Streusel Blackberry Cookies

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Baked with juicy blackberries inside and topped with a buttery oatmeal streusel, these streusel blackberry cookies are like a blackberry crisp in cookie form!

Prep Time 15

Cook Time 15

Chill Time 2

Total Time 2 30

Servings cookies

Calories 160kcal

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!

Notes

Storing Instructions

Store cookies in an airtight container at room temperature up to 4 days. Freezing cookies is not recommended due to the fresh blackberries.

Nutrition