Do you sometime want to get into the kitchen and make something only you can decide if you want salty or sweet? If so then this is the cookie for you. My children were recently out of school for a week for ice/snow and they wanted to help bake! We were limited to what we had in our house and the kids couldn’t agree on one specific item so we created these!
The original inspiration for these cookies is from the cookbook Milk by Christina Tosi.
I love the cornflake marshmallow chocolate chip cookie but I’d been wanting to try out her compost cookie so we combined the two together and this is what we came up with!
We used the basic cookie recipe for the Compost cookie and made a few substitutions with the add-ins. We included cornflake crunch, marshmallows, a variety of chips and of course the coffee grinds. Do you see those black specs in the cookie? They are the coffee grinds and if I had to choose one must have add-in ingredient it would be the coffee!
Christina has a very specific creaming process for her cookies and explains in the cookbook that this is what helps give the cookies the crispy outside and chewy interior. It takes a little time but set the timer and trust the recipe!
I have a hard time getting pictures straight from my mixing bowl but here’s a snapshot of the butter and sugar after creaming for the full amount of time.
I often find that one recipe for cookies makes more than we want to eat before they get stale. We’ve all been known to finish off a stale cookie but why do that when you can freeze cookie dough and have fresh, warm cookies in a matter of minutes. You can see below that I froze individually scooped cookies that are ready anytime that you want a cold glass of milk and a warm cookie!
These cookies do taste best if you let them rest for a minimum of one hour in the refrigerator before baking…this is another advantage to freezing the cookies. The bake up just perfectly from the freezer!
For the recipe for these cookies I’m going to share what I did for the cookies but I encourage you to just mix up whatever you have in your pantry to put into the cookies! The only thing that I’d recommend is to have similar amounts of salty, sweet and crunchy to make the most of the cookie.
- 1¼c corn flakes
- 1¼c rice kris pies
- 20g milk powder
- 20g sugar
- 1g salt
- 65g melted butter
- 225g butter at room temperature
- 200g sugar
- 150g brown sugar
- 50g glucose
- 1 egg
- 2g vanilla
- 225g all purpose flour
- 2g baking powder
- 2g baking soda
- 4g salt
- 40g oats
- 125g chocolate chips
- 75g butterscotch chips
- 75g marshmallow bits
- 50g mini pretzels
- 50g potato chips
- Prepare cornflake/rice krispy crunch. Preheat oven to 275.
- In medium bowl, mix together cornflakes, rice krispies, milk powder, 1g salt.
- Pour 65g melted butter over and stir to combine.
- Spread onto cookie sheet and bake for 20 minutes until crunchy.
- Set aside until ready to put into cookie dough.
- Prepare cookie dough. Preheat oven to 375.
- In mixer combine 225g butter, sugars, glucose and mix on medium-high for 3 minutes.
- Scrape down sides of bowl.
- Add egg and vanilla and continue creaming process for 7 minutes. Do not skip the full creaming time as this is what creates a crunchy outside and chewy inside to the cookie.
- On low speed add flour, baking soda, baking powder and salt.
- Mix until incorporated but not more than one minute.
- Add in "mix-ins" as you choose. For this recipe I added remaining ingredients but you can add whatever salty, sweet, crunchy and chewy items that you'd like to make it your own.
- Chill dough for a minimum of one hour or overnight. Better yet, freeze individual cookies and bake straight from freezer.
- Scoop cookies onto cookie sheet (about 2 tablespoons each) and bake for 15 minutes.
- Allow cookie to cool on cookie sheet for 1 minute before moving to cooling rack to finish cooling.