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–+ servings
Berry Cobbler Cookies

Berry Cobbler Cookies: Sweet, Juicy Bliss in Every Bite

Delight in these Berry Cobbler Cookies, a harmonious blend of tender cookie texture and juicy berries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour if needed.
  • 1 tablespoon Baking Powder Ensure it's fresh for best results.
  • 1/2 teaspoon Salt
  • 3/4 cup Unsalted Butter Softened.
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar Mix white sugar with molasses for a similar taste if unavailable.
  • 1 large Egg
  • 1 teaspoon Vanilla Extract Consider pure vanilla bean paste for extra flavor.
  • 1 cup Mixed Berries Fresh or frozen, toss frozen berries in cornstarch.
  • 1 tablespoon Cornstarch Only if using frozen berries.
For the Crumb Topping
  • 1/2 cup All-Purpose Flour
  • 1/3 cup Brown Sugar
  • 1/2 teaspoon Cinnamon
  • 1/4 cup Unsalted Butter Softened.

Equipment

  • Mixing bowl
  • electric mixer
  • baking sheet
  • Parchment paper
  • wire rack

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the softened unsalted butter, granulated sugar, and brown sugar for 2-3 minutes until light and fluffy.
  3. Add one large egg and a teaspoon of vanilla extract, blending until fully combined.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, and salt, then gradually mix into the wet mixture.
  5. Gently fold in one cup of mixed berries, and if using frozen berries, sprinkle with cornstarch.
  6. In a bowl, mix half a cup of all-purpose flour, one-third cup of brown sugar, half a teaspoon of cinnamon, and a quarter cup of softened unsalted butter until resembling coarse crumbs.
  7. Drop heaping tablespoons of cookie dough onto the prepared baking sheet and sprinkle the crumb topping over each mound.
  8. Bake for 12-14 minutes until the edges turn golden and the centers set but remain soft.
  9. Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

For the best texture, chill the dough for 30 minutes before baking if it feels too soft.

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