Call em compost cookies, garbage cookies, kitchen sink cookies — they’re more like everything-but-the-kitchen-sink cookies!
These chewy-crunchy treats are full of snacks snacks snacks. What kind of snacks?
Your favourite kind, of course!
Not only are they full of snack foods, but these magical cookies can lead you to a place of epiphany and a greater self understanding — for example, up until a few days ago I would have certainly, definitely not considered myself a “potato chip” person.
But, when I had to buy chips in order to make this recipe for a friend — insert snobby foodie eyeroll here — what did I do with the left over chips? I ate them. All of them.
In, like, 10 seconds flat.
Then I realized that I had no more chips left over for any photos, so I went back to the 7-11 to buy more chips and take some final photos, and then I ate those, too.
Much to my own chagrin, I’ve come to understand that the real reason why I don’t usually buy chips is because must I have a very deep, very dark, and (up until now) very secret — secret even to me! — love in my heart for them.
But that’s okay — because I can make compost cookies. They make me feel justified in my brazen potato chip love.
Anyways, this recipe is just barely adapted from the original Milk Bar version.
The mix-ins were mostly my choosing, but I’ve added a little more vanilla and a bit of liquid smoke to the batter — super stuff to use, if you dig sweet and smokey flavour and you’re using a spicy BBQ chip mix-in, like I did!
*slightly adapted from Momofuku Milk Bar
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) white sugar
- 2/3 cup (150g) brown sugar, tightly packed
- 2 tablespoons (50g) glucose or light corn syrup
- 1 large egg, room temperature
- 1 vanilla extract
- 1/2 teaspoon liquid smoke
- 1 & 1/3 cup (225g) all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup (30g) plain potato chips
- 1 cup (30g) smoky chipotle doritos
- 1 cup (50g) salted pretzels
- 3/4 cup (150g) mini chocolate chips
- 1/2 cup (100g) cinnamon chips
- 1/2 cup (85g) graham cracker crumbs
- 1/3 cup (40g) quick-cook oats
- 2 tablespoons (10g) coffee grounds, the non-instant kind
Cream the butter, sugar, brown sugar, and glucose/corn syrup together until light and fluffy — about 3 minutes.
Add in the egg, vanilla extract, and liquid smoke, then beat again — but, this time, for about 7 ~ 8 minutes (and do not skip this step — it will negatively affect the texture of the cookies)!
Sift together the all-purpose flour, baking powder, baking soda, and salt.
Stir the dry ingredients into the wet ingredients until the dough just comes together and no large streaks of flour remain.
Add the mix-ins, starting with the smaller, less delicate ones first (chocolate chips, oats, etc), then, once those are evenly incorporated, add the larger, more fragile mix-ins (potato chips, pretzels).
Use a 1/4-cup scoop to portion out the cookie dough and form cookies on a prepared cookie sheet, spacing them at least 3 inches (8 cm) apart, and making sure to pat the top of each cookie flat.
Cover the cookies with plastic wrap and chill them cookies on the tray for at least 1 hour before baking.
When ready to bake, preheat the oven to 350°F/175°C.
Bake the cookies, directly from the fridge, for approximately 14 minutes, or until the edges and bottoms are well-browned.
Word to the wise: compost cookies like to spread and be friends with their neighbours — a lot! Make sure you leave lots of room between them.
Also, if you’re into Milk Bar and Christina Tosi’s recipes, check out some other recipes via “Milk Bar Mondays” on The Dusty Baker and The Big Fat Baker. They’re in a little coalition with a mission to bring Milk Bar to your kitchen!
I think it’s a really neat idea to bring a bunch of people together through common interests and tasty food, so check em out!