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Peanut Butter-Chocolate Chip Cookies

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These cookies were inspired by Momofuko Milk Bar’s Compost Cookies, chock-full of corn chips, pretzels, potato chips, coffee grounds, peanut butter chips and chocolate chips. Here, corn chips give the cookies a sweeter note, while pretzels lend a salty twist. The leftovers (if there are any) freeze beautifully.

Makes: 4 dozen cookies

  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup lightly packed brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup spent grain
  • 1 cup roughly crushed corn chips or pretzels
  • 1 cup peanut butter chips
  • 1 cup chocolate chips


1. Whisk together the flour, baking soda, baking powder and salt in a small bowl. Beat butter, brown sugar and granulated sugar in a large bowl until creamy. Add egg and vanilla; beat to combine. Add the dry ingredients and mix until just combined. Stir in the spent grains, corn chips (or pretzels), peanut butter chips and chocolate chips until just incorporated. Chill dough 30 minutes.

2. Preheat the oven to 350 degrees F. Line 2 baking sheets with nonstick baking mats or parchment paper, or coat with cooking spray.

3. With damp hands, drop the mixture by rounded tablespoons onto prepared baking sheets. Bake until lightly browned, 14 to 16 minutes. Let stand on the cookie sheets for 2 minutes, then transfer to wire racks to cool.



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