bacon compost cookies

It was nearly 1 year ago to the day that I first discovered the Compost Cookie, the only cookie to ever change my world. It seemed like an odd recipe at first: used coffee grounds, snack foods, corn syrup. But the first batch blew me away. With the second batch I began the tweaking process (I now make them with Kettle Salt & Pepper chips, pretzel sticks instead of twists, Ghiradelli 60% cacao chips, graham crackers freshly whirred in the food processor instead of the packaged crumbs, refrigerate full day before baking and omit the coffee grounds). I suppose it’s fitting that 1 year and 20 batches later I’m finally taking the recipe to the next level.

To all of you who are saying right now, “bacon doesn’t belong in cookies!” read the recipe first; there are stranger ingredients in these cookies. Don’t proceed unless you’re feeling a bit adventurous. And also don’t mock them ’till you’ve tried them.

To those of you who I just heard saying “bacon in cookies? F—- yeah!”, read on, my friends.

Start by frying up some bacon. Chopping into pieces before frying lends a crispier texture without overcooking.

Make the dough (step by step photos in my first compost cookie post) as you usually would, complete with potato chips, pretzels, graham crumbs, oats and chocolate chips.

Here’s where we veer off the beaten path: peanut butter chips. Butterscotch can be an overwhelming flavor for some and I think peanut butter pairs better with bacon.

Bacon. In a cookie that already has a fair amount of salty crunch, it’s not that strange.

Alright, it’s a teeny bit strange to see meat in your cookie dough. But is there anywhere that bacon doesn’t belong? I don’t think so.

Unfortunately, now we must wait. Measure balls of dough and refrigerate at least 1 hour (I like to wait a whole day—I find it yields a better cookie. Just refrigerate as long as you can). Right before you’re ready to bake, roll them between your palms to make them smooth and place on a baking sheet*.

*The cookies pictured were made smaller for a party. Your balls should be much bigger (hee hee!) if you follow the recipe at the bottom of the post.

When they’re done the edges should be darker brown and slightly crispy, while the middles should be pale. They may look under-baked, but resist the temptation to stick them back in the oven.

Once cooled they’ll look more like this, with chewy centers and crispy edges. Perfect.

Expand your cookie repertoire. Take a risk. The results will be well worth it. Cookie carnivores, unite!

-RDG

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Bacon Compost Cookies, adapted from Christina Tosi’s recipe from Live with Regis and Kelly

Prep Time: 20 minutes Chill Time: at least 1 hour Bake Time: 9-11 minutes

Special Equipment: Stand mixer. Seriously, you need this.

Makes 15 6 oz cookies.

  • 1 c Butter (2 sticks)
  • 1 c Sugar
  • 3/4 cup packed Light Brown Sugar
  • 1 Tbsp Corn Syrup
  • 2 tsp Vanilla Extract
  • 2 Large Eggs
  • 1 3/4 c AP Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp Kosher Salt
  • 1/2 c graham cracker crumbs
  • 1/2 c oats (not the quick-cooking variety)
  • 3/4 c chocolate chips
  • 3/4 c peanut butter chips
  • 3/4 c crushed potato chips (use a thick, substantial chip such as a kettle chip for best results)
  • 3/4 c crushed pretzels
  • 1/2 c crumbled bacon pieces

1. In a stand mixer with the paddle attachment, cream butter, sugars, and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.

2. On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.

3. When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.

4. On same low speed, add in the chocolate chips, graham crumbs, oats and peanut butter chips and mix for 30-45 sec until they evenly mix into the dough. Add in the chips, pretzels and bacon last, paddling again on low speed until they are just incorporated.

5. Using a 6 oz ice cream scoop, portion cookie dough onto a parchment lined sheet pan. Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week. DO NOT BAKE your cookies from room temperature or they will not hold their shape.

6. Heat oven to 400F. When oven is ready, arrange your chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4″ apart in any direction. Bake 9-11 min. While in the oven, the cookies will puff, crackle and spread. At 9 min the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don’t match up and your cookies stills seem pale and doughy on the surface.

7. Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, cookies will keep fresh 5 days. In the freezer, cookies will keep fresh 1 month.

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Comments

  1. Dying. DY——ING. Yum.

  2. Bacon + cookies = awesome. These look like that to the n’th level.

  3. Bacon makes everything better. Can’t wait to try these.

  4. I am so incredibly intrigued by this…must try soon!

  5. I made your original compost cookie recipe (used heath toffee bits instead of butterscotch – *divine*) twice last week:) Note to readers, don’t try to multi-task and leave your standing mixer alone and running for that 10 minute stretch. Mine ended up on the kitchen floor. *sigh* Thankfully I didn’t have to read my mixer the last rites, but my kitchen floor definitely needs some help.

    • Oh no! So sorry about your floor 🙁 Hopefully the cookies made up for it somewhat. Heath toffee bits sound awesome—I’ll have to try soon!

  6. so no coffee grounds in this one?

  7. Mmmmmmmmmmm they were tasty!

  8. Wow! These are my style! I cannot wait to try a gluten-free version! Also, love your writing 🙂

  9. These sound interesting, I have to say.. the bacon sounds a lot better than coffee grounds.

  10. Delicious says:

    I have to say, I only found your website 5 minutes ago and I’m already in love with the food. It’s all fantastically-delicious sounding, and I will have to emulate many of your recipes. But especially the ones with bacon.

  11. F— yeah.

  12. Heather says:

    So a few nights ago I was looking for some sort of desert to make my step dad for his birthday. I immediately thought bacon chocolate chip cookies because he likes them from this one bakery. I started a search and ended up seeing potato chip cookies. He loves potato chips and potato chips, so I wanted to find a cookie with both. Needless to say I ended up stumbling on these that have ALL his favorites and thought, “WOW how perfect!” made them today with my mom while he was at work. He had come home while they were chilling so we were just calling the cookies “them” and he was very interested. Haha. We baked them and they were not as thin as these pictures, but we had to try them! So we stuck a candle in one, sang happy birthday and dug in. It was very good. I was surprised cause I’m VERY picky. Only problem we had is it was a little too salty. I did accidentally spill a bit of salt in, but it had to be less than a teaspoon and I didn’t put anymore, so I think maybe the salt in the chips+the salt in the pretzels+the extra salt was a bit too much. But they were still really awesome! We will definitely be making them again, but just omitting some salt. Thank you for the perfect cookie for my step dad! 😀

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