Blueberry & Cream Cookies
A delightful fusion of blueberry and cream cookies that promises a buttery, fruit-laden treat reminiscent of a blueberry muffin top. Milk Bar recipe
Ingredients
- 225 g butter, at room temperature
- 150 g granulated sugar
- 150 g light brown sugar
- 100 g glucose
- 2 eggs
- 320 g flour
- 3 g baking powder
- 1 1/2 g baking soda
- 5 g kosher salt
- Milk Crumb (referenced as on page 74)
- 130 g dried blueberries
Instructions
- Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream on medium-high for 2 to 3 minutes.
- Scrape down the sides of the bowl, add the eggs, and beat for 7 to 8 minutes.
- Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together no longer than 1 minute. Do not walk away from the machine during this step.
- On low speed, add the milk crumbs and milk until they're incorporated, no more than 30 seconds. Chase the milk crumbs with the dried blueberries, mixing until just incorporated.
- Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week.
- Preheat the oven to 350°F.
- Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage.