How to Make Blueberries and Cream Soft-Baked Cookies - Happy Bake Day

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

fresh blueberries

🥗Healthier: frozen blueberries

💰Cheaper: dried blueberries

Frozen blueberries are often less expensive and available year-round.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar provides a lower glycemic index.

Combine flour, baking soda, and baking powder in a mixing bowl using a fork or spoon until well combined; set aside.

Add softened butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment; mix on medium-high speed until pale and fluffy.

Add the egg and vanilla extract to the butter mixture; mix on medium-high speed until well combined, scraping down the sides of the bowl as needed.

Gradually add the dry ingredients to the wet mixture, about a third at a time, mixing well in between and scraping down the sides of the bowl as needed.

Add dried blueberries and white chocolate (except for the reserved amount) to the mixture; mix on low speed just until combined.

Line two baking trays with parchment paper; use a large cookie scoop to scoop the dough onto the trays, rolling them into balls and placing them about two inches apart.

Top each dough ball with the reserved white chocolate, gently pressing it into the dough; optionally, flatten the dough balls slightly.

Chill the cookie dough in the refrigerator for 30 minutes; during the last few minutes of chilling, preheat the oven to 350°F.

Bake cookies in the preheated oven for 10 to 12 minutes, or until the edges have started to set and brown slightly, while the middle remains soft.

Allow cookies to cool on the tray for 5 to 7 minutes before transferring to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens