Can I just say that despite the frigid weather last Friday, I had the best time trick or treating with my “Little Lew”?! PLUS sharing the experience with friends equals a pretty DARN good time!
The adrenaline of collecting candy house-to-house is exhilarating…especially with a cute little Elmo in tow! And boy did we come home with a stash! Unfortunately, Lewis’ selection is limited because of choking hazards and whatnot. Lucky for mommy and daddy…or is it? I don’t know about you, but as much as I love devouring these sweet FUN SIZE morsels of sugar I tend to hit a wall. A large sugar dusted coma wall followed by a crash…so what are we to do?
May I suggest picking out your favorite candies from your stash and transforming it into a different vehicle for consumption? A cookie that you can share. A cookie that I so lovingly refer to as the COMPOST COOKIE…because the possibilities of flavors are endless!
Come, let me wet your appetite!
Butter, sugar and corn syrup are creamed together till nice and fluffy. Mixed with the addition of a couple eggs and some good vanilla extract and we are in business. But what I find the most intriguing about this recipe is this technique of really whipping this batter into submission by mixing on a medium-high speed for ten minutes. The original recipe said that the sugar granules fully dissolve and the creamed mixture turns a pale white color as well as doubling in size. Low and behold…it did!
Stir in your dry ingredients…the usual suspects- flour, baking powder, baking soda and salt. Be sure to stir until just combined. We don’t want to over mix it.
And now it’s time to play with whatever mix ins you want. We are going to break it down into two categories: Baking Ingredients (ie: candy, chocolate chips, dried fruit) and Snack foods (ie: pretzels, potato chips,goldfish). Here’s what I chose: M&M’s, Peanut M&M’s, whoppers, dried cherries, coconut flakes, mini chocolate chips, pretzels, and peanuts. Delish!
Fold your ingredients into the batter. Line a baking sheet with parchment and using an ice cream scoop, spoon the batter into 6oz balls on your baking sheet. Allow the dough balls to chill in the fridge before baking, otherwise they won’t hold their shape while baking.
Once dough is chilled, bake in a 400 degree oven and watch as your devilish compost confection puffs, crackle and spread to perfection.
Serve with an extra large glass of milk…or if you’re like me a “spot of tea” and allow yourself to indulge in all that is right with Halloween.
- 1 cup Butter
- 1 cup Sugar
- ¾ cup Light brown sugar
- 1 Tbsp Corn Syrup
- 1 tsp Vanilla Extract
- 2 Large Eggs
- 1 ¾ Cups AP Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Kosher Salt
- 1 ½ Cups Your favorite baking ingredients (I used mini chocolate chips, M&M’s, Peanut M&M’s, dried cherries, coconut flakes and whoppers)
- 1 ½ Cups Your favorite snack foods (I used pretzels and peanuts)
- Using the paddle attachment on an electric mixer, cream together the butter, sugars and corn syrup until fluffy and pale yellow. Be sure to scrape down the sides of the bowl.
- Lower the speed of the mixer and add in the eggs one at a time as well as the vanilla until just incorporated. Increase the mixing speed to medium-high and allow to mix for about 10 minutes. The sugar granules will fully dissolve and the batter will turn a pale white color and double in size.
- After 10 minutes lower the speed of the mixer and add the flour, baking powder, baking soda and salt. Mix only for about 60 seconds or just until the dough comes together. Any longer and the dough will be over mixed.
- At the same low speed add in your baking ingredient mix stirring until just combined. Once combined then add your snack mix-ins to the dough and stir till just incorporated.
- Use a 6oz ice cream scoop to place the cookie dough on a parchment lined baking sheet. Cover with saran wrap and place in the fridge for at least an hour to overnight. **If you bake these cookies at room temperature they will not keep their shape.
- Preheat the oven to 400 degrees and bake the chilled cookie dough for about 9-11 minutes. Cookies will puff, crackle and spread on the baking sheet so be sure to give them enough room on the baking sheet (about 4 inches). Cookies are finished baking when the edges are browned and the centers are just beginning to brown.
- Allow the cookies to cool completely on the baking sheet before serving. Cookies may be stored in an airtight container at room temperature and will keep fresh for 5 days.