Maple And Blueberry White Chocolate Chip Pancakes
Get ready to experience a delightful blend of sweet and tangy flavors with these Blueberry White Chocolate Maple Cookies. These cookies feature juicy blueberries, creamy white chocolate chips, and the rich taste of pure maple syrup, all combined in a soft and chewy cookie. Perfect for breakfast or as a dessert, these cookies are sure to become a new favorite in your household.
— Constant Cookbook
Ingredients
- 4 tablespoons softened butter
- 1/2 cup pure maple syrup (do not substitute)
- 1 1/2 cups Krusteaz Blueberry Pancake Mix
- 1 cup White Chocolate Chips
- 1 cup frozen or fresh blueberries
Instructions
- Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper.
- In a large mixing bowl, beat butter until light and fluffy. Stir in pure maple syrup then add Krusteaz Pancake Mix and white chips. Stir until combined. Gently stir in blueberries, mixing sparingly. You want to see swirls of purple not completely purple dough.
- With a medium cookie scoop, place dough onto cookie sheet, about 1 inch apart. Bake for 13-15 minutes, until baked through. Let cool on baking sheet for 10 minutes before transferring. Serve room temperature.
Yield
2 dozen cookies
Nutrition
- Calories: 96 kcal
- Carbohydrate Content: 12 g
- Protein Content: 1 g
- Fat Content: 5 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 12 mg
- Sodium Content: 65 mg
- Fiber Content: 1 g
- Sugar Content: 9 g
- Serving Size: 1 serving
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