Berry Cobbler Cookies are simple, decadent and buttery! The berries are cooked down to a jammy consistency, then piled on top of buttery vanilla cookie, and topped with crumbly topping, for the irresistible taste of a blueberry cobbler with the convenience of a cookie!
Berry season is upon us! I rarely see berries (think blueberries!) in cookies, though, so I made it my personal mission this summer to do some sort of berry cobbler cookie.
If you love Blueberry Desserts and Berry Desserts as much as I do - try No Bake Berry Delight, Blueberry Cream Cheese Pastries and Creamy Blueberry Cheesecake next.
Why You'll Love This Recipe
The cookies are easy to make since it's a simple sugar cookie and it highlights the tart berries and sweet crumb topping. They're delicious hot and fresh, or you can top them with a scoop of ice cream for a delectable summer treat.
The jam is extremely simple, just mixed berries, sugar, and a squeeze of lemon juice. That all cooks down for about 5 minutes until the berries burst and turn nice and thick (I did same thing for the berry topping in No Bake Berry Cheesecake). If you make more than you need for these cookies, use any extra within a few days. It would be great on top of ice cream or spread onto toast.
All good berry cobblers need good crumb topping, and these cookies are no exception. This one consists of sugar, flour, and lots of butter. It comes together in seconds and should be perfectly crumbly.
If it's a little dry, add more butter, and if it's a little wet, add more flour. You can add more cinnamon to taste, too. If you love crumble toppings, you might also like Blueberry Crumble Cheesecake.
Grab these ingredients
All of the ingredients required for this cookie recipe are kitchen staples. You will need:
- Mixed Berries: Use fresh berries, such as s strawberries, blueberries and blackberries. You can also buy a bag of mixed berries from frozen section and use those.
- Sugar: Regular white sugar and brown sugar.
- Dry ingredients: Baking powder, baking soda, flour
- Wet ingredients: Egg, vanilla extract and butter.
How to Make Berry Cobbler Cookies
1. Combine wet & dry ingredients
Start by creaming softened butter and sugar together until fluffy, adding an egg and plenty of vanilla, then stirring in the dry ingredients.
Pro Tip: Chill the dough (optional): If you want the cookie dough to be less sticky, you can chill it before shaping the cookies.
2. Scoop Cookie Dough & Flatten
Use a cookie scoop to help you portion the sticky dough. The standard size is perfect because each dough ball should be around 1.5 tablespoons. I scoop them into small balls or use a standard size cookie scoop to drop balls of cookie dough onto a baking sheet.
Flatten the cookie balls: Make your cookie balls look like flat discs by flattening them with a spoon or spatula.
3. Bake
Bake for about 12 minutes at 350 F. When they're just barely golden on the bottom, it's time to take them out and shape the thumbprint.
4. Create a Thumbprint
I know that sounds odd, but it's the trick I use when making thumb print cookies is to use a small dish or a back of a spoon to create a small indent in the center of each cookie. Make sure to press it hard straight down.
5. Make Cobbler Filling
- Add the mixed berries and granulated sugar to a small pot over medium-high.
- Stir occasionally for about 5 minutes, until the mixture starts to bubble. Add a squeeze of a lemon juice.
- Remove the pot from the burner and let the mixture cool for 15 minutes.
6. Make Crumb Topping
While your filling is cooling, whisk together the melted butter, flour, and sugar to form your crumb topping.
7. Assemble the Cookies
Top each cookie with a spoonful of cobbler filling and a sprinkle of crumb topping and let the cookies cool for another 15 minutes.
Berry Cobbler Cookies
Ingredients
Cookies
- ½ cup salted butter softened
- ½ cup light brown sugar
- ½ cup white granulated sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Cobbler Filling
- 2 cups frozen mixed berries (blueberries, blackberries and raspberries)
- 1 cup white granulated sugar
- a squeeze of lemon juice (half a lemon)
Crumb Topping
- ¼ cup salted butter
- ½ cup all-purpose flour
- ½ cup white granulated sugar
Instructions
Make cookies
- Preheat the oven to 350°F.
