momofuku compost cookies
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Momofuku's compost cookies

Momofuku's compost cookies are chewy, salty and sweet mounds of goodness. They contain pre
Prep Time20 mins
Cook Time18 mins
Chilling time1 hr
Total Time38 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 20
Author: Eva Bakes


  • 16 Tablespoons (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2/3 cup light brown sugar tightly packed
  • 2 Tablespoons glucose can substitute with 1 Tablespoon corn syrup
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 and 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 mini butterscotch chips
  • 1/4 recipe graham crust recipe below
  • 1/3 cup old-fashioned oats
  • 2 and 1/2 teaspoons ground coffee NOT instant coffee
  • 2 cups potato chips
  • 1 cup mini pretzels


Make the graham crust

  • In a food processor or high speed blender, process enough graham crackers to produce 1 and 1/2 cups (about 10-12 crackers). Transfer to a medium bowl and add 1/4 milk powder, 2 Tablespoons of granulated sugar and 3/4 teaspoon of salt. Melt 4 Tablespoons (1/2 stick) of butter in a small bowl in the microwave. Add 1/4 cup of heavy cream and mix together. Add this to the bowl with the graham crackers and mix well. The crumbs should hold their shape if you press down on it. Use 1/4 of the recipe for the cookies and save the rest for another use (maybe a pie!).

Make the cookie

  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter, sugars and glucose together on medium speed for 2-3 minutes. Then add the egg and vanilla and continue to eat for 7-8 minutes.
  • Reduce the speed to low and add the flour, baking powder, baking soda and salt. Mix until everything just comes together. Then add the chocolate chips, butterscotch chips, graham crust, oats and coffee. Mix until just incorporated - do not over mix.
  • Using a cookie scoop, scoop out portions of dough onto a parchment or silicone-mat lined baking sheet. Gently flatten the tops of each mound. Wrap in plastic and refrigerate for at least 1 hour (and up to 1 week).
  • Preheat your oven to 375 degrees F.
  • Make sure the cookie dough mounds are at least 4 inches apart on a parchment or silicone-mat lined baking sheet. Bake in your preheated oven for 18 minutes. Cookies will expand, crack and spread.
  • Cool the cookies completely before serving.


Leftover cookies should be stored in an airtight container and will keep for 5 days (or 1 month in the freezer).
Source: Momofuku Milk Bar by Christina Tosi; pages 114-115