These browned butter blueberry cookies are thick, chewy, and bursting with jam and cinnamon streusel. They’re everything you love about a bakery-style cookie, made right at home.

I was inspired to create this recipe as a mashup between a blueberry pie and a cookie. I kept thinking how good that combo could be if you layered it with rich brown butter—and turns out, it’s the combo that needed to happen. These Browned Butter Blueberry Cookies are chewy, soft, jammy, and full of texture in the best way.

If you are looking for more berry desserts, you should try out these;

Why You’ll Love These Browned Butter Blueberry Cookies

Thick and chewy cookie base with rich nutty flavor from the brown butter
Filled with homemade blueberry jam made from fresh or frozen blueberries
Topped with buttery cinnamon streusel for extra crunch
Uses simple ingredients and pantry staples
A delicious cookie that’s great for spring, summer, or anytime you’re craving berries

Ingredients You’ll Need

Unsalted butter – Melted and browned for a deep, nutty flavor
Granulated sugar & light brown sugar – A mix gives you the perfect cookie texture
Egg & egg yolk – Adds richness and structure
Pure vanilla extract – For extra flavor
All-purpose flour – Gives the cookies stability
Cornstarch – Helps make chewy cookies with a soft center
Baking powder & salt – For lift and balance
Ground cinnamon – A subtle background spice that enhances the blueberries
Blueberries – Use fresh blueberries, wild blueberries, or frozen blueberries

Step-by-Step Instructions – Browned Butter Blueberry Cookies

Make the Blueberry Compote

In a small saucepan over medium heat, combine 1 cup blueberries (fresh or frozen), ½ cup granulated sugar, and ¼ cup water. Stir and bring to a boil.
Reduce heat and simmer until the blueberries burst and thicken.
In a small bowl, whisk 1 tablespoon cornstarch with ⅓ cup water until smooth.
Add slurry to hot blueberry mixture. Cook until thick and glossy.
Let cool to room temperature (or refrigerate to cool faster). You’ll use this as the blueberry jam filling.

Make the Cookie Dough

In a medium saucepan over medium heat, brown 1 cup unsalted butter until golden and nutty. Let it cool to room temperature in a safe bowl.
In a medium bowl, whisk together the dry ingredients: 3 cups all-purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoon cornstarch, and 1 teaspoon cinnamon.
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the browned butter, ½ cup granulated sugar, and ½ cup light brown sugar on medium speed for 2-3 minutes.
Add in the egg and egg yolk one at a time, mixing and scraping the bottom of the bowl with a rubber spatula. Mix in vanilla extract.
On low speed, add the dry ingredients to the wet ingredients and mix just until combined. Avoid overmixing—stop when you no longer see streaks of flour.

Shape and Chill

Use a kitchen scale or large cookie scoop to portion out the cookie dough balls (about 4 ounces each).
Press a small divot into the top of each ball and fill with a spoonful of blueberry compote.
Place on a parchment paper-lined cookie sheet and chill for at least 2 hours or overnight. This is one of those chill cookie recipes that gets better with time!

Make the Streusel (When Ready to Bake)

In a small bowl, whisk together ½ cup light brown sugar, ¾ cup flour, 1 teaspoon cinnamon, and ¼ teaspoon salt.
Add 4 tablespoon cold butter and work it in with your hands until it forms crumbly clumps. This adds extra crunch on top of the cookie.
If prepping ahead, store in an airtight container in the fridge.

Bake

Let the baked cookies cool on the sheet for 5 minutes, then transfer to a cooling rack.
Preheat oven to 350°F. Line a prepared baking sheet with parchment paper.
Place 4-6 cookie dough balls on each sheet in a single layer.
Sprinkle each one with 1-2 tablespoons of streusel on top of the cookie.
Bake for 13-15 minutes, until golden brown and the centers are just set.

Expert Baking Tips – browned butter blueberry cookies

Cool the brown butter completely before using, or the dough will turn greasy.
Thicken the compote until jammy—runny filling will leak and spread.
Chill the dough for at least 2 hours (overnight is best!) to prevent overspreading.
Weigh or scoop evenly to ensure even baking and consistent size.
Make streusel fresh or chill it until ready—cold streusel = better texture.
Check cookies at 13 minutes—you want golden edges and a soft center.
Don’t overmix—stop once you no longer see streaks of flour.
Use parchment paper to prevent overbrowning and make cleanup easier.
Scrape the bottom of the bowl to make sure all the brown butter is mixed in.
Bring eggs to room temperature for a smooth, even dough.

Recommended Tools

Kitchen scale
Large cookie scoop or medium cookie scoop
Stand mixer or hand mixer
Bowl of a stand mixer + paddle attachment
Parchment paper + cookie sheets
Medium saucepan + small bowl + medium bowl

FAQs

Can I use frozen blueberries?
Yes! Short answer: frozen or wild blueberries work great. Just cook them into the jam so there’s not too much moisture.
Can I skip the compote and just mix blueberries into the dough?
You can, but you’ll lose that gooey blueberry center. The compote adds richness and the best texture of the cookies.
Are these cakey cookies?
Not quite. These are chewy cookies with a soft, thick center thanks to the egg yolk, brown butter, and chilling.

Storing and Freezing Instructions

Store cookies in an airtight container at room temperature for up to 3 days
Refrigerate for up to 5 days wrapped in plastic wrap
These don’t freeze well once baked due to the compote, but you can freeze unfilled cookie dough balls

These browned butter blueberry cookies are the ultimate sweet treat perfect for a brunch spread or any time you want something sweet! If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy baking!

Don’t forget to save this recipe card and share it! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.

Recipe