
This is one of those recipes that sounds weird but is amazing. So amazing, they seem the perfect substitute for breakfast, lunch or dinner. I promise you won't be disappointed.
Compost Cookies
1 cup butter (226g)
1 cup sugar
3/4 cup brown sugar
1 T corn syrup
1 t vanilla
2 large eggs
1 3/4 cups flour
2 t baking powder
1 t baking soda
2 t kosher salt
1 1/2 cups of baking ingredients (I used chocolate chips, baking m&ms, oreo cookies)
1 1/2 cups of snack food (I used pretzels & chili flavoured crisps)
1 heaping T of used coffee grinds
In stand mixer, cream butter, sugars and corn syrup until pale and fluffy. Scrape sides of bowl, turn on low and incorporate eggs and vanilla. Increase speed to medium high and set a timer for 10 minutes. When time is over, mixture should be pale and almost doubled in size. On lower speed, add in flour, baking soda, baking powder and salt. Mix until just incorporated, around 45 seconds. Add in baking ingredients on low and mix for 30 seconds. Repeat with snack foods. Press clingfilm onto top of dough and refrigerate for a minimum of 1 hour or up to a week. Do not bake from room temp.
When ready to bake, preheat oven to 400F (200C). On a parchment lined baking sheet, place scoops of dough several inches apart. Bake for 8-10 minutes. Cookies are done when browned around the edges and lightly browned on top. Remove from oven and allow to cool completely on cookie sheet.
Cookies should last 5 days in an airtight container.
Enjoy!
Recipe from Christina Tossi