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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
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.
Recipe from Cookbook Hub - www.cookbookhub.org