Momofuku Milk Bar Compost Cookies Recipe | Get the Dish

We are obsessed with Christina Tosi's Momofuku milk bar, everything from her birthday cake truffles, to her crack pie, and her German chocolate jimbo cake, but the treat that's arguably the most well known are her compost cookies made with all of your favorite salty snacks. Just in case you don't have a trip planned to NYC anytime soon, learn how to make these addictive cookies at home!
RECIPE:
Momofuku's Compost Cookies
From Momofuku Milk Bar by Christina Tosi
For graham cracker crust:
1 1/2 cups graham cracker crumbs
1/4 cup milk powder
2 tablespoons sugar
3/4 teaspoon kosher salt
4 tablespoons butter, melted
1/4 cup heavy cream
For cookies:
16 tablespoons butter, room temperature
1 cup granulated sugar
2/3 cup light brown sugar
2 tablespoons glucose or corn syrup
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup mini chocolate chips
1/2 cup mini butterscotch chips
1/2 cup graham cracker crust
1/3 cup old-fashioned rolled oats
2 1/2 teaspoons ground coffee
2 cups potato chips
1 cup mini pretzels
To make graham cracker crust: In a bowl mix together graham cracker crumbs, milk powder, sugar, and salt. Set aside.
Whisk together melted butter and heavy cream and then add to dry ingredients and keep mixing until incorporated. Extra crust can be stored for 1 week at room temperature or up to 1 month wrapped tightly in the refrigerator or freezer.
To make cookies: In a stand up mixer combine butter, sugar, light brown sugar, and glucose on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl as needed and add egg and vanilla extract. Keep mixing for 7 to 8 minutes.
Reduce speed to low and add the flour, baking powder, baking soda, and salt. Mix until the dough just comes together, about a minute, and scrape down the sides of the bowl as needed.
Still on low speed add the chocolate chips, butterscotch chips, graham cracker crust, oats, and coffee and mix until incorporated. Add the potato chips and pretzels last and be careful to not over mix or break up the pretzels or potato chips too much.
Portion out dough onto a parchment-lined baking sheet in 2 ounce balls. Wrap sheet pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week before baking.
Preheat oven to 375ºF.
Arrange chilled dough a minimum of 4 inches apart on a parchment or silicon baking mat-lined sheet tray. Bake for 18 minutes, or until the cookies have spread and are faintly browned at the edges.
Cool cookies completely on the sheet tray before transferring to a plate or airtight container. At room temperature the cookies will keep for 5 days or up to 1 month in the freezer.
“Reprinted from Momofuku Milk Bar. Copyright © 2011 by Momomilk, LLC. Photograph copyright © Gabrielle Stabile. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.”
POPSUGAR Food shares delicious recipes, tutorials, kitchen tips and tricks, and everything else you need to start cooking ... and eating! Hosted by Brandi Milloy, POPSUGAR Food shares easy-to-follow recipes, demos, and time-saving kitchen hacks on our show Get the Dish, and recreate the latest food crazes and invent new ones on Eat the Trend. Get the scoop on how to make everything from Cronuts to ramen burgers to vanilla cupcakes and beyond!
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