Blueberry Cookies Recipe

Introduction

These blueberry cookies offer a delightful twist on classic cookies, bursting with juicy blueberry flavor and a touch of vanilla almond bark for extra sweetness. They’re easy to make and perfect for a cozy snack or sharing with friends.

Ingredients

• 1 cup frozen blueberries
• ½ cup (1 stick) salted butter (softened)
• ¼ cup granulated white sugar
• ¼ cup light brown sugar
• 1½ cups all-purpose flour (spooned and leveled)
• ¾ tsp baking powder
• ⅔ cup chopped vanilla almond bark

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper.
2. Step 2: Heat frozen blueberries in a medium skillet over medium-high heat for 4-5 minutes until thawed and mushy. Remove from heat and let cool until warm or at room temperature. For fewer blueberry chunks, cook longer until easily mashable.
3. Step 3: In a large bowl, beat softened butter, granulated sugar, and brown sugar together with a hand or stand mixer until creamy.
4. Step 4: Beat in the cooled blueberries on high speed until fully combined and well mixed.
5. Step 5: Stir in the all-purpose flour and baking powder, mixing just until combined to avoid overworking the dough.
6. Step 6: Fold in the chopped vanilla almond bark gently.
7. Step 7: Use a 1½-inch cookie scoop to portion dough onto the prepared pan, spacing cookies evenly.
8. Step 8: Bake for 9-10 minutes until edges turn golden brown and cookies are set.
9. Step 9: Remove from oven and cool cookies on the pan for at least 5 minutes before serving warm or at room temperature.

Tips & Variations

• For extra moisture and flavor, try adding a teaspoon of lemon zest to the dough.
• Use fresh blueberries if available, but reduce cooking time accordingly as they thaw faster.
• Swap vanilla almond bark with white chocolate chips for a slightly different taste.
• If you prefer a chunkier texture, fold in some whole frozen blueberries without cooking them down.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag for up to 1 month. Reheat briefly in a microwave or oven to enjoy them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries can be used. Since they thaw faster, reduce the cooking time to avoid overcooking, or gently mash them raw before mixing.

What is vanilla almond bark?

Vanilla almond bark is a type of sweet, white confection made with vanilla flavoring and almonds, similar to white chocolate but often used for baking and candy making. It adds a creamy sweetness and crunch to these cookies.

Blueberry Cookies Recipe

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★★★★★

4.7 from 114 reviews

Delight in these soft and flavorful Blueberry Cookies that combine sweet, mushy blueberries with rich vanilla almond bark. Perfectly baked to golden edges, these cookies offer a burst of fruity freshness balanced with a creamy, buttery dough. An easy-to-make treat ideal for any occasion, enjoyed warm or at room temperature.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Fruit

• 1 cup frozen blueberries

Dairy & Fats

• ½ cup (1 stick) salted butter, softened

Sugars

• ¼ cup granulated white sugar
• ¼ cup light brown sugar

Dry Ingredients

• 1½ cups all-purpose flour (spooned and leveled)
• ¾ tsp baking powder

Add-ins

• ⅔ cup chopped vanilla almond bark

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper to prepare for baking.
2. Cook Blueberries: In a medium skillet over medium-high heat, heat the frozen blueberries until they thaw and become mushy, about 4-5 minutes. Remove from heat and allow to cool until warm or to the touch. For fewer chunks, cook longer and mash with a spoon.
3. Cream Butter and Sugars: In a large bowl, use a hand or stand mixer to beat the softened salted butter, granulated sugar, and light brown sugar together until creamy and well combined.
4. Incorporate Blueberries: Beat in the cooled blueberries at high speed until fully integrated and the mixture is uniformly mixed as much as possible.
5. Add Dry Ingredients: Gently stir in the all-purpose flour and baking powder, mixing just until combined. Avoid overmixing to keep cookies tender.
6. Fold in Almond Bark: Carefully fold the chopped vanilla almond bark into the dough, distributing it evenly throughout.
7. Scoop Dough: Using a 1 ½-inch cookie scoop, portion out the dough onto the prepared parchment-lined baking sheet, spacing evenly.
8. Bake: Place the sheet pan in the preheated oven and bake for 9-10 minutes, or until the edges of the cookies begin to turn a golden brown and the cookies are set.
9. Cool and Serve: Remove cookies from the oven and allow them to cool on the pan for at least 5 minutes. Serve warm or at room temperature as desired.

Notes

• Using frozen blueberries requires cooking them first to release the juices and soften for better incorporation into the dough.
• Do not overmix the dough after adding flour to keep cookies tender and avoid toughness.
• Vanilla almond bark adds a sweet, creamy vanilla flavor and texture; it can be substituted with white chocolate chips if unavailable.
• Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

Keywords: blueberry cookies, baked cookies, almond bark cookies, fruit cookies, easy cookie recipe, baked desserts, snack cookies