What a strange name, “Compost Christmas Cookies.” The original compost cookie was the brainchild of Momofuku Cafe. They’re so named because they have a random mix of sweet and savoury ingredients all thrown together. I’ve made compost cookies before but today I wanted to do a Compost Christmas Cookie.
Red and green are the classic Christmas colours so I chose a packet of Christmas M&M’s to give some festive colour to the cookies. I also couldn’t get the thought of green peppermint crisp bars out of my mind, so I decided to throw some of those in too for good measure. For the savoury component, I chose salted nuts, mostly to add some extra crunch factor.
- 250 gm butter
- 3/4 cup caster sugar
- 200 gm condensed milk
- 2 1/2 cups SR Flour
- 1 cup Red & Green "M&M's"
- 5 peppermint crisp bars broken up
- 1 cup salted peanuts
Preheat oven to 170 degrees.
Prepare 4 cookie slides with baking paper
Cream the butter and sugar until it's white and fluffy.
Add the condensed milk and mix until combined.
Remove the bowl from the mixer and fold through the flour, M&M's, peanuts and peppermint crisp bars.
Allow this mixture to stand for ten minutes and it will become less sticky.
Use a dessert spoon or an ice cream scoop to drop round balls of the cookie mixture onto the cookie slides.
Bake for approximately 10-15 minutes or until golden.
Allow the cookies to cool slightly on the tray before removing them, they will become crispy once they cool.