If you've ever had a cookie from the Milk Bar, you've probably tried their compost cookies. These cookies are sort of like a kitchen sink cookie - except that they aren't made with the kitchen sink! They contain everything from coffee grinds to pretzels, potato chips, chocolate, and oats. You might even find coffee grinds in them, but I think that's a nice touch.
1/2cupGraham cracker crustmix 1/2 cup graham cracker crumbs, 1 tbsp sugar, 1/4 tsp fine sea salt, 1 tbsp butter, and 2 tbsps heavy cream
Makes: 3inch3 x 3inch round
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
They're also great additions to Thanksgiving desserts and Christmas cookie jars.
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.