Compost Cookies
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
While I was wondering around Target a few weeks ago, I came across boxes of new cookie mixes in the baking aisle. I did a double take when I first saw them…does that really say “Compost Cookies”? What on earth is a Compost Cookie?
So I flipped the box around and read the ingredients; flour, chocolate chips, butterscotch chips, and you mix in your own potato chips and pretzels. Well that sounds like fun I thought to myself.
Then I realized that I must be the only person on the planet that had never heard of Compost Cookies before! “MillkBar” “Momofuku” What??? I seriously need to get out of this cornfield!
Christina Tosi’s Milk Bar Compost Cookies®
These cookies have gained a cult following for their deliciously unconventional combination of ingredients. Compost Cookies are known for their “everything but the kitchen sink” approach, incorporating a wide array of sweet and savory mix-ins.
The mix-ins vary, but they typically include ingredients that you might find in a compost bin, hence the name “compost.” Some of the common mix-ins include pretzels, potato chips, oats, chocolate chips, butterscotch chips, coffee grounds, graham crackers, and crushed up snacks like pretzels or cookies.
The combination of sweet and salty, crunchy and chewy, creates a unique and addictive taste experience.
So now we know!
How do you make Compost Cookies?
Beat the butter and sugars together for 2 to 3 minutes! Then add the egg and vanilla and beat for 3 more minutes until light, fluffy, and pale in color, scraping down the sides of the bowl as needed.
Add the flour, baking powder, baking soda, and salt. Mix on low just enough to combine together. DO NOT OVER MIX THE DOUGH!
Add the chocolate chips, butterscotch chips, graham cracker crumbs, oats, and coffee grounds and mix just until incorporated.
I used a large ice cream scoop (about 3 tablespoons) to scoop the dough and drop in onto parchment paper or silicone lined baking sheets about 3-inches apart. Place in the refrigerator and chill for 1 hour, or cover with plastic wrap and chill up to 3 days.
Preheat oven to 350° F. Bake for 14 to 16 minutes, until the edges are golden brown and the centers are still slightly pale.
Allow the cookies to sit on the pan for 5 minutes before moving them to a wire cooling rack.
You can really see the coffee grounds in the first batch that I made. I tweaked the recipe a bit each time I made them until they turned out perfect!
Recipe Tips
- The corn syrup gives the cookies a glossy, bakery look when baked.
- The original recipe called for glucose syrup, but you can substitute corn syrup.
- Chilling the dough keeps the cookies from flattening out as much when baking.
- The original recipe calls for mini butterscotch chips. I have never seen those before so I used the standard size.
- Store baked cookies in an airtight container on the counter for up to 5 days. Store in the freezer for up to 2 months.
I also broke up the chips and pretzels a bit before mixing them into the dough. I wanted to spread the flavors throughout the cookies, so I put them into the measuring cup and pressed down. Nothing fancy, just enough to break them.
- The pretzels pretty much disappear and blend into the cookie.
- The chips add a slightly salty flavor to offset the sweetness of the butterscotch chips.
- I personally do not taste the coffee, but I drink a mocha everyday so I may just be immune.
I loved these cookies and will definitely make them again!
More delicious cookie recipes
- Chocolate Chip Waffled Cookies
- Monster Cookies
- Peanut Butter Cookies with Reese’s Pieces
- Baklava Cookies
- Chocolate Mocha Cookies
- Everyone’s Favorite Chocolate Chip Cookies
What do you think, will you try them? Have you heard of compost cookies or garbage cookies before?
Enjoy!!
Compost Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 0.6 cup light brown sugar 2/3rd cup
- 2 tablespoons light corn syrup
- 1 large egg
- 0.5 teaspoon pure vanilla extract
- 1.25 cup unbleached all-purpose flour
- 0.5 teaspoon baking powder
- .25 teaspoon baking soda
- 1 teaspoon kosher salt
- .75 cups mini semi-sweet chocolate chips
- 0.5 cup butterscotch chips mini if you can find them
- 0.5 cup graham cracker crumbs
- .33 cup old-fashioned rolled oats
- 2.5 teaspoons ground coffee
- 2 cups potato chips I used Ruffles
- 1 cup mini pretzels I used Snyders of Hanover
Instructions
- In a large bowl, beat together the butter, sugars, and corn syrup for 2 to 3 minutes. Add the egg and vanilla, and beat until light, fluffy, and pale in color, about 3 more minutes, scraping down the sides of the bowl as needed.
