BLUEBERRY CREAM COOKIES

Fresh blueberries folded into a lovely vanilla pudding cookie dough. They’re soft, sweet and you can’t help but enjoy the blueberry flavor in these Blueberry Cream Cookies. Blueberry Cream Cookies - Butter With A Side of BreadI was inspired by Nellie’s Raspberry Chocolate Chip Cookies recipe where she used fresh raspberries in her chocolate chip cookie recipe. Isn’t that such a creative idea? I love it! I came up with these beauties and my family went crazy. Fresh blueberries folded into a lovely vanilla pudding cookie dough. They’re soft, sweet and you can’t help but enjoy the blueberry flavor.

Blueberry Cream Cookies

yields 3 dozen cookies

  • 1 cup sugar
  • 1/2 cup softened butter
  • 1 egg
  • 1/3 cup sour cream
  • 1 small box vanilla pudding mix
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2 cups flour
  • 1 cup white chocolate chips
  • 1 rounded cup fresh blueberries, washed & dried

Preheat oven to 350 degrees F.

Cream together sugar and butter. Add egg, sour cream, pudding mix, salt and soda. Stir until smooth. Add flour 1 cup at a time, mixing until smooth between additions. Stir in white chocolate chips. Create a shallow well in the center of the dough, Add in blueberries. Very gently, fold dough over several times, doing your best to not squash the berries.

Drop by rounded tablespoonfuls onto greased cookie sheet.

Bake at 350 for 10-11 minutes. Transfer to a cooling rack and enjoy!

Blueberry Cream Cookies - Butter With A Side of BreadBlueberry Cream Cookies - Butter With A Side of BreadBlueberry Cream Cookies - Butter With A Side of BreadJessicasig1.png

BLUEBERRY CREAM COOKIES
 
Prep time
Cook time
Total time
 
Author:
Serves: 3 dozen
Ingredients
  • 1 cup sugar
  • ½ cup softened butter
  • 1 egg
  • ⅓ cup sour cream
  • 1 small box vanilla pudding mix
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 2 cups flour
  • 1 cup white chocolate chips
  • 1 rounded cup fresh blueberries, washed & dried
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cream together sugar and butter. Add egg, sour cream, pudding mix, salt and soda. Stir until smooth. Add flour 1 cup at a time, mixing until smooth between additions. Stir in white chocolate chips. Create a shallow well in the center of the dough, Add in blueberries. Very gently, fold dough over several times, doing your best to not squash the berries.
  3. Drop by rounded tablespoonfuls onto greased cookie sheet.
  4. Bake at 350 for 10-11 minutes. Transfer to a cooling rack and enjoy!

 

12 COMMENTS

  1. My cookies did not turn out as planned, they spread and only held together when I put them in mason jar rings and at that point they were almost like muffin tops!
    I’m not sure what went wrong but they still turned out well.

  2. They were nice and soft tasted great but the next day they turned soggy and you couldn’t pick them up. I dont know why this happened

    • Did you end up smooshing a lot of the blueberries when incorporating them into the dough? That’s the only thing I can think of- you have to stir them in very gently, as stated in the recipe.

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