Compost Cookies

Momofuku Milk Bar Compost Cookies by @browneyedbaker :: www.browneyedbaker.com

I have long been intrigued by the recipes from Momofuku Milk Bar in New York City. I haven’t had a chance to visit the store itself, so I finally bought the cookbook. I’ve heard stories about their Crack Pie and addictive cookies, most notably their “compost” cookies. When I mentioned compost cookies to my Chief Culinary Consultant, he gave me a very suspicious look, thinking that I meant compost as an actual compost pile. Rather, these cookies are in the vein of “everything but the kitchen sink” type of recipe. It’s the perfect cookie for using up leftover ingredients that are hanging around your pantry. I’m talking oats, chocolate chips, butterscotch chips, coffee, pretzels and even potato chips! I know it sounds absolutely crazy, and I was totally skeptical before I made them, but they just work.

Momofuku Milk Bar Compost Cookies by @browneyedbaker :: www.browneyedbaker.com

A few years ago, I would have never entertained the notion of chocolate being combined with potato chips. Then, my Chief Culinary Consultant and I went on a tour of the UTZ potato chip factory and, after a visit to their store, came home with chocolate-covered potato chips. I was surprised that I actually liked them; I truly thought that they would be repulsive, but it’s that whole sweet/salty combination that kills me each and every time.

Momofuku Milk Bar Compost Cookies by @browneyedbaker :: www.browneyedbaker.com

You can certainly adapt these cookies based on what you have in your pantry and your personal taste preferences. I think that next time I will omit the coffee and swap out the butterscotch chips for more regular chocolate chips. I only like butterscotch flavors in small doses, and it was pretty prominent in these cookies.

What would you throw in a “kitchen sink” cookie?

If you’ve been to Momofuku Milk Bar, what are some of your favorite things on the menu?

Momofuku Milk Bar Compost Cookies by @browneyedbaker :: www.browneyedbaker.com

One year ago: Maple Pumpkin Cheesecake Bars
Two years ago: Skillet Apple Crisp
Three years ago: Pumpkin Cinnamon Chip & Pecan Granola Bars
Four years ago: Egg Bagels

Compost Cookies

Yield: 15 to 20 cookies

Prep Time: 1 hour 30 minutes

Cook Time: 18 minutes

Total Time: 2 hours

The famous Compost Cookie recipe from Momofuku Milk Bar.

Ingredients:

For the Graham Mixture:
⅓ cup graham cracker crumbs
1 tablespoon milk powder
1½ teaspoons granulated sugar
⅛ teaspoon kosher salt
1 tablespoon unsalted butter, melted
1 tablespoon heavy cream

For the Cookies:
1⅓ cups bread flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
⅔ cup light brown sugar
1 tablespoon light corn syrup
1 egg
½ teaspoon vanilla extract
¾ cup mini chocolate chips
½: cup butterscotch chips
Prepared graham mixture
⅓ cup old-fashioned rolled oats
2½ teaspoons ground coffee
2 cups potato chips
1 cup mini pretzels

Directions:

1. Prepare Graham Mixture: In a small bowl, stir together the graham cracker crumbs, milk powder, sugar and salt. Whisk together the butter and heavy cream, then add to the dry ingredients. Toss with a fork until the mixture is evenly moistened; set aside.

2. Prepare the Cookie Dough: In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.

3. Combine the butter, both sugars and corn syrup in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and continue to beat for 7 to 8 minutes.

4. Reduce mixer speed to low and add the flour mixture. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.

5. Still on low speed, add the chocolate chips, butterscotch chips, graham mixture, oats and coffee, and mix until just incorporated, about 30 seconds. Add the potato chips and pretzels and again, mix only until barely incorporated, 15 to 20 seconds.

6. Using a 2¾-ounce ice cream scoop (or a ⅓-cup measuring cup), portion out the dough onto a parchment-lined baking sheet. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week.

7. Bake the Cookies: Preheat oven to 375 degrees F. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that's not the case.

8. Cool the cookies completely on the sheet pans before serving or storing. The cookies can be kept in an airtight container at room temperature for up to 5 days, or frozen for up to 1 month.

(Recipe from Momofuku Milk Bar)

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57 Responses to “Compost Cookies”

  1. Averie @ Averie Cooks on October 22, 2013 at 1:20 am

    I made these cookies about a year and a half ago and blogged about them. I was in a group called Milkbar Mondays and we were baking our way through the book. Of all the cookies I’ve made of hers, these turned out to be the most successful (her cookies call for a ton of butter relative to the rest of the ingredients and most of us found our cookies were spreading, tons. Consistently.)

    And I agree the salty and sweet thing is great and hard to not get you every time!

    Reply

  2. Olivia at ohmy Olivia on October 22, 2013 at 1:44 am

    These sound AMAZING – the pretzels is an amazing idea xo

    Reply

  3. Johlene on October 22, 2013 at 3:39 am

    These cookies are definitely not meant for the rubbish :-) I love the combination of sweet & salty so I know I would love these. Thanks for sharing!! Xx

    Reply

  4. Ellen on October 22, 2013 at 3:54 am

    I was just hearing from someone tonight how incredible all the Momofuko places are! These cookies look excellent.

    Reply

  5. Runner Girl Eats on October 22, 2013 at 5:53 am

    These look dreamy!

    Reply

  6. Belinda @themoonblushbaker on October 22, 2013 at 6:21 am

    I seriously love this cookie base. I have always used it when i want to highlight the add in more than cookie. So stable and crispy and chewy. It is hard to get that these days; I might just have to bake some tonight in honour of this post!

    Reply

  7. Katrina @ Warm Vanilla Sugar on October 22, 2013 at 7:13 am

    I love a good “throw together” cookie like this! Awesome recipe!

    Reply

  8. bjc on October 22, 2013 at 7:20 am

    have been there and tasted hers …thanks , now i can make them too

    Reply

  9. RisaG on October 22, 2013 at 7:28 am

    I make these fairly often. The dough can be made and refrigerated in a log and u can have cookies any time. My best friend thinks that mine are better than Momofuku’s. I brought her some from a Milk Bar last year and she thought theirs had too much coffee in them that took away from the flavors of the other mix-ins. I agreed.

    Reply

  10. RisaG on October 22, 2013 at 7:34 am

    Their Blueberries & Cream cookies and peanut butter cookies are outstanding. The Cereal Milk Soft-Serve Ice Cream is so good and the Bagel Bombs are delicious.

    I’ve made Bagel Bombs and the filling comes out when baking or not enough of it remains inside. I have the recipe 4 the blueberry cookies and can’t wait to make them.

    Glad U liked the Compost Cookies but I wouldn’t delete all the coffee from the recipe. It is essential and so is the butterscotch. They aren’t as good without.

    Reply

  11. Christian McDonald on October 22, 2013 at 7:57 am

    This is great! Just further proof that pretty much anything stuffed inside cookie dough is bound to be addictive :)

    Reply

  12. Jennifer @ Peanut Butter and Peppers on October 22, 2013 at 8:06 am

    I’m drooling! What a fab cookie! I wouldn’t mind these in my lunches!

    Reply

  13. Linda on October 22, 2013 at 8:52 am

    http://www.adventuresinthekitchen.com/2009/03/sweet-mollys-cookies/

    check out the above link…i have been baking these for years now & they are wonderful!

    love your site & all your baking skills & recipes!!

    Reply

  14. Vicki @ WITK on October 22, 2013 at 8:53 am

    I love their compost cookies! I took a few classes at Milk last summer with Tosi and we made a bunch of cookie recipes. Though my favorite thing to get there is the candy bar pie, it’s so good!

    Reply

  15. Nina on October 22, 2013 at 9:05 am

    I loveee Momofuku Milk Bar, it’s one of my favorite places to visit. The crack pie is seriously addicting and their cereal milk soft serve has such a unique flavor, and it’s perfectly delicious. I really like their cookies too, although I find that they’re a bit on the large size; after finishing a compost cookie I feel like I need a huge glass of water and a nap! Aside from that, I love everything about Momofuku Milk Bar. These cookies look perfect!

    Reply

  16. Suzie Durigon on October 22, 2013 at 9:12 am

    I made these cookies too…blogged about it here: (http://justcrumbs.weebly.com/1/post/2013/03/momofukus-milk-bar-compost-cookie.html

    My daughter and I went to New York for her graduation and, both being foodies, we visited The Milk Bar. I was surprised how tiny it was! We had the cereal milk ice cream (great idea…you can totally taste the cereal milk!), the compost cookies and the crack pie. All were great!
    These cookies are really good…I’ve gotten great reviews!

    Reply

  17. Jamie on October 22, 2013 at 9:32 am

    I entered a very similar cookie (minus the graham mixture and the coffee) in last year’s State Fair of Texas and won second place. Now I want to make these with the graham! Thanks for sharing.

    Reply

  18. Lisa Langston on October 22, 2013 at 10:01 am

    Do you use grounds from coffee you already made, or fresh coffee grounds?!?!?!

    Reply

    • Ellie on October 22nd, 2013 at 10:06 am

      My question too!

      Reply

    • Michelle on October 22nd, 2013 at 6:54 pm

      Hi Lisa, Fresh coffee grounds.

      Reply

  19. Marcie @ flavor the moments on October 22, 2013 at 11:05 am

    These sound so unique with graham crumbs an all that salty goodness with the sweet. This is compost that I need in my life!

