Blueberry and Cream Cookies

Deliciously chewy cookies loaded with dried blueberries and milk crumbs, these treats feature a perfect balance of butter and sugars for a rich, satisfying dessert. The dough requires overnight chilling to develop the best flavor and texture.

24 servings

24 hr 37 min

Published October 4, 2025

Ingredients

•2 cups unsalted butter
•1½ cups sugar
•1½ cups golden brown sugar
•½ cup light corn syrup
•2 large eggs
•5¼ cups all purpose flour
•2 teaspoons baking powder
•1 teaspoon baking soda
•1 teaspoon coarse kosher salt
•1½ cups Milk Crumbs
•1½ cups dried blueberries
•1 piece stand mixer with paddle attachment

Cooking Instructions

1.
Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky).
15 min
2.
Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled until baking time.
1440 min
3.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD: Can be made 3 days ahead. Store in airtight containers at room temperature.
22 min

Ingredients

•2 cups unsalted butter

•1½ cups sugar

•1½ cups golden brown sugar

•½ cup light corn syrup

•2 large eggs

•5¼ cups all purpose flour

•2 teaspoons baking powder

•1 teaspoon baking soda

•1 teaspoon coarse kosher salt

•1½ cups Milk Crumbs

•1½ cups dried blueberries

•1 piece stand mixer with paddle attachment

Cooking Instructions

Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky).

15 min

Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled until baking time.

1440 min

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD: Can be made 3 days ahead. Store in airtight containers at room temperature.

22 min