These Blueberry Cookies are full of delicious flavor! They have perfect crispy edges and a delicious soft and chewy center, plus you only need a rubber spatula to make these, making them so easy. They burst of blueberry flavor and are filled with both fresh blueberries and blueberry jam. These chewy and soft cookies are the perfect summer cookie.
These Blueberry Cookies only uses simple pantry staples making for a super easy recipe. This delicious blueberry cookie recipe is full of intense blueberry flavor. These delicious cookies are hard to not eat the whole batch of at once and are perfect to serve for any gathering.
WHY THIS RECIPE WORKS
- Easy to make: These cookies are so easy to make, and only needs a bowl and a rubber spatula.
- Crispy edges and soft center: These cookies have perfectly crispy edges with the best chewy and soft center!
- Blueberry: These cookies are filled with both fresh blueberries and blueberry jam.
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Blueberries: I recommend using fresh blueberries instead of frozen blueberries as they have less liquid in them.
- Blueberry jam: The blueberry jam helps add even more blueberry flavor.
- Butter: The butter is melted in the microwave or in small sauce pan over low heat. Let it cool down to room temperature after it's melted. Use salted or unsalted butter.
- Brown sugar: The brown sugar gives more moister to the cookie dough, which makes for a more soft and chewy texture.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Blueberry Cookies. This recipe doesn't need an electric mixer. Just a large bowl and a rubber spatula.
The full recipe is down below in the recipe card.
STEP 1: Mix together melted, cooled down, butter, granulated sugar and brown sugar for 1 minute with a rubber spatula. Add the egg, vanilla extract and mix it in until combined.
STEP 2: In a separate bowl, stir together flour, baking powder, baking soda, and salt. Add the dry ingredients and with spatula mix it together until just combined.
STEP 3: Add the fresh blueberries and gently fold them in. Then add the blueberry jam and with a butterknife swirl it into the cookie dough. It’s important not to over mix the dough.
STEP 4: Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 14 cookies and place them pre scooped in the fridge. Let them sit in the fridge for 1 hour.
While the cookies rest, preheat the oven to 180ºC/ 355ºF conventional oven. Prepare a cookie sheet or baking tray with parchment paper.
STEP 5: Place 6 cookie dough balls per baking tray and bake them for 12-13 minutes. Once baked, let them cool down on the baking tray for 5 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
Yes, use a large cookie scoop (2,5-3 oz) and bake them for 14-16 minutes.
Yes, scoop the cookie dough into balls and place them in an airtight container or cover them with plastic wrap, then store the cookie balls in the fridge overnight. Bake the cookies as instructed in the recipe.
Scoop the cookie dough into balls and store them in an airtight container. You can store them in the freezer for up to 30 days. Let the cookie ball thaw for 1 hour before baking them as instructed in the recipe.
Store the blueberry cookies in a cookie jar or an airtight container. They are best enjoyed within 1 day when baked.
Other Cookie Recipes To Try
- 150 g butter melted and cooled
- 150 g granulated sugar
- 50 g brown sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 230 g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoon blueberry jam
- 75 g fresh blueberries
- Melt the butter in the microwave or in a small saucepan over low-medium heat. You don’t want it to bubble, as to not lose any of the liquid in the butter. Pour it into a big mixing bowl and let it cool down to room temperature in the fridge. Takes about 20 minutes.150 g butter
- Once the butter has reached room temperature add the granulated sugar and brown sugar to the mixing bowl and with rubber spatula whisk it together for 1 minute. Alternatively, mix it together in a stand mixer using the paddle attachment.150 g granulated sugar, 50 g brown sugar
- Add the egg, vanilla extract and mix it in until combined.1 egg, 1 teaspoon vanilla extract
- In a separate bowl, stir together flour, baking powder, baking soda, and salt. Add the dry ingredients and mix it together until just combined.230 g all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Add the fresh blueberries and gently fold them in. Then add the blueberry jam and with a butterknife swirl it into the cookie dough. It’s important not to over mix the dough.2 tablespoon blueberry jam, 75 g fresh blueberries
- Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 14 cookies and place them pre scooped in the fridge. Let them sit in the fridge for 1 hour.
- Preheat the oven at 180ºC / 355ºF and prepare a baking sheet with baking paper.
- Place 6 cookie dough balls per baking tray and bake them for 12-13 minutes.
- Once baked, let them cool down on the baking tray for 5 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack.