Sunday, December 14, 2014

SRC Cookie Carnival: Compost Cookies

Welcome to a special Secret Recipe Club reveal: the Cookie Carnival. I was assigned to Little Bit of Everythingpenned by Julie. I was just assigned to Julie's blog for our November reveal when I focused on her soup recipes. So, it was nice to take a little bit more time to explore the sweets on her blog.

I picked these cookies because, well, I loved the name. And when I asked my husband what he wanted for Christmas he said a compost bin. I had been thinking the same thing! Okay, we're weird...I know. But we just moved into a new-to-us house - after being in a postage stamp-sized rented townhouse for three years after the real estate bubble imploded here in California. So, we're both excited about composting for our garden again.

Compost Cookies
Slightly adapted from Little Bit of Everything's Compost Cookies

  • 1 C butter
  • 1 C organic granulated sugar
  • 3/4 C organic light brown sugar
  • 1 T ginger syrup
  • 1 t pure vanilla extract
  • 2 large eggs
  • 1-3/4 C all purpose flour
  • 2 t baking powder
  • 1 t baking soda
  • 1-1/2 C sweet baking ingredients (I used 1/2 C chocolate chunks, 1/2 C shredded coconut, and1/2 C sliced almonds)
  • 1-1/2 C savory snack foods (I used remnants of three chip bags, including sweet potato chips, beet chips, and some jalapeno chips)
  • 1 T coffee grounds

In a large mixing bowl cream together butter, sugars, and ginger syrup until fluffy and pale in color, approximately 3 minutes.

On a lower speed, add eggs one at a time and vanilla until well combined. Increase mixing speed to high and beat for 5 to 7 minutes more.

Whisk together flour, baking powder, and baking soda. Slowly add flour mixture to the butter mixture.

Fold all of your mix-in ingredients into the dough.

Using a small-sized ice cream scoop, portion cookie dough on parchment paper-lined cookie sheet, placing them approximately 2" apart. Place in the freezer for at least 15 minutes.

Heat oven to 400 degrees F and arrange cookies on cookie sheets at least 2-3″ apart

Bake 9-11 minutes, until they are golden in color and slightly brown along the edges. Cool the cookies completely on the sheet pan. Thanks, Julie, these are amazing!


  1. Hello there! Stopping by to let you know I got your blog for the Cookie Carnival!

    your Spiced Honey Cookies were WONDERFUL!!!!

  2. This cookie sounds different and delicious! Happy Holidays~ Lynn @ Turnips 2 Tangerines

  3. How fun that hubby wanted a compost bin and you made the compost cookies. I love this recipe too, great way to clean out the cabinet. Have a very Merry Christmas!

  4. I love this recipe using up little bits that are left in the pantry!!

  5. I love the name of these cookies! Love the stuff in them too, they sound awesome!

  6. i like that this uses coffee grounds!

  7. I love making compost cookies as they are great for leftovers. Never thought of adding savoury chips though - great idea!

  8. What fun way to use leftovers! I always find I have a 1/4 bag left of chocolate chips and never know what to do with them (well...besides eat them by themselves). Happy Holidays!

  9. That's awesome. And I love the name!

  10. This is like a healthier, more interesting version of a normal potato chip cookie. Great SRC post.

  11. Wow, you really put EVERYTHING in here!! How fun!!

  12. Haha....what a great name for a cookie. Love it

  13. I was totally drawn in by the name too! They look intriguing...and delicious!

  14. I love compost cookies!! The sweet and salty combination is so fun! :) Great pick!!


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