These amazing, chewy, full of goodness cookies, are adapted from the insanely delicious Momofuku Milk Bar‘s compost cookies recipe. Perfect as a part of a sweet table or anytime snack.
Compost Cookies Recipes
Momofuku-Inspired Compost Cookies
Ingredients
- 2 sticks butter 16 tbsps, at room temperature
- 3/4 cup granulated sugar
- 2/3 cup brown sugar
- 2 tablespoons maple syrup
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/3 cup flour
- 1/2 tsp baking powder
- 1/4 teaspoon baking soda
- 1/2 fine sea salt
- 1 1/4 cup chocolate chips
- 1/3 cup old fashioned rolled oats
- 1 teaspoon instant coffee
- 1 cup potato chips
- 1 cup mini pretzels
- 1/2 cup Graham cracker crust mix 1/2 cup graham cracker crumbs, 1 tbsp sugar, 1/4 tsp fine sea salt, 1 tbsp butter, and 2 tbsps heavy cream
Instructions
- Heat oven to 375 F.
- Combine the butter, sugars, and maple in the bowl of an electric mixer with the paddle attachment and mix at med-high speed for about 3 minutes till combined, making sure to scrape down the sides. Add the egg and vanilla and beat for 7-8 minutes. In the meantime, put the flour, baking powder, baking soda and sea salt, in a medium bowl and stir to mix.
- Reduce the speed and add the flour mixture to the butter. Mix until the dough comes together, scraping down the sides as well. It should not take longer than a minute. Still on low speed, add the chocolate chips, the rolled oats, the graham cracker crust, and coffee for about 30 seconds. Gently blend in the pretzels and potato chips.
- Line cookie sheet with parchment and use small ice cream scoop to measure even portions of cookie dough onto the sheet. Cover the sheet with plastic wrap and refrigerate for one hour.
- Once ready to make, make sure you space cookies about 3-4 inches apart. Bake at 375 F for 12-18 minutes. Check often and remove from the oven when they are golden brown around the edges. Cool onto a cookie rack.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
What are Momofuku-Inspired Compost Cookies ?
Compost cookies are similar to kitchen sink cookies
These compost cookies at the Milk Bar taste just like the kitchen sink, but they’re next level. These cookies are filled with your favorite snacks, including leftover coffee grinds. The ingredients can be adapted to your own tastes and preferences. Other options for ingredients include chocolate chips, pretzels, and rolled oats. Whether you’re a fan of chocolate or of earthy flavors, the compost cookies will be sure to satisfy.
The dough for these compost cookies is made using salty snacks like potato chips. The result is a cookie that’s chewy and sweet all at the same time. The dough is a bit thicker than the classic kitchen sink cookie, but the taste is the same. The dough is spreadable and will spread when you’re baking it. Make sure you chill it before baking it, or it’ll spread while cooking.
If you’re into healthy and organic cooking, the Momofuku-inspired compost cookies are an easy recipe that won’t break the bank. The texture is similar to those of kitchen sink cookies, and they’re easy to make too. The dough is thick, sweet, and crispy, making it an ideal cookie to add to any holiday cookie basket.
They are easy to make
If you have never had the pleasure of eating a Momofuku-inspired cookie, you’re in for a treat. These easy-to-make treats come in the form of a classic chocolate chip cookie with a unique twist. They can be made with leftover pantry snacks and ground coffee. This vegan recipe is easy to follow and can be adapted to suit your personal taste. Also try Tosi’s delicious compost pound cake.
The recipe yields four-inch-diameter compost cookies, but you can make them smaller or larger. Simply make them smaller if you wish, and adjust the baking time accordingly. The cookies are mainly sweet, with a strong aroma of butterscotch and coffee. The chocolate flavor is generous and the pretzels and potato chips contribute to the chewy texture. They are great for baking for the holidays or for when the craving strikes!
These simple-to-make compost cookies are inspired by those served at Momofuku Milk Bar. However, they differ from the originals, with their unique blend of sweet and salty flavors. These cookies are sure to disappear from your cookie jar quickly! These cookies take about 15-20 minutes to bake. They can be enjoyed straight from the oven, but make sure you keep some extra in the fridge, because they will be gone in no time.
They keep fresh for 5 days or in freezer for 1 month
Momofuku-Inspired Compost Cookies are a delicious way to recycle and compost your leftover food. These cookies are best enjoyed within 5 days, but you can store them for up to a month in the freezer. The Graham Crust recipe can be doubled and stored in the fridge or freezer for up to a month. This recipe will yield two batches, so it is important to make a large batch to ensure that you have enough for each batch.
The ingredients in Momofuku-Inspired Compostons are surprising, but these tasty cookies are the perfect combination of sweet and salty. These cookies require an overnight chilling, but they keep fresh for at least a week. They also keep for several weeks in the freezer. As with most desserts, you can enjoy Momofuku-Inspired Compost Cookies within a week or a month.
These delicious cookies keep for at least five days. They should be lightly browned on the edges but bright yellow in the center. Once cooled, they can be stored in an airtight container at room temperature or in freezer for up to a month. They keep well for at least a week. If you plan to make these cookies for a party, you can freeze them for up to a month.
They are similar to kitchen sink cookies
These gluten-free, vegan, and vegetarian versions of the originals are loaded with everything from oats to chocolate chips and toffee bits. They also contain coffee grounds and coconut. Because they’re made from compost, they don’t contain eggs or dairy, but they’re still loaded with protein, fiber, and healthy fats. To make them more vegan, you can replace the glucose in the recipe with light corn syrup.
Invented by Milk Bar, these cookies are just as delicious as their traditional counterparts. They’re like chocolate chip cookies on steroids. They’re loaded with ingredients from your pantry, such as leftover coffee grinds and pretzels. Even the chocolate chips and chocolate chunks are organic, making them even better. The only difference? These cookies are a fun way to make use of your leftover pantry snacks!
To make Momofuku-Inspired Compose Cookies, follow the directions carefully. Bake them for 10 minutes, checking after eight to nine minutes. Rotate them after five minutes to ensure even cooking. You’ll know they’re ready when the cookie’s bottoms are golden and the cookies’ edges are golden. If they’re slightly undercooked, that’s okay, they’ll benefit from the crunch.
When cooking, try to remember to heat your flour, especially if it’s heat-treated. Doing so will prevent it from sticking to the baking sheet, and will result in the cookie’s brown edges. The cookies will be done baking when they’re barely browned on the edges and bright yellow in the middle. Once completely cooled, you can store them in an airtight container or a cookie tin. Once baked, they will keep for up to five days at room temperature.
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