Recipe File: Halloween Compost Cookies

Written by on October 15, 2012 in Food, Lifestyle - 16 Comments
Recipe File: Halloween Compost Cookie

With Halloween just two weeks away, we’ve got sweet treats on the brain! This year, forgo the drugstore candy aisle and stir up your celebration with these Halloween Compost Cookies inspired by Momofuku. Not familiar with compost cookies? They’re essentially the most brilliant combination of sweet and salty all wrapped up into one baked good. The ingredient combo may seem a little odd (yes, they call for ground coffee), but we assure you: your guests will be blown away and utterly addicted to these confections! Talk about a new way to trick-or-treat!

HALLOWEEN COMPOST COOKIES

Makes roughly 30 cookies.

INGREDIENTS

  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2/3 cup packed light brown sugar
  • 2 tablespoons corn syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/3 cups flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp salt
  • 2 cups black and orange m&ms
  • 2 cups potato chips
  • 2 cups caramel rice cakes, broken into small pieces
  • 2 tsp ground coffee (optional)

INSTRUCTIONS

1. Combine the butter, sugars and corn syrup in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
2. The batter should be very light and fluffy. While it’s beating, in a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Reduce the speed to low and add the flour mixture. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
4. Still on low speed, add the m&ms and coffee, and mix just until incorporated, about 30 seconds. Add the potato chips and rice cakes, and paddle, still on low speed, until just incorporated. Again, be careful not to overmix!5. Cover the dough with saran wrap and refrigerate for at least 1 hour, or up to 1 week. We recommend doing it overnight. Do not bake your cookies from room temperature—they will not bake properly.
6. Heat the oven to 375°. Line a baking sheet with parchment paper.
7. Take your chilled dough out of the fridge and scoop out spoonfuls to create balls. The dough will break apart a bit- that’s ok.
8. Just gather the bits together to create a ball that’s about 2 inches across in size (roughly 3 generous tablespoons of dough).
9. Arrange the chilled dough a minimum of 3 inches apart on as these cookies spread. Bake for 8-10 minutes until the cookies are very faintly browned on the edges yet still very light in the center. They should still look quite underdone.10. Let them set for 5-8 minutes into mostly cooled so they can finish cooking, then carefully move to a tray to cool.
10. Transfer to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Recipe & photos by Clara of Channeling Contessa for Glitter Guide 

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