Blueberry and Cream Cookies |Cooking With Amanda

I'm pretty sure I could survive off fruit alone in the summer. Some weeks, I feel like we kind of do, my boys inhale it quicker than I can keep us stocked. And trust, I do stock up, Costco size in everything. We go through one of those big boxes of strawberries in a week, a watermelon in two days, blueberries just as quickly.. it's crazy! Though I can't complain, because at least their snacks are healthy.

Though full disclosure, we also flyyyy through boxes of freeze pops. I love them just as much as the kids do! It has been such a hot summer so far, and the foreseeable forecast doesn't look like it's letting up. It's in the 90's every day, so anything we can do to keep cool, I will gladly accept. Especially being in my third trimester now, I feel like I'm permanently heat flashing, I'm so hot all the time! (Thank goodness for pools, freeze pops, and fruit smoothies!)

Fruit desserts are another major love! The classic strawberry shortcake of course, but truthfully, my favorite fruit to bake up is most definitely blueberries! I made this blueberry buckle a couple weeks ago, it lasted two days, barely.

Just the other morning it was cinnamon streusel blueberry muffins, which we ate as breakfast, snacks, and dessert... oh and this gooey blueberry chocolate skillet cookie (with streusel!) is one of our all time favorites!

I put a bucket load of blueberries in my granola every morning. My blueberry obsession is getting out of control, but then I went and made these fantastic blueberry white chocolate cookies! (which are perfection, if I do say so myself!)

Melty white chocolate, sweet & tangy blueberries, all baked into a soft and chewy, buttery cookie... so much yum!

This pregnancy, I've been keeping a permanent batch of cookies on hand, I get a craving for one every night at about 9 o'clock... it's fantastic, really. These cookies do not disappoint!

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Blueberry and Cream Cookies Recipe

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Ingredients

2 cups all-purpose flour, plus 2 tablespoons
1/2 teaspoon baking soda
1 1/2 sticks salted butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons pure vanilla extract
3/4 cup fresh blueberries
1/2 cup white chocolate chips

Directions

Preheat oven to 325° and line baking sheets with parchment paper
In a medium sized bowl, whisk together the flour and baking soda, set aside.
In a large bowl, whisk together the melted butter, brown and white sugars. Whisk for 3-5 minutes, until it has turned smooth and light brown.
Whisk in the eggs and vanilla. Using a rubber spatula, slowly stir in the flour mixture, until just combined.
Carefully fold in the blueberries and white chocolate chips.
Distribute scoops of dough onto the prepared baking sheets. Bake in preheated oven for 12-14 minutes.
Allow cookies to cool on a cooling rack.