If you tried this recipe I would love to see it!Tag me on Instagram @whatsinthepanblog
Berry Cobbler Cookies
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 fresh cobbler with the convenience of a cookie!
Servings: 12 cookies
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.
Make Crumb Topping
- Now whisk together the melted butter, flour, and sugar to form your crumb topping.
Bake Cookies and Crumb Topping Separately
- 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.
- Bake at 350. Cookies on the cookie sheet and crumb topping separately on its own foil or second cookie sheet.
- 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.
Final Assembly
- Top each cookie with a spoonful of cobbler filling and a sprinkle of cooked crumb topping and let the cookies cool for another 15 minutes.
Nutrition Facts
Berry Cobbler Cookies
Amount per Serving
Calories
370
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
44
mg
15
%
Sodium
146
mg
6
%
Potassium
78
mg
2
%
Carbohydrates
63
g
21
%
Fiber
1
g
4
%
Sugar
44
g
49
%
Protein
3
g
6
%
Vitamin A
386
IU
8
%
Vitamin C
1
mg
1
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
Other Add-Ins: You can add chopped pecans right in the dough, or use a little bit of peanut butter (or peanut butter chips) or white chocolate chips.
Mix chopped nuts onto the crumble topping for even more flavor and crunch.
