Blueberries ‘n Cream Cookies
These cookies are reminiscent of blueberry muffin tops in the best way possible. They are incredibly soft, chewy and so thick, with dried blueberries and milk crumbs flavoring every bite. Delish!
If blueberry muffins are your thing, then please allow me to introduce you to your new favorite cookie.
And if blueberry muffins aren’t your thing, then please allow me to introduce you to the cookie that will change your mind about blueberry muffins.
As a chocolate addict in recovery, I kid you not when I say that these might just be my favorite cookies in the history of ever! Yes! I’ll take it over these Nutella Therapies and yes! I’ll ditch a S’more cookie in favor of one of these. I might need a little arm twisting to have to choose though.
I’m IN.LOVE with these blue speckled, innocent-looking, chewy nuggets of buttery heaven ?
They’re truly a food fusion at its finest. They might look ordinary, but they taste anything but.
Something about that refreshing fruitiness, contrasted by the creamy milkiness and supreme chewiness that makes these cookies so irresistible and keeps you longing for more.
Once you sink your teeth into one of these super soft and puffy cookies, you’ll understand why.
If what you love most about blueberry muffins are that burst of berry flavor in every bite, then these babies got you covered.
And if what you hate most about blueberry muffins is that mushy texture of cooked fruit, I get where you’re coming from, but I’m happy to tell you that these cookies has NONE of it.
How come?
Because they’re made with soft and chewy dried blueberries or in my case, blueberry-flavored Craisins (it’s what I had on hand?).
So you get all the intense fruity flavor of the berries without any of the discerning soggy texture. SCORE!
My favorite part of the cookies though, is the ‘cream’ portion of it, made possible with glorious Milk Crumbs.
These buttery, crumbly, sandy bits of flavor is what takes an already amazing cookie to higher levels of deliciousness. They taste like a cross between shortbread and pie crust that’s taken a dunk in sweetened cream. Once baked into the cookie, they melt slightly into these little ribbons of cream pockets.
They have an undeniable creamy milkiness to them, that will turn any milk hater to a lover. They’re rich, buttery, sweet with a balanced hint of saltiness. They are so good on their own and once you get a taste of a crumb, you’re not gonna be able to stop. In fact, I always double the milk crumb recipe, so half of it goes into the dough and the other half we enjoy as a snack. I recommend you do the same; otherwise I guarantee it they won’t make it to the cookie dough!
I know the milk crumbs may sound like an unnecessary step to a seemingly simple cookie, but trust me, they’re 100% worth it! Do not even think of skipping them. My brother-in-law calls them “those magical white stuff” and he couldn’t be more accurate. They transform the cookies into something extra special that will be lacking otherwise. They are actually so easy to make and you could even prepare them up to a month in advance!
They come together by simply tossing some milk powder, sugar, flour, cornstarch and salt with melted butter until clusters form. They then get baked until dried. Once cooled, they get tossed in some more milk powder, then enrobed in melted white chocolate. Now even if you don’t like white chocolate, I don’t, you will still love these. So don’t let the white chocolate scare you. It’s just there to elevate the creamy milkiness and bind the whole thing together.
The Milk Crumb phenomenon is the pure creation of Christina Tosi, the pastry genius behind Momofuku Milk Bar, author of two cookbooks and MasterChef judge. In fact, this entire blueberry cookie concept is inspired straight by ones she sells at her bakery; I simply subbed in my own cookie dough recipe (but more on that later).
Now if you’re even remotely familiar with the pastry world, high chances are that you’ve heard of the highly acclaimed, super-cool dessert diva. This multiple award winner is now, without a doubt, a celebrity idolized by foodies. Now what does this mini biography lesson has to do with all this?
I met Christina Tosi IN REAL LIFE (or shall I say IRL if I wanna be cool?) and took a photo with her way before she became a MEGA STAR!
It’s actually a funny story. It was 2009 and my husband and I happened to be in New York City to attend a convention related to his scope of work. Ofcourse like any good foodie, I compiled a Bakery Tour list. Magnolia, Baked, Levain, Amy’s Bread, you name it, it was on the list. Momofuku Milk Bar wasn’t as popular at the time, but I had just watched this segment on Martha Stewart about Tosi and her bakery that made me want to go so much.
And I did, and there she was Christina Tosi, in all her simple glory, so humbly standing in front of the ovens, baking off sheet after sheet of her Blueberry and Cream Cookies. I tried to play it cool and had an inner squeal as I saw her, but couldn’t hide my excitement from my husband. He just couldn’t understand what the fuss is all about and even made a little fun of me, even after I told him that she was on Martha Stewart’s show! I told him that she might not be that famous now, but I have no doubt that she will be very soon. Only then did he encourage me to go take a photo with her because who knows.
When I went to ask her for a photo, she was like…Really?! You wanna take a photo with me? Ok. It was like she had no idea how good she was. And that made me love her even more.
