Coco’s Cupboard Cookies

You can use just about anything in your kitchen!

Hi, everything! It’s been over a year since my last entry and I can’t wait to share my quarantine cuisine adventures with you (1.5 readers). Over the quarantine, I’ve been baking and brushing up on food photography. ✨ That’s not to say I’ve become a pro in the kitchen. I’m still inexplicably terrible at it.

That being said, Pat came over to bake cookies with me and we modified Christina Tosi’s Compost Cookies recipe with stuff we had at home.

What is a Compost Cookie?

It’s essentially a cookie made with a hodgepodge of mix-ins. Each Compost Cookie differs depending on the ingredients you can scour in your pantry! Warning: They’re highly addictive, but not that photogenic. 😅

In my case, my dad sent me a fun-size pack of candy bars like Twix and Snickers which I used for my cookie recipe. Since Snickers are packed with caramel and peanuts, this gave the cookies a nice layer of crunchy texture all around. Though once it cools, the cookies harden from the caramelization which is why I recommend (1) eating them right out of the oven or (2) heating them up in the microwave for 30 seconds.

You will love this cookie for its crunchy texture; array of flavors; if you have ingredients close to expiration. 
You will hate this cookie if you're a soft batch cookie devotee; if you think nuts in cookies are gross. 

Peak the cookie that looks like pimple pus! I tried to top it with the mochi I made for a different recipe.

Coco’s Cupboard Cookie Recipe

*This recipe yields 16-18 medium-sized cookies

Ingredients
  • 100g butter
  • 1/2 cup granulated sugar
  • 50g brown sugar
  • 1 egg
  • 1/4 tsp. vanilla extract
  • 115g all-purpose flour
  • 1/4 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1/2 tsp. salt
  • 90g semi-sweet chocolate chips
  • 3-5 pcs. mini Snickers, quartered
  • 40g. walnuts, chopped
  • 50g cornflakes
Instructions
  1. Melt the butter in a pan over medium heat, and continue heating it until it boils, let it turn brown and nutty. Once you have your brown butter, remove from heat and let it cool to room temperature.
  2. Using a hand mixer, whisk the egg, brown and white sugar, and vanilla extract until the egg mixture turns thick. Add in the brown butter and mix for another 30 seconds.
  3. In a separate bowl, mix the flour, baking powder, baking soda, and salt together. Add into the egg mixture, slowly mixing for 30 seconds. Make sure not to overmix!
  4. While stirring, add in your candy bars, cornflakes, nuts, chocolate chips, and other mix-ins you have lying around. Mix until well-incorporated, then refrigerate for at least 2 hours. In our case, we went straight to baking.
  5. Preheat your oven to 374°F (190°C). While it’s heating up, use an ice cream scooper to portion out the dough, then place on a baking tray lined with parchment paper. Social distancing is key, so make sure that each ball is 4 inches away from each other.
  6. Once you’re done, pop it in the oven, place in the highest oven rack to avoid burnt bottoms, and bake for 12-14 minutes.
  7. While waiting, dance to TWICE or watch Avatar: The Last Airbender on Netflix. 🌊 🍃
  8. Ding! Once they’re ready, place them on a cooling rack for a few minutes. Prepare a cold glass of milk and enjoy!

Anyway, I hope you can try this recipe and let me know how it goes! If you’ve substituted or added to any of the ingredients mentioned, tell me how that went for you. I’d love to experiment on new mix-ins the next time we make these (and hopefully take better photos). 💖 ✨ As always, stay safe and stay at home!