Giant Double Blueberry Muffin Cookies. Homemade cookies made with browned butter, sweet brown sugar, and a few very special ingredients that really make these cookies better than the rest, like blueberry jam, fresh blueberries, and you can’t have a muffin without streusel, so streusel on top! These cookies are, as some might say, “OMG, to die for”. Possibly better than a blueberry muffin!
These cookies just make me smile. They feel like spring, but yet we’re baking them in February. I think we all just needed this recipe today.
After returning from New York to freezing, below zero temps, and then snow on Sunday, I’ve been craving warmer days. We still have quite a while left until spring arrives here, but at least the days are getting longer. I’m headed to Miami this weekend where I can do a quick dethaw. And thankfully we can all bake up these happy, delicious cookies anytime.
If you know me or have been reading for a while, you know I have a strong love for blueberry muffins. I used to bake them from the box on Friday afternoons after school for my youngest brother, Red. I just loved the Betty Crocker wild blueberry mix. The berries came in canned syrup, and well, we obviously thought they were delicious.
Cookies are special too. So why not combine two favorites into one? When I was testing these, I really wasn’t sure if they’d work out well. I knew I wanted to include both blueberry jam and fresh blueberries.
I wasn’t sure how the jam would affect the cookie, but to my surprise, I got it right on the very first batch. And as I said above, these are “OMG, to die for”.
First things first, brown the butter. I like to use a medium skillet and brown both sticks of butter over medium heat. Simply let the butter cook until it bubbles up and foams on top. This is when I turn the heat off and continue to allow the butter to cook in the pan.
Little brown bits will form on the bottom of the pan, those are the nutty little bits that will make your recipes extra delicious.
The trick with this recipe is to just lightly brown the butter until it is golden. Don’t get it too toasty, you want the blueberries to be the dominant flavor. The brown butter is used more for the texture of the cookies.
When the butter is browned, let it cool off slightly.
I usually make the streusel while the butter sits. Just mix flour, brown sugar, and cinnamon with cold butter. Then set the streusel mix aside.
Next, it’s back to the brown butter. Mix in some brown sugar, granulated sugar, a couple of eggs, and a good amount of vanilla. Then add the flour and baking soda, plus, a pinch of salt. Nothing fancy.
Mix the dough and then gently swirl in the jam and blueberries. Whatever you do, do not overmix. The idea is that the jam is swirled into the dough but not fully incorporated.
Gently press the dough balls down, then sprinkle with streusel, and bake the cookies.
While they bake, you’ll smell the wonderful scents of rich butter and vanilla and the berries will be bursting.
Totally delicious, simple, and fun for these lingering winter days. Crisp edges with very doughy, sweet centers. And with the added streusel on top, holy freaking YUM!
Just going to leave you with a little nudge to go bake some weekday cookies!
Looking for other fun berry recipes? Here are some favorites:
Lastly, if you make these Giant Double Blueberry Muffin Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Giant Double Blueberry Muffin Cookies
Servings: 16 giant cookies
Calories Per Serving: 178 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. Add the butter to a skillet set over medium heat. Cook until the butter begins to lightly brown, about 2 minutes. Remove from the heat and transfer to a mixing bowl. Let cool 5 minutes or so.3. To the brown butter, mix in the brown sugar, granulated sugar, eggs, and vanilla, mixing until smooth. Add the flour, baking soda, and salt. Gently swirl in the blueberry jam and blueberries, do not fully mix the jam into the dough.4. To make the streusel. In a bowl, add the flour, brown sugar, cinnamon, and butter. Mix together with your hands until you have a crumbly mixture. Set aside.4. Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. The dough may be a little wet from the berries. Gently flatten the dough down and sprinkle with a tablespoon of streusel. Bake 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 3-4 minutes or until the cookies are just beginning to set on the edges.5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.