Milk Bar CEO Christina Tosi Shares Blueberry Pancake Super Cookie Recipe

Milk Bar CEO Christina Tosi considers herself a “protein hound” — so when she was presented with an opportunity to collaborate on a nostalgia-inspired menu with Premier Protein, her answer was simple.

“We spent so much time in the kitchen ideating around what we want to eat for dessert in a way that [can] really give you that burst of energy and fulfillment,” Tosi, 43, told Us Weekly exclusively on July 22, 2025, ahead of the launch of Milk Bar’s Premier Protein Power Hour. “We came up with three insanely delicious desserts that we are about to launch into our flagship [locations] through the month of August.”

Every day this month, from 3:00 p.m. to 4:00 p.m., fans can get one protein menu item — the Blueberry Pancake Super Cookie, the Mega Milkshake Caramel Cookie or the Power-Packed Tiramisu Truffle — for free with purchase at participating Milk Bar locations. For those who can’t make it in-store, the Blueberry Pancake Super Cookie will also be available at the new Chicago Milk Bar store and online, and you can even try to make it at home with the recipe below.

“I’m a really big fan of nostalgia and these breakfast moments, and so the bright, fresh tart pops of blueberry, the cozy, just ever-so-sweet moments of maple, the little pieces of maple candy toffee bits in the cookie makes me feel like I’m eating a hardy breakfast, even when I’m having it anytime of day,” Tosi told Us of the cookie. “It’s so dense and so fudgy and so chewy in a way that I love in a great cookie. It’s become my bag snack. It’s the one thing that I can eat and not feel starving later in the day.”

But before you get cooking, the James Beard award winner has some important tips for at-home bakers.

First and foremost: start with great ingredients. Tosi recommends unsalted butter so you can control the salt at the end — “that’s what gives a balance of flavor to any baked good,” she says — and using European-style butter for a deeper, rounder flavor.

Finally, Tosi emphasizes the importance of a tester cookie.

“You scoop one cookie, you put it in the oven and you let it bake — and that’s to make sure that you measured everything just right,” Tosi told Us, adding that a tester also gives you the opportunity to adjust your bake time, level of caramelization, size and more.

Keep scrolling for the full recipe:

Blueberry Pancake Cookie

Makes 18 cookies

Ingredients

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

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

2 cups all purpose flour
2 cups Premier Protein Vanilla Milkshake 100% Whey Protein Powder
½ cup milk powder
1 ½ teaspoons kosher salt
½ teaspoon baking powder
½ teaspoon baking soda

¾ cup dried blueberries
½ cup toffee pieces

Directions

1. Heat oven to 350F then line and grease 2 baking sheets and set aside.
2. In a large bowl, mix together butter and sugars, stirring together until homogeneous, about 1 minute. Mix in eggs, maple and water and stir until smooth and homogenous, about 2 minutes. Measure all dry ingredients into the mixing bowl. Toss only the dry ingredients on top together with the spatula first, before truly stirring them into the wet ingredients below. Mix all until well combined. Stir in blueberries and toffee pieces and mix until they are evenly distributed through the dough.
3. Scoop or roll your dough into balls (⅓ cup or 2 ¾ ounce ice cream scoop in size) and place 2 to 3 inches apart on your prepared sheets. Bake at 350°F for 8-10 minutes or until golden brown on the edges. Cool completely on the baking sheets.