These brown butter cookies are so easy to make, and honestly, you’ll find yourself eating the whole pan before you know it!
Nutty Brownie butter base cookies, with a homemade blueberry jam, topped with a cinnamon crunch. These cookies need to be the next thing you bake!
My Browne butter blueberry cookies are just what you need to start your morning. They are a combination of a blueberry streusel muffin, and a delicious cookie.
If you are looking for more berry desserts, you should try out these…..
Strawberry Cheesecake Cake, Vanilla Berry Cake, Delightful Lemon Blueberry Cake
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What makes this recipe good
- Chewy, soft, fruity- these cookies are very addictive because they have everything that makes a good cookies. Large soft center, thick cookie base, topped with a crunchy streusel.
- Brown Butter- the brown butter in this cookie is what brings the strong flavor.
- Homemade blueberry compote- I use fresh blueberries that I cook to perfection right on the stove.
- Crunchy Top- the top is made from butter, brown sugar flour, and salt. It helps give the cookie the crunch that it needs.
Ingredients you will need
- Unsalted butter- this can be cold because you will brown it on the stove.
- Brown sugar- I always use light brown sugar
- Cake flour- this what makes your cookies stay soft for up to three days just sitting on the counter.
- Eggs- I make sure they are room temperature, and take mine out at least one hour before I make the dough.
- Blueberries- you can use fresh or frozen.
How to brown the most perfect butter:
The brown butter in this recipe really gives the cookies a nutty flavor that will keep you coming back for more.
So what is browned butter and how do you successfully brown it? Basically, you are burning butter. But don’t be alarmed, you don’t want to really burn it and make it black, you just want to “toast” it until it turns brown. Browning the butter gives it a nutty aroma that adds to the great flavor of these cookies.
Step by step instructions.
Here is how to make these delicious brown butter blueberry cookies. I use a stand mixer, but you can totally use a hand mixer!
STEP ONE: brown the butter. After you brown the butter let it cool down to room temperature.
Step two: Beat the butter and the sugar. Once the butter has come down to room temperature, beat that and the sugar on high for at least 3 minutes.
Step three: add in the wet ingredients. Add in the egg, egg yolk, and vanilla, beat on high for 2 minutes until light and fluffy.
STEP 4: Add in the dry ingredients. Mix in the dry ingredients on low until just combined. Then, add in the blueberries. Use a rubber spatula to fold them in.
Step 5: add the blueberry compote. One you have your cookie dough balls, then you will create a hole in the middle to add the blueberry compote.
Step 6: chill/shape the dough. Scoop the cookie dough using a large cookie scoop or a kitchen scale (4 ounces each.The dough does need to be chilled for at least 2 hours. I chill mine overnight.
STEP 7: make/add the streusel. Top each cookie with a generous amount of the streusel.
STEP 8: Bake the cookies. Bake 9 cookie dough balls at a time for 13-15 minutes. I was able to fit all 9 on a baking sheet.
uckfarmsbakery. She is the artist behind the design, and also has so many recipes that you can choose from.
Expert Baking tips
- I suggest making your blueberry compote first. It does take a time to cool.
- After you make the blueberry compote, brown your butter. This needs also has to cool so you don’t ruin your cookie dough batter.
- You can chill your dough for two hours, but I highly suggest to chill them overnight.
- Mix your dry ingredients on the lowest setting of your mixer.
- Fold in your blueberries with a rubber spatula.
Storing and Freezing
Store these brown butter blueberry cookies in an airtight container up to 3 days at room temperature. They can also be refrigerated for 5 days.
Freezing
Because you are baking/cooking the blueberries these cookies can’t be frozen because the blueberries will ferment.
Other recipes to try.
Fresh vs frozen blueberries:
Does it really matter if I use frozen blueberries instead of fresh? Short answer… no, it does not. Since you are cooking them, both on the stove and in the dough in the oven, you are causing the blueberry to burst and you won’t really be able to tell the difference between a fresh or a frozen berry.
