It is just not that difficult to come up with a reason to purchase berries. I’m never quite sure what to do with them, but it never takes me long to figure it out.
When I found this recipe, I was excited to have a good reason to purchase blackberries. They sat in the fridge for a couple days before I got around to baking with them, and the kids kept asking me about them. My son, the “fruitarian,” was going crazy with blackberry-desire!
The cookie itself is deceptively delicious. Even if you don’t want to top your cookie with berries, consider making this cookie plain. It is a super simple version of a chocolate crinkle, made with a devils food cake mix. It can be mixed up very quickly, and comes out soft and fudgy and almost brownie-like. YUM. Since the dough was quite soft, I used my scoop to drop dough into a bowl of powdered sugar, and I was quite generous in coating it, so my fingers wouldn’t get too sticky.
Don’t get me wrong, I have no problem licking chocolate cookie dough off my fingers. I just wanted to save myself for the blackberry cream frosting.
Sometimes I make this cookie without the powdered sugar, and that works great too. Either way, you’ll have a soft chocolatey cookie that makes a great base for the frosting.
I have honestly not baked with berries much. The recipe on Your Cup of Cake calls for a blackberry puree, without actually mentioning how to make the puree, so I guessed. I know there are other ways to make a puree, but this worked just fine and it was really easy.
I dumped a bunch of berries in a bowl, and I used a fork to smash them a bit, and then I let them sit and macerate for maybe 10 minutes while I rolled the cookies in sugar and put them in the oven.
I then came back and smashed them some more. The truth is, I am just way to lazy to strain this. Plus, I don’t have a good strainer. The only strainer I own has been used to clean the fish bowl, so I don’t have much desire to use it on my berries.
True story. I figured it would be fine if my frosting had berry chunks in it. Fine and dandy.
By the way, you won’t need nearly the berries you see pictured above. A small handful is enough, since you only need 3 tablespoons of puree. If you do end up with extra puree, cook it with sugar and water for a really delicious blackberry syrup!
I measured about 3 tablespoons of the non-strained berry puree, and mixed into my softened cream cheese and butter, and added powdered sugar until it was a nice, thick, frosting consistency. I gently frosted my soft chocolate cookies, and topped them with a leftover berry, to make them look extra pretty.
And actually, if you’re into making things pretty, use a piping bag to pipe the frosting on. I was mostly into stuffing these in my face as fast a possible, so I used a knife to give the frosting a quick smear.
I think these would really impress at a gathering, so I definitely recommend them for entertaining! Plus, since the cookies are made with a cake mix, they are one of the simpler recipes on this humble blog. The only real problem was cleaning up all that powdered sugar!
My friends have some amazing berry-themed cookies this month too! Check these out…
Raspberry Tarts by Tastes of Lizzy T
Olive Sables by Kelli’s Kitchen
Blueberry Lemon Cookies from Bake or Break
Chocolate Raspberry Oatmeal Cookies from Posed Perfection
Chocolate Blackberry Cream Cookies from Jen’s Favorite Cookies
Want more? Try these blackberry treats!
- 1 box Devil's Food Cake Mix
- 2 eggs
- ⅓ cup vegetable oil
- 1 tsp. vanilla
- powdered sugar, for rolling
- 4 oz. cream cheese, softened
- 4 T. butter, softened
- 2-3 T. blackberry puree
- 1 tsp. vanilla
- about 2 cups powdered sugar
- For cookie, mix together eggs, oil, and vanilla. Add cake mix and mix just until combined.
- Roll dough into balls, and coat with powdered sugar. Place on baking sheet.
- Bake 7-10 minutes at 350 degrees.
- For frosting, mix all ingredients together. Adjust consistency of frosting by adding more sugar to thicken, or more puree to thin.
- Frost cooled cookies, and top with a blackberry.