Milk Bar Blueberries and Cream Cookies Recipe

blueberries and cream cookies

After taking a look at Momofuku Milk Bar’s Chef Christina Tosi’s recipe for Blueberries and Cream Cookies, it is glaringly obvious why she and David Chang get along. They both love recipes within recipes. Chang has his ramen broth and taré, Tosi’s has her cookies and milk crumbs. The two also share a love for hard-to-find ingredients. Meat glue and glucose may not seem very similar, but they do have one thing in common: Momofuku.

flour, white sugar, brown sugar, butter, egg, dried blueberries, salt, baking powder, baking soda, corn syrup

I’ve never heard of glucose as a baking ingredient, so it shouldn’t have come as a surprise to me that it was hard to find. I looked in all the right places: regular grocery stores, Asian grocery stores, and specialty food stores. Finally, it was at Urban Fare, where we were wandering the aisles for the umpteenth time looking for glucose when it occurred to us (ok, fine, it occurred to Mike) that glucose might be sold under a different name in Canada. When we looked on the back of the Crown Golden Corn Syrup bottle, lo and behold, we read: glucose. There were other ingredients listed as well, but glucose being the main ingredient was good enough for me.

flour, sugar, milk powder, corn starch, chocolate, butter

The blueberries in the cookies, which are dried, were bought at Urban Fare as well. I’ve read elsewhere that dried blueberries can be hard to find. As hard as it was to find glucose, it seemed like dried blueberries were everywhere: the regular grocery store, the specialty food store, and if I had looked, I bet I would have found them at the Asian grocery store too. Finally, an easy to find ingredient! Thanks Tosi!

I had all the other ingredients for the cookies in my pantry; I even had the corn syrup. Really, the only thing I had to buy were the blueberries.

milk crumbs

The first part of making blueberries and cream cookies is making the milk crumbs, which are the “cream” in the cookie. The crumbs are made out of non-fat milk powder, flour, cornstarch, sugar, salt, butter and white chocolate.

To make the crumbs, you pour melted butter over all the dry ingredients and stir it all up to make a crumbly mixture, kind of like what you’d put on top of a fruit crumble, minus the oatmeal. The crumbs are baked in a low oven then cooled and mixed with melted white chocolate.

ready for the oven!

The cookie dough itself follows the basic cookie recipe rules: cream butter, add sugar, eggs, flour and add-ins. Tosi’s recipe stands out from the rest because of the glucose. Glucose is a fairly common ingredient in Europe, it makes baked goods more moist. If you watch the segment of Tosi making the cookies on the Martha Stewart show, Tosi says that the glucose is what gives the cookies their chewiness.

With the mixing done and the dough all ready to go, I used my mini cookie scoop to scoop them out. I really like how they make the cookies all uniform and the same size.

mmm, raw cookie dough

Ten minutes in the oven and they were done. It’s was good thing I checked on them too because the temperature in my oven spiked up to over 450˚. My oven has a little problem telling temperature. I went through a lot of burnt on the outside, raw on the inside cookies before I figured out that the temperature was inconsistent. Now I have a helpful little oven thermometer that I constantly check.

Right out of the oven these cookies are addictive. Crispy, chewy, and caramel-ey, we inhaled the whole batch. A couple of hours later Mike asked me what I wanted to eat for dinner. “Dinner?” I replied, “I’m not hungry, I don’t think I’ll ever be hungry again.”

plate o'cookies

Blueberries and cream cookies, I need to make you again.

crisp edges, chewy centers

Milk Crumbs Recipe

1/4 cup plus 1 tablespoon nonfat milk powder
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons sugar
1/8 teaspoon salt
1 1/2 tablespoons unsalted butter, melted
1/4 cup white chocolate, melted

1. Preheat oven to 225 degrees. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes. Remove milk crumble from oven and let cool completely.
3. Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.

Blueberries and Cream Cookies Recipe

2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt
1 cup (8 ounces) unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons light-brown sugar
1/4 cup glucose (I used corn syrup and it worked great!)
1 large egg
3/4 cup dried blueberries
1/2 cup plus 1/3 cup Milk Crumbs

1. Line two baking sheets with parchment paper; set aside. Preheat oven to 375˚F.
2. In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. Cream butter, sugars, and glucose until well combined. Add egg and mix.
3. Add flour mixture and mix then add blueberries and milk crumbs. Scoop dough into balls and place about 2 inches apart on prepared baking sheets.
4. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes. Transfer cookies to a wire rack to cool.

blueberries and cream cookies

35 Comments add yours

  1. Blueberries are my favorite berries in the universe… I guess fresh blueberries wouldn’t work, eh? The look really yummy.

    If you watch the video in the link, Tosi says you can use fresh blueberries too! If you give it a try, let me know!

    steph on February 13th, 2010 at 9:21 pm
  2. What an incredible cookie. I’m not sure I could find the ingredients. Like you, I’d never heard of using glucose in a recipe. Costco carries the dried blueberries. It was worth your effort. These cookies are just beautiful!

    Thanks! These cookies are so good I think I’ll have to check Costco for the dried blueberries…I feel a Costco size batch of cookies coming up!

    steph on February 13th, 2010 at 9:23 pm
  3. Why I haven’t made these yet: milk powder comes in giant packets here, like 1kg/2 pound minimum. What to do with the rest of the milk powder (except make more cookies? Which isn’t too bad an option, except for my waistline).

