Cranberry Blueberry Muffin Cookies

I have a baking addiction.  I saw the following recipe on Pinterest and had to try it out – the results were tasty.  In my defense, the portion sizes are smaller than a full muffin, so these muffin cookies are perhaps (a little) healthier – and they have fruit in them.

The texture of these cookies is light and fluffy like a muffin, but in cookie form.  Originally the blogger who wrote the recipe had a streusel topping for the cookies, but I have chosen to omit this step. Where the original recipe called for cottage cheese, I used a vanilla yogurt.  Jonathan was confused as to whether these were really just muffin tops, but I think these are distinct.

I am going up for lunch at my Grandma’s house today, so I will take a few for her.  I’m sure she will appreciate some homemade cookies.

Makes about 3 dozen 2 inch cookies.

Ingredients:

Streusel Topping

• 1 cup all purpose flour
• 1 cup light brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 8 tablespoons of cold unsalted butter, cut into pieces

Muffin Cookie

• 10 tablespoon of unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1/3 cup of vanilla yogurt
• 1 1/2 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups all purpose flour
• 4 oz cranberries
• 6 oz blueberries (fresh or frozen)

Instructions:

To make streusel

1. Place flour, brown sugar, cinnamon and salt in a bowl and whisk to combine. Add cold butter into bowl and using a pastry blender or a fork cut butter into dry mixture until it resembles small pellets. Set aside.

To make muffin cookies

1. Preheat oven to 375 F.
2. Place butter in a small saucepan over medium low heat and heat until butter becomes brown and smells nutty. Remove from heat and let cool for 5 minutes.
3. Place granulated sugar, dark brown sugar, flour, cornstarch, salt, baking powder, and baking soda in a bowl and with a whisk stir until combined.
4. In a separate bowl beat the egg, once beaten add to the dry ingredients.  Add in the vanilla extract and yogurt and stir thoroughly.
5. Mix in the melted butter.
6. Fold in frozen blueberries and cranberries (dusted with a teaspoon of flour).
7. With a small ice cream scoop or two small spoons form small cookie balls and place on baking sheet.
8. Bake for 10-12 minutes depending on your oven.
9. If you are going to make the streusel topping see instructions below.

*Drop two tablespoons on parchment lined bake sheet. Bake one tray at a time for 8 minutes. Remove cookie filled bake sheet and heavily sprinkle streusel on top of cookies and gently press onto cookie, about 1 tablespoon per cookie (don’t worry if it spills onto the bake sheet). Return baking sheet to oven and bake for another 4 minutes. Remove from oven and let cookies cool on bake sheet for 5 minutes before transferring to a wire rack to cool completely.

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