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”.
Details
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: Bakery Blueberry Vanilla Crunch Muffins Blueberry Chamomile Galette Brown Butter Raspberry Chocolate Chip Cookies Strawberry Bourbon Cobbler Strawberry Chamomile Naked Cake Lemon Strawberry Dutch Baby with Ricotta Cream 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!
