Move Over Chocolate…
Cookies & Cream is a traditional cookie, but Christina Tosi and her Milk Bar team conjured a remix of the classic, blueberry & cream. This recipe is buttery and fruity and super easy to make.
I was able to omit the glucose from the original recipe, and I don’t feel like I’m missing it. Dried blueberries is my pantry staple. I prefer it over raisins, but if you have a different fruit, I suggest trying it! Strawberries & cream, apricot & cream, and who knows what figs would taste like 🤷♀️
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Kitchen Equipment
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Baking Sheet – $12.99 (Target) on sale as of 09/09/2022
Rubber Spatula – $10.99 (Target)
5 QT Stand Mixer – $349 (Target) on sale as of 09/09/2022
Kitchen Tips
- Make the milk crumb in advance. You will need only half of it, but I say use as much as you want
- “patting” down the cookies I used just my fingers. Not sure if I pat it down enough based on the results, but it is still yummy!
Blueberries & Cream Cookie Recipe – Milk Bar
This is inspired by Cristina Tosi – Milk Bar cookie. It's fruity, buttery, and a bit crispy which I like. I omitted an ingredient from her original recipe still find it delicious
- stand mixer
- Spatula
- baking sheets
- Parchment paper or Silicon Mat
- cooling rack
- 225 grams butter (room temperature)
- 150 grams granulated sugar (white)
- 150 grams light brown sugar
- 2 eggs (large)
- 320 grams all-purpose flour
- 1.5 grams baking soda
- 2 grams baking powder
- 6 grams salt (kosher)
- 130 grams dried bluberries
- 130 grams milk crumb (recipe from book)
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Line your baking sheets with parchment paper, you'll be preheating the oven later
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Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment
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Cream on medium-high for 2-3 minutes. Scrape down the sides of the bowl
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Add eggs and beat for 7-8 minutes until incorporated
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Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt until it barely comes together. DO NOT OVERMIX! Scrape down the sides of the bowl
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Still on low speed, add the milk crumbs and dried blueberries. about 45 seconds
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Using your cookie scoop or dishing out 35 grams cookie balls, portion out the dough on your prepared sheet pans
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Pat the tops of the cookie dough domes flat, or I use a flat cup or jar to do so
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Wrap the pans and refrigerate at least for 1 hour.
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Preheat oven to 350 F / 176 C
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Arrange the chilled dough at least 2.5" apart on the lined baking sheet.
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Bake for 15 minutes until browned on the edges, bright yellow center, and there are signs of puffy, and spread
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Cool the cookies completely on the sheet pans before transferring to a plate or to a container
