blueberry and cream cookies
Print Recipe

Momofuku Milk Bar blueberry and cream cookies

Blueberry and cream cookies from Momofuku Milk Bar
Prep Time20 mins
Cook Time40 mins
Chilling time8 hrs
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 36
Author: Eva Bakes


Milk crumb

  • 1/3 cup milk powder
  • 1/4 cup all-purpose flour
  • 2 Tablespoons corn starch
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 4 Tablespoons (1/2 stick) unsalted butter melted
  • 1/4 cup milk powder
  • 3 ounces white chocolate melted

Cookie base

  • 2 cups (4 sticks) unsalted butter, room temperature
  • 1 and 1/2 cups granulated sugar
  • 1 and 1/2 cups plus 2 Tablespoons brown sugar packed
  • 1/2 cup plus 2 Tablespoons ight corn syrup
  • 2 large eggs
  • 5 and 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 cups dried blueberries


Make the milk crumb

  • Preheat your oven to 250 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
  • In a medium sized bowl, whisk together the 1/2 cup of milk powder, flour, corn starch, sugar and salt. Add the melted butter and fold with a spatula until small pea-sized crumbs start to form.
  • Spread the clusters onto your prepared baking sheet and bake in your preheated oven for 20 minutes. Break up any large clusters into smaller ones. Allow the clusters to cool completely.
  • Transfer the clusters back into a bowl. Add the remaining 1/4 cup of milk powder and toss to coat. Then pour the melted white chocolate over the clusters and toss. Allow the crumb to solidify and store in an airtight container until ready to use.

Make the cookies

  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter, sugars and corn syrup together on medium speed until light and fluffy, about 3 minutes.
  • Add the eggs and continue to beat on medium speed until the batter looks pale and the sugars have dissolved, about 10 minutes. Turn the mixer to low and add the baking powder, baking soda, and salt until just incorporated. Add the milk crumb and mix until just incorporated. Stop the mixer and fold in the dried blueberries by hand (batter will be sticky).
  • Using a cookie scoop or two spoons, drop the dough onto baking sheets. Cover with plastic wrap and refrigerate for at least 24 hours (these cookie dough balls can be made up to 2 days in advance).
  • When you're ready to bake, preheat your oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats. Place 6 cookie dough mounds on each baking sheet, making sure to leave at least 4 inches in between each cookie since they will spread.
  • Bake two sheets at a time in your preheated oven for about 10 minutes. Then rotate the pans and bake another 10-11 minutes or until the cookies are golden. Repeat with the remaining dough.
  • Transfer cookies to a wire rack to cool completely. The cookies can be made up to 3 days ahead and should be stored in an airtight container at room temperature.


Source: Momofuku Milk Bar by Christina Tosi