I hadn’t heard of Compost Cookies until I read David Lebovitz’s post on his Amnesty Cookies, which were inspired by the Christina Tosi’s Compost Cookies. It’s a cookie recipe that lets you use up the bits and pieces left in bags of snack chips, baking chips, candy, etc. The only limit is your imagination. Trader Joe’s used to make a totally addictive cookie that used their Sweet and Salty Trek Mix. Of course, they don’t make them anymore.
David Lebovitz used Bugles in his cookies. I have LOVED Bugles for as long as I can remember. I had to try these cookies.
I read about some problems with baking the cookies, so I decided to use the Ratio app on my iPod to tweak the amount of liquid and leavening in the dough.
I bought a bag of Bugles especially for the cookies, but I raided my pantry for the rest of the add-ins. For the salty I added some Blazin’ Buffalo and Ranch Doritos.
For the sweet I used Hershey’s cinnamon baking chips, Peanut M&M’s, and Heath toffee chips. I put the M&Ms in a Ziploc bag and pounded them a bit with a rolling pin. I was REALLY sorry I didn’t have any chocolate-covered peanut butter pretzels lying around, but those don’t last long around here. The important thing is not to be afraid to try a really out-there sounding combination.
I used a 2″ diameter scooper to portion out the dough. If you don’t have one of these, go buy at least one. It will change your cookie-making life. I have three, in different sizes. They’re awesome for making meatballs too.
So I’m tossing my hat into the ring with my own version of the recipe. These cookies are pretty addicting.
This and That Cookies
Inspired by Compost and Amnesty cookies
8 oz. Butter
4 oz. Sugar
4 oz. Light Brown Sugar
1 Tbsp Corn Syrup
1 tsp Vanilla Extract
1 Large Egg
8 oz. AP Flour
1 tsp Baking Powder
¼ tsp. baking soda
1 tsp Kosher Salt
1 cup favorite sweet snack foods
1 cup favorite salty snack foods (chips, pretzels, etc)
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.
On a lower speed, add egg and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.
When time is up, on a low speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec ONLY until your dough comes together and all remnants of dry ingredients have incorporated. Scrape down the sides of the mixing bowl with a spatula.
On same low speed, add in the sweet mix-ins and combine until they evenly incorporated into the dough, about 30 seconds. Add in your favorite salty snacks last, paddling again on low speed until they are just incorporated.
Using a 2-inch diameter ice cream scoop, portion cookie dough onto a parchment lined sheet pan.
This step is important and can’t be skipped: Put sheet pan in the freezer while you preheat the oven to 400F.
When the oven reads 400F, arrange your chilled cookie dough balls on a parchment or Silpat-lined cookie sheet a minimum of 4″ apart.
Bake 11-13 min. While in the oven, the cookies will spread and begin to brown at the edges. At 13 minutes, if the cookies still look pretty undone in the center, add another minute or two, but be careful not to burn them. If you bake them on Cushionaire-type cookie sheets they may take a few minutes longer.
Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage.
Yield: 18 cookies