Wednesday, April 8, 2015
Blueberry Muffin Cookies
You all know how I love to combine my sweet treats--taking something you'd typically associate with one type of dessert and blend it together with another. Ice Cream Sundae Cookies. Apple Fritter Muffins. Smores Waffles. So it should comes as no surprise that I would jump at the chance to make cookies that taste like blueberry muffins, especially for my niece Abi who loves blueberry muffins and just happened to celebrate her birthday last week. These cookies taste like fluffy blueberry muffin tops, complete with struesel crumbled on top. They are deliciously soft and the blueberries burst with sweetness in every bite. Dave and I couldn't get enough of these and they were Abi approved as well. Plus, if it has muffin in the name, that means it's an acceptable breakfast item, right? Just ignore that part about a cookie if it's before noon.
I was just about to start my annual search for Abi's birthday cookie when Shelly at Cookies & Cups posted this recipe. Boom. Problem solved. I used fresh blueberries, but thawed blueberries patted dry would totally work. The batter is on the thicker side, like a muffin, but you can work with it easily to shape your cookies. The streusel recipe is a LOT--I could only use about a third of it and I thought I was really piling it on. And be sure to press it into the cookie (but don't flatten further). The struesel crumbles off, like on a muffin, so you want to get as much to bake onto the cookie as possible. These cookies are fun and delicious and I'm thinking there might be other muffins out there that deserve the cookie treatment.
Blueberry Muffin Cookies
3 3/4 plus 1 1/3 cups flour, divided
1 plus 1/3 cups brown sugar, packed, divided
1/2 cup sugar, divided
1 teaspoon cinnamon
1 1/2 cups butter, room temperature, divided
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups blueberries, fresh or frozen (thawed, rinsed and dried)
In a small bowl, combine 1 1/3 cup flour, 1/3 cup brown sugar, 1/4 cup sugar, and cinnamon. Melt 1/2 cup butter and stir into flour mixture and combine until crumbly. Set aside as topping.
In a stand mixer fitted with a paddle attachment or a large bowl with a hand held mixer, beat butter until creamy. Add 1 cup brown sugar and 1/4 cup sugar and beat until fluffy, scraping sides of bowl as needed. Beat in eggs, one at a time, then vanilla, baking soda and salt.
Reduce speed and stir in flour until just combined.
Gently fold in blueberries and distribute throughout.
Using a medium cookie scoop place arrange dough on parchment or Silpat lined cookie sheets. Using the back of the scoop or your thumb, press a well into each cookie taking care not to press too flat.
Spoon streusel topping into the well of each cookie, piling on as much as possible and pressing gently into each cookie without flattening further.
Bake at 350 degrees f for 10-12 minutes until edges are set and golden brown. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Remove from oven and cool on pans for a few minutes before transferring to wire racks to cool completely.
Makes 3 dozen cookies.
The Cookie Princess
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