Anderson Cooper's Favorite Cookies: Compost Cookies

You can never have too many hor d'oeuvre recipes, so give Anderson Cooper's Favorite Cookies: Compost Cookies a try. This recipe serves 24 and costs 37 cents per serving. One serving contains 190 calories, 2g of protein, and 9g of fat. Head to the store and pick up baking powder, chocolate chips, ground coffee, and a few other things to make it today. This recipe is liked by 547 foodies and cooks. From preparation to the plate, this recipe takes around 1 hour and 38 minutes. It is brought to you by Table for Two Blog. With a spoonacular score of 12%, this dish is not so super. Users who liked this recipe also liked Monster Cookies - Compost Cookies, Compost Cookies, and Compost Cookies.

Servings: 24

Preparation duration: 80 minutes

Cooking duration: 18 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line baking sheets with parchment paper or silicone baking mats.In a large bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugars, and corn syrup on medium-high for 2-3 minutes then scrape down the sides of the bowl. Then add in the egg and vanilla extract and beat for 7-8 minutes.Slowly add in the flour mixture and mix until everything is just about coming together, no longer than 1 minute.Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and ground coffee, and mix for 30 seconds.Then add the potato chips and pretzels until just incorporated.Using a medium sized cookie scoop, portion out dough onto your prepared baking sheets. Pat the top domes of the cookies flat. Wrap the sheet pan tightly in plastic wrap and place in refrigerator to chill for up to one hour. Do NOT bake your cookies at room temperature. They will not bake correctly.Heat oven to 375 degrees. Take the cookie sheets out of the refrigerator and place inside oven. Bake for 18 minutes. They should be faintly brown on the edges but still yellow in the center. Give them an extra minute or two if that's not the case. The idea is to have the outside edge a bit crispy with the insides chewy and soft.Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.Store in an airtight container for up to 1 week or up to 1 month in a freezer.Toss the graham crumbs, milk powder, sugar and salt with your hands in a medium bowl to evenly distribute your dry ingredients.Whisk the melted butter and cream together and pour over your dry ingredients. The mixture should hold its shape if you squeeze it in the palm of your hands. If it doesn't, it's not moist enough, so add another 1 tbsp. or so of melted butter.Use required amount in compost cookie recipe and store the rest in an airtight container in the fridge for up to 1 month.

 

Step by step:

1. Line baking sheets with parchment paper or silicone baking mats.In a large bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugars, and corn syrup on medium-high for 2-3 minutes then scrape down the sides of the bowl. Then add in the egg and vanilla extract and beat for 7-8 minutes.Slowly add in the flour mixture and mix until everything is just about coming together, no longer than 1 minute.Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and ground coffee, and mix for 30 seconds.Then add the potato chips and pretzels until just incorporated.Using a medium sized cookie scoop, portion out dough onto your prepared baking sheets. Pat the top domes of the cookies flat. Wrap the sheet pan tightly in plastic wrap and place in refrigerator to chill for up to one hour. Do NOT bake your cookies at room temperature. They will not bake correctly.

2. Heat oven to 375 degrees. Take the cookie sheets out of the refrigerator and place inside oven.

3. Bake for 18 minutes. They should be faintly brown on the edges but still yellow in the center. Give them an extra minute or two if that's not the case. The idea is to have the outside edge a bit crispy with the insides chewy and soft.

4. Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.Store in an airtight container for up to 1 week or up to 1 month in a freezer.Toss the graham crumbs, milk powder, sugar and salt with your hands in a medium bowl to evenly distribute your dry ingredients.

5. Whisk the melted butter and cream together and pour over your dry ingredients. The mixture should hold its shape if you squeeze it in the palm of your hands. If it doesn't, it's not moist enough, so add another 1 tbsp. or so of melted butter.Use required amount in compost cookie recipe and store the rest in an airtight container in the fridge for up to 1 month.

Nutrition Information:

covered percent of daily need