Blueberry Buckle Cookies

Blueberry Buckle Cookies

1/2 cup unsalted butter, divided use
3/4 cup dark brown sugar, divided use
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup pecans, toasted
1/2 cup cinnamon chips
3/4 cup wild blueberries

Icing (optional)
2 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar
1 tablespoon cream or milk

Heat oven to 350 degrees F.

Melt 1/4 cup butter in a small saucepan over medium heat; cook 2-3 minutes, whisking frequently, until butter foams and turns golden brown.  Whisk in 1/2 cup brown sugar, and bring mixture to a simmer, whisking frequently.

In a large mixing bowl, using a mixer on medium speed, beat together browned butter mixture, additional 1/4 cup butter, and additional 1/4 cup brown sugar until well combined and cooled slightly - about 5 minutes.  Add egg, vanilla and cinnamon, and beat an additional 2 minutes, or until well combined. 
In a medium bowl, sift together flour, baking powder, baking soda and salt.  On low speed, beat in dry ingredients until just combined.  Stir in pecans, cinnamon chips and blueberries until just combined.  Drop heaping tablespoonsful of dough onto cookie sheets.  Bake 10-12 minutes, or until golden brown.  Cool 2 minutes before transferring to wire racks to cool completely.

To make the icing, in a large bowl, using a mixer on medium speed, beat together butter, confectioners' sugar and cream until well combined and creamy - about 2 minutes.  Pipe frosting onto cookies.

Makes 18 cookies