Dried Berries and White Chocolate Soft Muffin Cookies
Packed with dried blueberries and cranberries and white chocolate chips, these soft cake-like cookies are a delicious holiday treat!
- Author: Lavina
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 26 minutes
- Total Time: 2 hours 36 minutes
- Yield: 11 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- 180 grams / 1 & 1/2 cups Unbleached White All-Purpose Flour
- 2 TSP Corn Starch
- 1 TSP Baking Powder
- ¼ TSP Fine Sea Salt
- 100 grams / ½ cup Unsalted Butter, softened and at room temperature
- 100 grams / ½ cup granulated White Sugar
- 70 grams / 1/3 cup Light Brown Sugar
- 1 large Egg (56–60 grams), at room temperature
- 1 & 1/2 TSP Vanilla Extract
- 70 grams / ¼ cup Greek Yogurt
- 90 grams / ½ cup White Chocolate Chips
- 80 grams / 1/3 cup Sweetened Dried Cranberries
- 60 grams / 1/3 cup Sweetened Dried Blueberries
- Combine the dry ingredients: In a medium sized mixing bowl, whisk together the all-purpose flour, corn starch, baking powder, and fine sea salt until combined well. Set aside.
- Cream: Add the unsalted butter, granulated white sugar, and light brown sugar to a large mixing bowl. Cream using and electric hand mixer (or stand mixer fitted with the paddle attachment) on medium-high speed, scraping the sides of the bowl as needed, until the mixture is light and fluffy – about 2-3 minutes.
- Add the wet ingredients: Add the egg, vanilla extract, and Greek yogurt and continue beating on medium speed until evenly combined – about 30-45 seconds.
- Sift in dry ingredients: Using a fine mesh strainer, sift in the dry ingredients and mix on low speed, scraping the sides of the bowl as needed, until everything is just combined. Do not overmix.
- Fold in mix-ins: Fold in the white chocolate chips, dried cranberries, and dried blueberries using a rubber spatula. Cover the bowl with cling wrap or aluminum foil and chill in the refrigerator for 2-3 hours and up to 2 days (see notes*).
- Prepare for baking: Preheat oven to 175°C / 350°F. Line two baking trays with silicone baking mats or parchment paper/nonstick cooking paper.
- Scoop and shape: Remove the cookie dough from the refrigerator. Scoop the dough using a trigger release scooper (2 tablespoons for medium sized cookies, and 2.5 to 3 tablespoons for medium-large cookies) and gently roll into balls. The dough will be wet and sticky so work quickly. Place the dough balls on the prepared baking trays, leaving 3-inch space between each dough ball.
- Bake: Bake one tray at a time on the middle rack for 13-15 minutes, or until the edges start to turn golden brown.
- Cool: Remove the tray from the oven and allow the cookies to rest for 5-10 minutes in the pan. They will still look slightly uncooked and wet but will firm up as they cool. Then transfer the cookies to a wire cooling rack to finish cooling completely. Enjoy now, or store in a sealed airtight container in a cool dry area for 3-4 days.
Notes
- Greek yogurt. Use full-fat Greek yogurt for the best texture. Low fat or non-fat won’t yield the same texture and may cause the cookies to be flatter and spread wider when baked.
- Use a digital kitchen scale. Although I have provided both weight and US cup measurements, I highly recommend weighing the ingredients – especially the flour – for any baking recipes to avoid any discrepancies in the final results.
- Be careful not to overmix the cookie dough. Overmixing the dough can cause more air to get trapped in it and more gluten to form. This will result in a tougher and denser cookie texture, not a cake-like soft muffin cookie.
- Make ahead. Chill the dough in the fridge for 1-2 hours. Then wrap tightly in cling wrap and store in the fridge for up to 2 days. Remove from the fridge when ready to bake and proceed with steps 6-9 as indicated. I have not tried freezing the cookie dough, and cannot advise if it is possible to do so without further testing.
Nutrition
- Serving Size: 1 cookie
- Calories: 285
- Sugar: 29.5g
- Sodium: 59.7mg
- Fat: 10.7g
- Saturated Fat: 6.8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44.3g
- Fiber: 1.3g
- Protein: 3.6g
- Cholesterol: 37.3mg
Keywords: soft muffin cookies, blueberry muffin cookies, red white and blue cookies