Blueberry Choco-Chip Cookies Recipe

Name: Blueberry Choco-Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup butter, softened; 1/4 cup sugar; 1/4 cup brown sugar, packed; 1 teaspoon vanilla; 1 (3 1/2 ounce) package vanilla instant pudding mix; 2 eggs; 2 cups semi-sweet chocolate chips; 1 cup dried blueberries

Servings: persons

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar, packed
1 teaspoon vanilla
1 (3 1/2 ounce) package vanilla instant pudding mix
2 eggs
2 cups semi-sweet chocolate chips
1 cup dried blueberries

1
In a bowl, combine flour, baking soda and salt.
2
Blend well.
3
In a mixing bowl, beat butter, sugar, brown sugar, and vanilla until fluffy and creamy.
4
Beat in the instant pudding mix.
5
Add eggs and beat well.
6
Gradually beat in the flour mixture.
7
Stir in chocolate chips and the dried blueberries.
8
Mix well.
9
Drop by rounded T. onto ungreased baking sheet or baking sheet with parchment paper.
10
Bake at 375 degrees for 9-11 minutes or until cookies are lightly browned and crispy on the edges.
11
Remove from baking sheet and cool on rack.

1386

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup butter, softened, and more.

Yes, Blueberry Choco-Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Choco-Chip Cookies

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