My husband couldn’t help but crack a few giggles for taking a photo with someone who doesn’t know she’s famous and that she probably thinks I’m crazy. Fast forward a few years, 2 Best-Selling Books, numerous TV appearance and a reputation that is rocking the pastry world, look who’s laughing now?! HA!
I wish I could post the photo here, but God knows where its buried within the thousands of photos I have. Look who’s laughing now? ?
I promise to update the post with the photo, if I ever find it.
So back to the cookies (gosh I’m such chit chatter). Once I tasted Tosi’s own freshly baked, warm Blueberry and Cream cookies, and got transported to Cloud number 9, I knew I had to make them at home. And I did, first using this recipe that she shared with Martha, then the new version from her book.
While Martha’s tasted just like what I remembered, I had issues with the edges spreading too much and getting overly browned while the centers remained puffy. It also somehow baked into irregular shapes. I think it has to do with Tosi using a high protein flour at the bakery, which I could never find where I live. As for the new recipe from the book, they baked very thin as they are actually intended to be.
When it comes to cookies, I fall into the soft, thick and chewy camp, so the thin ones didn’t do it for me. So I set out to improvise by creating my own cookie dough that meets the fat and chewy criteria, while keeping the same flavor profile of Momofuku’s.
So that’s exactly what you’re getting here. A super soft, thick and chewy sugar cookie dough, flavored with dried blueberries and milk crumbs in every bite. To keep the finished cookies ultra chewy, I add a little corn syrup in my dough, a trick I learned from Tosi, who adds glucose to hers. Using melted butter instead of softened, also ensures a further chewy texture, as well as adding an extra egg yolk.
What I love about this dough, is that its super simple too make, that an electric mixer is not even required. It doesn’t even need to be chilled before baking; usually a must for achieving thick and chewy cookies. Feel free to chill or freeze them though to bake at your own convenience.
One word of advise though, is that I urge you to please please please weigh your ingredients if you have a scale, as opposed to measuring them by cups. Flour is by far the most mismeasured ingredient, so a little extra that goes into your cup could result in hard cookies, while a little less could result in excessive spreading. So while I write my recipe in both volume and weight, I always develop them by weight to ensure maximum accuracy, and I encourage you do the same.
To bake the cookies, you’ll scoop out the dough into balls and bake them juuuuuuuust until the edges begin to brown and set, but the centers will remain very soft and puffy. About 10 minutes.
A good trick of knowing when cookies are done, is when they reach to the point where you could barely lift the edge with the tip of your finger. The center will still be wobbly and undercooked. They will continue to cook through from the residual heat of the baking sheet, so don’t be tempted to bake them any longer. Allow them to cool completely on the baking sheet.
Then grab as much as you can, and run away. Run away and never come back.
Ok you could come back, but after you’ve hid your cookies in a safe place.
Blueberries 'n Cream Cookies

These cookies are reminiscent of blueberry muffin tops in the best way possible. They are incredibly soft, chewy and so thick, with dried blueberries and milk crumbs flavoring every bite. Delish!
Ingredients
For the Milk Crumbs: (Makes about 1 cup plus 2 tablespoons/ 130g) Will keep in an airtight container in the fridge or freezer for up to 1 month. (*see note below)
- 1/4 cup (20g) plus 2 tablespoons (10g) milk powder, divided
- 2 tablespoons (20g) all purpose flour
- 1 tablespoon (6g) cornstarch
- 1 tablespoon (12g) granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons (27g) butter, melted
- 45g/ 1 1/2oz white chocolate, melted
For the Cookies:
- 2 1/4 cups plus 2 tablespoons (10 5/8oz/ 300g) all purpose flour (spooned and leveled, but preferably weighed using a kitchen scale)
- 1/2 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup butter (6oz/ 170g), melted and slightly cooled
- 1/2 cup plus 2 tablespoons (4 3/8oz/ 124g) soft light brown sugar, packed
- 1/2 cup plus 2 tablespoons (4 3/8oz/ 124g) granulated sugar
- 2 tablespoons (1 1/4oz/ 35g) light corn syrup
- 1 egg, at room temperature
- 1 egg yolk, at room temperature (discard white or freeze for later use)
- 3/4 cup (4.6oz/ 130g) dried blueberries (or blueberry flavored Craisins)
- 1 recipe milk crumbs (ingredients above)
Instructions
To make the Milk Crumbs:
- Adjust oven rack to middle position and preheat oven to 250F/ 120C. Line a baking sheet with parchment paper or a silicon mat; set aside.
- In a medium bowl, whisk together the 20g (1/4 cup) milk powder, flour, cornstarch, sugar and salt until well combined.
- Add the melted butter and stir, using a spatula, until the mixture starts to come together and form small clusters.
