These blueberry cookies have a chewy brown sugar cookie base and whole fresh blueberries that burst with every bite!
These cookies (along with these Blueberry Chocolate Chip Muffins) are the main reason I love blueberry season!
Plus, this easy cookie recipe is super simple, requiring just one bowl and no chilling time, coming together in 30 minutes from start to finish. As a busy mom who loves to bake, easy and efficient is the only way for me when it comes to baking homemade cookies.
Blueberry Cookie Ingredient Highlights
This recipe is designed for fresh blueberries. They’ll need to be dry, so wash them ahead of time or pat them dry before getting started.
Unsalted butter is preferred but if you only have salted on hand, just go with that and omit the added salt.
Blueberry Cookie Tips and Tricks
How I Make My Blueberry Cookie Dough
Like most of my cookie recipes, I keep this one simple by making it all in one bowl. That just means the order in which you add things to your dough matters.
We want the butter melted, but not so hot that it will scramble the egg. The easiest way to achieve this is to cut your butter into about 1 tablespoon-sized portions. Add the cubes to a bowl and microwave on high for 30 seconds and whisk,
If it needs a little more heat, continue to zap it in 10 seconds intervals until just enough to melt it. Then whisk in the sugar until smooth.
Next, whisk in the egg and vanilla extract and then use a spatula to combine the flour, cornstarch, baking soda, and salt.
Finally, fold in your fresh blueberries. If a few of the berries burst during this process, that’s no problem. Just try to keep the majority of them whole so you get that burst of blueberry in each cookie.
How I Shape and Bake My Cookies with Blueberries
I first tested these cookies using a large cookie scoop, and while they were still delicious, the center was a little undercooked. Using a small cookie scoop, or 1 tablespoon of dough per cookie, gives a more even bake with crispy edges.
Use the small cookie scoop or portion out 1 tablespoon of dough, then roll the cookies between two clean hands so they are perfectly round.
Avoid any blueberries near the edges and bottom of the cookie—they’re more likely to burst and leak out of the cookie while baking. Exposed blueberries on top are okay.
Leave some space for spreading between each cookie and bake at 350°F for 13-15 minutes. Allow the cookies to cool and set for at least 20 minutes before diving in.
How I Store Leftover Cookies and Cookie Dough
I usually only bake up a few cookies at a time, so that I can freeze the dough and bake a fresh cookie whenever I want! To do so, shape the cookie dough and store it in a freezer-safe bag for up to 3 months.
You can bake them straight out of the freezer, just add a few minutes to your baking time.
As for leftover cookies, it’s best to store them in an airtight container in the fridge. They’ll stay fresh for about a week. To keep them nice and chewy, you can store a piece of bread with them (perfect use for the end piece!).
The bread will create a humid environment and keeps your cookies moist.
30-Minute Chewy Blueberry Cookies
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Small Cookie Scoop optional
- Reusable Baking Mat optional
Ingredients
- ½ cup unsalted butter
- 1 cup light brown sugar (tightly packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ⅓ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh blueberries (washed and dry)
Instructions
- Preheat your oven to 350°F and line a large baking sheet with parchment paper or a reusable baking mat.
- Cut the butter into 1 tablespoon-sized cubes and place it in a large, microwave-safe mixing bowl. Microwave on high for 30-seconds and whisk. If it needs more time to melt, microwave in 10-second intervals, whisking in between until liquefied.½ cup unsalted butter
- Add the brown sugar to the melted butter and whisk to combine.1 cup light brown sugar
- Whisk in the egg and vanilla extract.1 large egg, 1 teaspoon vanilla extract
- Add the flour, cornstarch, baking soda, and salt and combine. At this point you may want to switch to a spatula to mix.1 ⅓ cup all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon baking soda, ½ teaspoon salt
- Lastly, fold in your blueberries. Be gentle so they don't burst. If some break, no worries. Just try your best to keep as many as you can whole.1 cup fresh blueberries
- Use a small cookie scoop or 1 tablespoon of dough to portion out your cookies. Roll them in between two clean hands so they are perfectly round and place them on your prepared baking sheet, leaving ample space in between each one for spreading. Try to keep the blueberries towards the center and top of the cookie, rather than the sides or bottom.
- Bake at 350°F for 13-15 minutes until the edges are crisp. If any blueberries burst and leak, just use a spoon to encourage the juice back into the cookie. Allow to cool at least 20 minutes. Enjoy!
Pro Tips
- Store your blueberry cookies in an airtight container in the fridge for up to a week.
- I usually bake a few cookies at a time. Then, I shape and freeze the rest of the dough for up to 3 months and bake them fresh when the craving hits!
