Compost Cookies - don't let the crazy name and ingredients scare you off, they are delicious | cookingwithcurls.com
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Compost Cookies

Compost Cookies - don't let the crazy name and ingredients scare you off, they are delicious!!
Prep Time15 mins
Cook Time16 mins
Chilling Time1 hr
Total Time31 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, cookies, recipe, potato, chips, pretzels, coffee, grinds, milk
Servings: 24 Servings
Calories: 275kcal
Author: Lisa Johnson

Ingredients

  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2/3 cups light brown sugar
  • 2 Tablespoons light corn syrup
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cup unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cups mini semi-sweet chocolate chips
  • 1/2 cup butterscotch chips mini if you can find them
  • 1/2 cup graham cracker crumbs
  • 1/3 cup old-fashioned rolled oats
  • 2 1/2 teaspoons ground coffee
  • 2 cups potato chips I used Ruffles
  • 1 cup mini pretzels I used Snyders of Hanover

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