- Spread the clusters on the prepared baking sheet and bake for 20 minutes. The crumbs will set a little and dry but still feel sandy and fragile at this point and will take on a golden, cream-colored hue and smell like buttery heaven Allow the crumbs to cool completely on the baking sheet.
- Crumble any milk crumb clusters that are larger than 1/2 inch (1.2cm) in diameter and transfer to a medium bowl. Add the 10g (2 tablespoons) milk powder and toss together until it evenly coats the crumbs.
- Pour the melted white chocolate over the crumbs and toss, using a spatula, until the clusters are mostly covered by it. Spread the milk crumbs back onto the baking sheet and refrigerate for a few minutes until the clusters are no longer sticky. Use immediately as directed in the recipe or store in an airtight container in the fridge or freezer for up to 1 month until ready to use.
To make the Cookies:
- Adjust oven rack to lower-middle position and heat oven to 325F/ 160C. Line 2 baking sheets with parchment paper or silicon mat; set aside.
- In a medium bowl whisk together the flour, baking soda, cornstarch and salt. Set aside.
- In a large bowl, combine together the melted butter, brown sugar, granulated sugar and corn syrup. Using a hand whisk, mix well until thoroughly blended.
- Add in the egg and egg yolk and beat until well combined.
- Add in the flour mixture and fold well using a rubber spatula, until just combined. Stir in the dried blueberries and milk crumbs until well distributed throughout the dough.
- Using a 1/4 cup ice cream scoop with a release mechanism, scoop out 16 dough balls and space them 2 inches apart on the prepared sheets. (Refrigerate or freeze for later use or bake right away). *See note below for details on refrigerating or freezing cookie dough.
- Bake cookies, 1 sheet at a time, until the edges are set and beginning to brown, but the centers are still soft and puffy, 10 to 12 minutes. Start checking at 10 minutes. (Chilled or frozen dough requires an extra 1 to 2 minutes of baking time.) The cookies will look very soft and underbaked, but don't be tempted to bake for longer or you'll end up with rock hard cookies. They will continue to bake from the residual heat of the baking sheet. A good way of knowing that they're done is if you could barely lift the edge using the tip of your finger.
- Allow cookies to cool completely, at least 20 minutes, on the baking sheets before eating to allow the centers to fully bake through. Enjoy fresh and store leftover in an airtight container to maintain their softness.
Recipe Notes
- The milk crumb recipe is just enough for the cookies, so if you think you might be tempted to sneak some in your mouth, which will happen...take my word for it, then double the recipe. Save 1 cup plus 2 tablespoons (4 1/2oz/ 130g) of the crumbs for the cookie dough and enjoy the rest 🙂
- Cookie dough balls could be chilled in the fridge for up to 3 days or frozen for up to one month in a zipper lock bag. Bake straight from frozen. You will need to add an extra 1-2 minutes to the baking time.
Recipe inspired by Momofuku Milk Bar's Blueberry and Cream Cookies.
Milk Crumbs recipe adapted from Momofuku Milk Bar Book.
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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I have no words. Really. I’ve become addicted to cookies lately. I’ve baked your biscoff explosion and I tried again with the chocolate chip cookies and they turned out perfect this time! I think I only needed to chill them to reach perfection! Concerning these cookies though -not trying to mention the milk crumbs because they look too delicious-, I can already taste them in my mouth! Ughh yes, they look that nice! I have a few questions though 😀 where do you get corn syrup from? Andddd what type of white chocolate did you use? Is the cooking type okay? I have swifax brand on hand but I don’t believe in Egyptian cooking chocolate because they’re too sugary. And where do you get the craisins from? Also does it make a difference if I use full fat or skimmed milk powder? I’m sorry for all the questions 😀 thankkkk youuuuu and p.s your photos are incredible!
Menna I can’t tell you how relieved I am to hear that you perfected the chocolate chip cookies. Woooohooooooo??????
Ok so corn syrup: should be found at any of the big supermarket like Royal House & Seoudi and I sometimes find it at Ahmed Abdallah in Korba, Miriam in Maadi & Petro in Mohandiseen. If you couldn’t find there, then I’m pretty sure you’ll be able to find it at Darb El Barabra, which is a specialty store for baking ingredients.
White chocolate: forget Swifax & go for the high quality stuff like Cadbury Dream, Milka or Lindt. I’ve recently been getting some amazing quality baking chocolate from a supplier that sells in bulk so it’s much cheaper. If you’re interested in their contacts, send me an email and I’ll share it with you.
Craisins are also sold at most supermarkets that I mentioned above. They are dried cranberries, that come in different flavors. If you’re interested in the real deal, dried blueberries, you should be able to find them at Gourmet and nut stores like Salah El Din & Abu Ouf.
Milk powder: I just use what is available, which is good old Nido ?
I am cursing myself for making cookies yesterday because now I will have to wait to try these!
