Recipe courtesy of Samantha Seneviratne
Recipe courtesy of Samantha Seneviratne
Watch how to make this recipe.
Compost Cookies
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- Level: Easy
- Total: 2 hr 35 min (includes freezing time)
- Active: 20 min
- Yield: About 2 1/2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 102
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 8 mg
- Sodium
- 63 mg
The compost cookie has nothing to do with garbage. It's a butter and brown sugar cookie loaded with bits of candy and snack food. It sounds strange but it tastes divine. Invented by Christina Tosi, the sugar genius behind Momofuku Milk Bar, the cookie has become an Internet sensation. It's no wonder. It's a brilliant idea and a truly decadent dessert. But what if you want to put your own spin on it? The compost cookie can be your edible canvas. The recipe is easy to alter to any specifications or cravings. But do take care. A loaded compost cookie can go from delicious to disgusting in a flash.
- Level: Easy
- Total: 2 hr 35 min (includes freezing time)
- Active: 20 min
- Yield: About 2 1/2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 102
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 8 mg
- Sodium
- 63 mg
Ingredients
Directions
- 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.
