Momofuku Milk Bar Cookie Mixes
Leave it to Williams-Sonoma to save us the plane trip of flying to New York for Momofuku Milk Bar’s famous, whimsical cookies.
The retailer has introduced three cookie mixes for the iconic “Compost,” “Corn” and “Blueberry & Cream” cookies.
Of course, convenience does come at a price. The mixes are $16 each, and make nine to 12 cookies, depending upon the variety. You need to add an egg and butter; and in the case of the “Compost” cookies, also your own potato chips and pretzels.
Recently, I had a chance to try samples of the mixes. They’re all quite straightforward to make. You do need to chill the resulting cookie dough for at least an hour before baking so the cookies don’t bake up flat.You also need to resist sampling one right out of the oven. The palm-size cookies need to cool so they set up properly. Otherwise, if you bite into one when it’s still quite warm, you might think it underdone.
The “Corn” cookies have the hue of cornbread and taste like a sweeter version of it, too. There’s a nice background note of salt to balance the sweetness of this very buttery and tender cookie. The “Compost” ones are a kitchen sink of graham cracker crumbs, chocolate chunks, butterscotch chips, rolled oats and coffee, along with the crushed potato chips and pretzels that you add. They’re crunchy, chewy, sweet and a touch salty, making each bite a myriad of textures and flavors.
Of course, you could just buy the “Momofuku Milk Bar” cookbook (Clarkson Potter) for $20.14 on Amazon. All three cookie recipes are included in that book by Momofuku Pastry Chef Christina Tosi. You will have to source freeze-dried corn to make the “Corn” cookies, though, as well as dried blueberries for the “Blueberry & Cream” ones.
You also could just Google “Momofuku Compost Cookie” and find the recipe readily for free on the Web.
Moreover, if you want the cookies without baking them at all, Momofuku Milk Bar will send any of those varieties to you for $12 for six cookies, plus shipping charges.
Either way, it’s definitely gotten a whole lot more dangerous for the waistline now that these wonderful cookies are more readily available.
More: Learn How to Make Momofuku Milk Bar’s Chinese Sausage Focaccia
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Friday, 2. March 2012 11:10
Hmmm, now I really want to try that compost cookie. But I think I’m just going to make it from scratch with the recipe. Seems odd to have to run to WS to pick up a mix that still requires pretzel, potato chips and such.
Friday, 2. March 2012 11:21
I’m too lazy. I’d rather order the baked ones online from them. LOL!
Friday, 2. March 2012 17:16
I’m so happy! I didn’t get a chance to visit a Milk Bar when I visited NY, but now I can make them myself
Friday, 2. March 2012 19:20
They sound great! I would love to try these out sometime!
Friday, 2. March 2012 19:48
Ooooooh, both for making at home and buying direct on next trip to NYC.
Saturday, 3. March 2012 4:49
I’ll be honest, I’ve had a lot of trouble with Christina Tosi’s cookie doughs so maybe this mix is the key to my issues!
Saturday, 3. March 2012 13:24
Those compost cookies sound really interesting – ingredients there that I have never put in my cookie dough. I’d love to try one!
Saturday, 3. March 2012 13:37
Wow, I guess I’m surprised it’s taken them this long to come up with this. It is maybe more worth it for the ones with unusual ingredients, as you mention. But now you have me thinking about compost cookies and am off to google the recipe
Saturday, 3. March 2012 20:13
Hehe I’m quite thankful that we don’t have these here because I know that I’d be very tempted indeed! Who am I kidding? I wish they were here! lol
Saturday, 3. March 2012 21:55
Oh really? I didn’t know that! It is a good gift too… I know my friends probably don’t know about the mixes although they known about the cookies. Thanks for the info~~!
Tuesday, 6. March 2012 3:59
yummyy!!! these mixes look great!! I haven’t used a cookie mix before though but I must say that mixes sometimes can give what pastries made from scratch can’t! om nom nom… cookies….