Last week I made a Grinch cake, and it was nothing short of epic. It was made with a filling inspired by Christina Tosi‘s Milk Bar compost cookie. The creation of that edible cookie dough cake filling led to these kitchen sink cookies!

That’s why this recipe is so unique. It can safely be eaten raw, or baked into cookies. The best of both worlds, right??

Now I didn’t originally plan for this recipe to work out that way. I just had some leftover edible cookie dough, and decided to try baking cookies with it! I fell in love with them, and ate 4 fresh out of the oven.

And then I shared them on social media, and a bunch of you wanted the recipe. So here we are 🙂

What’s In a Compost Cookie??

For those of you who haven’t tried compost cookies before, they are incredible. These cookies have just about everything in them but the kitchen sink! Hence the name of these kitchen sink cookies.

They have all the makings of a normal cookie, plus butterscotch chips, potato chips, graham cracker crumbs, oats, and even pretzels.

It’s a wonderful combination of salty and sweet, that is all but irresistible.

My Additions to the Milk Bar Compost Cookie Recipe

While the normal compost cookie recipe calls for oats, I decided to omit them from my kitchen sink cookie dough.

This recipe was originally created as an edible cookie dough cake filling, and wasn’t going to be baked. I was worried the texture of raw oats in the cake filling might be a bit off putting.

In these kitchen sink cookies, I replaced the oats with some rainbow sprinkles for a pop of color. I also swapped the chocolate chips for mini white chocolate chips.

Surprisingly, the butterscotch chips and potato chips are really what make this cookie so irresistible. They’re the first and last flavors to hit your tastebuds, and they leave a lasting impression 🙂

Baking These Kitchen Sink Cookies

This recipe is based off of my tried and true edible cookie dough recipe.

I incorporated all of the salty and sweet mix-ins into my cookie dough, along with a bit of baking powder and pasteurized egg whites.

Why, you might ask?? I wanted to be able to bake cookies with any leftover cookie dough filling!

To make cookies with this dough, shape cookie dough balls with 1 Tbsp of batter.

Chill for about 20 minutes in the fridge (or 10 minutes in the freezer) to help them keep their shape.

Bake on parchment paper or a silicone baking mat at 350 degree Fahrenheit for about 7 minutes, or until the edges are golden brown.

Leftover cookie dough can also be kept in the freezer for up to two months in an airtight container.

Edible Cookie Dough: Safe to Eat Raw

If you want to use this a cake or cupcake filling but are creeped out about about eating raw cookie dough, fear not!

Using heat treated flour and pasteurized egg whites (egg whites from a carton) make this cookie dough is safe to eat raw.

If you can’t find heat-treated flour, you can simply heat your flour in the microwave for about 1 minute, or until it reaches and internal temperature of 160 degrees F.

Crispy Edges, Chewy Centers

These cookies definitely have a different texture than the traditional milk bar compost cookie. They’re a bit thinner, and a bit chewier.

They have more butter and brown sugar, which gives them those nicely caramelized edges, and a chewy center (almost like my oatmeal lace cookies!)

It’s super important that you chill your cookie dough balls before baking baking them. If you don’t, they will spread out quite a bit and end up even thinner!

This isn’t necessarily a bad thing, but I found they tasted best when they kept their shape a bit more.

Tips for Making the Best Compost Cookies

• Be sure you leave a lot of space between each cookie, they spread out a bit when they bake
• Use a small cookie scoop to make sure your cookies are all the same size
• Chill the cookie dough before you shape the cookie dough balls, and before you bake the cookies. This will make them easier to roll, and make them soft and chewy once they’re baked.
• Press a few extra sprinkles and white chocolate chips on top of the cookies once they come out of the oven, to make them even prettier 🙂
• Place the cookies on a paper towel once they’re cooled, to help absorb any excess grease.
• Be sure to include all the mixins, especially the butterscotch chips!!

Let Me Know What You Think!

If you try making these kitchen sink cookies, I’d love to hear what think! Please leave a rating, and let me know your thoughts by sharing a comment.

Or if you share your creations on social media, be sure to tag me @chelsweets!