Compost Cookies – For my Secret Recipe Club blog this month I was assigned Allison’s blog, Sweet Flours. Like me, she developed her sweet tooth while pregnant, which I guess that’s really a win-win situation. You get a sweet baby and a sweets addiction. 😉 Allison has some really great recipes, like this dip which I can’t wait to try and this cauliflower tabouli which sounds delicious, too. I’ve already also made these banana pudding pops which Jack really enjoyed.
But today I’m blogging about compost cookies. I know, they sound kind of odd, but really, they are just a great and tasty way to use up the ends of snacks and treats you have lying around your kitchen. You can use anything from potato chips to pretzels to chocolate chips, a variety of nuts, peanut butter, coconut…see? Endless. And who doesn’t need just one more cookie recipe in their repertoire?
- ¾ cup (1 ½ sticks) unsalted butter, at room temperature
- ½ cup brown sugar
- 1 cup granulated sugar
- 1 tbsp. honey
- 1 egg
- 1 ½ tsp. vanilla extract
- 1 ¾ cup all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. kosher salt
- 1 cup snack food (combination of crushed pretzels, potato chips, rice cereal, oats, etc.)
- 1 cup semi-chocolate chips (combine with all sweet add-ins, if desired)
1. In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and sugars together for 3 minutes, until light and fluffy. Add in the honey and mix to combine. Add in the egg and vanilla, mix and scrape down the bowl as necessary just until combined.
2. In a separate bowl, whisk the flour, baking soda, baking powder, and salt together. Add dry ingredients mix to the butter mix. Mix in the sweet and salty add-ins of your choice.
3. Place the cookie dough in the refrigerator and chill for about 20 minutes. While cookie dough is chilling, preheat the oven to 350°F and line baking sheets with parchment paper. Using a cookie scoop, place cookie dough onto prepared baking sheets. Bake 10-12 minutes, until the edges are slightly browned. Remove cookies to cooling racks and cool completely. Store in an airtight container.