Blueberry and Cream Cookies

Almost one year ago, I along with a handful of other very talented bloggers started baking our way through the Momofuku Milk Bar cookbook. Most of you know that this book quickly became one of my absolute favorites – and not just for the recipes – but for the techniques, the quirky ingredients, the interesting recipe names, etc.

This cookbook has introduced me to baking with some interesting ingredients: dry milk powder, freeze-dried corn, glucose, and now dried blueberries. Truthfully I wasn’t even sure where to find these but my good friend Trader Joe came to the rescue and let me tell you that I was afraid that I wasn’t even going to have enough of these blueberries left for the recipe – let’s just say I’ve found my new favorite snack.

Blueberry and Cream Cookies

I love the Milk Bar cookie recipes – Christina Tosi just knows how to mix up some cookie dough. These cookies start with your basic butter-sugar mixture, followed by flour, leavening salt, etc. And then follows sweet and creamy dried blueberries and Milk Crumb.

You might remember from the birthday layer cake that I have a thing with the crumb recipes in this book. And this one is no different – sweet buttery heaven, it is.

These cookies really are perfect – brown and chewy around the edges but soft and oh-so buttery on the inside, with the sweet notes of the dried blueberries.

Note: the recipe looks long but it’s actually a very simple cookie recipe; the milk crumb needs to be made before the cookies are made and the dough needs to chill – both of these steps are the time-consuming part.
Blueberry and Cream Cookies See the recipe below and make sure you check out the other MBM ladies’ Blueberry and Cream Cookies posts:

Audra – The Baker Chick | Krissy – Krissy’s Creations | Erin – Big Fat Baker| Jacqueline – The Dusty Baker

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Blueberry and Cream Cookies Recipe

Yield: 20 Large Cookies

Cook Time: 20 minutes

Total Time: 1 hour 30 min

Momofuku Milk Bar's recipe for blueberry and cream cookies.


for the milk crumbs:
1/2 cup nonfat dry milk powder
1/4 cup flour
3 Tbs. sugar
2 Tbs. cornstarch
1/2 tsp. slat
7 Tbs. butter, melted
1/4 cup milk powder
3 ounces white chocolate, melted

for the cookies:
2 cups flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. kosher salt
16 Tbs. butter, room temperature
3/4 cup sugar
2/3 cup brown sugar, packed
1/4 cup glucose
2 eggs
1/2 recipe milk crumb
3/4 cup dried blueberries


to make the milk crumb:
Preheat oven to 250°F. Line large rimmed baking sheet with parchment.

Combine 1/2 cup milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly. Add butter and stir until clusters form.

Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 20 minutes. Cool completely.

Crumble any large clusters, and transfer all of the crumbs to a bowl. Add the additional 1/4 cup milk powder and toss. Pour the white chocolate over the crumbs and toss. Continue to toss every 5 minutes until the white chocolate hardens and the clusters are no longer sticky.

to make the cookies:
Mix the flour, baking powder, baking soda and salt in a bowl and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugars and glucose on high for 2-3 minutes. Scrape down the sides of the bowl. Add the eggs and beat for an additional 7-8 minutes until fluffy and doubled in size. See my confetti cookie post for details on this process.

Reduce the speed to low and add the dry ingredients and mix just until the cookie dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.

While on low speed, add the milk crumbs and the dried blueberries and mix for 30 seconds.

Using a 2 3/4-ounce ice cream scoop (or 1/3-cup measuring cup), portion the dough onto a parchment-lined baking sheet pan. Pat the tops of the cookies down, cover tighly with plastic wrap and refrigerate at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature!

Heat the oven to 350 degrees. Line two large cookie sheets with parchment paper or Silpat liners.

Arrange the chilled dough about 4 inches apart on the prepared baking sheets. Bake for 18 minutes. The cookies will puff, crackle and spread. After 18 minutes, they should be just browned on the edges and still bright in the centers.

Cool the cookies completely on the cookie sheets before transferring to an airtight container.

Cassie's Notes:
I found dried blueberries at Trader Joe's near the dried cranberries, etc. Most grocery stores should have them or you can order them from; don't get freeze-dried berries, just the dried ones.

Or you could just swap the blueberries for any of your favorite dried fruit.

Blueberry and Cream Cookies
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