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Chocolate and Caramel Compost Cookies

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PREP TIME: 45 minutes START TO FINISH: 45 minutes   2 dozen cookies

³⁄4 cup packed brown sugar 

¹⁄2 cup sugar 

¹⁄2 cup butter or margarine, softened

 ¹⁄2 cup shortening 

2 tablespoons coffee grounds from brewed coffee

 1¹⁄2 teaspoons vanilla 

1 egg 

2 cups all-purpose flour 

1 teaspoon baking soda

 ¹⁄2 teaspoon salt 

1 bag (6 oz) semisweet chocolate chips (1 cup) 

1¹⁄2 cups slightly crushed rippled potato chips 

1¹⁄2 cups Cocoa Puffs® cereal 

30 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped, cut into quarters

Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, beat sugars, butter and shortening with electric mixer on medium speed until light and fluffy. 

Add coffee grounds, vanilla and egg; beat on low speed until blended. 

Add flour, baking soda and salt; beat until soft dough forms. Stir in remaining ingredients. 

Onto cookie sheets, drop dough by ¹⁄4 cupfuls 2 inches apart. Bake 11 to 14 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in an airtight container. 

1 Cookie: Calories 260; Total Fat 13g (Saturated Fat 6g; Trans Fat 1g); Cholesterol 20mg; Sodium 190mg; Total Carbohydrate 33g (Dietary Fiber 1g); 

Protein 2g 

Exchanges: 1 Starch, 1 Other Carbohydrate, 2¹⁄2 Fat 

Carbohydrate Choices: 2

Sweet Success Tip 

These are the perfect cookies to use up your leftover potato chips, cereals, candies, and even coffee grounds.  

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