Compost Cookies

Sweet & Chewy

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:

-butter -flour -coffee grounds -malted milk powder -salt -baking soda -sugar -brown sugar -vanilla -eggs -egg yolk -mini semi-sweet chocolate chips -white chocolate chips -pretzel pieces -potato chips -1-minute oats

1

Preheat oven to 375°F and line a baking sheet with parchment paper and set aside. Pull the butter out of the refrigerator to sit at room temperature 15 minutes before using. In a medium bowl, whisk together the flour, coffee grounds, malted milk powder, salt, and baking soda, and set aside.

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.

2

3

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. Use a rubber spatula or paddle attachment to mix the dry ingredients into the wet ingredients for 1 minute.

Fold in the chocolate chips, pretzel pieces, crushed chips, and 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.

4

Expert Tip: 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.

Storage Tip: Transfer cooled cookies into an airtight container. If you dressed the cookies up with toppings before baking, you may want to separate the layers of cookies with parchment paper to prevent ruining any toppings. Store the cookies at room temperature and enjoy them for up to 5 days.

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Head to Sugar and Soul for more delicious recipes like this!