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Chocolate chip cookies are my absolute favorite type of cookies in the world. What can I say? I’m a purist! But with all the blueberries coming into season, I felt like doing a little experimenting. Instead of chocolate chips, I decided to alter the recipe a bit and add in some fresh blueberries. And man, are they good! And, I have to note, there is no deception with them (like a certain raisin cookie that tricks you into thinking it’s chocolate and it’s really not).
These fresh blueberry cookies are just the perfect amount of sweetness, and if you eat them while they’re warm, make sure to top them with a little vanilla ice cream. Yum!
Summertime means blueberry season and these soft, delicious blueberry cookies are great for any lazy Sunday on the couch escaping from the rising temps outside.
Summertime Blueberry Cookies
Ingredients
- 3 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1½ tsp. baking powder
- 1 cup un-salted sweet cream butter room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs room temperature
- 2 tsp. vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350 degrees.
- Cover your cookie sheet with parchment paper; set aside.
- In a large bowl, whisk together flour, salt, baking soda, and baking powder; set aside.
- In a medium sized bowl add your butter and sugars, cream together.
- Cream for 3 minutes with a electric mixer until it is light and creamy.
- Add the eggs one at a time to the butter mix.
- Mix to combine.
- Add vanilla extract to your butter mixture; cream 2 more minutes.
- Add the dry ingredients to the butter mixture slowly, and mix until combined.
- Stir in the blueberries.
- Use a large cookie scoop and place the cookie balls onto the baking sheet.
- Bake for 9-10 minutes or until the edges are lightly golden brown.
- Remove from oven and allow the cookies to cool. Place the cookies on a separate tray or cookie rack.
Products Used
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