Blueberry Cookies

With all of those fresh blueberries around, these are a must make! You can also make them with frozen blueberries.

Ingredients:

1 cup fresh or frozen blueberries

½ cup (1 stick) salted butter softened

¼ cup granulated white sugar

¼ cup light brown sugar

1½ cups all-purpose flour

¾ tsp baking powder

⅔ cup chopped vanilla almond bark or white chocolate chips

Directions: Preheat the oven to 350 degrees Fahrenheit and prepare a sheet pan by lining it with parchment paper. Next, prep your blueberries

If using frozen berries: Heat up the frozen blueberries on a medium skillet over medium high heat. Once the blueberries have thawed and become mushy, about 4-5 minutes, take them off the heat and set them aside to cool down until they are warm or cool to the touch. For fewer blueberry chunks, you can cook the blueberries longer until you can easily smash them with a spoon.

If using fresh berries: place 1 tsp of water into a blender and blend the berries.

• In a large bowl, beat the salted butter, granulated white sugar and light brown sugar together with a hand or stand mixer until creamy. Beat in the cooled down blueberries/blended blueberries on high speed until completely combined and the blueberries are as mixed in as possible. Stir in the all-purpose flour and baking powder and mix until just combined. Fold in the chopped vanilla almond bark/white chocolate chips. Use a 1 ½-inch cookie scoop to scoop out dough and place it on the prepared sheet pan. Bake in the oven for 9-10 minutes or until the edges start to turn golden brown and the cookies are set. Remove from the oven and let cookies cool down for at least 5 minutes before serving them warm or cold