at room temperature for up to 5 days or freeze them for up to 1 month. Enjoy your Compost Cookies!

Substitutions and Tips

When it comes to making Compost Cookies, there are a few tips and tricks that can help ensure your baking is a success. Let’s dive into some useful advice!

• Storage: To maintain freshness, store your cookies in an airtight container at room temperature. They can stay good for up to 5 days.
• Freezing: You can freeze unbaked cookie dough by scooping it onto a baking sheet and freezing until solid. Then transfer the dough balls to a zip-top bag for up to 1 month.
• Pairing: These cookies pair perfectly with milk, coffee, or a scoop of vanilla ice cream for an indulgent dessert.
• Variations: Feel free to experiment with different snacks; try adding dried fruits or nuts for a different twist.

What to Serve With Compost Cookies

• Milk: A classic pairing! Enjoy a warm cookie with a glass of cold milk.
• Coffee: The rich flavors of coffee complement the sweetness of the cookies beautifully, making for a great afternoon treat.
• Ice Cream: Serve these cookies with a scoop of vanilla ice cream for a delicious dessert.
• Fruit: A light fruit salad can balance the richness of the cookies and provide a refreshing contrast.
• Parties: Bring these cookies to gatherings, as they’re sure to be a hit with guests of all ages.
• Seasonal Events: Perfect for holidays or potlucks, these cookies work for any occasion!

FAQ

Conclusion

In conclusion, Compost Cookies are a delightful fusion of flavors and textures that make them a standout treat. They represent creativity in baking, allowing you to use up pantry leftovers while enjoying a delicious cookie. I encourage you to try them at home and experience the joy they bring. They’re not just cookies; they’re a celebration of flavor and fun!

Compost Cookies

The ultimate in cookie creativity, Compost Cookies are a must-try for anyone craving a unique dessert. Packed with chocolate, butterscotch, and a delightful mix of crunchy snacks, these cookies are a fun and tasty way to use up ingredients. Perfect for sharing or enjoying solo, make them tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 18 minutes mins

Total Time 48 minutes mins

Course Desserts

Cuisine American

Servings 20 cookies

Calories 210 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Wooden Spoon
• Mixing Bowl
• Baking Sheet

Ingredients

  

• ⅓ cup graham cracker crumbs
• 1 tablespoon milk powder
• 1½ teaspoons granulated sugar
• ⅛ teaspoon kosher salt
• 1 tablespoon unsalted butter, melted
• 1 tablespoon heavy cream
• 1⅓ cups bread flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• ⅔ cup light brown sugar
• 2 tablespoons glucose
• 1 egg egg
• ½ teaspoon vanilla extract
• ¾ cup mini chocolate chips
• ½ cup mini butterscotch chips
• ⅓ cup old-fashioned rolled oats
• 2½ teaspoons ground coffee
• 2 cups potato chips
• 1 cup mini pretzels

Instructions

 

• Prepare the graham mixture by stirring together the graham cracker crumbs, milk powder, granulated sugar, and kosher salt in a small bowl. In another bowl, whisk the unsalted butter and heavy cream until combined, then mix into the dry ingredients. Set aside.
• In a medium bowl, whisk together the bread flour, baking powder, baking soda, and remaining kosher salt.
• In a stand mixer, cream together the unsalted butter, granulated sugar, and light brown sugar for 2 to 3 minutes until fluffy. Add the egg and vanilla extract, mixing for 7 to 8 minutes.
• Reduce mixer speed to low and gradually add the flour mixture, mixing just until the dough comes together.
• Add the mini chocolate chips, mini butterscotch chips, graham mixture, old-fashioned rolled oats, and ground coffee, mixing until combined. Finally, add the potato chips and mini pretzels, mixing gently.
• Portion out the dough onto a lined baking sheet, spacing them at least 4 inches apart, and pat the tops flat. Wrap tightly and refrigerate for at least 1 hour.
• Preheat the oven to 375 degrees Fahrenheit. Bake the cookies for 18 minutes until faintly browned on the edges and bright yellow in the center.
• Cool completely on the sheet pans before transferring to a wire rack. Enjoy your Compost Cookies!

Notes

• Tip 1: You can substitute 1 tablespoon light corn syrup for the glucose.
• Tip 2: Avoid using instant coffee or espresso powder; instead, use ground coffee so it doesn't dissolve into the cookie mix.
• Tip 3: Snyders mini pretzels are recommended for the best crunch.
• Tip 4: Cape Cod potato chips work well for a delightful salty addition.

Keyword Baking with Kids, Compost Cookies, easy dessert recipes, unique cookie recipes

Previous PostLemon Curd

Next Post Chicken and Dumplings

Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.