Compost Cookies

Author Leigh Anne Wilkes


  • 1 C butter unsalted
  • 1 C granulated sugar
  • 3/4 C light brown sugar
  • 1 Tbsp corn syrup
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 3/4 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp Kosher salt
  • 1 1/2 C your favorite baking ingredients options: chocolate chips, Twix, Raisenettes, Rollos, Cocoa Krispies
  • 1 1/2 C your favorite snack foods chips, pretzels, etc.


  • Mix with the paddle attachment, cream butter, sugars and corn syrup on medium high for two to three minutes until fluffy and pale yellow in color
  • Turn down the speed to low and add eggs and vanilla
  • Turn up speed to medium high and beat for 10 minutes
  • This allows the sugar to fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size
  • After 10 minutes add the flour, baking powder, baking soda and salt
  • Mix for about another minute just until your dough comes together
  • Do not over mix at this point
  • At a low speed, add in the baking ingredients and mix for 30 - 45 seconds until they evenly mix into the dough
  • Add in your favorite snack foods last, beating at low low speed until they are just incorporated
  • Using a 6 oz. ice cream scoop, make balls of cookie dough and place onto a parchment lined cookie sheet
  • Cover the dough with plastic wrap and refrigerate for a minimum of one hour or up to 1 week
  • DO NOT BAKE your cookies from room temperature or they will not hold their shape
  • Heat the oven to 400 F. Take the plastic off your cookies and bake 9 to 11 minutes
  • While in the oven, the cookies will puff, crackle and spread
  • At 9 minutes, the cookies should be browned on the edges and just beginning to brown towards the center.
  • Leave the cookies in the oven for the additional minutes if these colors don't match up and your cookies still seem pale and doughy on the surface
  • Cool the cookies completely