Milk Bar's Compost Cookie
Our favorite kitchen sink cookie recipe is here. It's got chocolate chips, butterscotch bites, coffee, potato chips and baby pretzels. This makes up to 20 cookies, sometimes less depending on how big you'd like the cookie.
Ingredients
- 16 tablespoons / 2 sticks butter at room temperature
- 1 cup granulated sugar
- 2⁄3 cup tightly packed light brown sugar
- 1 TBSP corn syrup
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/3 cups flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 3/4 cup mini chocolate chips
- 1/2 cup mini butterscotch chips
- 1/2 cup graham cracker crust
- 1/3 cup old-fashioned rolled oats
- 2 1/2 tsp ground coffee
- 2 cups potato chips
- 1 cup mini pretzels
Shopping List
- 1 Corn syrup
- 1 Mini chocolate chips
- 1 Mini butterscotch chips
- 1 Graham cracker crust
- 1 Old-fashioned rolled oats
- 1 Ground coffee
- 1 Potato chips
- 1 Mini pretzels
Pantry List
- 1 Block butter |1 Light brown sugar
- 1 Granulated sugar
- 1 Dozen eggs
- 1 Vanilla extract
- 1 AP flour
- 1 Baking powder
- 1 Baking soda
- Kosher salt
Instructions
- 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. 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°.
- 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.