Cookies These cookies feature the rich, nutty flavor of browned butter paired with the sweetness of fresh blueberries, resulting in a cookie that’s both indulgent and refreshing.
Origin Browned Butter Blueberry
Browned butter adds depth and complexity to many baked goods, turning the usual buttery taste into a warm, toasty flavor. Paired with blueberries, these cookies offer a unique twist on the classic blueberry treat, perfect for those who enjoy rich, aromatic flavors.
What I Love About This Recipe
The browned butter brings a nutty, caramelized depth to the cookies, balancing the fresh burst of blueberries. These cookies have a perfect chewy texture with just the right amount of sweetness — a sophisticated twist on a fruity classic.
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Browned Butter Blueberry
4
servings30
minutes30
minutes170
kcalIngredients
1 cup unsalted butter
1 cup granulated sugar
½ cup brown sugar
1 large egg
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup fresh or frozen blueberries
1 tbsp lemon zest (optional, for a citrusy kick)
Directions
- Brown the butter: In a medium saucepan, melt butter over medium heat. Continue cooking, stirring frequently, until the butter foams and then turns golden brown with a nutty aroma (about 5–7 minutes). Remove from heat and let cool slightly.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the cooled browned butter, granulated sugar, and brown sugar until creamy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, stirring until combined.
- Gently fold in the blueberries and lemon zest, if using.
- Scoop dough by tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden and the centers are set.
- Cool on a wire rack before serving.
Notes
- If using frozen blueberries, don’t thaw them before adding to the dough to prevent them from bleeding too much color.
- For extra flavor, sprinkle a pinch of sea salt on top of the cookies before baking.
- These cookies pair wonderfully with a glass of cold milk or a cup of tea.
