For the Cookies
- 1/2 c (or 1 stick) unsalted butter (softened)
- 1/3 c powdered sugar
- 1 tsp vanilla extract ((I subbed in lemon to pair with the blueberries))
- 1/4 tsp salt
- 1 1/4 c all purpose flour
For the Filling
- 1 c fresh (washed and dried) or frozen blueberries (thawed and drained well)
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
White Chocolate Drizzle (optional)
- 1/4 c white chocolate chips
- 1 tsp vegetable oil
- Preheat oven to 350°F. Spray mini muffin pans with nonstick spray.
- Beat butter in the bowl until smooth, then add in powdered sugar and fully incorporate.
- Add in vanilla and salt and then slowly mix in flour. Beat until batter forms.
- Drop 1 tablespoon balls of cookie dough into each of the mini cupcake form. Using your fingers, press the dough up the sides of the pan as evenly as possible.
- In a separate bowl, toss the blueberries with the sugar, cornstarch, and lemon juice. Evenly spoon the blueberries into each muffin, adding just a tad bit of the liquid that collects in the bottom of the bowl.
- Bake for about 15-20 minutes, or until the sides start to get golden in color. It took even a little longer for me. At the 15min mark, just be sure to keep an eye on them.
- Cool completely before removing from pan.
- Prepare the drizzle, stir white chocolate chips and vegetable oil in a small microwave safe bowl. Heat on 50% power in 30 second increments, until melted and smooth. Don’t heat this mixture up to quick! Your chocolate could seize.
- Add to a small sandwich bag with the tip cut off and drizzle over cookies. Let set before serving.
- These will last about 3 days stored in an airtight container.
Recipe from: Crazy for Crust