Funfetti Compost Cookies
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.
Equipment
- Mixing Bowls
- Stand Mixer
- Cookie Sheet
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 91kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 14mgSodium: 103mgPotassium: 40mgFiber: 1gSugar: 7gVitamin A: 102IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!