Blackberry Muffin Cookies

looking down on three blackberry cookies on a piece of parchment paper.

4.75 from 4 votes

Blackberry Muffin Cookies

Blackberry Muffin Cookies have a delightful soft buttery texture, that’s bursting with fresh blackberries and marbled with blackberry jam.

Course cookies, Dessert

Cuisine American

Keyword blackberries, blackberry, muffins

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 201kcal

Author Debi

Ingredients

For The Cookies:

½ cup unsalted butter at room temperature
¾ cup granulated sugar
1 egg at room temperature
2 teaspoons vanilla extract
1 tablespoon milk
1 ¾ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ¼ cup blackberries
4 tablespoons blackberry jam

For the Streusel Topping:

3 tablespoons unsalted butter at room temperature
2 tablespoons brown sugar
2 tablespoons granulated sugar
1/3 cup all-purpose flour
pinch salt

Instructions

Preheat the oven to 350° F and line a cookie sheet with parchment paper or a silicone baking mat. Set it aside.
Using a stand mixer fitted with the paddle attachment, a hand mixer, or a sturdy fork, beat the butter and sugar together until they become light and fluffy, about 2 minutes.
½ cup unsalted butter, ¾ cup granulated sugar
Scrape down the sides of the bowl with a spatula. Add the egg, vanilla, and milk and mix until well combined.
1 egg, 2 teaspoons vanilla extract, 1 tablespoon milk
In a separate bowl mix together the dry ingredients: flour, baking powder, baking soda, and salt.
1 ¾ cup all-purpose flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
Slowly add the dry ingredients to the wet ingredients on low speed if using a mixer, and increase it to high until no streaks of flour remain.
Gently fold in the blackberries, ensuring they are evenly distributed throughout the dough. Be sure not to over-mix.
1 ¼ cup blackberries
Drop small spoonfuls of jam into the dough and fold it a few times to distribute the jam. avoid excessive folding, as you’re looking to get ribbons of jam in the dough; if you overmix it will color the batter completely.
4 tablespoons blackberry jam
In a separate bowl, combine all the ingredients for the streusel topping. Use a fork to mix until the mixture starts clumping together. Microwave the mixture for 5 to 10 seconds to get it to all come together. Mix again.
3 tablespoons unsalted butter, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, 1/3 cup all-purpose flour, pinch salt
Using a medium cookie scoop, place scoops of cookie dough onto the prepared baking sheet. Place cookie dough balls a couple inches apart, as the cookies will spread as they bake. Top each cookie with a generous pinch of the streusel topping, pressing it firmly into the dough.
Bake the cookies for 12 to 15 minutes, or until the edges are set while the centers still remain slightly doughy.
Allow cookies to cool completely before enjoying.

Notes

To store: After allowing them to cool, place them in an airtight container and in the fridge for up to 5 days. You can also keep them in the freezer for longer storage. Place them in single layer or with parchment paper between layers in an airtight container or in a freezer ziptop storage bag for up to 3 months.

Nutrition