When you’re working crazy 24 hour shifts in the emergency room, it’s hard to find time to eat. So what’s better than combining many snacks into one for the upmost efficiency (and deliciousness!)? The Momofuku Milk Bar Compost Cookie is the perfect cookie for this. Their recipe is a combination of salty and sweet flavors with a bit of crunch by using chocolate chips, butterscotch chips and yes, even potato chips, pretzels, and coffee! The beauty of this cookie is that you can use any snacks you have on hand. Instead of butterscotch chips, I used mini white chocolate chips and Reeses Pieces. So start baking and get creative with your favorite snacks, be it potato chips, toffee, snickers bars or M&Ms!
Baking note: As I mentioned in my post on the Momofuku cornflake, chocolate chip and marshmallow cookies, I prefer to make smaller cookies (about 1 tablespoon of dough) and instead bake them at 350 degrees for about 10 minutes. Although health obviously isn’t my ultimate goal with my baking, I do try to practice portion control by making and eating smaller servings…and sharing as much as possible!
Momofuku Milk Bar Compost Cookies
16 tablespoons (2 sticks) butter, at room temperature
1 cup granulated sugar
2/3 cup tightly packed light brown sugar
2 tablespoons glucose (or corn syrup)
1/2 teaspoon vanilla extract
1 1/3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup mini chocolate chips
1/2 cup mini butterscotch chips
1/2 cup Graham Cracker crust (recipe to follow)
1/3 cup old-fashioned rolled oats
2 1/2 teaspoons ground coffee
2 cups potato chips
1 cup mini pretzels
Combine the butter, sugars, and glucose (or corn syrup) in the bowl of a standmixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
Still on low speed, add the chocolate chips, butterscotch chips (or treats of your choice), graham crust, oats, and coffee and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated. Be careful not to over mix or break too many of the pretzels or potato chips.
Using a 2-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrapand refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature – they will not bake properly.
Arrange the chilled dough a minimum of 4 inches apart on parchment or silicone baking mat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temperature,cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
1 1/2 cups graham cracker crumbs
1/4 milk powder
2 tablespoons sugar
3/4 teaspoon kosher salt
4 tablespoons (1/2 stick) butter, melted
1/4 cup heavy cream
Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional tablespoon of butter and mix it in.
Eat immediately, or deploy as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.