Compost Cookies

A long time ago when I was just a little Katie, I dreamt of a cookie. It was part chocolate chip, part honeycomb, part candy and part pretzel and potato chip. I was a weird kid. Ask my parents – I once invented something called Banana Croak Pie, a masterpiece I never actually got around to CREATING.

Anyway, imagine my surprise when one day, not long ago, I came across a reference in a book about something called a Compost Cookie. It includes pretty much the contents of your kitchen junk food cupboard, INCLUDING, but not at all limited to COFFEE GROUNDS!

Invented at the Momofuku Milk Bar in NYC, I have read only RAVE reviews of this amazing biscuit… though I have yet to sample it for myself.

But in the spirit of trying something new, I went ahead and created my own easy, fast and highly experimental Compost Cookie recipe.

Compost Cookies

Compost Cookies

Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 35 minutes

Delicious cookies that are full of whatever crumbs you have leftover from your last junk food binge!

Ingredients

  • 2 packages of chocolate chip cookie mix (you can make your own recipe if you like, but it should yield at least 16 cookies)
  • 1.5 C crushed potato chips (crisps)
  • 1 C crushed up pretzels
  • 4 T chopped nuts
  • 1 chopped up chocolate bar of your choice

Instructions

    1. Firstly, mix up your cookie dough according to the packet instructions (in my case, it was just add water).
    2. In a ziplock bag, crush up the potato chips and pretzels into small pieces. Add this mix into the cookie dough.
    3. Mix it all together and then add in the chopped up chocolate bar and the nuts.
    4. Overturn the entire thing onto a piece of cling film and then roll it into a long cylinder. The dough needs to be put in the fridge for a couple of hours so that it is very cold.
    5. After a couple of hours, remove from the fridge and cut it into disks. Try not to handle the dough too much, as your body heat could affect it.
    6. Place the disks on cookie sheets and bake in a moderate oven until they are golden brown on top.
    7. Finally, let them cool and then eat and enjoy!

Notes

This recipe is extremely loose, and you can really add anything that you fancy, sweet or savoury. It’s highly forgiving…

The saltiness and texture of the savoury snacks make this quite a chewy, but not too sweet biscuit. I dread to think about the calorie count, but it really is a strangely exciting little cookie.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 57Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 57mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 1g

The saltiness and texture of the savoury snacks make this quite a chewy, but not too sweet biscuit. I dread to think about the calorie count, but it really is a strangely exciting little cookie.

When I have a weekend free, I’m going to try the ACTUAL recipe from the link above, but for now, these strange little sweets are hitting the spot.

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Katie Reed

Katie Reed

Katie Reed is a 38 year old mom blogger from Salt Lake City, UT. She is married to the man of her dreams and together they have four beautiful boys. Dexter is 9, Daniel is 7, Chester is 5 and Wilder is 2. She writes about living with mental health issues while navigating motherhood. Her blog focuses on tips and tricks for moms, information and parenting news, kid-friendly recipes and crafts. She loves to reflect on the humorous side of parenthood and shares the reality of her life, with a "warts and all" attitude.

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