Ingredients:

1 c (2 sticks) salted butter, softened

1 c granulated white sugar

½ c firmly packed light brown sugar

2 large eggs

2 tsp pure vanilla extract

1½ tsp salt

½ tsp baking soda

2 c all-purpose flour

¼ c cocoa powder, special dark Dutch

½ c milk chocolate chips

1 c peanut butter candy pieces

Bake at 375˚ for 9-11 minutes

TIFF'S GENERIC COOKIE RECIPE: UPDATE INSTRUCTIONS FOR THESE COOKIES

Preheat oven to 375ºF. In a large mixing bowl, cream butter and sugars together using a hand mixer/kitchen aid on medium speed until the mixture is smooth.

Add eggs, vanilla, salt, and baking soda to the butter mixture. Mix on medium speed only until ingredients are blended and smooth.

Add flour. Mix on low speed until flour is no longer loose, and medium speed only until flour is blended fully. (Add Tbsp extra flour if dough seems too sticky after this step, and mix on low speed only for a few seconds.)

Finally add blueberries and gently fold into dough. Do not overmix.

Line a cookie sheet with parchment paper. Scoop cookie dough using a medium-sized cookie scooper slightly rounded, and place at least 2" apart onto cookie sheet (approx. 1¾ Tbsp of dough for each cookie).

Bake at 375ºF for 12-15 minutes, taking out when tops are still light but edges are brown. Top the cookies with sanding sugar.

Slide parchment paper with cookies off the baking sheet directly onto the counter for cooling. (If not using parchment paper, let cookies sit for one minute and then remove to cool on the counter or wire rack.)

Top the cookies with sanding sugar and serve.