• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Start here
  • Baking 101
  • Recipes
  • Shop
  • Cart

The Bake School logo

menu icon
go to homepage
  • Start here
  • Baking 101
  • Recipes
  • Shop
  • Contact
  • Cart
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Start here
    • Baking 101
    • Recipes
    • Shop
    • Contact
    • Cart
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Cookies

    Published on: March 14, 2012 by Janice; Updated on: October 8, 2021 10 Comments

    Momofuku Milk Bar compost cookies

    138 shares
    • Facebook21
    • Yummly
    • Email
    Jump to Recipe Print Recipe
    Compost cookies (also called kitchen sink cookies) baked on parchment lined baking sheet

    If you are a super fan of Milk Bar's cakes and cookies, you should definitely make these compost cookies, like an "everything but the kitchen sink cookie" but better, with coffee grinds, pretzels, potato chips, chocolate, oats, and chocolate chips!

    As an Amazon Associate I earn from qualifying purchases.

    Compost cookies made with potato chips, chocolate chips and graham crackerWhat are compost cookies

    The compost cookies sold at Milk Bar are very similar to kitchen sink cookies, or everything-but-the-kitchen-sink cookies. They are next level chocolate chip cookies, loaded with your favourite snacks. The idea is to use the tail ends of ingredients and snacks leftover in your pantry to make compost cookies, thus the name. Waste not, want not! The same goes for Tosi's compost pound cake, made with  butterscotch morsels, mini chocolate chips, pretzels, potato chips, oats, and more! Anything goes and all roads lead to yummy salty-sweet cakes and cookies.

    Compost cookies ingredients include potato chips, oats, graham cracker crust, chocolate chips, white chocolate chips, and even coffee grinds
    Ingredients for everything cookies or compost cookies include a jar of graham cracker crust, potato chips, oats, chocolate chips, and coffee grinds


    It's amazing how Christina Tosi can pull together ingredients like coffee grinds and potato chips and then turn them into delicious cookies. I find her truly inspiring how she recycles cake scraps to make birthday cake truffles. The compost cookie recipe comes from her book: Milk Bar available on Amazon. I especially love the note in the sidebar for the compost cookie recipe where Tosi tells readers to use fresh coffee grinds and not those leftover from your morning's brew. Makes me laugh.

    The pantry odds and ends that I stuffed into this recipe include semi-sweet chocolate chips (instead of mini chocolate chips), white chocolate chips (instead of butterscotch morsels), oats, graham cracker crumbs (turned into Tosi's graham cracker crust recipe, as instructed) and potato chips. I didn't have pretzels so I skipped them, but if you want to skip them, use double the potato chips!

    I think the best part of this recipe is the cookie dough itself. Obviously, we all love traditional unbaked chocolate chip cookie dough, but this one is even better. I don't know if it's the graham cracker crust, or the potato chips. I've added coffee grinds to coffee and raspberry bread pudding with much success, so it shouldn't come as a surprise that the coffee grinds added so much flavour to this cookie recipe. I contemplated turning off my phone and settling down on the couch with the Kitchenaid mixer bowl of cookie dough in my lap, spoon in hand.

    Compost cookies cookie dough

    If and when you get around to baking the chilled cookie dough, you will end up with crispy-edged jumbo cookies with the perfect balance of salty and sweet. The coffee grinds add a certain mocha flavour to them, but I find every bite of cookie is a wonderful surprise.

    If you love to eat chocolate chip cookies, make these cookies, and buy the book they came from: Milk Bar available on Amazon. Seriously.

    Compost cookie recipe

    This recipe is adapted from the recipe in Tosi's book, with changes to the compost add-ins, among other things. If you are a fan of Momofuku Milk Bar, then try making the Milk Bar birthday cake, the Milk Bar birthday cake truffles, and this blackberry almond cake too!

    Compost cookies (also called kitchen sink cookies) baked on parchment lined baking sheet
    Compost cookies made with potato chips, chocolate chips and graham cracker
    Save Recipe Saved! Print Pin

    Momofuku Milk Bar compost cookies

    Prevent your screen from going dark
    A recipe for Momofuku Milk Bar compost cookies from the cookbook Momofuku Milk Bar by Christina Tosi. These cookies are like everything cookies or everything but the kitchen sink cookies, made with potato chips, graham cracker crumbs, white and dark chocolate chips, but you can also put pretzels and pieces of candy bars.
    Course Dessert
    Cuisine American
    Keyword compost cookies
    Prep Time 25 minutes
    Cook Time 18 minutes
    Total Time 43 minutes
    Servings 15
    Calories 429kcal
    Author Janice

    Equipment

    Shop now
    5 Qt mixer
    Shop now
    GIR spatula
    Shop now
    3-¼ oz scoop
    Shop now
    Sheet pan

    Ingredients

    Graham crust ingredients

    • 95 grams graham cracker crumbs ¾ cup
    • 10 grams nonfat dry milk powder 2 tbsp
    • 13 grams granulated sugar 1 tbsp
    • ¼ teaspoon Diamond Crystal fine kosher salt
    • 28 grams unsalted butter 2 tbsp, melted
    • 27 grams whipping cream (35 % fat) 2 tbsp

