Every cookie has a texture and flavor story to tell your taste buds. From sweet and salty, to fruity, corny, chewy, crispy, fudgy, chocolatey, vanilla-y and confetti-y, consider yourself covered.

Christina Tosi’s famous Compost Cookies are known by some as “kitchen sink cookies” because these cookies are packed with everything but the kitchen sink. The Milk Bar recipe calls for chocolate chips, butterscotch chips, graham crust, old-fashioned rolled oats, ground coffee, potato chips and mini pretzels.

“For the coffee grounds in this cookie, we tested the recipe with freshly roasted and ground artisanal coffee from Stumptown as well as with crap-tastic coffee grounds that you can find just about anywhere. We discovered that it doesn’t make a difference what kind you use; the cookie is delicious every time. Just make sure you don’t use instant coffee; it will dissolve in the baking process and ruin the cookies. And, above all else, never use wet, sog-alicious grounds that have already brewed a pot of coffee. We use Cape Cod potato chips because they aren’t paper-thin, and so they do not break down too much in the mixing process.”

This celebrated pastry chef also invented Cereal Milk, which became a widely popular dessert, by mixing corn flakes with cold milk, light brown sugar and kosher salt. She makes her famous Milk Bar Pie with a toasted oat crust. The filling contains plenty of egg yolks, sugars, heavy cream, butter, milk powder and corn powder.

Milk Bar’s fun and flavorful B’Day Truffles are spawned entirely from leftover bits and pieces of cake. Milk Bar makes them with Birthday Cake, Vanilla Milk (milk and clear vanilla extract), and Birthday Sand (granulated sugar, light brown sugar, cake flour, baking powder, kosher salt, rainbow sprinkles, grapeseed oil and clear vanilla extract).

Assembly goes as follows:

Combine the cake scraps and vanilla milk in a medium sized bowl and toss with your hands until moist enough to knead into a ball. If it is not moist enough to do so, add up to 2 tablespoons more vanilla milk and knead it in.

Using a small ice cream scoop, portion out 12 even balls, each half the size of a ping-pong ball. Roll each one between the palms of your hands to shape and smooth it into a round sphere.

With latex gloves on, put 2 tablespoons of the white chocolate in the palm of your hand and roll each ball between your palms, coating it in a thin layer of melted chocolate; add more chocolate as needed.

Put 3 or 4 chocolate-covered balls at a time into the bowl of birthday cake sand. Immediately toss them with the crumbs to coat, before the chocolate shell sets and no longer acts as a glue (if this happens, just coat the ball in another thin layer of melted chocolate).

Refrigerate for at least 5 minutes to fully set the chocolate shells.