Compost Cookies

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This Compost Cookie recipe draws inspiration from Milk Bar's Christina Tosi, blending sweet and salty flavors with surprising flexibility. Use crumbled pretzels, cereal, or potato chips for a delicious way to repurpose pantry odds and ends!

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Prep Time:25

Cook Time:10

Refrigeration Time:2

Total Time:2 35

Course: Dessert, Snack

Cuisine: American

Keyword: Cookies

Servings: Dozen Cookies

Calories: 3093kcal

Author: Krista Harris

Ingredients

1 cup butter, (2 sticks)
1 cup sugar
¾ cup light brown sugar, or dark brown sugar
2 tablespoons coffee grounds, used but clean (you can also substitute fresh finely ground coffee)
1 tablespoon honey
1 teaspoon vanilla extract
2 large eggs
1¾ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
½ cup rolled oats
1½ cups chocolate chips, and/or white chocolate chips
½ cup graham cracker crumbs
1½ cups crushed pretzles, breakfast cereal and/or potato chips

Instructions

Cream butter, sugars, coffee grounds and honey in a stand mixer with the paddle attachment on medium high for 2–3 minutes, until fluffy. Scrape down the sides of the mixing bowl with a spatula. Add the vanilla and eggs and mix on low speed until incorporated, and then beat on high speed for 10 minutes. The sugar will dissolve and the mixture will increase in volume.
Then add the flour, baking powder, baking soda, salt and oats and mix just until incorporated. Mix in the chocolate chips and graham cracker crumbs, then gently fold in the crushed potato chip and/or pretzel crumbs. Try not to over mix but make sure they are fairly well distributed.
Refrigerate cookie dough for at least 1–2 hours, or overnight. If you bake them without refrigerating, the cookies will spread too much.
Preheat oven to 400°F. Using an ice cream scoop, portion the dough onto a parchment- or silicon-lined baking sheet, spacing them 4 inches apart. Bake 9–10 minutes, or until the edges are just beginning to brown. Enjoy them warm from the oven or store in an airtight container for a few days or freeze. You can also freeze the balls of cookie dough and bake them a few at a time as needed.

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