    Compost cookie ingredients

    • 225 grams bleached all-purpose flour 1 ⅓ cups
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¾ teaspoon Diamond Crystal fine kosher salt
    • 250 grams mini chocolate chips 1 ¼ cups
    • 85 grams graham crust (½ recipe above) ½ cup
    • 50 grams mini pretzels 1 cup
    • 50 grams white chocolate chips ¼ cup
    • 43 grams rolled oats (or large flake oats) ⅓ cup
    • 2 ½ tablespoon ground coffee beans
    • 50 grams potato chips 2 cups
    • 225 grams unsalted butter 1 cup, room temperature
    • 200 grams granulated sugar 1 cup
    • 150 grams light brown sugar ¾ cup
    • 50 grams Wilton glucose 2 tbsp
    • 1 large egg(s)
    • 1 teaspoon pure vanilla extract

    Instructions

    To make the graham crust

    • Stir together the dry ingredients in a medium bowl with a fork to evenly distribute them.
    • In a small cup, whisk together the butter and cream. Add this to the dry ingredients and continue mixing with a fork. Eventually the mixture will form clumps (see photo). If it doesn’t, you will need to add more melted butter, by ½ tablespoon amounts until it clumps.
    • Store in an airtight container. You will use half this recipe for the compost cookies.

    To make the compost cookies

    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients bowl aside.
    • In another medium bowl, place the chocolate chips (white and semi-sweet or whatever you are using), graham crust, pretzels, oats, ground coffee, and potato chips. You don’t need to mix them. These are your add-ins for later.
    • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, and glucose on medium-high for 2 minutes.
    • Scrape down the sides of the bowl and add the egg and vanilla. Beat this mixture for 7 to 8 minutes.
    • Reduce the mixer speed to low and add the whisked dry ingredients. Mix until the dough is just combined, scraping down the sides of the bowl as needed. Don’t overmix.
    • On low speed, dump in the add-ins, and mix until they are just combined into the dough, about a minute or so.
    • Scoop the dough by ⅓ cups onto parchment-lined baking sheets. Pat down the scoops a little and refrigerate overnight.
    • When the dough is completely chilled, bake the cookies (3 per sheet or spaced about 4 inches apart because they spread quite a bit) in a 375°F oven for 18 minutes or until the edges of the cookies are golden but the centers are still very light.
    • Cool completely before serving.
    Give backIf you enjoy the free content on this website, say thank you!

    Notes

    For the glucose, I used Wilton glucose, which you can buy on Amazon
    If you don't have mini chocolate chips, use the same weight of regular semi-sweet chocolate chips or dark chocolate chips.
    If you don't have white chocolate chips, use the same weight of butterscotch morsels.
    Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

    Nutrition

    Calories: 429kcal

    More Cookies

    • Chocolate shortbread cookies
    • Alfajores
    • Chocolate chip cookies with pecans
    • Sugar cookies with sprinkles
    138 shares
    • Facebook21
    • Yummly
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Baking resources

  • Baking conversion charts
  • Baking ingredients and pantry staples
  • Baking substitutions
  • Common baking conversions
  • Choosing baking pans
  • How to measure ingredients for baking
  • Mixing methods
  • Reader Interactions

    Comments

    1. My Cake Porn says

      March 15, 2012 at 4:59 am

      I just bought this book 2 days ago and I can't wait to bake everything out of it, so amazing! Good to hear that they taste as wonderful as they sound, thanks for sharing!

      Reply
    2. Juanita says

      March 15, 2012 at 11:42 am

      Those have got to be some of the weirdest cookie ingredients I've seen in a while 🙂

      Reply
    3. Charlotte says

      March 17, 2012 at 10:49 pm

      These sound so dangerously good...

      Reply
    4. Joanne says

      April 04, 2012 at 5:58 pm

      Delish! I have a recipe for potato chip cookies (no compost 😉 ). They make a great "jar" cookie so you can gift the mix in a jar to be baked later. But as for the cookie?! There is something about chips that work wonders in a recipe.

      Reply
    5. Red_Shallot says

      April 04, 2012 at 6:01 pm

      Interesting ingredients but from the look of it, I bet they're delicious!

      Reply
    6. Steph says

      April 04, 2012 at 6:22 pm

      These sound like the perfect combination of sweet and salty!

      Reply
    7. Kiri W. says

      April 04, 2012 at 6:55 pm

      I am so scared of chips in cookies! But I am intrigued and would love to try one.

      Reply
    8. Baker Street says

      April 05, 2012 at 2:14 am

      YUM! These sound incredible! It has everything from potato chips to coffee beans. The layers of flavor in these must be just divine.

      Reply
    9. Cindy says

      April 06, 2012 at 1:05 am

      Beautiful pictures you've got there!

      Reply
    10. Annie says

      April 19, 2012 at 8:30 pm

      You are obviously some kind of freak if you can keep two bags of potato chips for "months" without eating them.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    This is a picture of Janice Lawandi

    Hi, I'm Janice! I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

    More about me →

    Give back

    If you enjoy the free content on this website, consider saying thank you!

    Eggless chocolate cake

    Chocolate layer cake with cream cheese frosting and chocolate sprinkles on a cake stand.
    Learn to make an eggless chocolate cake with cream cheese frosting with this easy recipe!

    Bake with citrus

    • Lemon loaf cake
    • Lime marmalade
    • Pavlova
    • Orange pie

    Baking conversions

    How to poach pears

    Poached pears on an enamelware plate.
    This simple poached pears recipe is easy and you can use the fruit for salads, appetizers, and desserts!

    Footer

    If you enjoy the free content on this website, consider saying thank you!

    Buy Me a Pound of Butter

    Footer

    ↑ back to top

    About

    • Meet Janice
    • FAQ
    • Privacy Policy
    • Terms and conditions
    • Press

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Portfolio

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2022 · THE BAKE SCHOOL