Easy Blueberry Cookies for Busy Families
Soft, slightly chewy cookies bursting with real blueberries and creamy almond bark pockets. Perfect for quick, budget-friendly baking, these cookies come together with minimal effort and require no advanced techniques. Ideal for bringing families together after a long day with warm, comforting flavors.
Ingredients
- 1 cup frozen blueberries
- ½ cup (1 stick) salted butter, softened
- ¼ cup granulated white sugar
- ¼ cup light brown sugar
- 1½ cups all-purpose flour, spooned and leveled
- ¾ tsp baking powder
- ⅔ cup chopped vanilla almond bark
Instructions
- Preheat oven to 350°F (175°C)
- Line a baking sheet with parchment paper
- Pour frozen blueberries into a skillet set over medium-high heat
- Cook for 4-5 minutes until soft and slightly mashed
- Cool the blueberries until just warm
- In a large bowl, beat softened salted butter with both sugars until smooth and creamy
- Add cooled blueberries and beat on high speed until well combined and the dough is blue-hued
- Stir in flour and baking powder until moistened
- Gently fold in chopped vanilla almond bark
- Use a 1½-inch cookie scoop to portion dough onto the baking sheet, spacing cookies apart
- Bake for 9-10 minutes until edges are lightly golden
- Let cookies cool on the pan for at least 5 minutes before serving
Notes
Frozen blueberries are easier to work with and add more moisture
Butter should be soft but not melted for optimal texture
Underbake slightly to maintain soft centers
Store cookies in an airtight container for up to 5 days
Butter should be soft but not melted for optimal texture
Underbake slightly to maintain soft centers
Store cookies in an airtight container for up to 5 days
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 26gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 28mgSodium: 120mgSugar: 14g
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