Blueberry Cookies

Who doesn’t love cookies – I know I do!
If you love cookies, then you are sure to love these Blueberry cookies. They are so delicious and crispy on the outside, while stil chewy and melting on the inside.


Getting the right texture in a cookie is a bit of an art. I’m super picky when it comes to my cookies – they have to be big, crispy on the outside, yet still chewy on the inside.


Finding that cookie recipe that never fails, has taken some trial and error.
I love oversize cookies – yes, cookies it’s another weakness of mine.
But, even with all the different cookie recipes out there, it’s surprising how many turn out disappointing. There’s few things that are worse than getting a hard and dry cookie.
Yet, you also don’t want it to be too soft.

In my opinion every good cookie needs to have that crunchy surface with a slightly softer inside. One more great thing about these Blueberry cookies is that you can make them in advance and freeze them for later. If they lose that crispyness on the outside, a few minutes back in the oven, will have them crispy in no time.

What’s great about this recipe:

  • Easy to make
  • few ingredients that create a mouthwatering result
  • can be made in advance and frozen
  • they taste rich and have the right kind of cookie texture

As if they weren’t already delicious enough because of the blueberries, there’s the added layer of chocolate chips. It doens’t get much better than that it my opinion.

Blueberry Cookies

Cookies are easy to make and taste delicious straight out of the oven – especially these cookies, filled with blueberries and chocolate.
Course Cake, Dessert
Keyword Cookies
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 16 cookies

Ingredients

  • 1/3 cup Soft Butter
  • ½ cup Caster Sugar
  • ½ tsp Salt
  • 1/4 cup Brown Sugar
  • 1 Egg
  • 4 oz Regular Flour
  • 1 tsp Vanilla Powder
  • 1 tsp Baking Powder
  • 2/3 cup Chocolate Chips
  • ½ cup Frozen Blueberries

Instructions

  • Stir together butter, sugar and salt in a bowl. Stir in the brown sugar and eggs.
    In another bowl, stir the flour, vanilla powder and baking powder together, before pouring it into the egg mixture. Mix it gently together before pouring in the chopped chocolate andthe frozen blueberries. Stir quickly together.
    Using two tablespoons, place 8 spoonful's of the dough on a baking sheet – remember to leave plenty of space around them as they will flatten and spread out. Fill a second baking sheet with 8 more cookies.
    Press the tops of each cookie down a little bit with a fork, and bake the cookies in the oven for 6-8 minutes at 400F.
    Take the cookies out when they are done, and leave to cool on a wire rack.
    Stores in a cookie jar for 4 days.

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2 Comments

  1. I made these vegan and gluten free: Vegan butter sticks, flax egg, gluten free flour blend. Didn’t have vanilla powder so I used 1 tsp vanilla extract. Also used half dark chocolate chunks, half semisweet chocolate chips. Coated the blueberries in flour prior to adding to minimize purple transfer onto the dough. Lol didn’t really work, but the purple marbling looks lovely.
    They’re SO good. Wow. Excellent flavor. Unique. Tart blueberries round out sweet dough and rich chocolate.
    Delicate, very soft. They needed more time baking (~12 minutes) but that’s typical with my oven. Temp was correct by thermometer; oven must just be on the fritz.
    Very pleased with the recipe. Thanks so much for it! And now you know it works even when veganized and gluten-free!

    • Thank you so much for this amazing feedback. Love that you made the recipe vegan and gluten-free!

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