Ingredients
Method
- Preheat the oven to 350° F and line a cookie sheet with parchment paper or a silicone baking mat. Set it aside.
- Using a stand mixer fitted with the paddle attachment, a hand mixer, or a sturdy fork, beat the butter and sugar together until they become light and fluffy, about 2 minutes.
- Scrape down the sides of the bowl with a spatula. Add the egg, vanilla, and milk and mix until well combined.
- In a separate bowl mix together the dry ingredients: flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet ingredients on low speed if using a mixer, and increase it to high until no streaks of flour remain.
- Gently fold in the blackberries, ensuring they are evenly distributed throughout the dough. Be sure not to over-mix.
- Drop small spoonfuls of jam into the dough and fold it a few times to distribute the jam. avoid excessive folding, as you’re looking to get ribbons of jam in the dough; if you overmix it will color the batter completely.
- In a separate bowl, combine all the ingredients for the streusel topping. Use a fork to mix until the mixture starts clumping together. Microwave the mixture for 5 to 10 seconds to get it to all come together. Mix again.
- Using a medium cookie scoop, place scoops of cookie dough onto the prepared baking sheet. Place cookie dough balls a couple inches apart, as the cookies will spread as they bake. Top each cookie with a generous pinch of the streusel topping, pressing it firmly into the dough.
- Bake the cookies for 12 to 15 minutes, or until the edges are set while the centers still remain slightly doughy.
- Allow cookies to cool completely before enjoying.
Nutrition
Notes
To store: After allowing them to cool, place them in an airtight container and in the fridge for up to 5 days. You can also keep them in the freezer for longer storage. Place them in single layer or with parchment paper between layers in an airtight container or in a freezer ziptop storage bag for up to 3 months.