april 15, 2011

The recipe for these cookies originated from Momofuku Milk Bar in New York, an eatery known for its strange dessert concoctions. With ingredients like pretzels, chips and candy, this was a recipe I had to try.

Compost Cookies

1/2 cup unsalted butter (1 stick), room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tsp vanilla extract
1 egg
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp Kosher salt
1 cup of sweets (chocolate chips, peanut butter chips and Skor toffee bar)
1 cup of salty snacks (pretzels and chips)

In a standing mixer, cream butter and sugar on medium for two to three minutes until fluffy and pale yellow in color. On a lower speed, add eggs and vanilla until incorporated. With the standing mixer back on medium, cream the mixture for an additional 10 minutes. The mixture should become pale white and increase in size.

Mix the flour, baking powder, baking soda, and salt together. Add the flour mixture to butter mixture. Mix until dough comes together. Add in sweets and mix evenly, then add in salty snacks until just incorporated. Refrigerate cookie dough for at least one hour.

Preheat oven to 375 degrees F. Drop spoonfuls of batter onto silpat lined cookie sheet. Bake for 9 to 12 minutes (closer to 9 minutes if you like your cookies chewy).


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