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Momofuku-Inspired Shortbread

Almost-soft shortbread cookies with compost-cookie like mix-ins.
Calories 110kcal


  • 2 sticks unsalted butter
  • ½ cup light brown sugar
  • 2.5 cups white whole wheat flour or all-purpose
  • 2 cups pecans ground into flour
  • 2.5 teaspoons vanilla
  • ¼ teaspoon flaky sea salt
  • 1.5 cups mix-ins: potato chips pretzel thins, cornflakes, marshmallows, chopped bittersweet chocolate, etc.
  • milk as needed


  • _Make the dough:_In a large saucepan, brown the butter. Add the sugar through salt and stir until a smooth dough forms. Fold in your mix-ins and stir until evenly incorporated. Add a tablespoon or three of milk if the batter is too dry to hold together. Wrap the dough in plastic wrap and freeze for 20 minutes.
  • Shape and bake: Preheat oven to 350 degrees.
  • When I need to make a specific number of cookies, I’ll divide the dough into chunks and designate each chunk for a certain number of cookies. For this batch, I divided the mass of dough into three balls. From there, I divided each third of dough into two, and then two again. So each little ball of dough needed to make three cookies to equal 36 cookies total.
  • If you don’t like dough division, I’d recommend using a tablespoon to measure out scant tablespoons of dough for each cookie. Because I stuffed so many mix-ins to the dough, this dough was on the dry side and extremely prone to cracking, so each cookie took a bit of coaxing to make a smooth shape. These will hardly spread, so I flattened each ball of dough to about 1/2-inch thickness and then molded the edges with my fingers until they smoothed out.
  • Place on a cookie sheet about two inches apart—again, they won’t spread, so you could theoretically put them closer together. Bake for 18-20 minutes or until edges are browned and the tops aren’t squishy-soft. You should easily be able to pry one off the sheet with a spatula.


Adapted from here.

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