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I’m convinced there isn’t a single combination of desserts that wouldn’t go well together. We’ve all heard of things like the ‘brookie’ or cheesecake-inspired ice cream flavors, but have you ever had a Muffkie? (or a Cookfin?…) I’m clearly making this word up as I go, but regardless, this mashup is well worth a try. These cookies are inspired by blueberry muffins and it’s simply a match made in heaven. Fresh blueberries and a swirl of blueberry jam are the real game-changer here! The great thing about this recipe is that you can swap in any fruit of your choice! I’m thinking this deserves a raspberry version as well.
Recipe found at Half Baked Harvest.
Blueberry Muffin Cookies:
- 1 cup butter (2 Sticks)
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 1 TBSP vanilla extract
- 2 1/4 cup flour
- 1 tsp kosher salt
- 2 TBSP blueberry jam
- 3/4 cup fresh blueberries
Streusel:
- 1/3 cup flour
- 1/4 cup packed brown sugar
- 1/2 tsp cinnamon
- 3 TBSP cold butter, cubed or grated
Preheat oven to 350F and line your baking sheet with parchment paper.
Add butter to a saucepan and cook on medium heat, until the butter begins to lightly brown (about 2 minutes). Remove from heat and transfer to mixing bowl. Let cool for 5 minutes. Add brown sugar, sugar, eggs and vanilla. Mix until smooth. Add flour, baking soda and salt. Gently swirl in the jam and blueberries, but do not fully mix the jam into the dough.
To make the streusel, add flour, brown sugar, cinnamon, and butter to a mixing bowl. Mix together with your hands until you have a crumbly mixture. Set aside.
Roll the dough into round tablespoon-size balls and place 2 inches apart on prepared bakeware. Bake for 10-12 minutes until lightly golden brown on edges. 
Let cookies cool on baking sheet. Serve and enjoy!
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Blueberry Muffin Cookies
Description
These Blueberry Muffin Cookies are a tasty muffin and a sweet cookie rolled into one delicious bite!
Ingredients
- 1 cup butter (2 Sticks)
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 1 TBSP vanilla extract
- 2 1/4 cup flour
- 1 tsp kosher salt
- 2 TBSP blueberry jam
- 3/4 cup fresh blueberries
Streusel:
- 1/3 cup flour
- 1/4 cup packed brown sugar
- 1/2 tsp cinnamon
- 3 TBSP cold butter, cubed or grated
Instructions
- Preheat oven to 350F and line your baking sheet with parchment paper
- Add butter to a saucepan and cook on medium heat, until the butter begins to lightly brown (about 2 minutes)
- Remove from heat and transfer to mixing bowl (let cool for 5 minutes)
- Add brown sugar, sugar, eggs and vanilla, mix until smooth
- Add flour, baking soda and salt
- Gently swirl in the jam and blueberries, but do not fully mix the jam into the dough
To make the streusel:
- Add flour, brown sugar, cinnamon, and butter to a mixing bowl
- Mix together with your hands until you have a crumbly mixture (set aside)
- Roll the dough into round tablespoon-size balls and place 2 inches apart on prepared bakeware
- Bake for 10-12 minutes until lightly golden brown on edges
- Let cookies cool on baking sheet
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