Purple Blueberry Cookies

A week or so ago, when my husband and I were trying to plan what to do on the weekend, we decided that we would visit the local farmers market and get some apples for a pie that we planned to make. We had a great time, and it is interesting to see how produce is converting from summer specialties to items that make me think of fall. We got the apples we needed, and since I grew up with blueberry bushes in our back yard, I also got some blueberries. Thankfully they freeze very well.

In trying to figure out how to use the berries, I looked at recipes that I had already saved. I admit that none of them were very unique. My husband found some different recipes, including this one. I have to say I have never made purple cookies, and the point of these cookies is that you do bash the blueberries so that they release their juices and turn everything purple. It’s a very different approach than what I am used to!

One thing to note for these cookies is the chilling time. The original blog shows what the cookies look like if they are or aren’t chilled, and chilling the dough makes a big difference. The look more purple when chilled, and that’s the whole point here! These cookies are so good! You expect a cookie with fruit to be softer, but they have a nice crunch. They aren’t as sweet as you might think, so the white chocolate chips are the perfect addition!

Purple Blueberry Cookies
2/3 cup frozen blueberries, defrosted but not drained
2/3 cup sugar
2/3 cup butter, room temperature
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup white chocolate chips
Additional sugar

In a large mixing bowl, beat the butter and sugar on medium until light. Add the thawed blueberries and juices and mix on medium to combine. With the mixer running on low, gradually add the flour, baking powder, and salt. Stir in the white chocolate chips with a spatula. Wrap the dough in plastic wrap and refrigerate for at least an hour.

Heat the oven to 400 degrees. Line two baking sheets with silicone baking mats.

Scoop the cookie dough into small balls and roll the balls in the sugar. Place on the prepared baking sheets.

Bake for 10-12 minutes, until golden but not browned. Allow to cool on the baking sheets for 5 minutes before moving to a wire rack to cool completely.

Recipe from Fresh Flavorful