Chewy Blueberry Cookies

These Chewy Blueberry Cookies are soft, slightly chewy, and packed with sweet-tart blueberry pockets in every bite. They’re easy to make and perfect for a quick treat any day of the week. My family loves them, and they disappear faster than I can pull them from the oven.

Why You’ll Love This Recipe

These cookies are incredibly soft and chewy, with sweet-tart blueberry pockets in every bite. The milk in the batter keeps them tender, so they stay soft for days instead of getting hard or crunchy. Every bite bursts with blueberry flavor, making them a treat the whole family will enjoy.

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Ingredient List

For the Cookie Base:

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 pinch salt
• 1 cup white sugar
• ½ cup butter, softened
• 2 large eggs, beaten
• ½ teaspoon lemon extract
• ½ cup milk

For the Star of the Show:

• 1 cup fresh blueberries

Friendly Notes & Substitutions:

• I’ve used both regular and unbleached flour – both work fine
• Regular sugar from the grocery store is perfect
• No lemon extract? I’ve done vanilla with a bit of lemon zest and it was great
• Whole milk makes them extra tender, but I’ve used 2% when that’s what I had
• Frozen berries work but don’t thaw them first or you’ll get purple cookies

Why These Ingredients Work

Sarah explained it to me like this – the butter gives you flavor while the milk keeps everything tender. Most cookie recipes use just butter, but adding milk changes the whole game. The baking powder makes them puff up instead of spreading flat like regular drop cookies.

That tiny bit of lemon extract is what Sarah calls her “secret weapon.” It doesn’t make them lemony, just makes those blueberries taste more like themselves. And room temperature butter creams up fluffy, which is why we don’t just melt it.

Essential Tools and Equipment

• Electric mixer (hand or stand mixer)
• Large mixing bowl
• Medium bowl for sifting
• Fine-mesh sieve or sifter
• Cookie sheets
• Parchment paper or cooking spray
• Cookie scoop or tablespoon for dropping dough
• Wire cooling racks

How To Make Chewy Blueberry Cookies

1. Get Everything Ready (5 minutes)

Turn your oven to 375°F and grease up those cookie sheets. I learned the hard way that even with parchment paper, these can stick if you skip the greasing.

2. Sift the Dry Stuff (3 minutes)

Put your flour, baking powder, and salt through a sifter into a bowl. Sarah always says this step makes them light and fluffy instead of dense.

3. Cream the Butter and Sugar (4-5 minutes)

Beat that softened butter with the sugar until it looks lighter and feels fluffy. My hand mixer takes about 5 minutes on medium speed.

4. Add Eggs and Lemon (2 minutes)

Mix in your beaten eggs and that lemon extract until everything looks smooth and combined.

5. The Milk and Flour Dance (3-4 minutes)

This part matters – add milk, then flour, then milk, then flour, then milk again. Mix just enough to combine after each addition. Sarah warned me that overmixing makes tough cookies.

6. Fold in Berries (1 minute)

Gently stir in those blueberries. Be gentle or they’ll burst and turn everything purple.

7. Drop and Bake (12-15 minutes)

Spoon dough onto your sheets about 1½ inches apart. Bake until the edges look golden but the centers still seem a bit soft.

8. Cool Down

Let them sit on the hot pan for 5 minutes, then move to cooling racks. Good luck not eating them all warm.

Expert Tips

My Personal Secret: I always toss my blueberries in a tiny bit of flour before folding them in. Keeps them from sinking to the bottom and helps them stay whole instead of turning into mush.

Sarah’s Critical Tip: Your butter has to be soft but not melted. Press it with your finger – it should give a little but not be squishy. If it’s too soft, stick it back in the fridge for 10 minutes.

Pro Tips & Cooking Hacks

• Take your eggs and milk out 30 minutes before you start baking
• Pull them from the oven when they look slightly underdone – they keep cooking on the hot pan
• Fresh berries hold their shape better than frozen, but frozen works fine
• Don’t peek in the oven too early – opening the door messes with the temperature
• I learned this one the hard way: spreading too much means your butter was too warm

Flavor Variations & Suggestions

Lemon Lovers: Add some fresh lemon zest to the dough if you want more citrus punch

Mixed Berry Fun: Replace half the blueberries with raspberries or chopped strawberries

Almond Version: Swap the lemon extract for almond extract – totally different but so good

Sweet Glaze: Mix powdered sugar with a little milk and drizzle over cooled cookies

Chocolate Addition: Throw in some mini chocolate chips with the berries for a flavor combo

Make-Ahead Options

You can make this dough the day before and keep it covered in the fridge. Actually, Sarah says chilled dough sometimes bakes up even better.

For longer storage, I portion the dough into balls and freeze them on a baking sheet. Once they’re solid, I toss them in freezer bags. Bake them straight from frozen and add a minute or two extra.

Recipe Notes & Baker’s Tips

The milk is what makes these different from regular drop cookies. Most recipes only use butter for fat, but the milk keeps them moist and chewy instead of crispy.

If your cookies spread out too much, your butter was probably too warm. Next time, chill the dough for 30 minutes before baking.

Serving Suggestions

These taste amazing with cold milk or hot coffee. I love putting them out at brunch with fresh fruit, or packing them in my kids’ lunch boxes.

They’re also really good crumbled over vanilla ice cream or yogurt when you want something special for dessert.

How to Store Your Chewy Blueberry Cookies

Room Temperature: Keep them in a sealed container for up to 5 days. Put parchment paper between layers so they don’t stick together.

Refrigerator: These actually stay extra chewy in the fridge for up to a week.

Freezer: Wrap individual cookies or put them in freezer bags for up to 3 months. Let them sit out for 10 minutes before eating.

Reheating: Warm them in a 300°F oven for 3-4 minutes if you want that fresh-baked feeling again.

I hope these become a regular thing in your kitchen. There’s something about that soft, chewy texture with those little bursts of sweet blueberry that just makes everything better.

Hope your kitchen smells as good as mine does right now! 🫐

Allergy Information

Contains: Gluten (flour), dairy (butter, milk), eggs

Gluten-Free: Use a 1:1 gluten-free flour blend instead of regular flour

Dairy-Free: Plant-based butter and oat milk work really well in this recipe

Egg-Free: Make flax eggs by mixing 2 tablespoons ground flaxseed with 6 tablespoons water

Questions I Get Asked A Lot

Can I use frozen blueberries?

Yes! Just don’t thaw them first or they’ll bleed color everywhere.

Why are my cookies spreading too much?

Your butter was probably too warm. Make sure it’s soft but not melted, and try chilling the dough.

Can I make these smaller or bigger?

Sure! Just watch the timing – smaller ones need 8-10 minutes, bigger ones might need 15-18 minutes.

How do I keep the blueberries from sinking?

Toss them in a little flour before mixing them in, and don’t stir too hard.

Can I double this recipe?

Absolutely! Just make sure you have enough oven space and bake in batches.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your chewy blueberry cookie adventures!