Compost Cookies
  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Recipe by janie-jean at