COMPOST COOKIES WITH POPCORN
When I was living in NYC my co-workers introduced me to Momofuku’s Milkbar and Christina Tiucii’s famed compost cookies. Holy crap are they amazing. If you are familiar with local Nashville fave Christy Cookies, these are reminiscent with a addictive salty sweet quality that keeps you reaching back for more. Fast forward 5 years, I wanted to introduce the HUBS to these famous cookies but with few whimsy twists like popcorn (for saltiness), Rolo’s (for some gooey caramel) and my personal favorite Trader Joe’s mini peanut butter cups . The HUBS is not a fan of sweets which was a little disheartening since baking was my gateway to cooking. It was my first love in the kitchen but its healthier for me (and my family lol) if I don’t bake. Although he has never had the original compost cookies, he to my complete surprise loved these! And he is PICKY about his sweets.
COMPOST COOKIES RECIPE WITH POPCORN
INSPIRED BY CHRISTINA TOSI
1 cup butter (room temperature)
1 cup granulated sugar
2/3 cup light brown sugar
1/2 tsp vanilla extract
1 1/3 cups bread flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp kosher salt
1/2 cup semi-sweet chocolate chips
1/2 cup Trader Joe’s mini peanut butter cups
1/3 cup rolled oats
1 tsp ground coffee
1 tbs powdered peanut butter
1/2 cup popcorn
1/4 cup coarsely chopped rolo’s
1/3 cup granola
1 tbs milk powder
2 tbs heavy cream
Sift the dry ingredients for the dough: bread flour, salt, baking soda, baking powder. Add rolled oats and powdered coffee. Set aside.
Cream butter and sugars together. Add egg and mix. Add vanilla and powdered peanut butter. Mix. Set aside.
Create granola mix: blend granola to a powder, add powdered milk and 1 tbs heavy cream. Mix well.
Add flours to wet mixture in 1/2 cup increments.
Add granola mixture and mix.
Add 1 tbs cream and mix.
Mix in the peanut butter cups, chocolate chips, rolo’s, and popcorn.
Refrigerate batter for at least 2 hours.
Scoop onto a baking sheet with a silicone mat or aluminum foil. Bake at 350F for 8-10 minutes or until golden brown.
Remove from oven and transfer off baking sheet to cool surface (to prevent the cookies from over cooking). I find it easiest to do this by simply lifting my silicone mat off the baking sheet and placing it on the counter that way I don’t risk breaking my cookies.
Serve with a nice glass of milk.