Friday, August 24, 2012

Compost Cookies

So... I know the word "compost" isn't very sexy.

...I know you're all thinking "yum, I've been dying to try that Compost Steak" or "Oooh, there's not much better than some Compost Coffee!"...

But I will change your mind. And see, I can't call them "potato-chip-chocolate/peanutbutterchip-pretzel-oatmeal-graham cracker crust-coffee ground cookies. That's even LESS sexy.

So stick with me and your mind will be BLOWN...

Remember a couple of weeks ago when I begged you all to go out and buy the Momofuku Milk Bar cook book? Well, let me give you just one more reason to buy it...

For the Dough:
(makes 15-20 cookies)

2 sticks, room temperature butter
1 cup granulated sugar
2/3 cup light brown sugar
1 Tablespoon corn syrup
1 egg
1/2 teaspoon vanilla
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup mini chocolate chips
1/2 cup peanut butter chips
1/2 cup graham cracker crust
1/3 cup old fashioned oats
2 teaspoons ground coffee
2 cups potato chips
1 cup mini pretzels

  1. Combine the butter, sugars and corn syrup in the bowl of your stand mixer fitted with the paddle attachment and cream together on medium for 2 minutes. Scrape down the sides. Add the egg and vanilla and beat for 7 to 8 minutes (this might seem like a long time, but trust me it creates the perfect chewy inside with crunchy exterior).
  2. Reduce the speed to low and add the flour, baking powder/soda and salt. Mix just until the dough comes together, no longer than a minute. Do not walk away from the machine or you will risk over-mixing. Scrape down the sides of the bowl. 
  3. Still on low speed, add in the chocolate chips, peanut butter chips, graham crust, oats and coffee. Mix just until incorporated, 30 seconds or so. Add the potato chips in whole and slightly crush the pretzels by hand. YOU WANT THICK PIECES. Be careful not to over-mix.

  1. Using a 1/3 cup measure, portion out the dough onto a parchment lined baking sheet. Pat the tops of the domes flat. Wrap the sheet tightly in plastic wrap and refrigerate for anywhere from 1 hour to 1 week. Do not bake the cookies from room temperature, they will not bake properly.
  2. Heat your oven to 375 degrees.
  3. Arrange the chilled dough 4 inches apart on the lined cookie sheets. Bake for 15-18 minutes. The cookies will puff, crack and spread. Check after 15 minutes, they should be very faintly brown on the edges yet bright yellow in the middle. Give them a little extra time if this is not the case.
  4. Cool the cookies completely on the sheet pans before transferring to an airtight container.

The best part about these cookies is you can add in or take away anything you want. The options are endless.... everything but the kitchen sink! Hey, that's a good name for them!

Enjoy! (with milk...duh!)


  1. Yum, those look good! I think I need that book, I've heard so many great things about it!

  2. YUM! I'm going to go make these now :) Thanks for sharing this super delicious looking recipe.

  3. Wow! These look amazing and yes, I would definitely need some milk :) Thanks so much for sharing at Mom On Timeout!