I have never felt so many mixed emotions about a cookbook. Yes a cookbook has evoked fear, excitement, frustration, intimidation and giddiness all at the same time inside of me. Momofuku Milk Bar is like no other cookbook. I can assure you of that. Usually when a cookbook calls for all sorts of specialty ingredients, I am instantly turned off. I want recipes with ingredients that I have on hand or are easy to find and inexpensive to buy. However, I recognize the benefits of getting out of your comfort zone from time to time, so here I am, my mind swirling, my confidence challenged and I feel like there should be a support group for cooking your way through this book. You know, to ask questions such as “Is glucose the stickiest most annoying substance you have ever tried to measure out? Or is it just me and am I missing something?”
I started with cookies.

Cookies people. Typically one of the most straight forward things you could bake. Until now. First, I had to order glucose from amazon.com. Then I had to purchase milk powder. Is “milk powder” as it is referred to in the book the same as nonfat dry milk?? I sure hope so. Oh and potato chips. Yep, you read right, crispy, kettle-cooked potato chips were another ingredient I had to get before I could get started on these cookies. I am really not trying to complain or sound whiney, but I would not be telling you the truth and honestly reviewing this recipe and book if I did not share this experience with you. And don’t worry, it gets better.
Another unique aspect of Momofuku Milk Bar is that they use several “mother recipes” that are then ingredients for their pies, cakes, cookies, etc. Another step, yes, but honestly not a complicated one. So the mother recipe that was used in this infamous cookie recipe was their graham crust. Basically what you would expect in any old graham cracker crust with the addition of milk powder. The way I would describe these cookies is everything-but-the-kitchen-sink cookies. You’ve got mini chocolate chips, butterscotch chips, pretzels, potato chips and graham cracker crust all rolled into one cookie!

I believe that the reason they call these cookies “compost cookies” is because your kitchen counter will look like a compost heap by the time you are finished! Case in point:

I followed this recipe down to the glucose, but if you don’t want to purchase any specialty ingredients, I have included substitutions for you in the recipe. And if you are a fan of the sweet & salty combination, you may find your new favorite with these Compost Cookies.

by Adapted from Momofuku Milk Bar
Keywords: bake dessert snack cookie
For the graham crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup dry milk
- 2 Tbsp sugar
- 3/4 tsp kosher salt
- 4 Tbsp unsalted butter, melted
- 1/4 cup heavy cream
For the cookies
- 2 sticks (16 Tbsp) unsalted butter, room temperature
- 1 cup sugar
- 2/3 cup packed brown sugar
- 2 Tbsp glucose (or corn syrup, or omit entirely)
- 1 egg
- 1/2 tsp vanilla
- 1 1/3 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 3/4 cup mini chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup graham crust (or 1/2 cup crushed graham crackers)
- 1/3 cup old-fashioned rolled oats
- 2 1/2 tsp ground coffee
- 2 cups kettle-cooked potato chips
- 1 cup pretzels
For the graham crust
Place graham cracker crumbs, milk powder, sugar and salt in a small bowl and stir to combine.
Add melted butter and cream and mix with your hands until mixture is combined and small clumps form. Set aside.
Graham crust can be stored in an airtight container for 1 month in the refrigerator. Microwave for 5 seconds before using again if you refrigerate it.
For the cookies
*Note: Dough must be chilled for an hour before baking
In a large bowl, combine butter, sugars and glucose (or corn syrup, if using). Cream together for 2-3 minutes using an electric mixer on medium-high speed.
Add eggs and vanilla and beat on medium for another 7-8 minutes. Mixture will be very lightly colored and creamy.
Add flour, baking powder, baking soda and salt and mix on low just until combined. Scrape down sides of bowl with spatula.
Add chocolate and butterscotch chips, graham crust (or graham crackers), oats and coffee and mix again on low just to incorporate.
Add potato chips and pretzels and mix again on low. Do not overmix or potato chips and pretzels will get crushed.
Using an ice cream scoop or 1/3 cup measuring cup, place balls of dough onto parchment lined baking sheets, flatten slightly with palm of your hand and refrigerate for 1 hour.
Preheat oven to 375 degrees.
Bake cookies with no more that 4 per sheet and dough well spaced apart for ~12 minutes or until edges are golden brown.
Cool on sheets.
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to make graham crust, combine graham cracker crumbs, dry milk, sugar and salt

add melted butter and cream and mix with hands until large clumps form

for the cookies,in a large bowl, combine butter, sugars and glucose (if using) and mix on medium


add eggs and vanilla and mix another 7-8 minutes


add dry ingredients and mix just to incorporate

add chocolate and butterscotch chips, graham crust (or crackers), oats and coffee


mix in potato chips and pretzels

place dough onto cookies sheets to chill for an hour

then bake, with no more than 4 cookies per sheet until edges are golden brown

Enjoy with a cold glass of milk (or beer??)


What is the most unique ingredient you have ever tasted in a cookie? Did you like it?
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