Blueberry & Cream Cookies

Melt in your mouth creamy-blueberry deliciousness is what you'll get with these delicious cookies!

Blueberry & Cream Cookies
Blueberry & Cream Cookies

PREP TIME

55

minutes

TOTAL TIME

82

minutes

SERVINGS

35

servings

PREP TIME

55

minutes

TOTAL TIME

82

minutes

SERVINGS

35

servings

Ingredients

  • 2

    cups (4-sticks) unsalted butter, room temperature

  • 1 1/2

    cups sugar

  • 1 1/2

    cups plus 2 tablespoons (packed) golden brown sugar

  • 1/2

    cup plus 2 tablespoons light corn syrup

  • 2

    large eggs

  • 5 1/4

    cups all purpose flour

  • 2

    teaspoons baking powder

  • 1

    teaspoon baking soda

  • 1

    teaspoon coarse kosher salt

  • 1 1/2

    cups Milk Crumbs (click for recipe)

  • 1 1/2

    cups dried blueberries

Directions

Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky). Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD Can be made 2 days ahead. Keep chilled until baking time. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD Can be made 3 days ahead. Store in airtight containers at room temperature.

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