Sweet and Salty Compost Cookies

Don't you love that sweet and salty combo? Me too!! Put it in a cookie and POW...you've got a dynamite-crunch-party-in-your-mouth!
This weekend I hosted a cookie exchange party with a friend and this is the cookie I baked up. I like it a lot. Chocolate chips, butterscotch chips, pretzels, Fritos, espresso powder.
By the way....how is it that I didn't grow up eating Fritos, but they are still my ultimate chip splurge?

There is so much room for your own favorite add-ins here....wasabi peas, honey roasted peanuts, granola, corn nuts, breakfast cereal, peanut butter chips, chocolate covered raisins, tortilla chips, toffee bits, oatmeal, cashews, captain crunch, mini-marshmallows......infinite possibilities. 
I was even of dreaming of how salt and vinegar potato chips might taste.
Got any good ideas for flavor combination ideas?
Hope you enjoy these...they are definitely a treat for cookie lovin' kids and adults.

Sweet and Salty Compost Cookies
Makes about 3 dozen

Adapted from Stacy Adimando

1 cup unsalted butter, at room temperature
Heaping 3/4 cup granulated sugar (not quite 1 cup)
1/2 cup packed light-brown sugar
2 teaspoons vanilla extract
1 egg, plus 1 egg white
2-3 teaspoons expresso powder {optional}

2 cups all-purpose flour {I used half white whole wheat}
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon sea salt
1 cup of your favorite sweet add-ins {I used 1/3 butterscotch chips and 2/3 mini-chocolate chips}
1 1/2 cups of your favorite salty snacks {I used Fritos and pretzels} - plus some extra pieces for top of cookies  

Preheat oven to 360F.

Line 2 large baking sheets with parchment paper and set them aside.   Cream the butter and both sugars on medium speed for a few minutes, until they look light and fluffy. Add the vanilla and eggs and continue to beat on low speed until well combined, scraping down the sides of the bowl as needed. Add in the espresso powder and mix to combine.
In the meantime, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet mixture in two batches, beating slowly after each addition, until fully incorporated.
Pour your sweet mix-ins into the bowl. Break up the salty snacks into smaller cookie-friendly pieces and dump those in as well. Use a spatula to stir them together.
Portion dough  onto lined sheet pans with a 1 ½ inch cookie scoop at least 2 inches apart on the lined baking sheets. Top cookies with a few pieces of the mix-ins. Bake, rotating sheets halfway through, until cookies are golden brown, about 11-12 minutes. Transfer to a wire rack to cool.


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