Biscuits/Cookies, Recipes

My Version of Momofuku Milk Bar’s Compost Cookies

No trip to New York is complete without an indulgent visit to Momofuku Milkbar, the incredible bakery famous for their Crack Pie, Cereal Milk Soft Serve and Compost Cookies. Headed up by pastry queen Christina Tosi, this store is known for pushing the boundaries when it comes to creating imaginative desserts and I returned to Australia with many delicious memories and the Milkbar cookbook.

Compost Cookies with marshmallow, potato chips, pretzels and chocolate

One of my favourite things to eat at the Milkbar was the Compost Cookie – a delicious biscuit filled with chocolate, graham crackers, rolled oats, coffee, potato chips and pretzels. You can see why it gets its name! The beauty of this recipe is that the added ingredients are very flexible, meaning you can add in whatever your tastebuds desire.

After a little experimenting I created my own version of the Compost Cookie with marshmallows, potato chips, pretzels and dark chocolate. The resulting cookie is sweet and salty, chewy and crunchy. It’s literally a flavour explosion in your mouth!


Christina also shared some great cookie tips which I included below and you’ll understand why it’s important to take a little extra time and effort with these cookies – I have listed most of the ingredients in grams, have included a 10 minute creaming process at the beginning and also a minimum of 1 hour chilling in the fridge before you bake. I must admit sometimes I get a little lazy in my cookie baking and only cream for a few minutes and bake straight away. The cookies always turn out tasty, but you will really be able to taste and see the difference when you take a little extra time.

Keep reading to learn some of her other great cookies tips too!


My Version of Momofuku Milk Bar's Compost Cookies

5 from 2 votes
Print Pin Rate
Prep Time: 1 hour 20 minutes
Cook Time: 18 minutes
Total Time: 1 hour 38 minutes
Servings: 20
Author: Swah


  • 225 g 16 tbsp butter, room temperature
  • 250 g 1 1/4 cups caster sugar
  • 150 g 2/3 cup light brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 240 g 1 1/2 cups plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/4 tsp salt
  • 125 g 2/3 cup dark chocolate chips
  • 65 g 1 1/4 cups mini marshmallows
  • 50 g 2 cups potato chips
  • 50 g 1 cup mini pretzels


  • Combine the butter and sugars in the bowl of a stand mixer and beat on medium-high for 2-3 minutes.
  • Scrape down the sides, add in the egg and vanilla and continue beating for 7-8 minutes.
  • Reduce the mixer to low speed and add in the flour, baking powder, baking soda and salt until just combined (don't overwork the mixture or it can become tough).
  • Add in the chocolate, marshmallows, potato chips and pretzels (I break up the latter 2 into smaller pieces) and once again beat until just combined.
  • Using an ice cream scoop, portion out the cookie batter onto lined baking trays - I fit 6 cookies per tray.
  • Transfer trays to the fridge and allow to chill for at least an hour or overnight - do not bake these from room temperature as they won't hold their shape.
  • Preheat your oven to 190°C.
  • Put in your first 2 trays and bake for 18 minutes or until golden brown around the outside.
  • Cool the cookies completely on your trays before transferring to an airtight container for storage.


Christina Tosi of Momofuku Milk Bar’s Cookie Tips

  • Cream your butter and sugar together for 10 minutes “To get all of those ingredients to want to like each other, you have to defy gravity, you have to force those ingredients together harder and faster then you ever thought you needed to. It requires 10 minutes on high, paddling with a stand mixer.”
  • Use both baking powder and baking soda (bicarb soda) “The thing most people don’t realise is that both baking powder and baking soda actually add flavour to the cookie… it adds an edge to the flavour as well as affecting texture, giving it rise, and helping with crumb structure.”
  • Measure to the gram “For a cookie to be perfect you really need those measurements in grams.”
  • Portion your cookie dough using an ice-cream scoop.”If you’re going to all that trouble to gather the ingredients, and mix them and measure them, you might as well come out looking like a pro.”
  • Chill the dough “If you bake them right away, the butter is so warm from that 10-minute creaming process, it will melt right out. But if you let it chill, you’ll give the outer edges of the cookie that moment or two to start to bake and get crispy and crackle to form that shell that makes such a delicious cookie, before the centre starts to heat up and melt down.”


I hope you enjoy my version of Momofuku’s Compost Cookie as much as me – happy baking!


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  • Reply Georgia October 11, 2016 at 3:07 pm

    Obsessed with these! Thanks for the tips Swah!

    When I bake these I always struggle with the marshmallows exploding :S

    • Reply Swah October 24, 2016 at 5:23 pm

      You are welcome Georgia! And sometimes I have problems with the marshmallows exploding.. I just eat those ones before anyone else sees them ;)

  • Reply Sammie @ The Annoyed Thyroid October 13, 2016 at 7:39 am

    We just indulged in some milk bar cookies in Toronto. So good! I took pictures of all the ingredients lists so I could try and recreate the magic at home so those tips will come in very handy. I’m a big fan of the ice cream scoop method myself – it works great for muffins too! Looks like you nailed those compost cookies!

    • Reply Swah October 24, 2016 at 5:22 pm

      Thanks Sammy!! I can’t wait to try the real deal again next time I go overseas

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