Saturday, May 31, 2014

Compost Cookies

I am always a little behind when it comes to trying those recipes everyone is talking about.  Like these cake pops, I know I was a couple of years late for that bandwagon!   The Compost Cookie trend began a few years ago with Momofuku Milk Bar Cookies, from NYC.  Having saved the  bottom of the bag from pretzels and tortilla strips,  I started my search for a recipe. 

I love the ingredients in these cookies, including the coffee grounds .... just like compost!!!  In addition to the pretzel and tortilla strip crumbs,  I used butterscotch, peanut butter and chocolate chips.  As with most sweet recipes, I tried one and sent the rest with Tim for his office.  These cookies are the ultimate combination of a sweet and salty treat!!!!

Compost Cookies
Adapted from Erica's Sweet Tooth

1 cup unsalted butter
1 cup granulated sugar
3/4 cup light brown sugar
1 tbsp corn syrup
1 tsp vanilla extract
2 large eggs
1-3/4 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1-1/2 cups baking ingredients (chocolate chips, coconut, toffee bits, etc.)
1-1/2 cups snack foods (chips, pretzels, etc.)
1 tbsp coffee grounds
- In the bowl of an electric mixer, cream together butter, sugars, and corn syrup on medium-high until fluffy and pale yellow in color, about 2-3 minutes.
- On a lower speed, add eggs one at a time and vanilla until well incorporated
- Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size
- In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt
- When 10 minutes are up, add flour mixture slowly until just combined, about 45-60 seconds
- Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated
- Using a medium-sized ice cream scoop, portion cookie dough on parchment paper-lined cookie sheet and wrap the entire thing tightly with plastic wrap
- Refrigerate for a minimum of 1 hour and up to 1 week
- Heat oven to 400F and arrange cookies on cookie sheets at least 4″ apart
- Bake 9-11 minutes, until they are golden in color and slightly brown along the edges
- Cool the cookies completely on the sheet pan (or just eat them immediately…)
Recipe yields 15 large cookies


  1. I am always behind the trends too (smile). Your cookies rock.

  2. The cookies sound different! As for cake pops... I plan to try making them, one day:@)

  3. I made something kind of like this before called everything or cowboy cookies, but I like the name of yours better. Happy week-end to you!

  4. I've tried a version of these cookies too, and I think they're terrific!

  5. Love the name and the ingredients! They sound wonderful!


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