Certain things happen when you bake cookies that taste like muffins.

Brown Sugar Blueberry Cookies I howsweeteats.com

Cookies become breakfast food.

Midnight snacks too.

You pass them off as two servings of fruit. Or three.

You sleep-eat cookies.

You closet-eat cookies.

They somehow disappear.

You weep.

Brown Sugar Blueberry Cookies I howsweeteats.com

Face, meet cookies. Cookies… I apologize.

Brown Sugar Blueberry Cookies I howsweeteats.com

Few things in this house bring excitement like a soft, fluffy cookie filled with bursting, plump blueberries. Me? Shoes and sea-salted chocolate. Him? Steak and Taylor Swift. In the non-creepy, he’s-old-enough-to-be-her-dad kind of way.

Yeah. I know.

Who wants a cookie?

Brown Sugar Blueberry Cookies I howsweeteats.com

Brown Sugar Blueberry Cookies

makes 12-15+ cookies

1 stick butter, at room temperature

3/4 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon

1 tablespoon milk

3/4 cup fresh blueberries

Preheat oven to 375.

Beat butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on low speed. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in blueberries gently with a spatula – it is okay if they break a bit. Refrigerate for 30 minutes.

Remove dough from fridge and roll into 1 1/2 inch balls or scoop out with an ice cream scooper. Bake at 375 for 10-12 minutes. Let cool completely.

Brown Sugar Blueberry Cookies I howsweeteats.com

Cookies > muffins. Or maybe… cookies = muffins. Cookies/muffins??  I really don’t know. I told you I’m terrible at math.

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284 Responses to “Brown Sugar Blueberry Cookies.”

  1. #
    201
    MealDiva — July 15, 2014 @ 10:10 am

    I just made these for my kids and they ROCKED! I’m so in love with this recipe that I’m sharing your link in my weekly CSA newsletter! Thank you, thank you!

    Reply

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