    Reply

  20. Denise on October 22, 2013 at 11:17 am

    Over the years I have adapted a basic Chocolate Chip cookie recipe to include oats, corn flakes, coconut, nuts, espresso powder and dark chocolate chips. The result is fabulous and has become a family favorite – a variation on the Ranger Cookie. It’s everything I love in a cookie. The corn flakes make them especially crunchy but no one can ever identify that particular ingredient. I’ve never put butterscotch morsels in them, but I may try that the next time I make them. I’m like you – I don’t like to be overwhelmed by butterscotch.

    Reply

  21. Heather on October 22, 2013 at 11:41 am

    These sound AMAZING!! Definitely a MUST try!!

    Reply

  22. Becca @ Crumbs on October 22, 2013 at 12:26 pm

    I tried chocolate covered edamame today and they were pretty awesome, so maybe those!

    Reply

  23. Nora (Buttercream Fanatic) on October 22, 2013 at 1:32 pm

    I have made these before and they are so much fun. I put pretzels, popcorn, chocolate, and nuts in them (and if I remember correctly they basically collapsed on themselves because the dough wasn’t strong enough for all the add-ins…lesson learned!). They sound repulsive but taste absolutely amazing!

    Reply

  24. Cate @ Chez CateyLou on October 22, 2013 at 2:06 pm

    I love Milkbar!! My favorite cookie is the corn cookie, but the compost one is great too! Yours look amazing!

    Reply

  25. marie @ little kitchie on October 22, 2013 at 4:04 pm

    I love the salty sweetness of these!

    Reply

  26. Laura @ Lauras Baking Talent on October 22, 2013 at 5:44 pm

    These look great! Thanks for sharing :)

    Reply

  27. Elisa on October 22, 2013 at 5:57 pm

    I ave been there and st a great little shop. You have to wait on line but sooo worth it. These cookies are amazing. I bought the cookbook ad well, but have yet to make anything from it. It’s intimidating. Lol.

    Reply

  28. Christy @ My Invisible Crown on October 22, 2013 at 6:23 pm

    I used a lot of the same things in my cookies and called them kitchen sink cookies. The potato chips in them with chocolate anything and caramel were the bomb! Yours sounds ah-mazing!

    Reply

  29. Alexandre Raymundo on October 22, 2013 at 6:52 pm

    Hi BEB! I have recently discovered your website, I am enjoying reading it very much, it has great info! I hope we can begin to exchange some ideas! Thank you.

    Reply

  30. Tracy Bergland on October 22, 2013 at 7:02 pm

    For the potato chips and pretzels, are you measuring them crushed or whole?

    Reply

    • Michelle on October 23rd, 2013 at 8:22 pm

      Hi Tracy, Whole, you should not crush them.

      Reply

  31. Steph in Lex on October 22, 2013 at 9:30 pm

    Oh, chocolate-covered potato chips are AWESOME! I had them for the first time at Old Kentucky Chocolates here in Lexington. They also have chocolate-covered Rice Krispie treats. SOOOOO good. If you can cover it in chocolate, they’ve tried it and perfected it. :)

    Reply

  32. Jennifer on October 22, 2013 at 10:44 pm

    Need help. Just made these and mine look nothing like the picture. The cookies have spread all over the place and began to brown immediately. I have had to pull them after between 12 – 13 minutes in order to not burn them. What is the reason for this? They taste great, but are not pretty enough to serve.

    Reply

    • Michelle on October 23rd, 2013 at 8:27 pm

      Hi Jennifer, I’m sorry you had some trouble with the cookies. Did you follow the mixing and chilling instructions exactly? Are you sure that your oven temperature is correct by using an oven thermometer?

      Reply

      • Jennifer on October 23rd, 2013 at 9:04 pm

        I have searched all over the web and have read everything I could find in these cookies. Apparently this is not an uncommon problem (see momofuko book reviews). One person suggested replacing all purpose flour with cake flour. What do you think? I do know that my over runs hot. This has never happened to me before. I bake a lot. Another reviewer suggested that the butter is the problem. They reduced it by 1/4. Any advice would be helpful.

        Reply

        • Michelle on October 23rd, 2013 at 10:44 pm

          Hi Jennifer, The recipe actually calls for bread flour, not all-purpose flour. Did you use bread flour? It has more protein and gluten, which creates a sturdier baked good; this could have been the problem. I think cake flour (which is even finer) could exacerbate the problem.

          Reply

          • Jennifer on October 23rd, 2013 at 11:00 pm

            Thanks. Meant bread flour. Sorry for confusion. When made first batch was looking directly at Momofuku’s recipe on the Milk Bar website. Doesn’t specify type of flour. Remaking right now with bread flour. Hope the fix is this simple. Will let you know.

