These should actually be called The Most Awesome Cookies Evah. Just imagine it: you’re craving the best part of a muffin, that softer, full-flavored top part. And you only want that part. The lower, cake-ier half is OK, but we all know that softer top is where it’s at. And these cookies are exactly like that. The level of genius in this recipe is truly mind boggling. And yummy. And…and… *faints from the tastiness*…
It seems like a lot of ingresdients…and that’s kind of because it is! But if you’re a baker, there’s a strong likelihood you’ve got a lot of what’s in this picture already. A word to the wise, though, these cookies are more high maintenance while making them, but we found them 100% worth it by tasting time.
It’s been mentioned around here before, but I personally am the biggest fan of streusel toppings. Ever. Period. There can be only one! OK, well, maybe you can join in too, actually. Prep this part first and then set it aside to await its moment of glory.
Here we have the first part of the cookie base, which includes regular and brown sugars, melted butter, an egg, a little vanilla and some pureed cottage cheese.
I know, cottage cheese – le huh? Apparently this was a substitute for sour cream, of which the recipe author felt would give more moisture to the cookie. We agreed they were super moist.
At this point, the cookie batter was really thick, almost like a nice frosting consistency. While you see a few flecks of cottage cheese I just couldn’t get to pulvarize fully, we had no problems with them later on a consistency basis.
By this point we’ve added in the dry ingredients and are ready to crush the raspberries into this awesome cookie/muffin batter. Fresh raspberries in a blueberry cookie? Yep, and they are sensational! I really can’t remember the last time these expensive little berries were so worth it in a recipe. The extra berry flavor kicks these cookies up a notch or twenty.
Since we prefer blueberries to burst on their tasty own, those are added in last and gently folded to incorporate.
The original recipe was a little confusing on how much batter to scoop out for each cookie, so we did a test run of six cookies per sheet at one heaping tablespoon of batter each. The batter is super sticky, so just shape it as much into a round shape a possible and go from there.
After the cookies bake for 8 minutes, it’s time to add that streusel topping. Yeah, baby! It’s, admittedly, a messy job. We were scooping up whatever we could and placing it back on the cookies since the stuff naturally wanted to roll right off. Some ended up staying on the cookie sheet, but we managed to get the cookies suffieciently outfitted in streusel.
Because streusel love is serious love!
After another 4 minutes of baking after the streusel is put on, the cookies are done. They need about 5 minutes to cool on the pan, then place them on a separate wire rack to cool before sampling. Those blueberry pockets will be hot!
The only issue I ended up having with the recipe is we didn’t get nearly as many as we’d hoped for out of it. We got right at 21 cookies when the recipe states 2 to 3 dozen two-inch cookies. Look, when it comes to streusel, you want as much of the finished product as you can get, am I right? Of course I am! We had hoped for three solid dozen, but alas.
Other than that, I may have found a new favorite cookie. I mentioned the pure genius in a cookie that tastes like the heavenly top of a blueberry muffin, but these things are so much more than that. The freshness from the berries really amps these things up. They’re great a day after, so enjoy making these ahead of time for a special event or person. Make sure to keep plenty for yourself, though! It is, after all, a streusel-topped cookie, and no one would fault you for that!
Blueberry Muffin Cookies
from Bakers Royale
Prep Time: 15 minutes Cooking Time: 12 minutes per cookie sheet Level: Intermediate Makes: about two dozen cookies
For the streusel topping:
- 1 cup all purpose flour
- 1 cup light brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 8 tablespoons of cold unsalted butter, cut into pieces
For the cookies:
- 10 tablespoon of unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup dark brwon sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/3 cup of cottage cheese, pureed
- 1 1/2 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups all purpose flour
- 4 oz raspberries
- 6 oz blueberries (fresh or frozen)
Heat oven to 375 degrees. Line two or three baking sheets with parchment paper.
To make the streusel:
Place flour, brown sugar, cinnamon and salt in a bowl and whisk to combine. Add cold butter into bowl and using a pastry blender or a fork cut butter into dry mixture until it resembles small pellets. Set aside.
To make the cookies:
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.
Place granulated sugar and dark brown sugar in a stand mixer bowl fitted with a whisk attachment and beat until blended. Add in melted butter and beat until combined. Add in egg and beat on medium high until mixture becomes light and opaque, about 3-4 minutes. Add in vanilla and pureed cottage cheese and beat until combined.
Change whisk attachment to paddle attachment.
Sift together cornstarch, baking powder, baking soda and salt, then add this mixture into wet mixture and beat until combined. Turn mixer to low and gradually add in flour and beat to combine. Add in raspberries and give mixer two to three turns to crush raspberries into the dough. Turn off mixture and fold in blueberries. Dough will be sticky.
Drop two tablespoons (At FFA, we actually used one heaping tablespoon, six cookies to a sheet) on parchment lined bake sheet. Bake one tray at a time for 8 minutes. Remove cookie filled bake sheet and heavily sprinkle streusel on top of cookies and gently press onto cookie, about 1 tablespoon per cookie (don’t worry if it spills onto the bake sheet). Return baking sheet to oven and bake for another 4 minutes. Remove from oven and let cookies cool on bake sheet for 5 minutes before transferring to a wire rack to cool completely.
Besides using a heaping tablespoon per cookie for ours, this recipe was perfect. Even the baking time matched my oven’s performance perfectly. Just keep in mind that ovens will vary, so watch yours closely and adjust baking times if necessary.
Do be sure to hop over to the source link for this recipe, Bakers Royale, to see other classic desserts they morphed into cookies. I want to try the Cinnamon Roll Cookies, too!