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My Version of Momofuku Milk Bar's Compost Cookies

Prep Time1 hr 20 mins
Cook Time18 mins
Total Time1 hr 38 mins
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.