Compost Cookies

Foodnetwork

Ready in: 155 minutes
Prep Time: 40 minutes
Cook Time: 115 minutes
Servings: 30
Very Popular

Ingredients

  • 3/4 teaspoon baking soda
    Baking
  • 1/2 cup chopped bittersweet chocolate (around 60 percent cacao)
    Sweet Snacks
  • 1/2 cup dried sour cherries, chopped
    Produce
  • 1/2 cup packed dark brown sugar
    Baking
  • 1 large egg
    Milk, Eggs, Other Dairy
  • 1 cup all-purpose flour
    Baking
  • 3/4 cup granulated sugar
    Baking
  • 2 teaspoons ground coffee
    Tea and Coffee
  • 3/4 teaspoon plus 1/8 teaspoon kosher salt
    Spices and Seasonings
  • 1/2 cup old-fashioned rolled oats
    Cereal
  • 1/2 cup lightly crushed salted potato chips
    Savory Snacks
  • 1/2 cup Rice Chex cereal
    Cereal
  • 1/2 cup honey-roasted peanuts, coarsely chopped
    Nuts;Savory Snacks
  • Flaky sea salt, for sprinkling
    Spices and Seasonings
  • 2 tablespoons unsalted butter, melted, plus 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
    Milk, Eggs, Other Dairy
  • 2 teaspoons pure vanilla extract
    Baking

Steps

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, toss together the oats, Chex cereal, the 2 tablespoons melted butter and 1/8 teaspoon of the salt.
  • Spread the mixture onto a baking sheet and bake until deep golden brown and fragrant, about 10 minutes, stirring halfway through the baking time.
  • In a medium bowl, whisk together the flour, coffee, baking soda and remaining 3/4 teaspoon salt. In a large bowl, using a wooden spoon, mix together the 10 tablespoons room-temperature butter, granulated sugar and brown sugar until creamy. Stir in the egg and vanilla. Then carefully fold in the chocolate, peanuts, sour cherries, potato chips and the oat and Chex mixture. Scoop the dough into 2-tablespoon scoops and roll each one into a neat ball. Freeze the dough balls for at least 1 hour.
  • Preheat the oven to 325 degrees F.
  • Set the dough balls at least 3 inches apart on parchment-lined baking sheets and sprinkle with the flaky sea salt.
  • Bake 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.

Nutrition

  • Calories: 105.52  cal  (5.28%)
  • Fat: 3.9  g  (6.0%)
  • Saturated Fat: 1.45  g  (9.03%)
  • Carbohydrates: 16.16  g  (5.39%)
  • Sugar: 10.02  g  (11.13%)
  • Cholesterol: 9.21  mg  (3.07%)
  • Sodium: 305.01  mg  (13.26%)
  • Protein: 1.87  g  (3.73%)
  • Manganese: 0.2  mg  (10.24%)
  • Selenium: 3.11  µg  (4.45%)
  • Folate: 16.57  µg  (4.14%)
  • Iron: 0.74  mg  (4.09%)
  • Vitamin B3: 0.8  mg  (4.01%)
  • Copper: 0.08  mg  (3.8%)
  • Vitamin B1: 0.06  mg  (3.75%)
  • Magnesium: 13.99  mg  (3.5%)
  • Phosphorus: 34.51  mg  (3.45%)
  • Fiber: 0.83  g  (3.32%)
  • Vitamin B2: 0.05  mg  (2.8%)
  • Potassium: 82.13  mg  (2.35%)
  • Zinc: 0.33  mg  (2.2%)
  • Vitamin B5: 0.18  mg  (1.84%)
  • Vitamin B6: 0.03  mg  (1.75%)
  • Calcium: 12.43  mg  (1.24%)
  • Vitamin E: 0.17  mg  (1.13%)

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