Introduction

These blackberry cookies offer a delightful twist on traditional chocolate chip cookies by incorporating fresh or frozen blackberries. The result is a soft, fruity treat with rich chocolate chips that melt in your mouth. Perfect for a cozy afternoon snack or sharing with friends.

A stack of four thick, soft blue cookies with small melted brown chocolate chips baked inside, placed on top of each other on a light wooden cutting board. The cookies have a slightly rough texture with chips scattered unevenly throughout and on the surface. Around the board and in the background, more chocolate chips are scattered, with a blurred warm beige background behind. The cutting board sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup (100g) frozen or fresh blackberries
⅓ cup (75g) butter, softened

½ cup (100g) granulated sugar
2 teaspoons vanilla extract

1 ⅓ cups (185g) all-purpose flour (plain flour)
½ teaspoon baking soda

⅛ teaspoon salt
½ cup (70g) chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line a cookie sheet with baking paper or a silpat to prevent sticking.

Step 2: If using frozen blackberries, thaw them on the stove or in the microwave. Then puree the berries using a handheld immersion blender until smooth. Set aside and let the puree cool. You should have about ½ cup of blackberry puree.
Step 3: In a medium bowl, cream the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy. Add the cooled blackberry puree and vanilla extract, then beat the mixture well to combine.
Step 4: In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the blackberry mixture and stir by hand until just combined. Gently fold in the chocolate chips, reserving a quarter of them for topping later.

Step 5: Because the dough will be soft, cover it and chill in the refrigerator for at least 30 minutes to firm up.
Step 6: Once chilled, roll tablespoon-sized portions of dough into balls and place them on the prepared cookie sheet. Press each ball down slightly to flatten.
Step 7: Bake the cookies for 8 to 10 minutes, or until the edges are just set. Let them cool on the tray for a few minutes, then press the reserved chocolate chips onto the tops. Transfer cookies to a cooling rack to cool completely.

Tips & Variations

For extra flavor, try adding a teaspoon of lemon zest to the dough to complement the blackberries.
If fresh blackberries aren’t available, frozen ones work perfectly—just be sure to thaw and drain excess liquid before pureeing.
Swap chocolate chips for white chocolate or chopped nuts for a different twist.

Use a cookie scoop to portion dough evenly for uniform cookies.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. To reheat, warm in a low oven for a few minutes or microwave briefly to regain softness.

How to Serve

The image shows a group of round, soft-looking blue-gray cookies with scattered milk chocolate chips on top, some melting slightly, laid out on a light wooden cutting board and a wooden table. The cookies have a slightly uneven surface with subtle cracks, and the chocolate chips add small warm brown highlights. Chocolate chips are also scattered around the cookies on the board and table, creating a casual, homemade feel. The entire scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blackberries instead of frozen?

Yes, fresh blackberries work just as well. Just wash and puree them before adding to the dough. The taste will be slightly fresher, but both options are delicious.

Why do I need to chill the dough before baking?

Chilling the dough firms it up, making it easier to handle and helping the cookies hold their shape during baking. It also helps the flavors meld and can improve the texture of the cookies.