Compost Cookies
User Reviews
4.4
Compost Cookies
Description
Compost Cookies bring together an unusual but complementary mix of components including mini chocolate and butterscotch chips, salty potato chips, crunchy pretzels, oats, and a graham cracker crumb blend with milk powder and butter. The dough is built on bread flour for structure and leavened with baking powder and baking soda. Butter and sugars are creamed with glucose and egg, creating a rich base that holds the diverse mix-ins.
The cookies bake into a chewy and textured treat that contrasts sweet and salty, soft and crunchy. The slight bitterness from the coffee grounds and the saltiness from the crackers and chips enhance the complexity of each cookie. The graham cracker mixture adds a subtle toasted flavor. These cookies are well suited for adventurous eaters looking for a layered flavor profile.
Use recommended brands like Snyders mini pretzels and Cape Cod potato chips for the intended texture and flavor. Avoid instant coffee powders to prevent dissolving into the dough.
Ingredients
For the Graham Crumb Mixture
- ⅓ cup graham cracker crumbs
- 1 tablespoon milk powder
- 1½ teaspoons granulated sugar
- ⅛ teaspoon kosher salt
- 1 tablespoon butter melted, unsalted
- 1 tablespoon heavy cream
For the Cookies
- 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
- ½ teaspoon vanilla extract
- ¾ cup mini chocolate chips
- ½ cup butterscotch chips mini
- graham cracker crumbs prepared mixture
- ⅓ cup rolled oats old-fashioned
- 2½ teaspoons ground coffee
- 2 cups potato chips
- 1 cup pretzels mini
Instructions
- Prepare Graham Mixture: In a small bowl, stir together the graham cracker crumbs, milk powder, sugar and salt. Whisk together the butter and heavy cream, then add to the dry ingredients. Toss with a fork until the mixture is evenly moistened; set aside.
- Prepare the Cookie Dough: In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
- Combine the butter, both sugars and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and continue to beat for 7 to 8 minutes.
- Reduce mixer speed to low and add the flour mixture. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
- Still on low speed, add the chocolate chips, butterscotch chips, graham mixture, oats and coffee, and mix until just incorporated, about 30 seconds. Add the potato chips and pretzels and again, mix only until barely incorporated, 15 to 20 seconds.
- Using a 2¾-ounce ice cream scoop (or a ⅓-cup measuring cup), portion out the dough onto a parchment-lined baking sheet. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week.
- Bake the Cookies: Preheat oven to 375 degrees F. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans (should be about 6 cookies per sheet).
- Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that's not the case.
- Cool the cookies completely on the sheet pans before serving or storing. The cookies can be kept in an airtight container at room temperature for up to 5 days, or frozen for up to 1 month.
Notes
- Substitute 1 tablespoon light corn syrup if glucose is unavailable.
- Use ground coffee instead of instant coffee or espresso powder to maintain texture without dissolving.
- Recommended pretzels are Snyders mini pretzels for best crunch and size.
- Cape Cod potato chips provide suitable saltiness and thickness for the cookie texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20to 20 cookies
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 274mg | 11% |
| Potassium | 191mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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