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Blueberry and Cream Cookies

These blueberry and cream cookies are soft, chewy, and filled with bursts of blueberry sweetness, balanced by creamy, crunchy milk crumbs. With a rich, bakery-style texture and layers of flavor, they’re an indulgent treat that feels special enough for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings 16

Ingredients
  

For the Milk Crumbs:

  • 1/4 cup + 2 tablespoons milk powder divided
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 2 tablespoons butter melted
  • 1 1/2 oz white chocolate melted

For the Cookies:

  • 2 1/4 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup butter melted and slightly cooled
  • 1/2 cup + 2 tablespoons light brown sugar packed
  • 1/2 cup + 2 tablespoons granulated sugar
  • 2 tablespoons light corn syrup
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 3/4 cup dried blueberries
  • 1 recipe milk crumbs above

Instructions
 

Make the Milk Crumbs:

  • Preheat oven to 250°F (120°C). Line a baking sheet with parchment.
  • Mix milk powder, flour, cornstarch, sugar, and salt.
  • Stir in melted butter until clusters form.
  • Bake 20 minutes until golden and fragrant. Cool completely.
  • Toss with remaining milk powder.
  • Stir in melted white chocolate, spread on sheet, refrigerate until set.

Make the Cookies:

  • Preheat oven to 325°F (160°C). Line baking sheets with parchment.
  • Whisk flour, baking soda, cornstarch, and salt in a bowl.
  • Mix melted butter, sugars, and corn syrup until smooth.
  • Beat in egg and yolk until combined.
  • Fold in dry ingredients until just mixed.
  • Stir in dried blueberries and milk crumbs.
  • Scoop 1/4 cup portions onto sheets, spaced 2 inches apart.
  • Bake 10–12 minutes, until edges are set and centers soft.
  • Cool 20 minutes before serving.

Notes

  • Don’t skip the milk crumbs — they’re key to the cookie’s unique flavor.
  • Use kitchen scales for accuracy and consistent results.
  • Bake one sheet at a time for even cooking.
  • Store in airtight containers for up to 5 days, or freeze for longer.