Purple Blueberry Cookies with Vanilla Almond Bark Recipe
These Purple Cookies are a delightful treat featuring the natural sweetness and vibrant color of cooked blueberries combined with a buttery, soft cookie base. The addition of vanilla almond bark adds a subtle nutty flavor and a creamy texture, making these cookies uniquely delicious and perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 28 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 1 cup frozen blueberries
- ½ cup (1 stick) salted butter, softened
- ¼ cup granulated white sugar
- ¼ cup light brown sugar
- 1½ cups all-purpose flour (spooned and leveled)
- ¾ tsp baking powder
- ⅔ cup chopped vanilla almond bark
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a sheet pan with parchment paper to prevent sticking and ensure easy cleanup.
- Cook Blueberries: Place the frozen blueberries in a medium skillet over medium-high heat. Cook for about 4-5 minutes until they thaw and become mushy. Remove from heat and allow to cool until warm or room temperature. For a smoother texture, cook longer and mash with a spoon.
- Cream Butter and Sugars: In a large bowl, use a hand or stand mixer to beat the softened salted butter with the granulated white sugar and light brown sugar until the mixture is creamy and well combined.
- Add Blueberries: Beat the cooled blueberries into the butter and sugar mixture on high speed until fully incorporated and the mixture is as uniform as possible.
- Mix Dry Ingredients: Stir the all-purpose flour and baking powder into the wet ingredients gently, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Almond Bark: Gently fold the chopped vanilla almond bark into the dough, distributing it evenly without overworking the batter.
- Portion Dough: Use a 1 ½-inch cookie scoop to portion out dough and place scoops on the prepared sheet pan, spacing them to allow spreading.
- Bake: Bake in the preheated oven for 9-10 minutes or until the cookie edges turn golden brown and the cookies are set.
- Cool and Serve: Remove cookies from the oven and allow to cool on the pan for at least 5 minutes. Serve warm or at room temperature for the best flavor and texture.
Notes
- Cooking the blueberries longer and mashing them will result in fewer chunks and a smoother cookie texture.
- Be careful not to overmix the dough once the flour is added to avoid tough cookies.
- Allow cookies to cool briefly on the baking sheet before transferring to a wire rack to prevent breakage.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Keywords: purple cookies, blueberry cookies, vanilla almond bark cookies, buttery cookies, baked cookies, dessert recipe