These funfetti compost cookies have everything but the kitchen sink in them, and they're a sweet and salty delight.

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funfetti compost cookies

Sometimes you can’t decide between sweet and salty, so the only answer is both. These Funfetti Compost Cookies are just that – sweet, salty, and a hint of savory. They’re quite literally like a kitchen compost, cause you can kind of throw in whatever snacks you have lying around, but my version uses sprinkles, chocolate chips, pretzels, and potato chips. The end result? A crispy, crunchy, sweet, salty, buttery, and delicious cookie that you can’t eat just one of. Each cookie is 5 WW SP when made as written.

Making Funfetti Compost Cookies

This cookie is essentially a chewy chocolate chip cookie with a whole bunch of mix-in’s, so the components are:

  • All purpose flour, baking soda, are your dry ingredients for the base of the cookie. You’ll mix them all together first and set aside.
  • Butter, brown sugar, and granulated sugar, which you’ll beat together until you have a smooth, fluffy mixture.
  • Egg and vanilla extract to bind and flavor the cookies, once you mix the wet and dry ingredients together.
  • Crushed pretzels, crushed potato chips, chocolate chips, and rainbow sprinkles, which you’ll mix in last.

Once you’ve mix everything together, you’ll want to chill your dough in the fridge for about 20 minutes to firm it up. In the meantime, preheat your oven to 350 F. Scoop cookie dough in heaping tablespoons (I use a cookie scoop) onto a prepared baking sheet (lined with parchment paper or silicone baking sheet) and bake for 10-15 minutes, depending on cookie size/thickness. You want the bottoms and edges to be lightly browned, and the tops should be just firm when slightly touched. This recipe yields ~25-30 cookies. Cool cookies on a wire rack and store at room temperature.

What else can I mix in?

I wasn’t kidding when I said sky is the limit. Some other mix-ins that would be tasty:

  • White, dark, or peanut butter chips to mix up the chocolate element. You could even use butterscotch chips!
  • Take your favorite candy and chop it up and throw it in. Reese’s? Snickers? Crunch bar? Really, anything will be good.
  • Add in crushed chocolate covered coffee beans for a kick of java.
  • Swap the brown and regular sugar for sugar replacements (I like Swerve brand) for a more WW/diet-friendly version of these cookies. You could swap the butter with Smart Balance buttery spread as well, which is a more points-friendly butter alternative.
funfetti compost cookies

Funfetti Compost Cookies

Jacklin Altman
These funfetti compost cookies are loaded with sweet and salty flavor. They're chewy, rich, and downright addicting! Each cookie is 5 WW SP when you make 30.
No ratings yet
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 20 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 30 cookies
Calories 91 kcal


  • Mixing Bowls
  • Stand Mixer
  • Cookie Sheet


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 egg large
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed pretzels
  • 1/2 cup crushed potato chips
  • 1/2 cup choc chips
  • 1/4 cup rainbow sprinkles


  • Preheat oven to 350 F and line baking sheets with parchment paper or silicone baking sheets.
  • In a small mixing bowl, sift together flour, baking powder, and salt.
  • In stand mixer (or in a large bowl using a hand mixer), cream together butter, brown sugar, granulated sugar. Add egg and vanilla and gently combine.
  • Slowly add dry ingredients into wet ingredients and mix together on low speed so as not to over mix. Remove from stand mixer, and add chocolate chips, crushed chips, sprinkles, and crushed pretzels. Use a wooden spoon to gently fold mix-ins into cookie dough.
  • Chill dough for 20 minutes to firm up.
  • Scoop dough into tablespoons (or use cookie scoop), ensuring cookies are 2 inches apart on baking sheet. Bake for 10-15 minutes, until bottoms and edges are golden brown and tops are slightly firm.
  • Cool cookies on baking sheet for 5 min before transferring to wire racks to cool completely. Enjoy!


  • This recipe will yield 25-30 small cookies, I made exactly 28. 
  • If making larger cookies, bake for 12-15 minutes. 
  • If making small cookies, bake 10-11 minutes. 


Calories: 91kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 14mgSodium: 103mgPotassium: 40mgFiber: 1gSugar: 7gVitamin A: 102IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Keyword funfetti, sprinkles, dessert, chocolate, pretzel, cookie, cookies, vegetarian, white chocolate
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