Momofuku Compost Cookies feat. Snickers 3 Nuts!

Last winter I got the opportunity to spend a few weeks in a law firm learning about a whole new area of law and experiencing what life’s like as a lawyer.  I had a great time, mainly due to the team that I was placed with.  Just a lovely bunch of people :).  So when my supervisor casually mentioned that the last person who had been in their group had baked them some muffins before he rotated through to another team, I took that as an open invitation to try to bake and bring in some Momofuku Compost Cookies in my last week with the workgroup! :D

Even though they have been around for a while, the first time I ever heard of Momofuku Compost Cookies was via Vien’s blog and after that, I’d been itching to give them a go!

The main and fun decision to make when it comes to these cookies is your choice of salty and sweet goodies to throw into the mix!  After checking to see if anyone on the team had any allergies, I decided to use these ingredients for my first attempt:

I wanted something a bit crunchy so when I saw the new range of Snickers bars that had peanuts, almonds and hazelnuts, I had to pick them!  Measurement-wise, I counted them as half sweet, half salty (hope that makes sense…).

Note: I doubled the traditional amount because I was optimistic that they would turn out so well that I would could bring a batch on the weekend to church as well hehe!  Thankfully they were well-received :).

OK, enough talk!  On with the recipe!

Momofuku Compost Cookies

(adapted from We Dare Food)

Ingredients

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1/2 cup & 4 tablespoons light brown sugar
• 1 tablespoon honey
• 2 tsp vanilla extract
• 2 large eggs
• 2 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 teaspoon salt
• 1 cup of your sweet goodies (chocolate, caramel and white chips)
• 1 cup of your salty goodies (pretzels & potato chips)
• 1 cup of chopped Snickers 3 Nuts bars (1/2 sweet, 1/2 salty)

Method

1. Cream the butter, both sugars and honey with an electric mixer on medium high for 2-3 minutes until fluffy. Scrape down the sides of the mixing bowl.
2. Add eggs and vanilla extract and stir to incorporate. Increase mixing speed to medium-high and run mixer for 10 full minutes. During this time the sugar granules will dissolve, the mixture will become lighter in colour and mixture will double in size.
3. Meanwhile, stir together flour, baking powder, baking soda and salt.
4. By hand or using lowest speed of mixer, stir in the flour mixture – don’t beat it in or the cookies won’t be as tender. Stir in sweet and salty things.
5. Once well combined, wrap a the cookie dough into a number of logs (see photos below).  Chill for a few hours or until ready to bake.       ***DO NOT BAKE your cookies from room temperature or they will not hold their shape.
6. Heat the oven to 180C. Roll chilled cookie dough into small balls and place on a baking paper lined baking tray.  Make sure that there is a fair amount of space between each ball (see below).
7. Bake 10-14 minutes. While in the oven, the cookies will spread- a lot! (All ovens are different so watch the cookies, specifically the edges).
8. Cool the cookies completely on the baking tray before transferring.

This was probably the main difference from other Momofuku recipes… usually people scoop them with an ice-cream scooper and then place it in the fridge.  We didn’t have any room so I just placed them in as logs and then rolled them into balls after they had chilled for a few hours.

The cookies were definitely a hit, both at the workplace and at church with many people asking for the recipe :D.  They came out just the way I like my cookies – a little bit crispy on the outside and soft and chewy on the inside :).

Have a productive week everyone!  I better hit the books :D.

Random Question: If you were going to bake Compost Cookies, what salty or sweet goodies would you use?

♥ Ames