Blueberry and Cream Cookies Recipe

Blueberry and Cream Cookies Recipe – 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!

Servings: 16

INGREDIENTS

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.

Source: cleobuttera.com