Compost Cookies
Servings 14 cookies
Inspired by the popular Milk Bar recipe, these Compost Cookies have a malted brown butter cookie dough base and are loaded with coffee grounds, potato chips, oatmeal, chocolate, and pretzels for a tantilizing and chewy cookie!
Ingredients
- 14 tablespoon unsalted butter sliced into tablespoons and divided
- 1¾ cup all-purpose flour spooned and leveled
- 1 tablespoon coffee grounds not espresso powder
- 1 tablespoon malted milk powder optional
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ cup granulated sugar
- ¾ cup dark brown sugar packed
- 2 teaspoons vanilla extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
- ½ cup mini semi-sweet chocolate chips
- ½ cup white chocolate chips
- ½ cup pretzel pieces
- ½ cup roughly crushed potato chips
- ½ cup 1-minute oats
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper and set aside. It is best if you use two baking sheets and rotate them for the batches. Dropping the second batch of dough on the hot cookie sheet will slightly change the structure of the cookie.
- Pull the butter out of the refrigerator to sit at room temperature 15 minutes before using.14 tablespoon unsalted butter
- In a medium bowl, whisk together the flour, coffee grounds, malted milk powder, salt, and baking soda, and set aside.1¾ cup all-purpose flour, 1 tablespoon coffee grounds, 1 teaspoon salt, ½ teaspoon baking soda, 1 tablespoon malted milk powder
- Add 10 tablespoons of butter to a skillet and cook over medium heat until melted. Continue cooking and stirring frequently for 2 to 3 minutes until brown bits start to form in the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Transfer the butter to a large heat-safe bowl or stand mixer bowl fitted with a whisk attachment.
- Add the sugars and vanilla to the butter and mix to combine.½ cup granulated sugar, ¾ cup dark brown sugar, 2 teaspoons vanilla extract
- Add the egg and additional egg yolk and mix for 30 seconds. Let rest for 3 minutes, then whisk again for 30 seconds. Repeat the resting and whisking for 2 more rounds. The batter should be smooth, thick, and shiny when done - almost like caramel sauce.1 large egg, 1 large egg yolk
- Use a rubber spatula or paddle attachment to mix the dry ingredients into the wet ingredients for 1 minute. The dough will seem very soft, this is normal and you do not need to chill it.
- Fold in the chocolate chips, pretzel pieces, crushed chips, and oats.½ cup mini semi-sweet chocolate chips, ½ cup white chocolate chips, ½ cup pretzel pieces, ½ cup roughly crushed potato chips, ½ cup 1-minute oats
- Portion the dough out with a large cookie scoop and drop the scoops of dough 3 inches apart on the prepared baking sheet. Top the dough with additional chocolate chips and pretzels if desired for a more finished look.
- Bake for 8 to 9 minutes, rotating halfway through. Remove from oven and allow the cookies to cool for 3 minutes on the baking sheet before transferring to a wire rack.
Notes
- Do not brown all of the butter, it will alter the recipe. It's important that the 4 tablespoons are only melted and not cooked to the point of clarifying or browning.
- Slicing the butter before melting will give it a fast and more even melt.
- This recipe makes large cookies, about 4 inches across. If you want to make small cookies, use a medium cookie scoop and bake for 6 to 7 minutes.
- Malted milk powder isn't necessary for the structure of the cookie but adds a nice depth of flavor. Powdered coffee creamer would be a great substitute.
Nutrition
Calories: 362kcal | Carbohydrates: 45g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 274mg | Potassium: 162mg | Fiber: 2g | Sugar: 26g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg
Find it online: www.sugarandsoul.co/compost-cookies-better-than-milk-bar/