How to Create Christina Tosi’s Blueberry Pancake Super Cookie in Your Kitchen

Milk Bar CEO Christina Tosi proudly identifies as a “protein hound.” When she had the chance to create a nostalgia-driven menu with Premier Protein, her response was clear.

“We dedicated considerable time in the kitchen brainstorming what desserts would truly give you that energizing and satisfying experience,” Tosi, 43, shared with Us Weekly exclusively on July 22, 2025, prior to the unveiling of Milk Bar’s Premier Protein Power Hour. “We’ve developed three incredibly delicious desserts that we’re excited to introduce at our flagship locations throughout August.”

This month, from 3:00 p.m. to 4:00 p.m. daily, enthusiasts can receive one protein menu item — choose from the Blueberry Pancake Super Cookie, the Mega Milkshake Caramel Cookie, or the Power-Packed Tiramisu Truffle — for free with any purchase at select Milk Bar locations. Additionally, for those unable to visit in person, the Blueberry Pancake Super Cookie will also be offered at the new Chicago Milk Bar store and online. You can even attempt to recreate it at home with the recipe below.

“I’m a huge fan of nostalgia and those breakfast vibes, so the vibrant, fresh tartness of blueberry paired with the comforting sweetness of maple and the delightful bits of maple candy toffee in the cookie makes me feel like I’m enjoying a hearty breakfast, regardless of the time of day,” Tosi remarked to Us about the cookie. “It’s so dense, fudgy, and chewy—exactly what I love in a great cookie. It’s my go-to snack; it satisfies me without leaving me starving later.”

Before you start baking, the James Beard award winner has some essential tips for home bakers.

First and foremost: use quality ingredients. Tosi suggests unsalted butter for better control over the salt level—“that’s what balances the flavors of any baked good,” she explains—along with European-style butter for a fuller flavor.

Tosi also highlights the significance of a tester cookie.

“Scoop a single cookie, place it in the oven, and let it bake—that way, you can confirm that you measured everything accurately,” Tosi advised Us, noting that a tester allows you to adjust baking time, caramelization, size, and more.

Keep scrolling for the complete 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. Preheat oven to 350°F, then line and grease 2 baking sheets and set aside.
2. In a large bowl, combine butter and sugars, mixing until well blended, about 1 minute. Add eggs, maple syrup, and water, stirring until smooth and combined, about 2 minutes. Add all dry ingredients to the mixing bowl. Gently toss just the dry ingredients on top with a spatula before completely incorporating them into the wet ingredients. Mix until well combined. Finally, fold in blueberries and toffee pieces, ensuring they’re evenly distributed throughout the dough.
3. Scoop or roll the dough into balls (roughly ⅓ cup or 2 ¾ ounces each) and arrange 2 to 3 inches apart on your prepared sheets. Bake at 350°F for 8-10 minutes, or until the edges are golden brown. Allow cookies to cool completely on the baking sheets.