Momofuku Milk Bar Composte Cookie – Easter Inspired!


I had bought a few bags of those Cadbury Candy Coated eggs thinking the kids would eat them. They didn’t touch them. So, when I saw them still sitting in the jar on our kitchen counter, I knew I had to get rid of them. 

Normally, I would simply eat them. But I am in the middle of a cleanse and that just wasn’t an option. So instead, I threw them in a bag, got out my metal malot and crushed the heck out of those suckers. Dusting off an old recipe that I had forgotten about, I whipped up a huge batch of these cookies. What I love most about this dough is that it works with whatever mix in you choose to throw into the mixer. Today’s batch was a combo of these chocolate eggs, pretzels and ruffles potato chips. 

Not wanting the slightest temptation, I packed them up and delivered to a few friends and neighbors. According to them, the combo was just right and they were devoured quickly.

To all my friends who celebrate Easter – have a beautiful day!!


Momofuku Milk Bar Composte Cookie – Easter Inspired!


cookie dough:
228 grams | 8 oz | 1 cup organic, unsalted butter, room temp. 
200 grams | 7 oz. | 1 cup sugar
150 grams | 5.25 oz. | 3/4 cup light brown sugar
1 tsp. pure vanilla extract
2 large eggs 
215 grams | 8 5/8 oz. | 1 3/4 cups all purpose flour
2 tsp. kosher salt
2 tsp. baking powder
1 tsp. baking soda
1 1/2 cups of your favorite sweet treats – for this recipe I used Cadbury Easter Candy
1 1/2 cups of your favorite snack food – I used equal parts pretzels and ruffle potato chips


• in a small bowl combine the flour, baking powder, baking soda and salt. whisk with a fork until combined.
• in the workbowl of your mixer, cream the butter and sugars until well blended. about 3 – 4 minutes.
• add eggs – one a time, mixing thoroughly before adding the next egg.
• turn the mixer down to low and add the flour mixture until just combined. don’t overmix – you’ll be sorry!
• turn the mixer off and add the goodies. mix until just combined – maybe 1 – 2 rounds of the mixer.
• line a rimmed baking sheet with parchment. using a 2 tablespoon ice cream scooper, drop dough on to prepared sheet. repeat until all dough is placed. 
• cover with plastic wrap and put in fridge for 1 hour or overnight. if you bake directly from assembly you will have flat, runny cookies. no one wants that!
• when ready to bake, preheat the oven to 375*. arrange chilled dough at least 3″ apart on parchment lined baking sheets.
• bake 11 – 13 minutes or until brown on the edges and still a little yellow in the center. cool completely before removing from the sheets.
• store in an airtight container at room temperature (or under a dome) for up to 5 days. However, they won’t last that long. 
• if you don’t want to bake them all at the same time, freeze the dough balls for another time!

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