I realize that cookies are not exactly a recommended food to consume at breakfast, the start of your day, but, honestly, I don’t see why not. Cookies are intended to be enjoyed at any given point in a day, mornings included. Furthermore, because the recipe I am sharing with you today is for Blueberry Muffin Cookies, I figure they’re more than an appropriate option for breakfast, seeing as they’re at least half muffin.
It is possible some folks may not agree with my logic on this matter, but that’s fine. To each their own.
Ever since I shared a recipe a little while ago for birthday cake cookies, I’ve been wanting to explore more fun and creative cookie recipes. When I spotted one for Blueberry Muffin Cookies, I decided the least I could do was provide all of you with this glorious recipe, from sugarspunrun.com. Check it out.
“Ingredients
“Streusel
- 6 Tablespoons (85 g) unsalted butter
- 1 ¼ cups (155 g) all-purpose flour
- ½ cup (100 g) light brown sugar, firmly packed
- ⅓ cup (65 g) granulated sugar
- ¼ teaspoon salt
“Cookie Dough
- ½ cup (113 g) unsalted butter, softened
- 2 oz (57 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar firmly packed
- 1 large egg, room temperature preferred
- 1 teaspoon vanilla extract
- 2 cups (225 g) cake flour
- 1 Tablespoon cornstarch
- 1 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (158 g) fresh blueberries
“Glaze
- 1 Tablespoon milk, plus additional if needed
- ⅔ cup (83 g) powdered sugar
“Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside and prepare streusel.
“Streusel
- Cut butter into pieces, place in a microwave-safe dish and heat in the microwave in 15 second intervals, stirring in between, until melted. Set aside to cool a bit.6 Tablespoons (85 g) unsalted butter
- In a medium-sized mixing bowl, whisk together flour, sugar, brown sugar, and salt.1 ¼ cups (155 g) all-purpose flour,½ cup (100 g) light brown sugar,⅓ cup (65 g) granulated sugar,¼ teaspoon salt
- Drizzle melted butter over the flour mixture and use a fork to toss and claw the ingredients together until you have a crumbly streusel. Set aside while you prepare the cookie dough.
“Cookie Dough
- In a large mixing bowl (or bowl of a stand mixer), combine butter, cream cheese, and sugars and use an electric mixer to beat until well-creamed, light, and fluffy (at least a minute on high speed).½ cup (113 g) unsalted butter,2 oz (57 g) cream cheese,½ cup (100 g) granulated sugar,¼ cup (50 g) light brown sugar firmly packed
- Add egg and vanilla extract and stir until completely combined.1 large egg,1 teaspoon vanilla extract
- In a separate mixing bowl, whisk together flour, cornstarch, baking powder, and salt.2 cups (225 g) cake flour,1 Tablespoon cornstarch,1 teaspoons baking powder,½ teaspoon salt
- Gradually add the dry ingredients to the wet, stirring on low-speed until just combined.
- Add blueberries and use a spatula to gently fold into the batter until well distributed.1 cup (158 g) fresh blueberries
- Scoop dough by level 1 ½ Tablespoon sized scoop and drop on prepared baking sheet.
- Grab a handful of streusel (about a heaping tablespoon) and press firmly onto the top of the cookie dollop. Scoop another level 1 ½ Tablespoon-sized scoop of dough and drop directly on top of the streusel. Portion out another handful of streusel and press gently but firmly on top of the dough to slightly flatten the cookie and to embed the streusel into the cookie.
- Repeat with remaining cookie dough, spacing cookies at least 2” apart on baking sheet.
- Bake in center rack of 350F (175C) oven for about 15 minutes and a toothpick inserted in the center of the cookie comes out clean or with moist crumbs. Allow to cool completely on baking sheet before drizzling with glaze.
“Glaze
- Drizzle glaze over cooled or mostly cooled cookies. Allow to solidify before serving.
- Combine powdered sugar and 1 Tablespoon of milk and whisk until smooth. If too thick, add additional milk, a splash at a time, until smooth.⅔ cup (83 g) powdered sugar,1 Tablespoon milk,” the recipe explains.
Now let’s make some cookies.
Photo by Melissa Belanger on Unsplash
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