Crazy Confetti Compost Cookies.
Want to know what I did last week??
Ate this entire batch of cookies. By myself.
I wish I was exaggerating.
Last Wednesday… when my husband was away, I had my dad over for dinner. My mom is in Florida and I knew we both would be hungry and if not prepared, would separately eat our way inside an ice cream pint and out of a bag of Dove Promises. I am my father’s daughter, and that is exactly why it would happen.
Plus, I also have this intense compulsion to cook food for people ALL THE TIME. I could not go a week without.
So I made us an awesome dinner complete with crispy salmon, grilled corn salad, brown jasmine coconut rice and a balsamic-glazed caprese salad.
And halfway through the day, I figured I may as well throw a dessert into the mix. Into the oven these cookies went. I stared down into this bowl wondering if it was real life. It was.
I plated them in a giant pile, which sat on the counter when he walked through the door. He asked about them but… said he wouldn’t be eating any since he was having a healthy post-vacation week.
Um, what? What does this mean? I made us a healthy DINNER… so there would be room for cookies.
Well, what it means is that I had an entire batch of cookies to myself. And four more days alone.
I hoped that he might change his mind, that as we sat in the dining room eating second helpings of salmon and caramelized corn, with the cookie pile in full view, he’d decide that he just HAD to have a cookie. That he couldn’t live one single moment without a cookie, specifically THOSE cookies that were sitting on my counter. Because like I said… I’m my father’s daughter and I, uh… sort of act this way all the time.
But he didn’t change his mind. And he left cookieless. Which left me cookiefull. I mean… really cookiefull.
I handled the overflow of cookies well… at first. That day, I taste-tested one or two. I had one (or two) again for dessert. But then… Olympic gymnastics happened. And even though I knew all the results beforehand (thanks ENTIRE WORLD… not), I found myself emotionally eating my way through Gabby’s routines well until midnight. Happy emotions, like tears-pouring-down-my-face-mid-medal-ceremony-which-requires-snacks happy. And then after my workout the next morning, I waited too long to eat and spied the cookies on the counter. And then I needed something sweet after lunch. And again… at dinner.
And then I figured I’d just save the rest of the cookies, because surely my brother or cousin or someone in my life, like maybe my invisible internet friends, would stop over, and maybe the cookies could even make it until my husband returned home on Saturday (um, seriously?). That was funny.
Let’s just say that more than a few of my meals last week contained a hard-boiled egg, peanut butter and cookies. And that’s it.
Not complaining. But I guess I just wrote about six paragraphs complaining, soooo….
These cookies… they are obviously called “compost” for a reason. They aren’t your everyday, OMG favorite chewy chocolate chip cookies, but they are exciting for a fun twist. And my favorite part about them is that I used salt and vinegar chips, aka the best chips on the planet. Oh how I can lose myself in a bag of salt and vinegar chips. And the sprinkles. Duh. Not sure I could live without those in my life. But you knew that already.
- 1 1/2 sticks, 12 tablespoons of 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, yes, actual grounds!
- Preheat oven to 325 degrees F. In a bowl, mix together flour, baking soda and salt, then set aside.
- 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. 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 also your hands to bring it together. I literally smashed the ingredients into the dough.
- Roll dough into 1 1/2-inch balls and place on a nonstick baking sheet (I actually used this method of stacking the dough) about 2 inches apart. Bake for 9-12 minutes, or until the middles are just set. Don’t over bake! Let cool almost completely.
I don’t even know how to eat a normal cookie now.