Browned Butter Blueberry Cookies

4.80 from 5 votes

Browned butter cookie base with a homemade blueberry compote. Topped with a crunchy cinnamon streusel.

Course Dessert

Cuisine cookies

Keyword blueberry, cookies, browned butter

Prep Time 10

Cook Time 15

Total Time 55

Servings cookies

Calories 555kcal

Author Molly Murphy

In a small saucepan, combine the blueberries, granulated sugar, and water. Stir together, then bring the mixture to a boil.
¼ cup Water, 1 cup blueberries, ½ cup granulated Sugar
Once boiling, reduce the heat to low and simmer until the blueberries burst and the mixture starts to thicken into a sauce.
In a separate small bowl, make a slurry by whisking the cornstarch with ⅓ cup water until smooth.
1 tablespoon Cornstarch, ⅓ cup water
Make sure the blueberry mixture is still hot, then slowly stir in the slurry. Continue cooking until the compote thickens and deepens in color. This means the cornstarch is fully cooked.
Set the compote aside to cool to room temperature. For quicker cooling, pop it in the fridge.

In a medium saucepan, brown 1 cup of unsalted butter over medium heat. Once it starts to crackle, reduce the heat to medium-low and stir occasionally until the butter is golden brown and smells nutty. Let it cool to room temperature.
1 cup unsalted butter
In a medium bowl, whisk together the flour, baking powder, salt, cornstarch, and cinnamon.
3 cups all-purpose flour, 2 teaspoons Cornstarch, 1 ½ teaspoons Baking Powder, ½ teaspoon Salt, 1 teaspoons Cinnamon
In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled browned butter, light brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
½ cup granulated sugar, ½ cup light brown sugar
Add the egg, beat on medium speed for 30 seconds. With a rubber spatula scrape down the bottom and the sides of the bowl. Add the egg yolk, and repeat. Add the vanilla extract and mix on low just until combined. Scrape the sides of the bowl and bottom of the bowl.
1 Large egg, 1 Large egg yolk, 2 teaspoons pure vanilla extract
With the mixer on low speed, add the dry ingredients to the wet ingredients and mix just until combined. Mix until there are no more flour streaks and the dough has come together. Do not overmix.

Scoop the dough into balls (about 4 ounces each). or use a 4 sized tablespoon cookie scoop. Use the back of a spoon to press a small divot into the center of each dough ball.
Fill each divot with a spoonful of the cooled blueberry compote.
Place the filled dough balls on a baking sheet and refrigerate for at least 2 hours or overnight. This helps solidify the butter and prevents overspreading.

Right before baking, make the streusel so it's fresh and easy to crumble.
In a small bowl, whisk together the brown sugar, flour, cinnamon, and salt.
½ cup light brown sugar, ¾ cup All-Purpose Flour, 1 teaspoon Ground Cinnamon, ¼ teapson Salt, 4 tablespoons unsalted butter
Add the room temperature butter and use your hands to work it in until the mixture is crumbly and shaggy.
If you want to prep it ahead of time, you can store it in an airtight container in the fridge for up to 7 days.