With a delightful blend of blueberry muffin flavors and the chewy texture of a delicious cookie, they make the perfect gift for any occasion.
Indulge in the soft and chewy goodness of these cookies, which capture all the buttery goodness of a blueberry muffin in every bite. And let’s be real – since they’re in the same flavor family, there’s no harm in enjoying them for breakfast. Trust us, every bite is sure to melt in your mouth and leave you craving more. So why not make these cookies a regular addition to your baking repertoire?
Key Ingredients You’ll Need
- Sugar: Granulated sugar is used to sweeten the dough.
- Flour: Will need all purpose flour along with baking powder Let the recipe rise in the oven.
- blueberries: Will need dry blueberries along with blueberries jam. Fresh blueberries on top are optional
- Equipment: Muffin Top / Deep Dish Cookie Pan.
How to make blueberry muffin cookies
- prepare the dough. Use cooking spray to lightly grease a deep-dish cookie sheet. Add the butter and sugar to a bowl and combine until smooth and creamy. Pour in the vanilla, egg, milk, and 1 tablespoon of the jam and combine until fully incorporated. Add the flour and baking powder to another bowl and combine. Put the fried cranberries into the flour mixture and combine. Combine the wet and dry ingredients and combine.
- Assemble the cookies. Scoop a large amount of batter into the prepared pan with a cookie scoop. Put a teaspoon of jam in the middle before covering it with another tablespoon of dough. Pinch edges to seal.
- bake the dough. Place in the oven at 350 degrees for 12-15 minutes or until lightly golden. Remove from the oven and place on a rack to cool. Serve and enjoy!
Can I make blueberry muffin cookies ahead of time?
Yeah! You can make the dough ahead of time and store it in an airtight container in the refrigerator for up to 3 days or until ready to bake.
Storage: Blueberry cookies are best fresh out of the oven, but storing them in a sealed container is fine. Place them in an airtight container or plastic bag in a single layer and store in the fridge or at room temperature for up to 5 days!
Freezing: Leave the cookies out completely and place them in a single layer in a freezer-safe plastic bag. Freeze up to 3 months!
tips and tricks
- You can use fresh, dried, or frozen cranberries for this recipe.
- I love to top these muffin cookies with some homemade whipped cream!
- Using nonstick baking spray or greasing with a light coating of butter or oil will work.
- You can add fresh fruit on top or decorate with jam.
- Lightly spray Deep Dish cookie sheet with cooking spray and set aside. In a bowl, cream together the butter and sugar, until smooth and creamy. Add vanilla, egg and milk, a tablespoon of jam and mix until well blended. In a separate bowl, add the flour and baking powder, and stir. Add the packet of dried cranberries (about 8 ounces) to the flour mixture. Add the flour and cranberry mixture to the bowl and mix until combined.
- Using a cookie scoop, or tablespoon, scoop a large amount of batter into the deep cookie sheet and place a teaspoon of blueberry jam in the center. Place another tablespoon of dough on top of the jam, enough to cover, and pinch the bottom of the dough. Place in the oven at 350 and bake for 12 to 15 minutes, or until the cookies are golden brown. Remove from oven to a rack to cool. When cool, serve and enjoy!
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