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Blueberry Cookies Recipe

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4.4 from 10 reviews

Delight in these soft and flavorful blueberry cookies, featuring juicy cooked blueberries and creamy vanilla almond bark. Perfectly baked to golden edges, these cookies offer a sweet and fruity treat that’s easy to prepare and ideal for any occasion.

Ingredients

Blueberry Mixture

  • 1 cup frozen blueberries

Cookie Dough

  • 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. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a sheet pan with parchment paper to prevent sticking and ensure even baking.
  2. Cook Blueberries: In a medium skillet over medium-high heat, warm the frozen blueberries until they thaw and become mushy, about 4-5 minutes. For fewer blueberry chunks, cook longer until easily mashable with a spoon. Remove from heat and let cool until warm or at room temperature.
  3. Cream Butter and Sugars: In a large bowl, beat together the softened salted butter, granulated sugar, and light brown sugar using a hand or stand mixer until the mixture is creamy and smooth.
  4. Incorporate Blueberries: Add the cooled blueberry mixture to the butter and sugar, beating on high speed until fully combined and evenly mixed.
  5. Add Dry Ingredients: Stir in the all-purpose flour and baking powder, mixing just until combined to avoid overmixing and developing gluten.
  6. Fold in Almond Bark: Gently fold the chopped vanilla almond bark into the dough, distributing it evenly without deflating the mixture.
  7. Scoop Dough: Using a 1 ½-inch cookie scoop, portion out the dough onto the prepared sheet pan, spacing them evenly to allow for spreading.
  8. Bake Cookies: Bake in the preheated oven for 9-10 minutes, or until the edges turn golden brown and the cookies are set.
  9. Cool and Serve: Remove the cookies from the oven and let cool on the pan for at least 5 minutes before serving warm or at room temperature.

Notes

  • For a smoother blueberry texture, cook the blueberries longer before mixing into the dough.
  • Do not overmix the dough once flour is added to keep the cookies tender.
  • You can substitute frozen blueberries with fresh if preferred; adjust cooking time accordingly.
  • Store baked cookies in an airtight container at room temperature for up to 3 days.
  • Vanilla almond bark can be found in most baking aisles or specialty stores and adds a subtle vanilla flavor and texture contrast.

Find it online: https://cookedbysarah.com/blueberry-cookies-recipe/