Blueberry Muffin Cookies

brown butter, bloobs, and streusel

first batch, too many blueberries, oops

Servings: 12-14 large cookies
Preparation Time: 1-2 hours

Cookies

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• 226g (2 sticks) butter, browned

• 220g granulated sugar

• 140g brown sugar

• 2 eggs

• 1 tsp vanilla extract

• 330g all-purpose flour

• 2 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp salt

• 6oz fresh blueberries

• 1-2 tsp lemon juice

• 1-2 T granulated sugar

Streusel

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• 100g brown sugar

• 75g all-purpose flour

• 1/2 tsp cinnamon

• 1/4 tsp salt

• 4 T butter, cold and cubed

Method

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1. Brown the Butter: In a medium/large skillet, melt the butter over medium heat. Stir constantly until the butter foams and then turns golden brown with a nutty aroma. Remove from heat and let it cool slightly.

2. Prepare the Wet Ingredients: In a stand mixer, beat the brown butter with brown and white sugars until cooled slightly, about 3 minutes. Add the eggs, and vanilla extract to the butter and sugars. Mix until well combined.

3. Add the Dry Ingredients: Add the flour, baking powder, cinnamon, and salt to the wet ingredients, mixing until just combined. Be careful not to over-mix the dough.

4. Preheat the Oven: Preheat your oven to 400°F while the batter continues to cool and you cook the blueberries.

5. Cook the Blueberries: In a small saucepan, combine the blueberries, lemon juice, and sugar and warm over medium low heat. You want to cook it just until the berries start to burst and release a little liquid. You don’t want the berries to break down, this whole process will take only a few minutes.

6. Make the Streusel: While the blueberries cool a little bit, make the streusel. In a small to medium size bowl, combine all of the dry ingredients. Using a pastry cutter, food processor, or just your fingers, cut the butter into the flour and sugar mixture. Continue until the butter pieces are small, pea-sized crumbles.

7. Fold in the Blueberries: Fold the blueberry mixture into the dough, very gently. You don’t want the two to be completely combined, but the swirls should be distributed as evenly as possible.

8. Scoop and Bake the Cookies: Scoop approx. 1.5 oz portions of the dough. I used this guy. Place them on a baking sheet lined with parchment paper, giving them lots of room to spread. I only baked 2 at a time. Spoon about 1 tablespoon of the streusel onto the tops of the dough balls, pressing slightly so that it stays firmly on top. Bake for 12-13 minutes, until the edges are golden and the centers are just set. The cookies get quite brown around the edges and will stay pretty soft in the center even after they cool.