The Hungry Swimmer: Blueberry Cookies

If you have as big of a sweet tooth as me, here is another cookie recipe! I am always looking for new ways to incorporate dessert into my day. After dinner, lunch, and sometimes even breakfast. The wonderful thing about this recipe is that it can fit into any of these categories. These blueberry cookies are full of plump blueberries and velvety white chocolate for an irresistible flavor combination.

You can ask anyone who knows me but I am a huge cookie girl. My favorite dessert is cookies by a landslide! I’m not entirely sure why I love them so much, but trust me when I say I have the cookie-baking process down.

These cookies come out to be a nice, brown crisp around the edges. But when you bite into it, a warm and gooey sensation. Not to mention, the white chocolate is buttery and rich, with accents of sweet cream and a velvety finish.

I love this recipe because they come together quickly! These cookies are bright, soft and sweet. All you need is a couple pantry staples, some frozen blueberries, then you’re set! 30 minutes away from cookie goodness.

These are different and fun, especially for kids because they are bright purple. But these cookies can also be done with strawberries, cherries, or blackberries. This or

If you have leftover Halloween candy, you could substitute the white chocolate for fun-colored M&M’s.

As a swammer, I can confirm these would be a wonderful treat and surprise for your teammates after swim practice. This and a chocolate milk will make a perfect pair for your post-practice recovery snack.

As always, if you decide to give this recipe a try, please tag me @rubyfaye99! I would love to see your end result and what you think!

Ingredients:

• 1 cup all-purpose flour
• ½  tsp baking powder
• Dash of salt
• ⅓ cup unsalted butter, softened
• ⅓ cup granulated sugar
• ⅓ cup frozen blueberries
• ¼ cup white chocolate chips

Instructions: 

1. Preheat your oven to 400F.
2. In a small bowl, whisk together the dry ingredients; flour, baking powder and salt.
3. Over medium heat on the stovetop, heat the frozen blueberries until they are soft. This should take about 2-3 minutes. Set aside and let cool for a few minutes.
4. Using an electric mixer, cream together the butter and sugar. You want to cream the butter and sugar until the mixture appears light and fluffy.
5. Then, add the blueberries to the butter and sugar and mix at a high speed. Mix until the blueberries are pureéd and fully combined. The mixture should be a deep purple color.
6. Fold the dry ingredients in with the wet ingredients to form a dough. Mix with spatula. Then add in the white chocolate chips.
7. Chill the dough in the freezer for about 30 minutes.
8. Shape the dough into 12 golf ball-sized cookies. Place on a baking sheet with parchment paper and bake the cookies for 11-13 minutes or until slightly brown. Let cool on a cooling rack for at least 10 minutes before serving.
9. Enjoy!

Storage: Store for up to 5 days in the fridge in an airtight container. You can also freeze these for up to three months!

Dietary restrictions? 

• Vegan? Substitute unsalted butter with vegan-friendly butter.