    I love these cookies. When I made the shortcakes for the strawberry shortcake recipe, I had tons extra which I froze, and poked with dried blueberries before baking for a cheat’s version of these cookies. Really good.

    You should get the milk powder anyway, your waistline can handle it and you can use the milk powder for the steamed buns too!
    I can’t wait to try the strawberry shortcakes, yours look amazing!

    steph on February 14th, 2010 at 12:40 pm
  4. Glucose is also called dextrose. It’s a simple sugar (part of what makes up more complex sugars like sucrose). If you can’t find it at a specialty store (depending on where you are in Canada, I’ve seen it at Bulk Barn and Nutters, for example, with the fancy icing stuff) try a pharmacy. Since it’s the sugar primarily controlling insulin, they sometimes sell it for diabetics as a liquid or tabs to carry around in an emergency.

    Thanks for the tips, might have to check out a pharmacy, we don’t have Bulk Barn and Nutters here on the West Coast.

    steph on February 14th, 2010 at 12:40 pm
  5. I am originally from Vancouver, I am not sure where you are living out there but it should be easy to find. My dad loves bulk stores; he goes to independent ones rather than big chains but they have most of the same stuff and are fairly dense in our neck of the woods from all the aging hippies-cum-yuppies. Baking specialty stores (or whole foods) should have glucose. Could also ask a local bakery if they use it and where they get it from if you’re not in Vancouver or Victoria.

    There aren’t very many independent bulk stores left in Vancouver, not that I know of, which do you recommend? Whole Foods didn’t have any glucose (unfortunately) but they did have fructose.

    steph on February 15th, 2010 at 12:53 pm
  6. Those photos are just mouthwatering! I had a craving for making blueberry muffins last night but I think I’m going to give these cookies a try instead!

    Thanks Megan! I keep wanting to make more and more blueberry cookies but I would just end up inhaling so many. Let me know how you like the cookies!

    steph on February 18th, 2010 at 1:54 pm
  7. I’m so glad to find this cookie recipe, my next big kitchen experiment! Very strong potential to be a big hit at my house, where blueberry muffins are one of our favorite staple items.

    I think blueberries and cream cookies might take over!

    steph on March 5th, 2010 at 9:43 am
  8. There seems to be in existence both “instant” nonfat milk powder, and “non-instant” nonfat milk powder. Which one are you supposed to use for this recipe? It looks like the “non-instant” is more difficult to find, whereas “instant” is just any old powdered milk you can find in most stores.

    I used instant non-fat milk powder and it worked fine for me.

    steph on March 5th, 2010 at 9:43 am
  9. is it absolutely necessary to add the milk crumbs? i was planning to omit the blueberries and milk crumbs and just add chocolate chips instead. :)

    The milk crumbs just add a milky flavour, if you want to try it without, I think it’ll taste fine.

    steph on April 21st, 2010 at 12:17 pm
  10. Does 1 batch of the milk crumbs recipe make enough for the cookies? Or should I double it?

    One batch makes enough!

    steph on June 7th, 2010 at 2:42 pm
  11. I wonder if this recipe could be adapted to make the Milk Bar Corn Cookie with corn powder and cornmeal. Those are my favorites!

  12. Wow! I just made the chocolate chip and marshmallow cookies and people loved those. I can’t wait to make these, but I have this thing about dried fruit. Did the blueberries soften during baking or were they a gummy texture?

    Any word on when the Momofuku Milk Bar cookbook comes out? I want it so badly!

    They dried blueberries don’t turn out the way blueberries in a blueberry muffin turn out. They pretty much stay dried.

    Not too sure when the Milk Bar cookbook is coming out, but there are 3 Tosi recipes in this month’s Bon Appetit!

    steph on September 1st, 2010 at 11:19 am
  13. hihi! is your 225 degrees stated for your milk crumbs in Farenheit or celcius? Would love to make these yummies!

    It’s Fahrenheit. Enjoy!

    steph on December 20th, 2010 at 6:35 pm
  14. What a fantastic write-up on these cookies. I first came across the recipe on Martha Stewart’s site, but your write-up is so much more complete. I also had never heard of glucose and just rcvd it in the mail yesterday after ordering it thru Amazon (go figure, I also just found it at Michael’s).

    I’m looking forward to making these. Thanks for sharing great details!

  15. Steph, of the Momofuku cookies, which one did you like best? I have only made the cornflake cookie (using your recipe!) so far and I really liked it! I have never had Milk Bars cookies so unfortunately, I can’t really compare it to the original; however, your recipe was the only recipe I could find that utilized milk powder!

    Speaking of milk powder, I found Momofuku Milk Bar’s online site and all of the ingredients are included with each description of the cookie(s). I have only found a couple recipes for the Compost cookie and none of them include milk powder, cream and oats. Any thoughts on how to incorporate these ingredients? Thanks!

  16. i tried this twice and both times the cookies turned out very very hard. what am i doing wrong? thanks.

  17. 2 teaspoons of salt?

    Lori Hoshino on May 14, 2011 at 4:23 am
  18. yes, the 2 teaspoons of salt make them perfect!

  19. Amazing! Am so glad I found your blog!!

  20. NO! All of the recipes should be in grams, by weight. It makes all the difference.

  21. The milk crumbs incorporated into a blueberry streusel muffin is over the top delicious!!!!!!!!!!

  22. will this recipe be possible to adapt to a crispy variation by omitting the glucose? or will it turn out hard like rock instead?

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