Blueberry Cookies
Soft, chewy cookies bursting with the flavor of ripe blueberries, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened to luscious creaminess
- ¾ cup granulated sugar a sprinkle of sweetness
- ½ cup brown sugar packed for that deep, molasses-like flavor
- 2 large eggs the binding agents for gooey perfection
- 1 tsp vanilla extract a fragrant kiss of warmth
- 2 ½ cups all-purpose flour for that perfect, chewy texture
- 1 tsp baking soda essential for a delightful rise
- ½ tsp salt enhancing all flavors to blissful heights
- 1 cup fresh or frozen blueberries thawed and drained if frozen, bursting with juicy goodness
Optional Add-Ins
- ½ cup white chocolate chips adding layers of flavor and texture
- ½ cup chopped nuts adding layers of flavor and texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter and both types of sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined.
- Fold in the blueberries and optional add-ins gently.
- Drop spoonfuls of dough onto the prepared baking sheets.
Baking
- Bake for 12–14 minutes, or until the edges are golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze them for cravings!