Tuesday, August 11, 2015

Blueberry Muffin Cookies

Welcome to the thirty-second post in my year-long Cookie Series, where I want to bring you a new and delicious cookie recipe every Tuesday of 2015!

My favorite thing about eating muffins is tasting the crunchy, sugary goodness sprinkled on top. 

When my mom proposed the idea of putting muffin topping on a blueberry cookie, I loved it! 

After the cookies were made, I tried one! It was wonderful! The crunchy, sugary goodness of muffin topping was on a cookie! It tasted like I was eating the top of a blueberry muffin, but it was a cookie! I'm still excited about this! Can you tell how excited I am by my use of exclamation points?!?




  • 16.5 ounces sugar cookie dough
  • 4 ounces cream cheese
  • 1 egg
  • 1/3 cup milk
  • Zest of one lemon
  • 2 Tbsp. lemon juice
  • 1 cup and 1 Tbsp. flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 1/4 cup fresh or frozen blueberries

  • 1/4 cup flour
  • 1/2 cup sugar
  • 2 Tbsp. butter, room temperature

  1. Preheat the oven to 375.
  2. If your cookie dough is refrigerated, let it sit out for 10 minutes.
  3. Cream the cookie dough and cream cheese together. Mix in the egg, milk, zest and lemon juice.
  4. Stir 1 cup of flour, the baking powder and the baking soda together in a bowl. Add it to the bowl to make a batter.
  5. Mix the berries with 1 Tbsp. of the flour. Add the berries and flour to the batter.
  6. Scoop the dough onto parchment-lined cookie sheets
  7. For the topping, mix the flour, sugar and butter together with a fork.
  8. Scoop 1/2 tsp. of topping onto each cookie and press down slightly. 
  9. Bake for about 15 minutes.
This is an original recipe.

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