Blueberry Cookies

I only had a few minutes to make something sweet for lunch yesterday and I wondered what I could make that would be quick and delicious. I know cookies are always quick, but I didn’t want to make another chocolate-chip cookie (not that I don’t loooove chocolate chip cookies, and not that my husband wasn’t a little sad when he realized what he thought were chocolate chips were something else entirely.) I was in the mood for something a little different. When I went to get the butter and eggs out of the fridge, I spotted a lone pack of blueberries just sitting there. They still looked perfect, but I knew I wouldn’t be around to eat them in the next few days. What to do, what to do… Aha! Throw them into the cookie batter as if they were the chocolate chips. These cookies stay soft and come out tasting like über delicious muffin-tops (although not my favorite term, it is the best description of what these are.) Enjoy!


Blueberry Cookies:

1/2 cup (1 stick) unsalted butter, softened or room temperature

6 tbsp granulated sugar

4 tbsp light brown sugar, packed

1 egg, cold

1 (generous) tsp vanilla extract

1 cup all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 6-oz pack of blueberries, washed

  1. Preheat the oven to 350˚F. Line a baking sheet with parchment paper or a silpat and set aside.
  2. In a large bowl, combine the butter and two sugars and whisk until light and fluffy.
  3. Add the egg and vanilla, and whisk until combined.
  4. Add the flour, baking soda and salt and whisk until you have a nice, smooth batter.
  5. Fold in the blueberries.
  6. Drop the batter in rounded tablespoonfuls onto your baking sheet and bake 9-12 minutes, until the cookies are golden and the blueberries are bubbling.
  7. Allow to cool in pan for 10 minutes and then finish cooling them on a cooling rack. Enjoy!


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