Cake flour vs all-purpose flour:
You’ll notice in my recipe I call for half cake flour and half all-purpose flour. Cake flour has a different protein level and has some added corn starch in it. Corn starch helps activate the softness in the cookies that will allow you to keep your cookies on the counter for 3 days. (Confession: last time I made these, I kept them on the counter for 3 days, uncovered, and they were still VERY soft.)
Tools you will need for the cookies:
- Kitchen scale
- Large cookie scoop (if you don’t have a kitchen scale)
- Stand sized kitchen aid.
- Medium sized sauce pan
- Rubber spatula
- Sheet pans
- Parchment paper
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Recipe
Browned Butter Blueberry Cookies
Ingredients
For the compote
- 2 Tablespoons Water
- 1 Cup Blueberries
- ½ Cup Granulated Sugar for sweetening the compote
- 1 Tablespoon Cornstarch
- ⅓ cup Water for the slurry
For the cookies
- 1 Cup unsalted butter for browning
- ¾ Cup light brown sugar
- ¼ Cup granulated sugar
- 1 Large egg room temperature
- 1 Large egg yolk room temperature
- 2 Teaspoons pure vanilla extract
- 1 ¼ Cups all-purpose flour
- 1 ¼ Cups Cake Flour
- 1 Teaspoon Cornstarch
- 1 ½ Teaspoons Baking Powder
- ½ Teaspoon Salt
- 1 Teaspoon Cinnamon
- ½ Cup Blueberries fresh or frozen
For the Streusel Topping:
- ½ Cup Light Brown Sugar
- ⅓ Cup All-Purpose Flour
- 1 Teaspoon Ground Cinnamon
- Pinch of Salt
- 3 Tablespoons Unsalted Butter room temperature
Instructions
- In a small saucepan (use a small saucepan for this step), combine the blueberries, ½ cup granulated sugar, and 2 tablespoons of water. Stir until combined. Let it come to a boil, then reduce heat to simmer until the blueberries open and create a sauce.
- Make a slurry by mixing the cornstarch with ⅓ cup water. Ensure your blueberry mixture is hot, then add the slurry. Stir until it thickens and darkens, indicating that the cornstarch has been fully cooked out.
- Set aside to cool to room temperature. For faster cooling, you can refrigerate it.
For the Blueberry Cookies:
- In a medium-sized saucepan, brown 1 cup of unsalted butter over medium heat until it starts making crackling noises. Reduce heat to medium-low, stir occasionally until browned. Let it cool to room temperature.
- In a separate mixing bowl, whisk together both flours, baking powder, salt, cornstarch, and cinnamon.
- In a stand mixer fitted with a paddle attachment, beat the cooled browned butter, light brown sugar, and granulated sugar on medium-high speed until light and fluffy (about 3 minutes).
- Beat in the egg, egg yolk, and vanilla for another 2 minutes.
- On low speed, add the dry ingredients to the wet ingredients just until no more signs of flour remain. Avoid overmixing.
- Gently fold in the blueberries with a rubber spatula.
- Scoop out the dough into balls (approximately 3 ounces each), then press the back of a spoon into the center of each cookie to create a divot. Add the cooled blueberry compote into each divot.
- Refrigerate the cookies for 2 hours or overnight before baking to solidify the butter.
For the topping
- In a mixing bowl, whisk together the brown sugar, salt, cinnamon, and flour. Add the room temperature unsalted butter and combine everything with your hands until it has a shaggy look. Store it in an airtight container in the fridge for up to 7 days if prepared in advance.
Assembly and Baking:
- Preheat the oven to 350°F (180°C). Line two cookie sheets with parchment paper and place 4 balls of cookie dough on each cookie sheet. Sprinkle 1-2 tablespoons of streusel on top of each cookie dough ball.
- Bake for 13-15 minutes. Allow the cookies to slightly cool on the baking sheets before transferring them to a wire cooling rack to finish cooling.
Anonymous says
Great recipe!