- Add the flour, baking powder, baking soda, and salt. Mix on low just enough to combine together. DO NOT OVER MIX THE DOUGH!
- Add the chocolate chips, butterscotch chips, graham cracker crumbs, oats, and coffee grounds and mix just until incorporated. About 10 to 15 seconds. Stir in the chips and pretzels.
- I used a #24 ice cream scoop (3 tablespoons) to scoop the dough and drop in onto parchment paper or silicone lined baking sheets about 3-inches apart. Place in the refrigerator and chill for 1 hour, or cover with plastic wrap and chill up to 3 days.
- Preheat oven to 350° F. Bake for 14 to 16 minutes, until golden brown on the edges and still slightly pale in the center.
- Remove from oven and allow cookies to set for 3 to 5 minutes before moving them to a cooling rack. Serve cookies warm or cold.
- Store baked cookies in an airtight container on the counter for up to 5 days. Store in the freezer for up to 2 months.
Notes
- The corn syrup gives the cookies a glossy, bakery look when baked.
- The original recipe called for glucose syrup, but you can substitute corn syrup.
- Chilling the dough keeps the cookies from flattening out as much when baking.
- The original recipe calls for mini butterscotch chips. I have never seen those before so I used the standard size.
- I also broke up the chips and pretzels a bit before mixing them into the dough. I wanted to spread the flavors throughout the cookies, so I put them into the measuring cup and pressed down. Nothing fancy, just enough to break them.
- Recipe adapted from Momofuku Milk Bar
I have never heard of a compost cookie, and I love baking! But I do love the combo of sweet and salty, so I would try them for sure:)
Good morning! The cookies look yummy!!!
These were great, and I did not notice a coffee taste either, and I don’t drink a mocha everyday (or at all), so I don’t think it was just you. 🙂
These sound SO good with all the sweet and salty mish-mash of ingredients! I’m totally down with these. 🙂
I have never had compost cookies, but like you, I am intrigued! It sounds like quite the combo of flavors! 🙂
These look great, Lisa! I love all of the ingredients you added!
These cookies sound like a yummy way to clean out my pantry!
Never heard of them, but you bet I’m going to try them! Pinned already!
Ha! These cookies sound awesome and I love the name!!
These look great!! I’ve never made Compost cookies, but I love the idea of all of those different additions in there! Thanks for linking up to the Pretty Pintastic Party!
I like sweet and salty, so I’m sure I could munch down a few of these lovelies. Thanks for sharing and visiting from Treasure Box Tuesday! 🙂
I haven’t heard of compost cookies before either but the list of ingredients looks pretty interesting – especially the coffee grounds!
I’ve never seen anything like these before, it’s a brilliant idea, they look delicious! Thanks for sharing : )
I came across you on the wow me wednesday link party
Kathryn
I love the Milk Bar compost cookies! I never tried the mix, though. If I wanted to make my own, I’d probably just do what you do and experiment on my own, so thanks for doing the experimenting for me. 🙂 Pinning because these need to happen around here!
Thank you so much Joy, they were definitely worth all of the experimenting!! Hopefully I can try the real cookies someday. 🙂
I also have not heard of compost cookies, so you are not alone. Very interesting, followed you here from the Weekend re-Treat party.
I’m so glad that it’s not just me, Joyce! Thanks so much for stopping by. 🙂
OH.MY.STARS!! I’m wiping the drool off my chin….I’m such a cookie monster, but enjoying cookies like these ‘loaded’ ones would send me into a coma…I know I wouldn’t be able to stop. How awesome! Thanks for ‘testing’ this wonderful recipe. Printing AND pinning! Thanks a million for sharing with us at Weekend Potluck.
Thank you so much, I am more than happy to be a guinea pig for the rest of my friends, lol