Welcome to my kitchen! Today, we’re making something truly special: Chewy Blueberry Cookies. If you’re looking for a cookie that’s soft, bursting with juicy blueberries, and just melts in your mouth, then you’ve come to the right place. Get ready to bake a batch of these delightful treats that are perfect for any time you need a little something sweet.
Why You Will Love This Recipe
These aren’t just any blueberry cookies; they are seriously the best chewy blueberry cookies you’ll ever taste. What makes them so amazing? First off, they have that perfect chewy texture that everyone loves. They’re not cakey or crispy – just wonderfully soft and chewy in the center with slightly crisp edges. Plus, we’re loading them up with tons of fresh blueberries, so every bite is a burst of fruity goodness. This recipe is also super easy to follow, even if you’re new to baking. You don’t need any fancy equipment or complicated steps. It’s a straightforward recipe that delivers incredible results every single time. Trust me, once you try these homemade blueberry cookies, you’ll be making them again and again.
Ingredients
Here’s everything you’ll need to bake these yummy chewy blueberry cookies. Make sure you have all your ingredients measured out before you start!
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups fresh blueberries
Step-by-Step Instructions
Let’s get baking! Follow these simple steps to create the most delicious chewy blueberry cookies.
1. Preheat Your Oven & Prep:
First things first, let’s get our oven ready. Preheat your oven to 375°F (190°C). While the oven is heating up, line your baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
2. Cream Butter and Sugars:
In a large bowl, or the bowl of your stand mixer, put in the softened butter, granulated sugar, and brown sugar. Cream these together until they are light and fluffy. This usually takes about 2-3 minutes. Scraping down the sides of the bowl halfway through helps make sure everything mixes evenly.
3. Add Eggs and Vanilla:
Now, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Mix until everything is well combined and smooth.
4. Combine Dry Ingredients:
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking helps to evenly distribute the baking soda and salt throughout the flour.
5. Gradually Add Dry Ingredients to Wet Ingredients:
Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing can make your cookies tough, and we want them chewy!
6. Gently Fold in Blueberries:
Now for the best part – the blueberries! Gently fold in the fresh blueberries using a spatula. Be gentle so you don’t squish the blueberries too much. Make sure they are evenly distributed throughout the dough.
7. Scoop Cookie Dough:
Use a cookie scoop or a spoon to drop rounded tablespoons of cookie dough onto your prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.
8. Bake Until Golden Brown:
Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still look a little soft. Don’t overbake them if you want them to stay chewy!
9. Cool on Baking Sheets:
Once baked, let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from breaking.
Serving Suggestions
These chewy blueberry cookies are fantastic on their own, but they’re even better with a few thoughtful touches. Imagine enjoying one still slightly warm from the oven with a cold glass of milk – pure comfort!
For a simple yet elegant presentation, arrange the cookies on a pretty plate or in a basket lined with a cloth napkin. They look especially inviting when dusted lightly with powdered sugar, though they are perfectly delicious without it too.
These cookies are perfect for so many occasions. They’re great for a casual afternoon snack, a potluck with friends, or even a bake sale. They also make a lovely homemade gift. Who wouldn’t love receiving a batch of fresh, chewy blueberry cookies? For a fun pairing, try them with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re serving them at brunch, they’d be wonderful alongside fresh fruit and yogurt.
Storage and Reheating
To keep your chewy blueberry cookies tasting their best, store them in an airtight container at room temperature. They’ll stay fresh for up to 3-4 days this way. To maintain their chewy texture, you can also add a slice of bread to the container – it helps keep them soft!
If you want to warm them up a bit, you can reheat them in a microwave for just a few seconds (about 5-10 seconds should do it). Be careful not to overheat them, or they might become tough. Alternatively, you can gently warm them in a low oven (around 250°F or 120°C) for about 5 minutes to bring back that fresh-baked warmth.
Key Details
Prep time: 20 minutes
Cook time: 10-12 minutes
Total time: About 30-32 minutes
Yield: About 2 dozen cookies
Equipment:
- Baking sheets
- Parchment paper
- Mixing bowls
- Electric mixer or stand mixer
- Cookie scoop or spoon
- Wire rack
Enjoy baking these incredibly chewy blueberry cookies! I hope you love them as much as I do. Happy baking!
Chewy Blueberry Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
- Gently fold in fresh blueberries using a spatula.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto baking sheets, leaving space between cookies.
- Bake for 10-12 minutes, or until edges are lightly golden brown and centers are set but still soft.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.