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Christina Tosi's Compost Cookies might get all of the attention but these Blueberry & Cream Cookies might just be the sleeper hit at all of the Milk Bar locations due to their awesome inspiration—the crumbly tops of blueberry muffins.

Momofuku Milk Bar'S Blueberry And Cream Cookies Recipe

(2 sticks, 225 grams) butter, at room temperature

(150 grams) sugar

(100 grams) glucose or 2 tablespoon (35 grams) corn syrup

eggs

(320 grams) flour

(2 grams) baking powder

(1 1/2 grams) baking soda

(6 grams) kosher salt

recipe Milk Crumb (recipe follows)

(130 grams) dried blueberries

Milk Crumb

(40 grams) milk powder

(40 grams) flour

(12 grams) cornstarch

(25 grams) sugar

teaspoon (2 grams) kosher salt

(1/2 stick, 55 grams) butter, melted

g milk powder

(90 grams) white chocolate, melted

Momofuku Milk Bar's Blueberry and Cream Cookies Recipe

For the Milk Crumb: Heat the oven to 250°F.

Combine the 40 grams (1/2 cup) milk powder, the flour, cornstarch, sugar, and salt in a medium bowl. Toss with your hands to mix. Add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.

Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes. The crumbs should be sandy at that point, and your kitchen should smell like buttery heaven. Cool the crumbs completely.

Crumble any milk crumb clusters that are larger than 1/2 inch in diameter, and put the crumbs in a medium bowl. Add the 20 g (1/4 cup) milk powder and toss together until it is evenly distributed throughout the mixture.

Pour the white chocolate over the crumbs and toss until your clusters are enrobed. Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

For the Cookies: 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, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

Still on low speed, add the milk crumbs and mix until they’re incorporated, no more than 30 seconds. Chase the milk crumbs with the dried blueberries, mixing them in for 30 seconds.

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. Do not bake your cookies from room temperature—they will not bake properly.

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. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center; give them an extra minute or so if that’s not the case.

These Confetti Cookies are made for unabashed sprinkles lovers.  The teeny multicolored bits make their way into these chewy snickerdoodle inspired cookies by way of crunchy-sweet Birthday Cake Crumb and into the dough where they melt and tie dye the insides of these oversized cookies.

Confetti Cookies Recipe

(225 grams, 2 sticks) butter, at room temperature

(300 grams) sugar

(50 grams) glucose corn syrup

(8 grams) clear vanilla extract

(400 grams) flour

(50 grams) milk powder

(9 grams) cream of tartar

(6 grams) baking soda

(5 grams) kosher salt

(40 grams) rainbow sprinkles

recipe Birthday Cake Crumb (recipe follows

Birthday Cake Crumb

(100 grams) granulated sugar

(25 grams) light brown sugar, lightly packed

(90 grams) cake flour

(2 grams) kosher salt

(20 grams) rainbow sprinkles

(40 grams) grapeseed oil

(12 grams) clear vanilla extract

For the Birthday Cake Crumb: Heat the oven to 300°F.

Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.

Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.

Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.

Let the crumbs cool completely before using in a recipe or scarfing by the handful. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

For the Confetti Cookies Combine the butter, sugar, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs and vanilla, and beat for 7 to 8 minutes.  

Reduce the mixer speed to low and add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula. 

Still on low speed, add the birthday cake crumbs and mix in for 30 seconds—just until they are 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. Do not bake your cookies from room temperature—they will not bake properly. 

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. After 18 minutes, they should be very lightly browned on the edges (golden brown on the bottom). The centers will show just the beginning signs of color. Leave the cookies in the oven for an additional minute or so if the colors don’t match and the cookies still seem pale and doughy on the surface. 

Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Christina Tosi shares her secret recipe for Milk Bar's newest dessert: strawberry shortcake-flavored truffles made with vanilla cake + white chocolate.

Get the Secret Recipe for Milk Bar's Strawberry Shortcake Truffles

(8 tablespoons or 115 grams) butter

at room temperature

¼ cups (250 grams) granulated sugar

(60 grams) light brown sugar

½ cup (110 grams) buttermilk

grapeseed oil

(12 grams) dark vanilla extract

(185 grams) cake flour

(4 grams) baking powder

(4 grams) kosher salt

Pam or other nonstick cooking spray

recipe Vanilla Cake (see above)

strawberry soak

strawberry milk

milk with freeze-dried strawberry pieces

etc.)

strawberries

chocolate

Strawberry Shortcake Truffles | Christina Tosi | Milk Bar

For the vanilla cake, heat the oven to 350°F

Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed for 2 to 3 minutes

Scrape down the sides of the bowl, add the eggs and mix on medium-high again for 2 to 3 minutes

Scrape down the sides of the bowl once more

On low speed, stream in the buttermilk, oil and vanilla

Increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture and completely homogenous

Don't rush the process—you're basically forcing too much liquid into an already fatty mixture that doesn't want to make room for the liquid

Stop the mixer and scrape down the sides of the bowl

On very low speed, add the cake flour, baking powder and salt

Mix for 45 to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated

If you see any lumps of cake flour in there while you're scraping, mix for another 45 seconds

Spray a quarter sheet pan with cooking spray, then line it with parchment or just line the pan with a nonstick baking mat

Using a spatula, spread the cake batter in an even layer in the pan

Give the bottom of your sheet pan a tap on the countertop to even out the layer

The cake will rise and puff, doubling in size, but will remain slightly buttery and dense

At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly

Leave the cake in the oven for an extra 3 to 5 minutes if it doesn't pass those tests

Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don't worry, it's not cheating)

The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days

For the strawberry shortcake truffles, using your hands, break the cake into small pieces and crumbs

Combine these cake scraps and the strawberry soak in a medium bowl and toss with your hands until moist enough to knead into a ball

If it is not moist enough to do so, slowly add more soak, kneading it in

You want the filling to be quite moist and soft, not chewy

Using a tablespoon, scoop even balls, each about half the size of a ping pong ball

Roll each one between the palms of your hands to shape and smooth it into a round sphere

Put the outer coating/crumb of choice in a medium bowl and set aside

With latex gloves on, put 2 tablespoons of the melted white chocolate coating in the palm of your hand and roll each ball between your palms, coating it in a thin layer of melted chocolate; add more chocolate to your palm as needed

Put 3 or 4 chocolate-covered balls at a time into the bowl of coating/crumb

Immediately toss them with it to coat, before the chocolate shell sets and no longer acts like a glue

(If that happens, just coat the ball in another thin layer of melted chocolate)

Refrigerate for at least 5 minutes to fully set the chocolate shells before eating or storing

The truffles will keep for up to 1 week in an airtight container in the fridge

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2022/03/10/2011546691980/16139_christina_tosi_truffle_recipe-e1295bed_918357_5192.mp4

Watch Milk Bar's Christina Tosi show you how to make truffles with vanilla cake + strawberry-flavored milk coated in white chocolate.

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