So, you guys probably know I’m totally obsessed with Momofuku Milk Bar by now. These fabulous Blueberries and Cream Cookies are just another reason why. They are huge cookies with soft, underbaked centers and slightly crunchy edges. Full of dried blueberries, which are so flavorful and have always been a favorite snack of mine, and milk crumbs. What are milk crumbs, you ask. They are possibly the most addictive thing ever. These cookies are crazy good, but the milk crumbs may be even better. They are crunchy and crumbly morsels of goodness made of milk powder and sugar among a few other ingredients and coated in white chocolate. I had to force myself away from them!
Clearly, I’ve convinced you to make these cookies, so head over to Vintage Kitchen where I’m guest posting for Paula today. I discovered Paula’s blog not too long ago and fell in love with it. Paula writes lovely blog posts and makes some of the most impressive dishes, both sweet and savory. She also mentored me for Sunday Supper, and I couldn’t ask for a better mentor.
When terrible storms hit her area and caused devastating damage to both life and property, Paula asked for guest posters. I was more than happy to help her out. My thoughts continue to be with her. I hope everything is back to normal soon.
Until then, go check out Paula’s blog and these awesome cookies!
These cookies are wonderful crunchy on the edges and gooey in the middle with a great burst of blueberries. The milk crumbs are crazy good. Love it all together!
How sweet of you to help Paula out!!
Thanks for guest posting Laura! And Momofuku cookies, no less!
Thanks for allowing me to guest post, Paula! It was a pleasure!
Love how giant those cookies are! Blueberries and cream is a fantastic combination.
Holy moly these look good, I would love to visit this momofuku place, I only hear good things!!!
Oh. My. Lord. These look so darn good! Blueberries and cream is such a lovely combination.
Wow, they are indeed huge and they look so delish! I really need to get started on baking cookies again!
Thanks, Ling! Baking cookies is so much fun!
These cookies look fabulous, Laura! Such a perfect Spring cookie!
These cookies are just stunning! I love the milk crumbs in the cookies!
I always say these are my second favorites after the corn cookies!
Corn cookies are on the baking agenda!
Oooh! These look perfect!
Thanks, Rachel, and thanks for visiting!
I’ll take a dozen! These look like the ultimate cookie – crunchy on the edges and soft in the center. My favorite!
Thanks, Kelly! Cookies with crunchy edges and soft centers are the best!
i hardly ever see dried blueberries used in anything–these are great! and milk crumbs? holy smokes, yes please! 🙂
Thanks, Grace, and thanks for visiting! I love dried blueberries and can’t wait to use them again!
This one of the best cookies I’ve ever had. Crunchy on the edge and moist and chewy in the middle. Great!
Such a high complement. Thanks, Dad!
Those are some giant cookies! I love them just the way you described: with soft, underbaked centers and crunchy edges! Yum!
These are just the recipe for my family–blueberries and cream cookies, along with blueberry cream tart and blueberry pie with a pour of cream !
How long can milk crumbs be stored? Do you recommend chilling or freezing? I plan to keep batches ready to use for my experiment with dried cherries and cream cookies and dried strawberries and cream cookies.
You can store the crumbs in an airtight container in the refrigerator or freezer for up to one month. Using cherries or strawberries sounds great. I hope you enjoy the cookies, Christine 🙂