Go Back

Asian Snack Monster Cookies (The Original Chewy)

Bits and bobs of your favorite munchies in a cookie! The chewy version that's just like the original Compost Cookie.
Prep Time20 mins
Cook Time16 mins
Chilling Time1 hr
Total Time1 hr 36 mins
Course: Dessert
Cuisine: American
Keyword: Asian, Snacks
Servings: 28 Cookies


  • 225 grams (1 cup) unsalted butter softened
  • 200 grams (1 cup) granulated sugar
  • 150 grams (2/3 cup) brown sugar dark or light
  • 50 g (2 tablespoons) corn syrup
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 225 g (1 1/3 cup) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 140 g (3/4 cup) chocolate chips
  • 40 g (1/3 cup) old fashioned rolled oats
  • 140 g (1 cup) chopped Korean Honey Butter Nuts* almost the whole bag
  • 60 g (1 cup) crushed Mamee noodles* the whole packet
  • 70 g (1 cup) crushed Pretz salad flavor* two packets
  • 4 g (5-10 sheets) of dry salty seaweed* torn up


  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • In a separate bowl, using a hand mixer or a stand mixer, cream the butter, both sugars and the corn syrup until light and fluffy. This should take about 2-3 minutes. Using your spatula, scrape down the sides of the bowl and add the vanilla and egg.
  • Either turn your mixer to the lowest setting or switch to mixing by hand (what I normally do), and slowly add the dry ingredients. Mix just until combined. Be careful not to overmix!
  • Add “everything but the kitchen sink”: the chocolate chips, old fashioned oats, honey butter nuts, Mamee noodles, Pretz and seaweed. Mix until evenly incorporated, being careful not to crush things up too much.
  • Refrigerate your dough:
    - Either put your bowl of cookie dough directly in the fridge, refrigerate for at least 2 hours.
    - Or line a baking sheet with parchment paper and measure out 50g balls. Wrap with plastic wrap and refrigerate for at least an hour. Don't skip the chilling!
  • Preheat oven to 175°C (350°F). Place the chilled dough portions a good 4 inches apart on the parchment-lined sheet pans because they spread quite a bit. I had to do several rounds because my oven is tiny and I only have one tray.
  • Add a few extra crushed Pretz, seaweed bits and chocolate chips to the tops of the cookies for garnish, if you like.
  • Bake until the cookies are browned on the edges but still soft in the middle, about 15-18 minutes. You don't want to overbake, so err on the shorter time. Mine were best around 16 minutes.
  • Let the cookies cool on sheet pans for about 5 minutes before moving them to a wire rack to finish cooling.
  • Now it's time to snack away! I like to eat them while they're still slightly warm in the middle, but firm enough that they're not falling apart.
  • These cookies will keep in an airtight container at room temperature for 3-4 days.


*No Korean Honey Butter Nuts? Try honey roasted nuts!
*No Mamee Noodles? Try another brand of instant ramen or use thick-cut potato chips!
*No Pretz? Just use normal pretzels!
*Use snacking seaweed, not the kind for making sushi.