Blueberry and Cream Cookies
Deliciously chewy cookies loaded with dried blueberries and milk crumbs, these treats feature a perfect balance of butter and sugars for a rich, satisfying dessert. The dough requires overnight chilling to develop the best flavor and texture.
Ingredients
- •2 cups unsalted butter
- •1½ cups sugar
- •1½ cups golden brown sugar
- •½ cup light corn syrup
- •2 large eggs
- •5¼ cups all purpose flour
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •1 teaspoon coarse kosher salt
- •1½ cups Milk Crumbs
- •1½ cups dried blueberries
- •1 piece stand mixer with paddle attachment
Cooking Instructions
- 1.
Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky).
15 min
- 2.
Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled until baking time.
1440 min
- 3.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD: Can be made 3 days ahead. Store in airtight containers at room temperature.
22 min