Chocolate and Caramel Compost Cookies

  • Prep 45 min
  • Total 45 min
  • Servings 24

Ingredients

  • 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
  • 1 1/2 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)
  • 1 1/2 cups slightly crushed rippled potato chips
  • 1 1/2 cups Cocoa Puffs™ cereal
  • 30 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped, cut into quarters

Steps

  • 1
    Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, beat brown sugar, sugar, butter and shortening with electric mixer on medium speed until light and fluffy.
  • 2
    Add coffee grounds, vanilla and egg; beat on low speed until blended.
  • 3
    Add flour, baking soda and salt; beat until soft dough forms. Stir in remaining ingredients.
  • 4
    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 airtight container.

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

Nutrition Facts

Serving Size: 1 Cookie
Calories
260
Calories from Fat
120
Total Fat
13g
21%
Saturated Fat
6g
30%
Trans Fat
1g
Cholesterol
20mg
7%
Sodium
190mg
8%
Potassium
95mg
3%
Total Carbohydrate
33g
11%
Dietary Fiber
1g
4%
Sugars
20g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved