Lisa’s Secret Ingredient Compost Cookies
Lisa's Secret Ingredient Compost Cookies
The big reveal, the secret ingredient is Ritz Crackers! Who doesn't love that buttery deliciousness! I grind them up in the food processor and replace half the flour I would normally use with Ritz Cracker flour. You can use so many things as a flour. I have used ground up pretzels as a flour too.
Baking is a science, cooking is an art! When baking the best practice is to measure your ingredients. In this recipe I have provided the ingredients in grams and also traditional cups and teaspoons.
Ingredients
- Cookie Dough Ingredients
- Wed Ingredients:
- 225 grams (2 sticks) unsalted butter at room temperature
- 250 grams (1 1/4 cups) granulated sugar
- 150 grams (3/4 cup) light brown sugar
- 1 egg
- 4 grams (1 tsp) vanilla extract
- Dry Ingredients:
- 130 grams (3/4 cup) all purpose flour
- 130 grams (40 crackers) Ritz Crackers, ground to a fine powder in food processor
- 2 grams (1/2 tsp) baking powder
- 1.5 grams (1/2 tsp) baking soda
- 5 grams ( 1 1/2 tsp) kosher salt
- Mix-Ins
- 65 grams (1 1/2 cups) mini marshmallows
- 65 grams (@ 1 1/2 cups) mini pretzels, gently broken into pieces
- 65 grams (@ 3 cups) ridged potato chips, gently broken into pieces
- 88 grams (12 full size or 1/2 cup of the extra minis) peanut butter cups, chopped
Instructions
- Combine the butter and sugar in the bowl of a stand mixer with the paddle attachment. Cream together on medium-high for 2-3 minutes. Scrape down the sides of the bowl with a spatula. Add the egg and vanilla extract and beat for 7-8 minutes more until light and fluffy. Scrape down the sides of the bowl again.
- On low speed add the dry ingredients. Mix just until the dough comes together, no more than 1 minute. Scrape down the sides of the bowl again.
- Gently add the mix ins. You can mix them on low or by hand.
- Using a large cookie scoop, scoop the the cookie dough onto a large parchment lined cooking sheet. You do not want to overcrowd the cookies. I did 12 to a sheet.
- Place in the fridge for at least 1 hour. You can leave them in the fridge for up to 1 week, make sure they are well wrapped in plastic wrap. If you bake the cookies from room temperature, they will spread too much.
- Preheat oven to 375. Remove cookies from fridge and place directly into oven. Bake for 14 minutes. Baking time may vary based on your oven. Remove from oven and cool completely on on baking sheets before transferring to a plate or airtight container.
- At room temperature, cookies will keep for 5 days or 1 month in the freezer.