There is nothing I love more than the perfect balance between sweet and salty in a yummy treat. Unlike my husband, I do not have much of a sweet tooth. I do like sweets buy typically if I am given the choice between a triple chocolate cake and popcorn, I would choose popcorn for a treat.
That was until one day I was watching the cooking channel and I was introduced to the compost cookie. I believe the cookies are from The Milk Bar in NYC (Which has been added to my must visit bakeries to visit in NYC someday!) What I remember is that it was called a compost cookie because “everything” is in it.
My recipe is very different but I took the concept and ran with it! One evening I decided to change up my weekly bake night. Instead of chocolate chip cookies for the week, we were going to have compost cookies!
My first batch of cookies only included chocolate chips, butterscotch chips, and pretzels. Don’t get me wrong they were pretty good but something was missing…
CHOCOLATE COVERED POTATO CHIPS!!!!!! Yes, I said it, chocolate covered potato chips. These things are delicious and you literally can’t just eat one! When I go to my local chocolate shop needing chips, I know that I have to get the small bag because not too shortly after they are open, they will be gone.
I hope that you try these cookies and enjoy them as much as my friends, family, and I do! And please tell me…what would you put in YOUR compost cookie?!? : )
Michiganders Compost Cookie
sweet and simple Gaylord Compost cookies
- 1.5 Cups Softened Butter
- 1.5 Cups Peanut Butter
- 1.5 Cups Sugar
- 1.5 Cups Brown Sugar
- 3 Eggs
- 3 Cups Flour
- 1.5 teaspoons Baking Soda
- 1/4 Cup Butterscotch Chips
- 1/4 Cup White Chocolate Chips
- 1/4 Cup Peanut butter/Chocolate Chip Mix
- 1.5 Cups Crushed Pretzels
- 1 Cup Crushed Chocolate Covered Potato Chips
- Preheat your oven to 350.
- In a large bowl, combine butter, peanut butter, and sugars and beat until fluffy.
- Beat in eggs 1 at a time until they are fully incorporated and the batter is smooth.
- In a separate bowl sift together flower and baking soda.
- Add the dry mixture to the wet mixture and mix until combined.
- Stir in butterscotch, white, peanut butter and chocolate chips, pretzels and chocolate covered potato chips.
- Using a small cookie scoop (hold 2 tablespoons) scoop out the batter onto a cookie sheet 3" apart from one another. Press down on each cookies just a little bit so they aren't super rounded. If you want you can press a pretzel on top.
- Bake for 14-16 minutes, remove them from the oven, let cool on the cookies sheet for a few minutes so they set up and then transfer to a cooling rack.