Chewy Triple Berry Drop Cookies
These chewy triple berry drop cookies combine a soft, chewy texture with bursts of fresh berries for a nostalgic and satisfying treat that’s quick and easy to make.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (110 g) packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups (about 225 g) mixed fresh berries (blueberries, raspberries, blackberries)
- Optional: handful of chopped white chocolate or nuts (like pecans)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract. Scrape down the sides as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula just until combined. Do not overmix.
- Gently fold in the mixed fresh berries using a spatula, taking care not to smash them.
- Drop tablespoon-sized mounds of dough onto the prepared baking sheets about 2 inches apart.
- Bake for 12-15 minutes, until edges are golden but centers still look slightly soft.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
If berries are extra juicy, toss them lightly in a teaspoon of flour before folding in to reduce bleeding. Chill dough for 15-20 minutes if kitchen is warm to control spreading. Start checking cookies at 12 minutes to avoid overbaking. Swapping half the butter for cream cheese adds tang and softness. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, replace butter with coconut oil and use a flax egg.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Fat: 6
- Carbohydrates: 22
- Fiber: 2
- Protein: 2
Keywords: chewy cookies, berry cookies, triple berry, drop cookies, easy cookies, homemade cookies, berry dessert