Inspired by Milk Bar's Compost Cookies, these cookies combine little odds and ends of sweet and salty treats you have laying around your pantry. This recipe is easily customizable, but I'd say couple iconic ingredients are key - coffee ground, chocolate, potato chips, and oats.
Beyond the classic additions, I threw in a handful of crushed pretzels, toffee bits and chopped peanut butter cups. Who couldn't love that?
Ordinarily, I prefer to keep drop cookies on the smaller side. But Compost Cookie demand a heftier hand. Wouldn't want to miss a mix-in in any one cookie!
Compost Cookies
Ingredients
· 8 tbsp butter, softened
· 2oz cream cheese, softened
· ¾ cup dark brown sugar
· 1/3 cup sugar
· 1 egg plus 1 yolk
· 1 tbsp vanilla extract
· 1 ¾ cup flour
· 1 tsp baking soda
· ½ tsp salt
· 1 tsp finely ground coffee or espresso
· 1/3 cup oats
· 1/3 cup semi-sweet chocolate chips
· 1/3 cup peanut butter cups, chopped
· ¼ cup toffee bits
· 1/3 cup pretzel sticks, chopped
· ½ cup potato chips, crushed
Preheat oven to 350F.
In the bowl of a stand mixer, cream together butter and cream cheese. Add the sugars. Do not over beat at this stage otherwise you’ll end up with cakey instead of chewy cookies. Once combined, add the eggs and vanilla. Beat until just combined. Add flour, baking soda, and salt. Once the mixture begins to form a dough, add the coffee, oats, chocolate chips, peanut butter cups and toffee bits. Beat briefly until ingredients are incorporated.
Remove the bowl from the stand mixer and fold in the pretzel sticks and potato chips by hand taking care not to crush the chips too much.
Using a large cookie scoop (about ¼ cup), spoon the dough onto a greased cookie sheet. Space the cookies about 3 inches apart. Bake for 15 minutes until the edges are golden brown and the center has set. Allow cookies to cool on the pan for 5 minutes and transfer to a cooling rack.
Makes 20 cookies.
GF Friendly
Gluten Free Friendly!
Substitute the flour for Better Batter gluten free blend your favorite GF pretzels.
Comments