Compost Cookies

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While I was wondering around Target a few weeks ago, I came across boxes of new cookie mixes in the baking aisle. I did a double take when I first saw them…does that really say “Compost Cookies”? What on earth is a Compost Cookie? So I flipped the box around and read the ingredients; flour, chocolate chips, butterscotch chips…..

and you mix in your own potato chips and pretzels. Well that sounds like fun I thought to myself. Then I realized that I must be the only person on the planet that had never heard of Compost Cookies before! “MillkBar” “Momofuku” What??? I seriously need to get out of this cornfield!

I was intrigued, but not enough to pay $6.99 for a mix. Time to investigate! As you can imagine, I found hundreds of different recipes online. Anderson Cooper’s favorite cookies…The Original Compost Cookies…My version of…and on and on.

I tried the first recipe just so I could see what they would taste like, and they were way too sweet! That recipe had more ground coffee {1 1/2 Tablespoons vs 2 1/2 teaspoons} so I ended up digging coffee grounds out of my teeth. Maybe not, let’s try a different recipe. Let’s try the Original Milk Bar recipe and see what happens. 😉

How do you make Compost Cookies?

I pulled out my new stand mixer to beat the butter and sugars together for 2 to 3 minutes! Then add the egg and vanilla and beat for 3 more minutes until light, fluffy, and pale in color…..

Add the flour, baking powder, baking soda, and salt. Mix on low just enough to combine together. Add the chocolate chips, butterscotch chips, graham cracker crumbs, oats, and coffee grounds* and mix just until incorporated…..

All of the other recipes suggested chilling the dough for 1 to 2 hours, so I decided to go ahead even though this recipe didn’t call for it. I’m a rebel, what can I say. 😉

Preheat oven to 350 degrees. I used a large ice cream scoop {about 3 Tablespoons} to scoop the dough and drop in onto parchment paper/silpat lined baking sheets 3-inches apart…..

Bake for 14 to 16 minutes, until the edges are golden brown and the centers are still slightly pale…..

Allow the cookies to sit on the pan for 5 minutes before moving them to a wire cooling rack…..

You can really see the coffee grounds in the first batch! That recipe also suggested using crème brûlée flavored coffee grounds*. I personally did not think that the cookies needed that flavor on top of the butterscotch chips, that’s why they were so sweet. I used my regular coffee beans for the second batch, and the flavor was perfect!!

Things that I learned while researching this recipe:

• The corn syrup gives the cookies a glossy, bakery look when baked.
• The original recipe called for glucose syrup, but you can substitute corn syrup.
• Chilling the dough keeps the cookies from flattening out as much when baking.
• The original recipe calls for mini butterscotch chips. I have never seen those before so I used the standard size.

I also broke up the chips and pretzels a bit before mixing them into the dough. I wanted to spread the flavors throughout the cookies, so I put them into the measuring cup and pressed down. Nothing fancy, just enough to break them.

• The pretzels pretty much disappear and blend into the cookie.
• The chips add a slightly salty flavor to offset the sweetness of the butterscotch chips.
• I personally do not taste the coffee, but I drink a mocha everyday so I may just be immune.

I loved these cookies and will definitely make them again!

More delicious cookie recipes:

• Chocolate Chip Waffled Cookies
• Chocolate Chunk Cherry Cookies
• Peanut Butter Cookies with Reese’s Pieces
• Baklava Cookies
• Chocolate Mocha Cookies
• Everyone’s Favorite Chocolate Chip Cookies

What do you think, will you try them? Have you heard of them before?

Enjoy!!

Compost Cookies

Compost Cookies - don't let the crazy name and ingredients scare you off, they are delicious!!

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: American

Keyword: chocolate, cookies, recipe, potato, chips, pretzels, coffee, grinds, milk

Prep Time: 15 minutes

Cook Time: 16 minutes

Chilling Time: 1 hour

Total Time: 31 minutes

Servings: 24 Servings

Calories: 275kcal

Author: Lisa Johnson

1/21x2x3x

Ingredients

• 1 cup unsalted butter at room temperature
• 1 cup granulated sugar
• ⅔ cups light brown sugar
• 2 Tablespoons light corn syrup
• 1 large egg
• ½ teaspoon pure vanilla extract
• 1 ¼ cup unbleached all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon kosher salt
• ¾ cups mini semi-sweet chocolate chips
• ½ cup butterscotch chips mini if you can find them
• ½ cup graham cracker crumbs
• ⅓ cup old-fashioned rolled oats
• 2 ½ teaspoons ground coffee
• 2 cups potato chips I used Ruffles
• 1 cup mini pretzels I used Snyders of Hanover

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Instructions

• In a large bowl, beat together the butter, sugars, and corn syrup for 2 to 3 minutes.
• Add the egg and vanilla, and beat until light, fluffy, and pale in color, about 3 more minutes.
• Add the flour, baking powder, baking soda, and salt, and beat just until combined.
• Mix in the chocolate chips, butterscotch chips, graham cracker crumbs, oats, and coffee grounds, just until combined.
• Stir in the chips and pretzels.
• Cover with plastic wrap and chill for 1 to 2 hours.
• Preheat oven to 350 degrees.
• Using a large ice cream scoop, drop cookies onto a parchment paper/silpat lined baking sheet about 3-inches apart.
• Bake for 14 to 16 minutes, until golden brown on the edges and still slightly pale in the center.
• Remove from oven and allow cookies to set for 5 minutes before moving them to a cooling rack.
• Serve warm or cold. Store cookies in a sealed container for up to 3 days.

Notes

• The corn syrup gives the cookies a glossy, bakery look when baked.
• The original recipe called for glucose syrup, but you can substitute corn syrup.
• Chilling the dough keeps the cookies from flattening out as much when baking.
• The original recipe calls for mini butterscotch chips. I have never seen those before so I used the standard size.
• I also broke up the chips and pretzels a bit before mixing them into the dough. I wanted to spread the flavors throughout the cookies, so I put them into the measuring cup and pressed down. Nothing fancy, just enough to break them.

Nutrition

Calories: 275kcal | Carbohydrates: 35g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 218mg | Potassium: 198mg | Fiber: 1g | Sugar: 21g | Vitamin A: 255IU | Vitamin C: 1.3mg | Calcium: 22mg | Iron: 1mg