Confetti Compost Cookies

I’m always slightly skeptical of “garbage” cookies – the oddly-named cookie that includes everything under the sun. There are a million different variations of the garbage cookie and you can throw just about anything into the mix – chocolate, nuts, candies, crushed Oreos, butterscotch chips, etc. Anything goes.

I was intrigued by this recipe because it included two things: salt and vinegar potato chips and rainbow sprinkles. What’s not to like? I know that salt & vinegar chips are a polarizing food – you either love them or really hate them. If you are in the “really hate them” camp, don’t worry. The chips just add a little salt – it isn’t the dominate flavor, so rest easy!

These cookies were actually really great. Crispy on the outside, soft and chewy on the inside – with an interesting combination of flavors.

Confetti Compost Cookies
Recipe source: howsweeteats.com
Print Recipe

1-1/2 sticks unsalted butter, melted and cooled
1 cup loosely packed brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup crushed salt and vinegar potato chips
3/4 cup chocolate chunks
1/2 cup crushed salted pretzels
1/3 cup graham cracker crumbs
1/3 cup chopped heath bar
1/3 cup peanut butter chips
1/3 cup assorted sprinkles
1/2 tablespoon coffee grounds (I didn’t have any, so I left this ingredient out)

1. Preheat oven to 325 degrees F.
2. In a bowl, mix together flour, baking soda and salt, then set aside.
3. In another bowl, whisk the cooled butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed and smooth.
4. Gradually add in dry ingredients and mix with a spoon until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold in all of your add-in’s here, using a spoon and your hands (if need be) to bring it together.
5. Roll dough into 1 1/2-inch balls and place on a nonstick baking sheet about 2 inches apart. Bake for 9-12 minutes, or until the middles are just set. Don’t over bake. Cool on wire racks.