These cookies are full of blueberry pie flavor and see white chocolate chip goodness.
1/2 cup Butter, room temperature
1/2 cup Granulated Sugar
1/2 cup Light Brown Sugar
2 teaspoons Vanilla
1/4 teaspoon Vanilla Powder - optional
1 1/2 cups Flour
1/4 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/4 teaspoon Kosher Sea Salt
2 oz Freeze-Dried Blueberries
1/4 teaspoon Cinnamon
1/4 cup Dried Blueberries
1 12oz bag White Chocolate Chips, or other chips/candy pieces of your choice
Preheat the oven to 350.
In a bowl, whisk together: flour, baking soda, baking powder and salt. Set aside.
In a stand mixer (or with a hand mixer) beat butter until creamy. Add sugars to the butter and beat until fluffy, about 3 minutes, scraping bowl sides as necessary, to ensure all is well mixed.
Beat in egg and vanillas until fluffy. About 2-3 minutes.
Incorporate the dry ingredients and mini chocolate chips into the dough until just blended.
Remove 1/3 of the dough into a separate bowl.
In a stand mixer, food processor, or spice grinder powderize the freeze-dried blueberries.
In the separated 1/3 dough mix in powdered freeze-dried blueberries, cinnamon, and dried blueberries.
In the 2/3 dough mix in the white chocolate chips.
Form each dough batch into 24 rough balls.
Pair up 1 blueberry ball with 1 vanilla ball and press together and combine to marble slightly and form into a flattened ball.
Place dough disks, well spaced, on a cookie sheet (non-stick, greased or parchment lined).
Bake until golden. About 12-14 minutes.
Recipe makes 24 cookies.