Baked with juicy blackberries inside and topped with a buttery oatmeal streusel, these streusel blackberry cookies are like a blackberry crisp in cookie form!
Just in case you’re not getting enough desserts in your life during these peak days of summer…I present to you the most summery cookies that ever summered.
Hello, blue beauties.
Turns out blackberry crisp + cookie isn’t the easiest thing ever to accomplish but after MANY rounds of testing we finally got ‘er done. These little gems are now officially the perfect bite of summer.
Just look at that gloriously purple-flecked dough! I want it in every corner of my life with extra streusel, please.
These Cookies feature…
- A soft and chewy texture
- Juicy blackberry bits and buttery oatmeal streusel
- An easy dough that comes together in minutes with make-ahead options
Making the Cookies
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Kosher salt
- Blackberries
- Old-fashioned oats
- Cinnamon
Tips for Perfect Cookies
- Use stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly. If you go the stand mixer route, be sure you fold in the berries by hand.
- Cream butter and sugar together – make sure your butter is softened to room-temperature and cream well with the sugar several minutes until completely smooth.
- Use room temperature egg – allow the egg to come to room temperature or submerge in hot water for about 2 minutes to quickly warm it. A room temperature egg will incorporate much easier into the dough.
- Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Halve blackberries – this will evenly distribute the juicy little berry bits throughout the dough.
- Toss blackberries with flour – the blackberries have a lot of moisture in them and this step encases the berries and helps them incorporate into the dough.
- Chill cookie dough – chilling the dough for about 2 hours before baking will prevent the cookies from excessive spreading resulting in a thick and chewy cookie.
- Add streusel halfway through baking – bake the cookies for 5 minutes until just beginning to melt and then top each cookie with streusel. Adding the streusel at this point rather than before baking will help it adhere to the cookies better.
How to Store Dough and Cookies
If you would like to make up the dough for these cookies in advance it stores well in refrigerator up to 6 days. Wrap the dough well in plastic wrap before storing and follow recipes instructions for baking cookies.
To store baked cookies, allow cookies to cool completely then store in an airtight container at room temperature up to 4 days. Cookies may also be frozen up to 2 months.
That first bite of these cookies just melts in your mouth! The soft cookie dough is studded with juicy blackberry bits and encased with sooo much buttery streusel.
It really is like all the best parts about a blackberry crisp transformed into cookies and your summer needs it.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.
Try these other fruit-packed cookies next!
- Caramel Apple Oatmeal Cookies
- Streusel Strawberry White Chocolate Cookies
- Strawberry Shortcake Cookies
Streusel Blackberry Cookies
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1-3/4 cups plus 5 tablespoons all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup fresh blackberries, halved
Streusel Topping
- 1/3 cup all-purpose flour (spooned and leveled)
- 1/3 cup old-fashioned rolled oats
- 3 tablespoons light brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
Cookie Dough
- Place butter and sugars in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add egg and vanilla, beating well until smooth.
- In a separate medium bowl, combine 1-3/4 cups flour, baking soda, and salt. Fold into butter mixture until dough is just combined. In a small bowl, toss blackberries with remaining 5 tablespoons flour and gently fold into dough along with any accumulated flour in the bottom of blackberry bowl.
- Scrape dough into a ball and wrap in plastic wrap. Refrigerate dough 2 hours or up to 6 days.
- When ready to bake cookies, preheat oven to 350F. Line 2 baking sheets with parchment paper and set aside.
- Remove dough from refrigerator and scoop dough out into 1-inch balls. Place balls 2 inches apart on prepared baking sheets.
Streusel Topping
- In a small bowl, combine all streusel ingredients until crumbly. Set aside for a moment.
- Bake cookies at 350F 5 minutes until cookies are slightly melted. Remove from oven and sprinkle streusel topping on each cookie, pressing lightly to adhere crumbs. Continue baking cookies an additional 7-9 minutes until cookies are puffy and topping is golden brown.
- Remove cookies from oven and allow to cool on baking sheet 20 minutes before transferring to a wire cooling rack to cool completely. Enjoy!
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