Momofuku Compost Cookies


Momofuku. Sigh, when will I ever get to visit you? A trip to NYC is not in my immediate future, and I got so tired of not being able to understand the amazing-ness that is the Compost Cookie, so I had to give it a shot on my own.

These cookies combine two of my favorite things: chocolate chips and potato chips. I love the combination of salt and sweet in a dessert. I’m sure there are many of you out there that dip your french fries in your milk shakes, or put salt on top of chocolate to bring out the flavor. When I was younger, I used to dip potato chips in ice cream. And, clearly my favorite Ben and Jerry’s flavor is the Late Night Snake featuring chocolate covered potato chips.

This cookie is everything about those flavors that I love, but taking it to a whole new level. The real beauty of this cookie is that you can put in whatever combination of add-ins your pretty little heart desires. If you don’t like chocolate, none for you! Add something like peanuts instead. Not a fan of potato chips (weird.. just weird)? Take them out! There are endless possibilities for this cookie, but I chose to stick to the original. They are worth the effort! I’m just dying to have another now..

The goodsBehold – the army of supplies! I made the graham cracker crust ahead of time because I was also making a Lime and Habanero Cheesecake (post to come!), so I had that already ready to go. There are also used coffee grounds in there. It’s literally a compost pile!

Recipe adapted from the LA Times:

  • 1 cup (2 sticks) butter, at room temperature
  • 1 cup sugar
  • 2/3 cup light brown sugar
  • 2 tablespoons light corn syrup
  • 1 egg
  • 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 (optional)
  • 1/2 cup mini butterscotch chips (optional)
  • 1/2 cup graham crust (optional)
  • 1/3 cup old-fashioned rolled oats
  • 2 1/2 teaspoons ground coffee (optional)
  • 2 cups potato chips (optional)
  • 1 cup mini pretzels (optional)

**Note: Substitute any of the mix ins for your favorite or just leave them out. Think of all the possible combinations!

Graham crust

**You’re only going to need 1/4th of this amount, so I would suggest scaling it down or having another plan for it. It will keep frozen for a while.

  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 3/4 teaspoon kosher salt
  • 1/4 cup melted butter
  • 1/4 cup heavy cream

Pulse the graham crackers in a food processor until finely ground. Melt the butter and combine with the graham crackers, adding in the salt, sugar and heavy cream at the same time. It should be firm enough to squeeze into a ball. Set aside.

Now to the main event..

Step One, Cream:


In a stand mixer, combine the butter, brown sugar, sugar and light corn syrup. Cream until light, about 3-5 minutes. This is pretty important to the overall cookie. I’ve found that creaming for a longer time gives the cookie more body and better flavor, plus everything is distributed evenly. Cream

Step Two, Stir Away!

Once the butter and sugar are creamed, add the vanilla and egg, mixing until just combined. Add in the flour, baking powder, baking soda and salt. Again, mix until just combined.

Step Three, The Kitchen Sink:

Here’s the fun part: Add in all of the mix-ins, except for the potato chips and pretzels. Mix until combined.

The ingredients

Then add the chips and pretzels, being careful only to mix until combined, otherwise the pieces will be too small. Goal: get one whole pretzel somewhere in your batter.


Step Four, Scoop:

Line two cookie sheets with parchment paper. Using an ice cream scoop or a big spoon, make big mounds of the dough, leaving about 4 inches between each cookie. Cover with plastic wrap and chill at least one hour.



Step Five, Bake:

Preheat the oven to 375 degrees. Remove from refrigerator and remove the plastic wrap. Bake one sheet at a time for 16-18 minutes (mine barely needed 16 minutes before getting pretty brown). They should be browned around the edges. These cookies will spread pretty far too, so make sure you have enough room on the sheet between each one.

Step Six, Consume:

Let these cookies cool on a rack. Once cooled, eat all the cookies!

These are just straight up amazing cookies and I think they are better when completely cooled. You get more of the texture from the oats, potato chips and pretzels, and more of the flavors come together. Enjoy with your favorite drink of choice!


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