Tag Archives: 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
- 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
- Preheat oven to 375º F.
- In a mixing bowl, beat butter, sugar, brown sugar, and vanilla until fluffy and creamy.
- Beat in pudding mix
- Add eggs and beat well.
- In a separate bowl combine flour, baking soda, and salt until blended.
- Gradually add to butter mix and beating until combined.
- Stir in chocolate chips and blueberries. Mix well.
- Drop rounded tablespoonfuls on un-greased baking sheet or baking sheet lined with parchment paper.
- Bake for 9 – 11 minutes, or until cookies are lightly browned and crispy on the edges.
- 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.
I found several varieties and reposts on multiple blogs with this recipe when I started to search for blueberry cookie recipes. Now that I have made the recipe, I see why it is on so many blogs. I had to add it to mine. These cookies taste like a great muffin. So you could almost rename this recipe as a cookie/muffin or breakfast cookie. Hope you enjoy it as much as my family is.
Brown Sugar Blueberry Cookies
- 1 3/4 cup flour
- 1/4 t. salt
- 1/2 t. baking powder
- 1 1/2 t. cinnamon
- 1 stick of butter, at room temperature
- 3/4 c. packed brown sugar
- 1 egg
- 1 t. vanilla
- 1 T. milk
- 3/4 c. fresh blueberries
- 1/2 c. granulated white sugar (used for rolling dough in)
- Heat oven to 375º. Line two cookie sheets with parchment paper or grease them. Set aside
- With mixer, cream butter and brown sugar until fluffy. Scrape sides as needed.
- Add egg and vanilla. Mix until combined.
- Add flour, salt, baking powder, and cinnamon. Mix until combined.
- Add milk and mix. Dough should be combined and a little sticky. If it appears dry, add a little more milk.
- Fold in blueberries carefully.
- Roll dough with the palms of hands into 1 1/2 inch balls.
- Roll balls in bowl of white sugar
- Place on prepared baking sheets 2 inches apart.
- Bake for 16 – 18 minutes. Switch sheets from top and bottom racks of oven half way through.
- Cookies are done when centers are set and lightly colored.
- Cool on cookie sheets for 3 minutes, then remove and cool on wire racks until room temperature.
- If you damp your hands before rolling the dough it will help the dough not to stick, as well as help the sugar to stick to the balls. . Be careful though that you don’t get the dough too wet from your hands.
- These cookies are quite tall and do rise up and out quite a bit. 2 inches a part is definately recommended.
- I haven’t tried it yet, but this recipe should taste good substituting strawberries for the blueberries.
- Each cookie is about 87 calories.