Description
These Blueberry Coconut Pecan Cookies are a delightful combination of fruity sweetness and nutty crunch, perfect for a cozy treat any time of the year.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins:
- 1 cup dried blueberries
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add mix-ins: Fold in the dried blueberries, shredded coconut, and chopped pecans.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets. Bake for 10–12 minutes until golden brown.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- You can substitute dried cranberries or cherries for the blueberries, or walnuts for the pecans.
- For extra chewiness, slightly underbake the cookies and allow them to finish setting on the pan.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 11g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
