Description
These Compost Cookies combine a delightful mix of sweet and salty flavors with a crispy yet chewy texture. Featuring classic chocolate chips alongside crunchy potato chips and pretzels, these cookies offer a unique twist on the traditional cookie, perfect for snack lovers who enjoy an exciting medley of flavors in every bite.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
Mix-ins
- 1 cup chocolate chips (semi-sweet or milk)
- 1 cup crushed potato chips
- 1 cup crushed pretzels
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure they are fully incorporated, followed by the vanilla extract for added flavor.
- Mix Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring until just combined to avoid overmixing and tough cookies.
- Fold in Mix-ins: Gently fold in the chocolate chips, crushed potato chips, and crushed pretzels to evenly distribute these flavor and texture elements throughout the dough.
- Scoop Dough: Using a spoon or cookie scoop, drop dough onto the prepared baking sheets spaced about two inches apart to allow spreading during baking.
- Bake and Cool: Bake in the preheated oven for about 10 minutes or until the edges are golden brown but the centers remain soft. Remove from the oven and transfer cookies to wire racks to cool completely.
Notes
- For extra crunch, chill the dough for 30 minutes before baking.
- You can substitute milk chocolate chips if preferred; dark chocolate works well too.
- Be careful not to overbake; the cookies continue to firm up after removal from the oven.
- Potato chips and pretzels provide the signature salty crunch, but feel free to experiment with other salty snacks.
- Store in an airtight container at room temperature for up to 5 days.
