Sweet & Salty Christmas Compost Pudding Cookies
You’ve never had cookies like these before. They’re filled with crunchy potato chips, salty pretzels, fresh coffee grounds, and chocolatey m&m’s. You heard me right. It’s all of your favorite snacks – but in cookie form!
This recipe is adapted from the popular “Chocolate Chip Pudding Cookie” recipe on whatmollymade.com (linked in recipe notes). She held a contest to put a holiday spin on her original recipe, and these were one of my favorite entries.
Salty pretzel pieces, crunchy potato chips, M&Ms for sweetness, and even some coffee grounds… It may sound like a lot going on, but I promise the combination is delectable. The sweet chocolate and salty, crunchy bits come together so heavenly in this chewy, gooey cookie.
Make them festive by using red and green M&Ms, but let’s be honest, these cookies are to die for any time of year!
Christmas Compost Pudding Cookies
Equipment
- Stand mixer or handheld electric mixer
Ingredients
- 2 ¼ cups all purpose flour
- 1 tsp baking soda
- 1 cup (2 sticks) salted butter, softened
- ⅔ cup brown sugar, packed
- ¼ cup granulated sugar
- 3.4 oz. vanilla instant pudding mix
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup pretzels, crushed
- ½ cup rippled potato chips, crushed
- ¼ cup M&M's
- 1 tsp ground coffee
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour and baking soda. Set aside.
- Using a stand mixer or handheld electric mixer on high speed, beat together the butter and sugar until light and creamy, about 3-4 minutes. Add pudding mix, vanilla and eggs, and continue to beat on high speed for 2-3 more minutes.
- With the mixer on low speed, slowly add the dry ingredients to the wet until all the dry ingredients are incorporated. Add remaining ingredients. Slowly turning the speed up, mix until just combined and everything is evenly distributed.
- Drop cookies by 1/4 cup onto the prepared baking sheet. Bake for 10-12 minutes, or until slightly golden on the edges. Allow to cool on the baking sheet for 5 minutes, then transfer to a baking rack to cool completely. If desired, top each cookie with more mix-ins while dough is still soft.
Notes
- Store leftover cookies in an air-tight container at room temperature for up to 1 week, or in the freezer for up to 3 months!
- Original Chocolate Chip Pudding Cookies: https://whatmollymade.com/chocolate-chip-pudding-cookies/