Blueberry and Cream Cookies

These cookies are amazing. They’re from the geniuses over at Momofuku Milk Bar. Ever been there? No? Fix that. I have to admit that some of the offerings over at the Milk Bar are a little too twee for me. The cereal milk for instance. If I want cap’n crunch–flavored milk, I’ll make it myself, thank you. But the baked goods? The baked good are bad. a$$. Compost cookies? Chocolate-malt cake? Yes and Yes. Lucky for all of us, Bon Appétit ran an entire article on the Milk bar and it’s mad-scientist head baker. Blueberry and cream cookies? Again, Yes. Please.

This recipe, along with most of the others from the Milk Bar, involve something called “Milk Crumbs.” Milk crumbs are basically a bizarre mixture of dried milk powder, flour, sugar, cornstarch and butter that are then baked until dry. They’re cracky. They taste exactly like a crumble topping made from boxed cake mix. And that’s a good thing, I swear. I was lucky that I had enough left for the recipe itself. Cracky.

Lets talk about dried blueberries. Holy expensive, Batman! Honestly. It can be so irritating when you need a pretty specific ingredient like that and they’re just so pricey. I briefly contemplated subbing dried cherries, but I wanted to be true to the recipe the first time round, so I gritted my teeth and purchased the ridiculously posh, shriveled little things. Now that I’ve had the cookies, I think they would be AWESOME with dried cherries. Next time….

These cookies are no trivial undertaking. You have to make the milk crumbs ahead of time; they’re easy, but they’re still an extra step. The dough itself is a cinch, if you have a mixer, that is. If not, god help your poor little arm. Finally, you have to scoop out and chill the cookie dough on the cookie sheets over night. There are a lot of BIG cookies and they take up a lot of space. I hope your fridge is roomy. And of course there’s a little issue of instant gratification….I’m a big fan, and these cookies are not that. But for all the trouble you are rewarded with something amazing. They’re crunchy on the edges and chewy in the middle. They have the type of texture you only find from professional bakeries. They’re sweet, but not too, and faintly creamy with a slight blueberry scent. And now they’re all yours.

Blueberry and Cream Cookies

From Momofuku Milk Bar via Bon Appétit. Makes ~40 BIG cookies.

These are a bit work, but totally worth it. My only conundrum is what to do with all the left-over powdered milk. Looks like I have some other Momo goodies in my future. This recipe makes a LOT of very BIG cookies. I think you could easily cut it in half.


2 c. (4 sticks) unsalted butter, softened
1 1/2 c. granulated sugar
1 1/2 c. plus 2 T. (packed) golden brown sugar
1/2 c. plus 2 T. light corn syrup
2 lg eggs
5 1/4 c. all purpose flour
2 t. baking powder
1 t. baking soda
1 t.  kosher salt
1 1/2 c. Milk Crumbs (recipe below)
1 1/2 c. dried blueberries

  • In the bowl of a stand mixer, cream butter, both sugar, and corn syrup until fluffy and pale
  • Add eggs and beat until sugars have dissolved completely, around 10 minutes (Taste the batter to check to the sugar-it will go from grainy to smooth; if you’re afraid of raw egg, just use your fingers)
  • Add the flour, baking powder, baking soda, and salt and mix until just combined
  • Add the milk crumbs and mix on low until just combined
  • Mix in the blueberries by hand
  • Scoop by 1/4 c. fulls onto cookie sheets lined with parchment. Cover with saran wrap and chill overnight
  • Preheat oven to 375°F
  • Place cookies, about 3 inches apart, on parchment-lined cookie sheets (The cookies will spread a lot). Keep the other cookies cold until it’s their turn in the oven
  • Bake 20-22 minutes or until golden

Milk Crumbs

3/4 cup nonfat dry milk powder
1/2 cup all purpose flour
3 tablespoons sugar
2 tablespoons cornstarch
3/4 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) unsalted butter, melted

  • Heat oven to 275°F
  • Mix dry ingredients until evenly mixed
  • Add butter and mix  with a fork until clumps form
  • Pour crumbs onto cookie sheet lined with parchment and bake for 10 minutes, until dry, but still pale in color
  • Cool and reserve for cookies. Don’t eat em straight- you won’t be able to stop




3 thoughts on “Blueberry and Cream Cookies

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