Blueberry Muffin CookiesPosted: August 12, 2012 | |
Ok everybody, gather round, I’ve got some rather big news to share. As an impending wedding present to Bashful Bao, I have purchased a domain name and hosting space. See where I’m going with this? Bashful Bao is going to be moving to bashfulbao.com!
The site is live, and my archives have been successfully transferred, but I’m currently reformatting the posts, so I won’t be forwarding to the new domain until after the wedding. I’ll be posting in both locations starting today, so feel free to check out the new site, and re-subscribe (via email or RSS feed) so you don’t miss a recipe when I stop posting here. Also, let me know what you think of the new header/layout.
In other news, our wedding is only a week away…eeeeeek. That’s a squeal of excitement by the way, not stress. I can’t wait for the big day to arrive.
But let’s get back to the present. I was planning on posting about some sort of breakfast item since it’s Sunday, but then I saw the pictures of these cookies and couldn’t keep them from you.
They totally count as breakfast, right? I mean, they are blueberry muffin cookies. And yes, they do taste exactly like blueberry muffins, only better because they’re just the top. We all know the best part of a muffin is the top.
These cookies have a brown butter base that lends its sweet nuttiness to the cookie dough that pops with bright blueberries as a cinnamony streusel embraces it from above. They truly are a fantastic cookie/breakfast, perfect for a Sunday morning and after Sunday dinner. Now that’s versatility!
Blueberry Muffin Cookies
Adapted from Baker’s Royale
Makes about 3 dozen cookies
For the streusel topping:
1 cup all purpose flour
1 cup light brown sugar
¼ tsp salt
½ tsp cinnamon
8 Tbsp (I stick) cold unsalted butter, cut into pieces
For the cookie dough:
10 Tbsp unsalted butter, melted
½ cup sugar
½ cup brown sugar
1 large egg
½ tsp vanilla extract
1/3 cup sour cream
1 ½ Tbsp cornstarch
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 cups all-purpose flour
10 oz blueberries (fresh or frozen)
Place butter in a small saucepan over medium low heat and heat until butter becomes brown and smells nutty. Remove from heat and let cool for 5 minutes. Meanwhile preheat oven to 375 degrees F and line two baking sheets with parchment or silicone mats.
Place sugar and brown sugar in a large bowl and beat until blended. Add in melted butter and beat until combined. Add in egg and beat until mixture becomes light and opaque, about 3-4 minutes. Add in vanilla and sour cream and beat until combined.
Sift together cornstarch, baking powder, baking soda and salt, then add this mixture into wet mixture and beat until combined. Gradually add in flour and beat to combine. Finally, fold in the blueberries. The dough will be sticky.
Scoop the cookie dough out with a large spoon and drop about 2 Tbsp of batter spaced 1” apart on prepared baking sheet. Bake one tray at a time for 8 minutes. Remove cookie filled baking sheet and heavily sprinkle streusel on top of cookies and gently press onto each cookie, about 1 tablespoon per cookie (don’t worry if it spills onto the sheet). Return baking sheet to oven and bake for another 4 minutes. Remove from oven and let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.