Blueberry Cookies Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper to prepare for baking.
- 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.
- 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.
- Incorporate Blueberries: Beat in the cooled blueberries at high speed until fully integrated and the mixture is uniformly mixed as much as possible.
- Add Dry Ingredients: Gently stir in the all-purpose flour and baking powder, mixing just until combined. Avoid overmixing to keep cookies tender.
- Fold in Almond Bark: Carefully fold the chopped vanilla almond bark into the dough, distributing it evenly throughout.
- Scoop Dough: Using a 1 ½-inch cookie scoop, portion out the dough onto the prepared parchment-lined baking sheet, spacing evenly.
- 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.
- 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
Find it online: https://tastewithamy.com/blueberry-cookies-recipe/