            Reply

            • Michelle on October 23rd, 2013 at 11:03 pm

              You’re welcome! It’s not particularly clear. The recipe in the cookbook just says “flour”, but if you read through the lengthy section at the beginning of the book about the ingredients they use, they specify that they use bread flour for all of their cookie recipes. Incidentally, in the recipes it also just says “butter”, but in the ingredients section, they specify only unsalted butter.

            • Cathy on October 27th, 2013 at 11:23 pm

              I had the same problem as Jennifer until I read Michelle your comments about bread flout, so glad for your help. Just made these cookies again and they didn’t spread like before. However, they still spread a bit, maybe my oven temp. Thanks a million.

    • pianogirl42 on October 28th, 2013 at 6:47 pm

      I had the same thing happen here tonight when I baked a batch. I did use ap flour and not bread flour. I’ll try again using the bread flour and perhaps hold back on the butter a bit too. Hopefully the next batch will be better. My cookies tasted good but they looked horrible…very thin and brown, some you could almost see through!

      Reply

      • pianogirl42 on October 29th, 2013 at 8:09 pm

        Made them again tonight with a little less butter and this time used the bread flour. They’ve turned out perfectly. Great recipe!

        Reply

  33. Alexa Krushel on October 22, 2013 at 11:34 pm

    These cookies are amazing! The cereal milk ice cream is by far the best item on the momofuko milk bar menu! If you ever go to New York you should definitely also try the momofuko noodle bar.. Their ramen is a must try!

    Reply

  34. bjc on October 23, 2013 at 2:06 pm

    i am about to make these…my sil loves them didnt know milk bar has recipes
    my question is about milk powder? can i just use powered milk from the grocery store? that is all i have so i guess i am going to use it but would love to know if there is a difference or what milk powder is?

    Reply

    • Michelle on October 23rd, 2013 at 8:36 pm

      I have whole milk powder from King Arthur Flour that I used, but I think dry milk powder from the grocery store would be just fine.

      Reply

      • bjc on October 23rd, 2013 at 8:53 pm

        thanks michelle..did use the supermarket powdered milk…they are yummy but like jennifers mine were a little browner and needed less time.. i think my cookies were smaller to begin with perhaps? anyways they looked fine and tasted great…just didnt look like yours

        Reply

  35. Sharon on October 25, 2013 at 7:38 am

    Good morning. I have a quick question, do I actually make the coffee or do I add the ground coffee to the dough? Little confused:) thanks
    Sharon:)

    Reply

    • Michelle on October 25th, 2013 at 3:02 pm

      Hi Sharon, My apologies for the confusion; ground coffee (not brewed grounds).

      Reply

  36. Mallory @ Because I Like Chocolate on October 25, 2013 at 4:22 pm

    I love these cookies! Momofuko is definitely very high on my list of restaurants/bakeries to visit!

    Reply

  37. jamie on October 28, 2013 at 7:46 pm

    hi! my husband was in NYC recently and brought me back a BUNCH of momofuku treats. now, i LOVE chocolate chip cookies and most of their variations, but the cookie i enjoyed most from my prize bag was their corn cookie. the sweet corn milk flavor was so Right On. i’m glad you had success with these cookies. from reading a lot of the online responses to their recipes, i was also hesitant at trying any of them. and i’m with you on the butterscotch flavor. i like the chips, but as a subtle, background flavor. they easily overpower other yummy flavors with their crazy, over-the-top sweetness.

    Reply

  38. Lindsay on October 29, 2013 at 10:38 am

    Yum! Have you tried the ones with the cornflakes and the marshmallows? Mine did not turn out right, the batter tasted AMAZING but the cookies fell apart/melted completely in the oven..

    Reply

  39. Laura Dembowski on October 29, 2013 at 9:03 pm

    I’ve never been to Momofuku but between my cookbook and ordering directly from the bakery, I am totally obsessed. The crack pie, corn cookies, confetti cookies, and pb cookies are awesome. I have recipes for the latter two on my blog. Those are by far the best pb cookies I’ve ever had. Hope you try them!

    Reply

  40. Shauna P. Hopper on October 31, 2013 at 12:39 am

    I just mad a batch of these with milk chocolate chips instead of butterscotch—they are really good. I never would have thought to put potato chips in a cookie. Love It!

    Reply

  41. sharon on December 23, 2013 at 9:41 am

    These sound amazing can’t wait to make them! I have a question about the milk powder….how important is that to the recipe? I have never used milk powder for anything before, and I hesitate to buy a container just to use a spoonful. Had anyone omitted the milk powder in this recipe? How’d the cookies turnout?

    BTW – love your web site and the Pumpkin Cookies with Brown Butter icing…one of my all time fav cookies!! :-)

    Reply

    • Michelle on December 24th, 2013 at 12:17 am

      Hi Sharon, I would say definitely give the milk powder a go! I have a bunch of recipes that I’ve used it in – sweets, as well as breads. I have not omitted it in this particular recipe, so I can’t say how it would turn out.

      Reply

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