Confession time.

I’m a garden designer (and gardener) – who doesn’t compost.

I know.

While composting is definitely on “that list” of things we say we’re going to do every year – well, it never seems to happen.

And while I am not proud of this, I clearly don’t feel badly (or motivated) enough to actually do anything about it.

But compost cookies? Another story entirely…

momofuku, milk bar, compost cookies

This is yet another chapter in the “I WILL make everything in the Milk Bar book” book, here for you today.

And it’s the ultimate salty/sweet/chewy/crispy cookie – with exactly all of my favorite mix-ins:

momofuku, milk bar, compost cookies

Don’t be alarmed at the ingredient list – it’s long, but like all of the other recipes in the book, these are really (truly!) easy to execute.

momofuku, milk bar, compost cookies

momofuku, milk bar, compost cookies

I even tied them up with twine, all recycling-like.

momofuku, milk bar, compost cookies

Cute, huh?

Baby steps people, baby steps.

momofuku, milk bar, compost cookies

for baking tips and tricks
on weighing ingredients

Compost Cookies
slavishly adapted from Momofuku Milk Bar

2 sticks unsalted butter, room temperature
1 c. (200 g.) sugar
2/3 c. (150 g.) tightly packed brown sugar
1 T. corn syrup
1 egg
1/2 t. vanilla
1 1/3 c. (225 g.) flour
1/2 t. baking powder
1/4 t. baking soda
1 t. kosher salt
3/4 c. (150 g.) mini chocolate chips
1/2 c. (100 g.) mini butterscotch chips (I couldn’t find the mini’s so I used the standard sized chips)
1/2 c. (85 g.) Graham Crust*
1/3 c. (40 g.) rolled oats
2 1/2 t. (5 g.) ground coffee (not instant)
2 c. (50 g.) Cape Cod potato chips
1 c.  (50 g.) mini pretzels

In your mixer bowl combine butter, sugars and corn syrup. Beat on medium high for 3 minutes. Scrape down the sides, add the egg and vanilla and beat for 8 minutes. Scrape down the sides.

Add the flour, baking powder, baking soda and salt – beat on low speed for 1 minute. Scrape down the sides. Add the chocolate chips, butterscotch chips, graham crust, oats and coffee – beat on low speed for 30 seconds. Add the potato chips and pretzels and and beat until just incorporated, to avoid breaking.

Using a 2 3/4 oz. ice cream scoop (or a 1/3 c. measure), scoop the dough out in portions onto a parchment-lined baking sheet (the scoops can be very close together). Pat the tops of the cookies flat and wrap the pan with plastic wrap. Refrigerate for at least 2 hours, or up to 1 week.

Pre-heat your oven to 375. On parchment-lined baking sheets arrange cookies at least 4″ apart (I put 4 at a time on each sheet). Bake for 18 minutes, or till just browned on the edges but still bright yellow in the centers. Cool cookies completely on the sheets before removing. Can be stored in an airtight container for 5 days at room temperature or 1 month in the freezer.

As if.

*Graham Crust
1 1/2 c. (190 g.) graham cracker crumbs
1/4 c. (20 g.) powdered milk
2 T. sugar
3/4 t. kosher salt
4 T. melted butter (or more if needed)
1/4 c. heavy cream

Toss graham cracker crumbs, powdered milk, sugar and salt in a bowl till evenly distributed. In a separate bowl whisk the butter and cream. Add to the dry ingredients and toss to distribute. At this point the mixture should hold its shape if squeezed tightly in the palm of your hand. If it doesn’t, you can add 1 to 1 1/2 T. more of the melted butter. Use immediately or store in an airtight container for one week at room temperature, or up to one month in the freezer.

(print this recipe)

This delicious recipe brought to you by Sheri Silver


  1. Teresa Q on October 29, 2012 at 10:04 am

    Perfect to make on a day like today! Can’t wait! Yum!

    • sherisilver on October 29, 2012 at 10:13 am

      Yay! Enjoy!

  2. Marti on November 2, 2012 at 6:24 pm

    OMG these look to die for… Typically I’m not your “baking” type of gal but making a batch of these compost cookies – I’m on it.

    • sherisilver on November 2, 2012 at 6:33 pm

      You will LOVE them! 🙂

  3. che che on January 15, 2014 at 1:01 pm

    I cant wait to try these but I have to figure out how to make them gluten and wheat free :/

    • sherisilver on January 15, 2014 at 1:03 pm

      Please let me know if you do – I’ll add the adjustments to the post! 🙂

  4. Anna on January 11, 2020 at 5:08 pm

    These are my all-time favorite cookies! I’ve made a whole batch a few times now, and freeze the extra dough to make a couple cookies whenever I feel like. They are the perfect combo of crunchy on the edges, chewy in the middle, salty, and sweet. Thank you!

    • Anna on January 12, 2020 at 12:32 pm

      Oh, I forgot to add: I have always just used a bit of pre-made graham cracker crust rather than bothering with the whole process of making it myself. It turns out great, so I don’t think I’m missing out here.
      More importantly, I have found that 18 minutes is WAY too long to bake these cookies. Even from frozen, about 12 minutes is plenty.

      • sherisilver on January 13, 2020 at 11:53 am

        Great tip! I do the same. 😉 And it is SO important to know your oven and keep watch after about 1/2 way through the baking time. There can be so much variation!

    • sherisilver on January 13, 2020 at 11:52 am

      I LOVE these cookies – they truly are the best of everything! 🙂 Thanks so much for writing!

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