Compost Cookies Momofuku Milk Bar Recipe

Milk Bar Compost Cookies

Prep Time: 1 hour 30 minutes
Cook Time: 18 minutes
Total Time: 1 hour 48 minutes
Servings: 36
Author: Kit
These cookies are a blast to make. They are a bit like a classic chocolate chip cookie... but with a collection of 'mix-ins' that create a character all its own.
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  • 16 tbsp butter two sticks
  • 1 cup sugar
  • 2/3 cup light brown sugar tightly packed
  • 2 tbsp glucose 1 tbsp corn syrup may be substituted
  • 1/2 tsp vanilla
  • 1 1/3 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 3/4 cup mini chocolate chips
  • 1/2 cup mini butterscotch chips
  • 1/2 cup Milk Bar Graham Crust (See below)
  • 1/3 cup old fashioned rolled oats
  • 2 1/2 tsp coffee grounds
  • 2 cups potato chips super crispy ones work best
  • 1 cup mini pretzels

Milk Bar Graham Crust (Mother Recipe)

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup milk powder
  • 2 tbsp sugar
  • 3/4 tsp salt
  • 4 tbsp butter 1/2 stick
  • 1/4 cup heavy cream


  • Combine the butter, sugars, and glucose in the bowl of a stand mixer 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. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.
  • Still on low speed, add the chocolate chips, butterscotch chips, 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 3/4 oz 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 wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature— they will not bake properly.
  • Heat the oven to 375°f.
  • Arrange the chilled dough a minimum of 4 inches apart on parchment. 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 temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Milk Bar Graham Crust (Mother Recipe)

  • 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 glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. 
Course Cookies, Dessert
Cuisine American, baked goods


Prefer to bake by weight? Want other recipes or tips related to this one? See the Milk Bar Bakery website for all these details AND MORE GOOD STUFF (like Crack Pie)! 
The names 'Compost Cookies' and 'Crack Pie' are registered trademarks of MomoMilk, LLC.
...and thanks to Christina Tosi, the mastermind behind Milk Bar, for being a dog whispering, dough-eating, rockstar who has rekindled MY baking creativity. 
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