You know, we can't eat cookies all the time, but sometimes you just have to. This is a good recipe for just digging in and mashing up everything you have for a little junk food, right?

I ran across an interesting chef who owns a place called Milk Bar in New York. I was taken by her focus on sweets and then found she shares her recipes for her signature items! This one is a familiar version of cookies I've made in the past, and  I thought this Compost Cookie was especially relevant for the times. :)

We are celebrating our grandson's 4th birthday this weekend and I'm going to make them with him. He's not as big on eating cookies as much as he is on making them. Me? I eat them before and after they're baked!

If you like these or try them, let me know! Post yours on IG @cool_stitches and then be sure to follow Chef Tossi on IG @milkbarstore.  

Here's the recipe from Milk Bar :


225g (16 tablespoons) butter at room temperature

200g (1 cup) granulated sugar

150g (2⁄3 cup tightly packed) light brown sugar

50g (2 tbs) glucose

1 egg

2g (1/2 tsp) vanilla extract

225g (1 1/3 cups) flour

2g (1/2 tsp) baking powder

1.5g (1/4 tsp) baking soda

4g (1 tsp) kosher salt

150g (3/4 cup) mini chocolate chips

100g (1/2 cup) mini butterscotch chips

1/4 recipe (1/2 cup) graham crust

40g (1/3 cup) old-fashioned rolled oats

5g (2 1/2 tsp) ground coffee

50g (2 cups) potato chips

50g (1 cup) mini pretzels


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. You deserve a pat on the back if one of your cookies bakes off with a whole pretzel standing up in the center.


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- or silpat-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 temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.


In a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose. For the “coffee grounds” in this cookie, we tested the recipe with freshly roasted and ground artisanal coffee from Stumptown as well as with crap-tastic coffee grounds that you can find just about anywhere. We discovered that it doesn’t make a difference what kind you use; the cookie is delicious every time. Just make sure you don’t use instant coffee; it will dissolve in the baking process and ruin the cookies. And, above all else, never use wet, sogalicious grounds that have already brewed a pot of coffee. We use Cape Cod potato chips because they aren’t paper-thin, and so they do not break down too much in the mixing process.

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