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.
