Ingredients
Main Ingredients
- 1 cup frozen blueberries
- ½ cup (1 stick) salted butter, softened
- ¼ cup granulated white sugar
- ¼ cup light brown sugar
- 1½ cups all-purpose flour, spooned and leveled
- ¾ tsp baking powder
- ⅔ cup chopped vanilla almond bark
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a sheet pan with parchment paper to prevent sticking and ensure even baking.
- Cook Blueberries: Place the frozen blueberries on a medium skillet over medium-high heat. Cook for 4-5 minutes until the berries thaw and become mushy. For less chunky berries, cook longer until easily mashable. Remove from heat and allow to cool to warm or room temperature.
- Cream Butter and Sugars: In a large bowl, use a hand or stand mixer to beat the softened salted butter with granulated and light brown sugars until the mixture is creamy and fluffy.
- Add Blueberries: Pour the cooled blueberry mixture into the creamed butter and sugar. Beat on high speed until fully combined and the blueberry mixture is thoroughly incorporated.
- Mix Dry Ingredients: Stir in the all-purpose flour and baking powder gently until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Almond Bark: Gently fold the chopped vanilla almond bark pieces into the batter to distribute evenly.
- Scoop Dough: Using a 1½-inch cookie scoop, portion the cookie dough onto the prepared sheet pan, spacing each scoop adequately to allow spreading.
- Bake: Place the sheet pan in the preheated oven and bake for 9-10 minutes or until the edges of the cookies turn golden brown and the centers are set.
- Cool and Serve: Remove cookies from the oven and let them cool on the pan for at least 5 minutes before serving. Enjoy these warm or at room temperature.
Notes
- To get a smoother blueberry texture in the dough, cook the blueberries longer until easily mashable.
- Make sure the butter is softened but not melted to achieve the best creaming results.
- Do not overmix the flour into the batter to maintain cookie tenderness.
- Vanilla almond bark can be substituted with white chocolate chips if unavailable.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
