Blueberry Muffin Cookies with Streusel
A vanilla cookie base, with pockets of blueberry jam, and crunchy streusel topping. These cookies have all of the delicious flavor of your favorite blueberry muffin, in cookie form. They are unique, fun, and so tasty!
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Ingredients
Streusel Topping
- 4 tbsp (1/2 stick)(57 g) butter, melted
- 2 tbsp (25 g) sugar
- 2 tbsp (28 g) dark brown sugar
- ¼ tsp cinnamon
- a pinch of salt
- ½ cup (60 g) flour
Cookie
- ½ cup (1 stick) (113 g) butter, softened
- ½ cup (92 g) sugar
- ½ cup (114 g) dark brown sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp salt
- 2 cups (120 g) flour
- ½ cup (140 g) blueberry jam (I used Polaner brand)
Instructions
- Preheat oven to 350℉.
Prepare Streusel Topping
- In a bowl, mix together melted butter, sugar, brown sugar, cinnamon, and salt until combined.
- Mix in flour until combined.
- Crumble into a pie plate or an 8 x 8 baking dish. Bake for 10-12 minutes or until edges are golden brown.
- Place on a wire cooling rack to cool. Meanwhile, prepare cookie dough.
Prepare Cookies
- Cream together butter, sugar, and brown sugar until light and fluffy.
- Add egg, vanilla extract, baking soda, and salt. Mix until well combined, making sure to scrape down the sides of the bowl.
- Add flour and mix until just combined.
- Remove half of the cookie dough and set aside.
- Lightly crumble the first half of the cookie dough over the bottom of the mixing bowl. Dollop blueberry jam on top. Crumble the remaining half of the cookie dough on top.
Finish Cookies
- Break streusel into tiny pieces.
- Scoop 2 tbsp (#40 cookie scoop) balls of dough onto a prepared baking sheet.
- Sprinkle streusel generously over each cookie dough ball and lightly press to adhere.
- Bake for 12-14 minutes, or until golden brown.
- Allow to cool on cookie sheet for 1-2 minutes before transferring to a wire rack to cool completely.