I also have a question. Do you think liquid glucose can be used instead of the corn syrup? For some reason stores here in nz do not sell corn syrup.
Dried blueberries are also $74 p/kilo here!!!!! Craisins are a much better idea 😀
You could never have too many cookies right? Or better yet…make them & freeze them for later. Instant satisfaction will be right under your finger.
I think glucose would work! In Tosi’s cookie dough recipe, she uses 1/4 cup glucose, but offers to use 2 tablespoons corn syrup if we can’t find glucose. So she uses double the amount of glucose as corn syrup. I guess it’s because glucose is thicker and less sweet than corn syrup. So if you’d rather use glucose, I suggest using 1/4 cup (100g) of it. It’s her secret weapon for achieving chewy cookies with a longer shelf life.
Thanks!!
Well, I suppose great minds think alike…I’ve been working on a blueberry cookie, actually, my husband is the one obsessed with it, so he’s been testing and testing and he’s gotten to a point where it tastes good, but it is pretty ugly! lol! And I think it needs help in the texture dept, but hey, he isn’t taking all of my suggestions, so I guess it’ll happen when it happens. His approach is completely different than yours in almost every way, a totally different animal or, er, monster :0 Which is why I’m enjoying this post so much! It’s nice to look at the pretty cookies instead of the ones piling up in my freezer! Aaand… I’m loving the milk crumbs, love Tosi’s genius. You’ve got me wanting to jump on a train to NYC asap!
Hahahaaaaa? But in your husband’s defense, some of the most delicious foods happen to be ugly. I feel you though. A huge part of why I didn’t use Tosi’s recipe on Martha’s website is because of how wonky looking it keeps turning out. With that said, I’m so excited to see your version. I love anything blueberry and I’m sure that with amount of testing you put into your recipes, it will be worth the wait.
I couldn’t be happier that I stopped by today- these cookies look incredible! You just can’t go wrong taking a crowd favorite and putting it in cookie form!
It ALWAYS make me so happy whenever you stop by here! Means heaps coming from you.
Hi, I love these pics. I have all the ingred to make this except the dried milk. I have one concern though, I am just worried about the milk crumbs fully disintegrating in the cookie dough itself. (Since it seems so soft when you make it)
Thank you Iram! No need to be concerned one bit. The milk crumbs have the texture of shortbread cookies, so they stay intact as you stir them into the dough. As they bake, they will melt a little and soften up.
hi tasbih , I love all your recipes and have made quite a few of them, I have one query though, now I can’t find any dried bluberry or craisins infused with blueberry juice . what shall I do now I know these will be heavenly and dying to try them.
Hello Maha! It’s great to hear that you’re enjoying the recipes. I was just at Fresh Food Market today in Tagamo3 and saw dried blueberries. So there you go?
I’m pretty sure I’ve seen them at Abu Ouf & Salah el Din a while back too, so it’s worth checking there.
thanks a lot dear, I don’t live in egypt unfortunately I live in a very rural place and even blueberry craisins aren’t available on Amazon to buy . i found a recipe to make dried blueberries from Martha Stewart do you think I should have a go or it’s not worth it
You could actually use fresh blueberries! The creator of this cookie’s concept, Christina Tosi, said that she prefers using dried blueberries over fresh, just because fresh blueberries are not always in season. Check out her video here as she talks more about it: http://www.marthastewart.com/334023/blueberry-and-cream-cookies
It will definitely give you a different type of texture profile, but I imagine they’ll still be yummy. Since I’ve never tried fresh blueberries in the recipe, I’m not sure how they’ll bake up in the cookies though.
ok I’ll give it a go and let you know how it turns out
Hi Tasbih,
I have tried this receipe and my cookies kind of flatten outwards as I bake. Why is it so?
Hi Janet:) So sorry for my late reply. I’ve been lately feeling ill & weren’t able to keep up with the blog.
Concerning the spreading, my biggest guess would have to do with the ingredient measurements, especially the flour. A lot of factors affect the volume of flour if measured by cups. So it might be that your flour amount was a little less than mine, causing the cookies to spread. If you have a kitchen scale, I’d highly recommend using it as it produces the most consistent & precise results. It’s all I use nowadays. I’m a scale convert?
I made these cookies and they turned out great! It was an interesting and inspired recipe. I doubled the milk crumb as you recommended and I enjoyed eating them a lot – the only change I made was adding more white chocolate. I baked 4 of them and froze the rest so I can continue to enjoy fresh cookies all week 🙂
I’m so glad you loved these cookies Cilka! They’re one of my absolute favorites, and I’m so happy you agree. Those milk crumbs are addictive right?! Enjoy the rest of the cookies 🙂
Can you use vanilla pudding as a substitute for the milk powder?
My milk crumbs spread when baking. Do you perhaps know what the problem could be.
hi, where do you get the blueberries from?