How to Make Christina Tosi’s Blueberry Pancake Super Cookies at Home

CEO of Milk Bar Christina Tosi Thinking of herself as a “protein hound” – so when she had the opportunity to work with Premier Protein, her answer was simple.

“We spent a lot of time in the kitchen, with the opinions of the dessert we wanted to have [can] Tosi, 43, tells you, US Weekly Exclusively on July 22, 2025, ahead of the launch of the main protein power moment in the Milk Bar. “We have come up with three crazy delicious desserts and we are about to launch a flagship store [locations] By August. ”

Every day of this month, from 3:00 pm to 4:00 pm, fans can get a protein menu item – Blueberry Pancake Super Cookies, Giant Milk Shake Caramel Cookies or Electric-packed Tiramisu Truffle – for free at participating milk bars. For those who can’t make it in the store, the Blueberry Pancake Super Cookies will also be available at the new Chicago Milk Bar Store and Onlineyou can even try making it with the recipe below.

“I’m a big fan of nostalgia and these breakfast moments, so the blueberries, cozy, just cozy maple leaf moments of brightness, fresh egg sops pops up, the little pieces of maple toffee in the cookies make me feel like I feel like I’m like my daily breakfast,” he said. us biscuit. “It’s so dense, so palatial and chewy that I love a great cookie. It turns into my bag of snacks. It’s one thing I can eat and won’t starve later in the day.”

But before you cook, the James Beard Award gets some important tips from home bakers.

First of all: start with high-quality ingredients. TOSI recommends that you control the salt at the end – “That’s what makes any baked good flavor balance,” she says – and use European-style butter for a deeper, more rounded flavor.

Finally, Tosi stressed the importance of testers’ cookies.

Tosy tells usadded that the testers also give you the opportunity to adjust baking time, caramel levels, sizes, and more.

Keep scrolling for the full recipe:

Related: Children’s approval! Try Kristin Cavallari’s Blue Blueberry Muffin Recipe

Child-friendly. Kristin Cavallari has three little kids who know how to cook healthy recipes for fussy kids. “My first book was balance of heels, with green banana muffins, which has been a fan favorite, so I wanted to make another fun muffin,” 36-year-old Rare James, now 36, founder specifically told us every week. When will it arrive […]

Blueberry pancake cookies

Made 18 cookies

raw material

2 sticks unsalted butter, super soft
¾ cup light brown sugar
⅔ cup of sugar

1 egg
1 egg yolk
½ cup maple syrup
¼ cup water

2 cups all-purpose flour
2 cups main protein vanilla shake 100% whey protein powder
½ cup milk powder
1½ teaspoons kosher salt
½ teaspoon baking powder
½ teaspoon baking soda

¾ cup dried blueberries
½ cup toffee

direction

1. Heat the oven to 350F, then add the oven, then lubricate the 2 baking sheets and set aside.
2. In a large bowl, mix the butter and sugar together and stir together until well, about 1 minute. Mix the eggs, maple and water and stir until smooth and evenly, about 2 minutes. Measure all dry ingredients into a mixing bowl. First throw the dry ingredients on top with the spatula before actually stirring it into the wet ingredients below. Mix until well mixed. Stir the blueberries and toffee shreds and mix until they are evenly distributed over the dough.
3. Oop or pour the dough into balls (⅓ cup or 2¾ ounces of ice cream size) and place 2 to 3 inches of ice cream on the prepared sheets. Bake at 350°F for 8-10 minutes, or until the edges turn golden brown. Cool completely on a baking sheet.