- Make your cookie dough. Add the softened butter, light brown sugar, and white granulated sugar to a large mixing bowl.
- Use an electric hand mixer to whisk the ingredients together for about 2 minutes, or until smooth and creamy.
- Add the egg and vanilla. Whisk again for about a minute, or until the mixture is light and fluffy.
- Once the egg and vanilla are fully incorporated, whisk in the flour, baking powder, and baking soda.
- Use a standard size cookie scoop to drop balls of cookie dough onto a baking sheet. Flatten your cookies into discs and bake for 12 minutes.
- Once your cookies are done baking, use a small dish or the back of a spoon to create a small indent in the center of each cookie.
- Transfer your cookies to a wire cooling rack and prepare the cobbler filling.
Make Cobbler Filling
- Add the mixed berries and granulated sugar to a small pot over medium-high.
- Stir occasionally for about 5 minutes, until the mixture starts to bubble. Add a squeeze of a lemon juice.
- Remove the pot from the burner and let the mixture cool for 15 minutes.
Make Crumb Topping
- While your filling is cooling, whisk together the melted butter, flour, and sugar to form your crumb topping.
Final Assembly
- Top each cookie with a spoonful of cobbler filling and a sprinkle of crumb topping and let the cookies cool for another 15 minutes.
Notes
How do you know when berry cobbler cookies are done
Give a cookie a light tap on the edge and if it feels slightly set, they're done. Be careful with this because they're hot! The centers will still look very soft and that's ok because we will need to make an indent in the center. They usually take about 11-12 minutes.
Success Tips
- You are going to want to leave about 2 inches in between each cookie to account for spreading.
- Use frozen berries: I recommend to use frozen berries so that you get an even distribution of berries and don't have to worry about freshness. You can also use fresh berries if you'd like. You'll want to use a blend of raspberries, blueberries, and blackberries.
- Your cobbler filling is going to thicken as it cools, so if it still seems like it is on the runny side when it bubbles don't worry.
- Your indent does not need to be very deep. We just want to help prevent the liquid from the cobbler filling from spilling over the slides of the cookie.
- It is important to give your cookies time to cool before serving them. The cobbler filling will cause the cookies to be a little weak structurally until they've had a chance to cool. If you try to move them right away then you'll risk them breaking under the weight of the filling.
Can I freeze cookie dough?
Once portioned and before baking, the berry cobbler dough balls freeze beautifully. If the dough balls are a bit sticky, chill them in the refrigerator for 30-60 minutes first.
Place the balls in a single layer in a zipped-top freezer bag and freeze for up to 2 months. That way you can take a few dough balls out of the freezer at a time (instead of the entire batch), and bake them individually(no need to thaw) whenever you want. Simply add another minute or two to the bake time.
Can I make a larger batch?
The recipe is easy to double in 1 mixing bowl without overwhelming your mixer. Simply double all of the cookie dough ingredients.
Make ahead & freezing instructions
- Refrigerate: Berry cobbler cookies can be stored in an airtight container in the fridge or on the counter for up to 5 days. You can enjoy a cookie cold, at room temperature, or reheated in the microwave for about 10 seconds.
- Freeze: Baked cookies freeze well for up to 3 months.
- Chill cookie dough: You can also make the cookie dough in advance and chill it in the refrigerator for up to 3 days.
- Freeze cooked dough: Unbaked cookie dough balls freeze well for up to 2 months.
- Bake from frozen: Bake frozen cookie dough balls for an extra minute, no need to thaw.
Tina says
These are great. I sprinkle powdered sugar on them fresh from the oven while they are still warm but not hot . The sugar melts slightly and sticks to the cookie. This gives them a festive sparkle.
Nikki says
Do you think these would work with raspberries?