Best Compost Cookies Recipes

CHRISTINA TOSI'S COMPOST COOKIES

Steps:

• in a mixer, blend butter,sugars,syrup, mix until creamy.(2-3 mins.) add egg,vanilla and beat 7-8 minutes. reduce speed and add flour,baking powder,baking soda,salt and mix for 1 minute only.(do not walk away) Scrape the bowl down. Add all of the compost ingredients by hand being careful to keep them from crushing into small pieces. Refrigerate the dough for at least 2 hours. use a medium cookie scoop and place the cookies 4 inches apart on a baking sheet with a Silpat or parchment paper. Flatten the tops,slightly, with your finger. Bake at 375 degrees for 10 minutes. Temperature and time may vary according to your oven. They should be brown on the edges and golden in the middle. Keep an eye on them so they don't burn. They will be flat and crisp on the edges.

MOMOFUKU MILK BAR'S COMPOST COOKIES

Steps:

• 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 eggs 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 lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.
• On same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.
• Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan. Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week. DO NOT BAKE your cookies from room temperature or they will not hold their shape.
• Heat oven to 400°F (350°F in a convection oven). Arrange chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4" apart in any direction. Bake 9-11 minutes. While in the oven, the cookies will puff, crackle and spread.
• At 9 min, cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional 2 min if the cookies still seem pale and doughy.
• Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, cookies will keep fresh 5 days and in the freezer, 1 month.

CHOCOLATE AND CARAMEL COMPOST COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, beat brown sugar, sugar, butter and shortening with electric mixer on medium speed until light and fluffy.
• Add coffee grounds, vanilla and egg; beat on low speed until blended.
• Add flour, baking soda and salt; beat until soft dough forms. Stir in remaining ingredients.
• Onto cookie sheets, drop dough by 1/4-cupfuls 2 inches apart. Bake 11 to 14 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

CHOCOLATE AND CARAMEL COMPOST COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, beat brown sugar, sugar, butter and shortening with electric mixer on medium speed until light and fluffy.
• Add coffee grounds, vanilla and egg; beat on low speed until blended.
• Add flour, baking soda and salt; beat until soft dough forms. Stir in remaining ingredients.
• Onto cookie sheets, drop dough by 1/4-cupfuls 2 inches apart. Bake 11 to 14 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

COMPOST COOKIES

Steps:

• In a mixer, whip together butter and shortening. Mix in sugars and baking soda until combined. Mix in eggs and vanilla until combined. Stir in flour slowly, 1/2 cup at a time. Mix in peanut butter until completely combined. In a separate bowl, mix together everything else. Stir mixture into the dough. Chill dough for at least 1 hour. Preheat oven to 375 degrees. Roll medium sized dough balls and place them about 2 inches apart on a greased cookie sheet (or parchment paper). Sprinkle coarse salt on top of each dough ball. Bake for about 9 minutes. Let them cool for at least 2 minutes before serving.

COMPOST COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, toss together the oats, cereal, melted butter and 1/8 teaspoon salt. Spread the mixture onto a rimmed baking sheet and bake until deep golden brown and fragrant, about 10 minutes, stirring halfway through the baking time.
• In another medium bowl, whisk together the flour, coffee, baking soda and 3/4 teaspoon salt.
• In a large bowl, mix together the room-temperature butter, granulated sugar and brown sugar with a wooden spoon until creamy. Stir in the egg and vanilla. Stir in the flour mixture. Then carefully fold in the chocolate, peanuts, cherries, potato chips and the cereal mixture. Scoop the dough into 2-tablespoon scoops on a baking sheet lined with parchment paper and roll each one into a neat ball. Freeze the dough balls for at least 1 hour.
• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
• Set the dough balls at least 3 inches apart on parchment-lined baking sheets and sprinkle with flaky sea salt. Bake on the upper and lower racks until the cookies are golden brown and the centers are just set, 18 to 22 minutes, rotating the sheets halfway through. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely.