So, I’ll be honest.
I thought these were going to be gross.
I was inspired by a brown sugar blueberry cookie recipe on How Sweet It Is. But I didn’t want my cookies to have cinnamon in them or for them to taste like muffins; I was just intrigued with the idea of putting fruit, blueberries specifically, into cookies.
And like I said, I thought they weren’t going to be very good, so I only made a small batch. But I suggest you make a whole, big batch, because these cookies were absolutely amazing.
I have a deep love for all things chocolate chip cookies, and if you check out my recipe index you’ll see I make them all the time, but these were a nice refreshing change. Literally.
The blueberries made the cookies refreshing. What is usually thick, chewy and sweet (and in my case, commonly underbaked) cookie dough was lightened up and refreshed with the bursts of tart, fruity blueberries.
We loved them over at my house. I’ll definitely be baking these again.
BLUEBERRY COOKIES
Cookie dough recipe adapted from Meg Cabot’s Boy Meets Girl.
220g unsalted butter, softened
1 cup brown sugar, packed
1/4 cup white sugar
1 egg
1 tsp vanilla extract
2 cups + 3 tbsp plain flour
3/4 tsp baking powder
1/3 tsp baking soda
1 tsp salt
1 cup blueberries
Preheat the oven to 180 C and line 3 trays with baking paper.
Using an electric mixer, beat the butter until smooth. Add the brown sugar, white sugar, egg and vanilla extract and beat until well blended.
In a separate bowl, combine the plain flour, baking powder, baking soda and salt.
Pour half the flour mixture into the butter mixture and beat on a low speed until just combined.
Mix in the remaining flour mixture and blueberries by hand, being careful not to overmix.
Using a medium cookie scoop or tablespoon, drop scoops of dough onto lined baking trays.
Bake for 10-12 minutes, until golden. Makes 32 cookies.