Dump Trump Compost Cookies

Dump Trump Compost Cookies

When I started my blog, I had no intention on voicing political views.  So this will likely be my first and only post referring to anything political.  I strongly believe everyone is entitled to their opinion, whatever that may be.  But “Dump” cookies are delicious; I’m no fan of Trump; and the rhyme is too good to pass up.  So there you go.

Dump Trump Cookies

A dump cookie itself is nothing new, it has been around a long time, and you have probably had one.  Also referred to as “compost cookies,” “monster cookies,” “kitchen sink cookies,” “garbage cookies,” and “everything cookies,” the names and ingredient combinations are limitless.  Whatever your political views, I hope you try this recipe because cookies tend to make people happy.  This cookie recipe I created has a great flavor balance, and the addition of corn flakes gives the cookies a nice texture.  If you like the recipe, please feel free to share it!

Dump Trump Compost Cookies

March 30, 2017
: about 24
: 20 min
: 30 min
: 1 hr 50 min
: easy


  • 2 sticks unsalted butter, room temperature
  • 1 3/4 cup all purpose flour
  • 1 1/2 cups corn flakes, crushed up, plus additional 1/2 cup kept whole
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup Heath Bar, roughly chopped
  • 1 cup macadamia nuts, roughly chopped
  • Step 1 preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  • Step 2 In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, add the butter and sugar and beat until pale and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla.
  • Step 3 With the mixer on low gradually add the flour, crushed corn flakes, baking soda, baking powder and salt. Mix to incorporate.
  • Step 4 Using a large rubber spatula, gently fold in the chocolate chips, white chocolate chips, Heath Bar and macadamia nuts and mix well. Next, fold in the remaining 1/2 cup of whole corn flakes. Mix well to incorporate.
  • Step 5 Cover and refrigerate for 1 hour.
  • Step 6 When ready to bake, I use about two tablespoons of cookie dough per cookie. Using a tablespoon, drop rounded mounds of dough about 3 inches apart (this may vary depending on how large you are making the cookies).
  • Step 7 Bake 10-12 minutes still starting to brown on the edges. Allow to cool for 5 minutes before serving.

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