Compost Cookies

A sweet and salty crunch in one cookie

Compost cookies, also known as kitchen sink cookies, are so good. I’m addicted to them! They get their name because of all of the mix-in that you add; everything but the kitchen sink! You can add anything from your pantry to these cookies from peanut butter cups to maybe jelly beans? But I don’t haha. Instead, I follow Milk Bar’s recipe. Milk Bar in New York was my very first experience with trying a compost cookie. And ever since then, I have been making them myself.

These cookies are surprisingly a little costly to make. They have so many mix-ins. Also, the Milk Bar recipe calls for milk powder and glucose. Two things I don’t usually have on hand. I substitute the glucose for corn syrup and end up buying the milk powder. Hopefully, I can find other recipes that use milk powder. I would love any recommendations!

I used Milkbar’s compost cookies recipe found on their website. I doubled the recipe yet halved the graham crust recipe so that I wouldn’t have any left over.
Recipe can be found here: https://milkbarstore.com/blogs/recipes/compost-cookie-new

Ingredients

Makes around 33 cookies

225 grams (32 tablespoons) unsalted butter, room temperature 
400 grams (2 cups) sugar
300 grams (1 1/3 cups tightly packed) brown sugar
100 grams (4 tablespoons) corn syrup, original recipe calls for glucose
2 eggs
4 grams (1 teaspoon) vanilla extract
450 grams (2 2/3 cups) flour
4 grams (1 teaspoon) baking powder
3 grams (1/2 teaspoon) baking soda
8 grams (2 teaspoon) salt
300 grams (1 1/2 cups) mini chocolate chips
200 grams (1 cup) mini butterscotch chips
80 grams (2/3 cup) rolled oats
10 grams (5 teaspoons) ground coffee, not instant
100 grams (4 cups) potato chips, Milk Bar recommends the Cape Cod brand
100 grams (2 cups) mini pretzels
Graham Crust:
95 grams (3/4 cup) graham cracker crumbs
10 grams (1/8 cup) milk powder
12.5 grams (1 tablespoon) sugar
1.5 grams (1/2 teaspoon) salt
27.5 grams (2 tablespoons) unsalted butter, melted
27.5 grams (2 tablespoons) heavy cream

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Directions

1. Make the Graham Crust
   -Add 95g graham crackers, 10g milk powder, 1 tbsp sugar, and 1/2 tsp salt into a food processor. Blend until finely ground into crumbs and everything is mixed together. Set aside in a bowl.
   -Mix together 2 tbsp melted butter and 2 tbsp heavy cream in a bowl. Add the liquid to the crumb mixture and toss everything together.

2. Make the Cookie Dough
   -Add 32 tbsp unsalted butter (at room temp), 400g sugar, 300g brown sugar, and 4 tablespoons corn syrup to the bowl of a stand mixer fitted with a paddle attachment. Cream everything together on medium-high speed for 3 minutes. Scrape down the sides and bottom of the bowl with a spatula.
   -Add 2 eggs and 1 tsp vanilla extract. Beat on medium-high for 7-8 minutes until light and fluffy. Scrape down the sides and bottom of the bowl once again.
   -Whisk together 450g flour, 1 tsp baking powder, 1/2 tsp baking soda, and 2 tsp salt in a bowl. Add to the bowl of the stand mixer and mix everything on low just until everything comes together. It should not take longer than a minute. Scrape down the sides of the bowl.
   -Add 300g mini chocolate chips, 200g butterscotch chips, 80g rolled oats, and 10g ground coffee and mix everything on low until everything is incorporated, around 30 seconds.
   -Finally add 100g potato chips and 100g mini pretzels to the dough and mix on low just until the chips are incorporated.

3. Assemblage
   -Using a 2.7oz (about 1/3 cup) cookie/ice cream scoop portion out the dough onto a baking tray lined with parchment paper. I was able to scoop out around 33 cookies. Cover the tray with plastic wrap and refrigerate the cookies at least an hour and up to one week. I prefer to leave mine overnight to bake the next day.

4. Baking
   -Preheat the oven to 375 degrees F. The cookies spread a bit so place them on a parchment lined baking sheet around 4 inches apart. I usually have a maximum of 5-6 cookies per tray. Bake for 18 minutes until the cookies are faintly browned on the edges. I prefer to rotate the sheets around 10 minutes through the baking time.

5. Cool the cookies completely and then enjoy!

Have you ever heard of compost cookies before this?