This week in our recipe swap was Blogger’s Choice. The blog I was assigned is Cookies on Friday. Let me tell you how incredibly hard it was to choose a recipe from Nicole’s blog. She has such an amazing collection of cookies, cupcakes, and sweets on her blog! I’ve pinned several recipes while looking but the one that ended up catching my eye was Momofuku Milk Bar’s compost cookies.
I’ve seen these cookies popping up a lot lately. These cookies are like my chocolate chip pretzel cookies but on steroids. The best part about them is that there’s no set recipe for the add-ins, it’s simply whatever you have on hand or want to use. For the snack food add-ins I used pretzels, chips, and almonds because that’s what I had on hand. Then I used chocolate chips and butterscotch chips for the sweet add-ins.
The cookies were amazing. They were golden brown on the bottom with bits of crunchy saltiness and gooey sweet chocolate and butterscotch pieces. The salty and sweet combination gets me every time. My husband agreed that while they were different, they were definitely delicious. I can’t wait to try them again with different add-ins next time; every time can be a new cookie!
Momofuku Milk Bar’s Compost Cookie (adapted from Cookies on Friday)
6 T. butter, softened
3 T. applesauce
1/2 c. sugar
1/2 c. brown sugar
1 T. honey
1 t. vanilla
1 c. flour
1 t. baking powder
1/2 t. baking soda
1 t. salt
3/4 c. sweet add-ins (I used chocolate chips and butterscotch chips)
3/4 c. salty add-ins (I used chips, pretzels, and almonds.)
1. In a large mixing bowl, cream the butter, applesauce, sugar, brown sugar, and honey. Add in the vanilla and eggs and stir well to combine.
3. Using a tablespoon, scoop the dough onto a cookie sheet lined with parchment paper. Cover the cookie sheet with plastic wrap and refrigerate for at least an hour. (Do not bake at room temperature!)
4. Preheat the oven to 400 degrees.
5. Take the plastic wrap off of the cookies and place the dough 2 inches apart on 2 cookie sheets . The cookies will puff up and spread.
6. Bake for 9 to 11 minutes or until browned on the edges. Cool the cookies completely on the baking sheet for 3 minutes and then transfer to a wire rack.