White Chocolate Blueberry Cookies & Blueberry Icing
September 4, 2024 by Kimberly
Indulge in soft, melt-in-your-mouth cookies bursting with juicy blueberries and creamy sweetness of white chocolate, topped with a vibrant blueberry drizzle – perfect for cozy afternoons and sweet tooth cravings.
2 HOURS
25 MINUTES
EASY
VEGETARIAN
INT.
289 PER COOKIE
COMFORT FOOD
SWEET
TEA TIME
DESSERT
COOKIES
SUMMER
ABOUT THE RECIPE
Get ready to treat yourself to a batch of cookies that’s the perfect blend of creamy and fruity goodness. These soft-baked cookies are packed with juicy berries and creamy sweetness, offering a delightful twist on your classic cookie. The vibrant, tangy drizzle on top adds just the right amount of zing, making these cookies a perfect choice for cozy afternoons or when you’re just craving something sweet and satisfying. Whether you’re a seasoned baker or just starting out, this recipe is a must-try for anyone who loves experimenting in the kitchen.
How to serve
These cookies are best enjoyed fresh out of the oven, with the soft, warm centers giving way to pockets of melted sweetness and bursts of berry flavor. For an extra touch, drizzle the tangy icing over the top while the cookies are still slightly warm, letting it melt into the crevices for a truly indulgent experience. Pair them with a hot cup of tea or coffee, or even a cold glass of milk, and you’ve got the perfect treat for any time of day.
How to store
To keep these cookies fresh and delicious, store them in an airtight container at room temperature. They’ll stay soft and flavorful for up to four days. If you need to keep them longer, you can freeze them in a sealed bag or container for up to two months. Just thaw at room temperature and enjoy as if they were freshly baked!
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White Chocolate Blueberry Cookies & Blueberry Icing
- Total Time: 2 hrs + 25 min
- Yield: 12 cookies 1x
Description
Recommended Equipment
- two medium-sized bowls
- whisk
- sharp knife
- cutting board
- spatula
- cookie scoop
- small bowl
- mortar and pestle
Ingredients
COOKIE DOUGH
- 120 grams butter
- 100 grams brown sugar
- 100 grams white sugar
- 2 tsp vanilla extract
- 1 egg
- 220 grams all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 150 grams white chocolate
- 200 grams fresh blueberries
ICING
- 1 tbsp freeze-dried blueberries
- 75 grams powdered sugar
- 2 tbsp milk
Instructions
- Melt the butter in the microwave or in a small pot. In a medium-sized bowl, combine the melted butter, brown sugar, white sugar, and vanilla extract until the mixture is smooth and the sugar is almost dissolved. Next, add the egg and mix everything together. Set aside.
- In another medium-sized bowl, mix together the flour, baking soda, and salt, then set it aside.
- On a cutting board, chop the chocolate into pieces. Weigh the blueberries.
- Now, add the flour mixture to the butter-sugar mixture, along with the chocolate and blueberries. Mix until just combined, with no streaks of flour visible. Don’t overmix. Use a cookie scoop to form 12 equally sized dough balls and place them on a sheet of parchment paper. Chill the dough balls in the refrigerator for at least 2 hours. If you’re very patient, you can leave them in the fridge for 24 hours—they’ll taste even better!
- When you’re ready to bake the cookies, preheat the oven to 150°C (300°F). Once the oven is hot, place the cookie dough balls on a parchment-lined baking sheet with enough space between them, and bake for 13 minutes. If you prefer thicker cookies, you can use a bowl that’s wider than the cookie to circle around it, shaping the cookie and making it thicker. Let the cookies cool slightly.
- Meanwhile, you can prepare the icing. For this, crush the freeze-dried blueberries into a powder using a mortar and pestle. Then, mix 1 tablespoon of this powder with powdered sugar and milk. Drizzle the icing over the cookies in a zigzag pattern, let it set for a few minutes, and then enjoy the cookies.
- Passive Time: 180 min
- Cook Time: 25 min
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