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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