Chocolate Chip Blueberry Cookies

As promised in an earlier post, here is another blueberry recipe. Just a heads up, I have a lot of blueberries frozen still, so there will be more to come. This cookie recipe uses chocolate chips instead of white chocolate chips like the last one. When I saw this recipe on www.blueberry-haven.com  one ingredient really caught my attention, and I know I had to try it. It was an ingredient I have never seen in a cookie recipe before. I won’t tell you what it is but will let you guess. This cookie dough is a very dry dough, but don’t worry about it. It helps compensate for the juiciness of the blueberries.

Chocolate Chip Blueberry Cookies

Ingredients:

  • 2 1/4 c. flour
  • 1 t. baking soda
  • 1/2 t. salt
  • 1 c. butter, softened
  • 3/4 c. sugar
  • 3/4 c. brown sugar
  • 1 t. vanilla extract
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 2 eggs
  • 2 c. semi-sweet chocolate chips
  • 1 c. blueberries

Directions:

  1. Preheat oven to 375º F.
  2. In a mixing bowl, beat butter, sugar, brown sugar, and vanilla until fluffy and creamy.
  3. Beat in pudding mix
  4. Add eggs and beat well.
  5. In a separate bowl combine flour, baking soda, and salt until blended.
  6. Gradually add to butter mix and beating until combined.
  7. Stir in chocolate chips and blueberries. Mix well.
  8. Drop rounded tablespoonfuls on un-greased baking sheet or baking sheet lined with parchment paper.
  9. Bake for 9 – 11 minutes, or until cookies are lightly browned and crispy on the edges.
  10. Remove from baking sheet and cool on wire rack.

Makes 2 1/2 dozen

Did you guess the intriguing ingredient? It was the instant pudding mix.

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