Crunchy Blueberry and Cream Cookies Recipe

Crunchy Blueberry and Cream Cookies

Our blueberry-muffin-top-in-cookie-form takes on a new life in this crispy iteration. When I walk by a display case of muffins and see ones with especially caramelized tops, I can never resist.

It’s just so rule-breaky! Take it to the edge, I think! This fruity, creamy combo in all its crispness leads me to believe it’s time muffins step aside as the breakfast of champs and make way for this breakout star.

©Pixabay

These cookies bake slow and low for maximum crunch.

This dough is stickier than most this allows the cookies to spread while the extra moisture evaporates during baking.

If you live in a very humid environment or these cookies aren’t crunchy all the way through, bake them an additional 1 to 3 minutes to dry them out a bit more.

Ingredients: 

• 170g unsalted butter, softened 1½ sticks (12 T)
• 115g sugar ½ cup + 1 T
• 45g light brown sugar 3 T (packed)
• 1 large egg
• 5g water 1 tsp
• 180g flour 1¼ cups
• 7.5g cornstarch 1 T
• 4g baking soda 1 tsp
• 3g kosher salt ¾ tsp
• 125g white chocolate chips ¾ cup
• 80g dried blueberries ½ cup

Instructions:

Heat the oven to 275°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats. 

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and brown sugar on medium-high for 4 minutes until well combined. Scrape down the sides of the bowl. Add the egg and water and mix for 4 minutes. 

Add the flour, cornstarch, baking soda, and salt and paddle on low speed until just combined, about 20 seconds. 

Paddle in the white chocolate chips and dried blueberries, mixing for 10 seconds. 

Scoop the dough into 1-tablespoon balls onto the prepared pans 3 to 4 inches apart. (These cookies spread!) 

Bake at 275°F for 25 minutes. These cookies won’t change color much, so make sure you set your timer. If they don’t turn out as crispy as you would like, bake for 2 to 3 minutes longer next time. 

Let the cookies cool briefly on the pans, then transfer to a cooling rack. Share immediately unless you have enviable selfcontrol. If you do have cookies left over, store them in an airtight container for up to 1 week.