These chewy blueberry cookies are bursting with sweet berries and a soft texture that makes them hard to resist! They are perfect for a snack or a sweet treat with tea.
I love how easy they are to make! Just mix in the blueberries and bake—no fancy steps needed. They always remind me of warm, sunny days! ☀️
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for the right texture. If you prefer a dairy-free option, you can use coconut oil or a plant-based butter. Just make sure it’s also softened to the same consistency.
Sugars: The combination of granulated and brown sugar gives the cookies a great balance of sweetness and chewiness. If you’re looking for a healthier option, try using coconut sugar or honey, but note that it might change the texture slightly.
Eggs: Eggs help bind the ingredients. For a vegan option, replace each egg with 1/4 cup of unsweetened applesauce, a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water), or a commercial egg replacer.
Flour: All-purpose flour works perfectly, but if you need gluten-free cookies, use a 1-to-1 gluten-free flour blend. Just check the blend includes xanthan gum for structure.
Blueberries: Fresh blueberries are wonderful, but you can use frozen ones too. They do not need to be thawed, which helps keep them intact while baking. You could substitute other berries like raspberries or chopped strawberries as well!
How Do I Prevent Blueberries From Bleeding in My Cookies?
The bleeding of blueberries can make your cookies look messy, but there are a few easy tips to avoid this. Before adding blueberries to the dough, toss them with cornstarch. This helps absorb some moisture and keeps the juices contained.
- Gently fold the blueberries into the cookie dough. Be careful not to mash them.
- Consider using smaller berries if available, as they hold their shape better than larger ones.
- Avoid overmixing the dough once the blueberries are added to keep the berries intact.
How to Make Chewy Blueberry Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 2 tbsp cornstarch (to help keep blueberries from bleeding)
How Much Time Will You Need?
This delicious cookie recipe takes about 15-20 minutes of prep time and 11-14 minutes of baking time. After that, let them cool for a few minutes before serving. So overall, you can enjoy your chewy blueberry cookies in about 35-40 minutes!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to make sure the cookies don’t stick.
2. Creaming the Butter and Sugars:
In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar. Mix them until the mixture is light and fluffy—this should take about 3-4 minutes.
3. Adding the Eggs and Vanilla:
Next, add the eggs one at a time to the butter mixture. Beat well after each addition. Then, stir in the vanilla extract until everything is well mixed together.
4. Mixing the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to ensure the baking soda is evenly distributed throughout the flour.
5. Combining Wet and Dry Ingredients:
Gradually mix the dry ingredients into the wet mixture. Combine everything until just mixed; you don’t want to overmix it.
6. Preparing the Blueberries:
In a small bowl, gently toss the blueberries with the cornstarch. This helps to prevent the blueberries from leaking their juices while baking.
7. Folding in the Blueberries:
Carefully fold the blueberries into the cookie dough. Be gentle so you don’t crush the berries; they’ll add lovely bursts of flavor in each bite!
8. Dropping the Dough on Baking Sheets:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart to allow room for spreading while baking.
9. Baking the Cookies:
Place the baking sheets in the oven and bake for 11-14 minutes. You want the edges to be golden brown while the centers look slightly soft.
10. Cooling the Cookies:
When the cookies are done, remove them from the oven. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
11. Enjoy!
Once your cookies are cool, enjoy them with a glass of milk or your favorite tea! These cookies are best served fresh but can be stored in an airtight container at room temperature for up to 3 days.
Happy baking! 🍪
Can I Use Different Types of Berries?
Absolutely! While blueberries are the star of this recipe, you can substitute them with raspberries, blackberries, or chopped strawberries. Just keep in mind that the texture and flavor will change slightly!
What If I Don’t Have Cornstarch?
No worries! If you don’t have cornstarch, you can simply skip it. Just be gentle when folding in the blueberries to minimize bleeding, or try dusting them with a bit of flour before adding to the dough.
Can I Make the Dough Ahead of Time?
Yes, you can! Prepare the dough and refrigerate it for up to 2 days. When you’re ready to bake, just scoop the dough onto the baking sheets and bake as directed. If the dough is too firm after chilling, let it sit at room temperature for a few minutes before scooping.
How Do I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them! Wrap each cookie individually and place them in a freezer-safe bag for up to 3 months. Just thaw them at room temperature before enjoying!