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Budget-Friendly Blackberry Chocolate Chip Cookie Recipe

Updated on August 3, 2012
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Blackberries Turn The Cookies Purple!

Being lovers of everyday chocolate chip cookies, we decided to share this spin on the traditional. Using a simple and affordable dollar store cookie mix, and our recent harvest of wild blackberries, we came up with some of the best, and even healthier, chocolate chip cookies you may ever taste!

And yes, adding the blackberries to the mix will turn your cookies purple!

Enjoy!

Budget-Friendly!

Item................Cost

Mix..................$1.00

Berries............FREE

Sugar..............$1.00

Butter..............$1.00

Flour...............$1.00

TOTAL COST $4.00 (add the price of your blackberries if they are store-bought)

For The Love Of All That's Chocolate Chip!

Yummy! Happy! Lovely!
Yummy! Happy! Lovely! | Source

Cook Time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: About 36 Cookies

Ingredients

  • 1 Package Snack Size Chocolate Chip Cookie Mix, Prepared As Directed
  • 1/2 to 1 Cup Fresh Blackberries, Crushed (see below)
  • 1 tsp. Water
  • 2 tbsp. Self Rising Flour
  • 1/8 stick Margarine or Butter, Softened (see below)
  • 1/4 cup Sugar

Instructions

  1. Preheat your oven at 425 degrees. For dark or non-stick pans, you may want to set the oven at 375 degrees.
  2. First, prepare the cookie mix as directed.
  3. Prepare the blackberries by crushing them. To do this, I used two large spoons, putting 3-4 berries on one spoon and pressing the other spoon on top of them, squishing them, while I held them over the mix, allowing the juice and berry mash to fall into the mix. Do this with about a half cup to a full cup of berries.
  4. For the butter to soften, you can place it in a microwave-safe cup and set it on 10 to 12 seconds at high heat.
  5. Once the berries are in, and you have the butter softened, add the butter, the water, the flour, and the sugar.
  6. Stir until well blended. You should notice your mix has aquired a purple color!
  7. On an ungreased cookiesheet, drop teaspoon-sized (about 1 inch diameter) portions about 1 1/2 to 2 inches apart onto the pan.
  8. Bake for about 9 to 11 minutes until cookies appear lightly browned and dry (if still a little too moist then you can put them in for another few minutes). Let a batch cool for about a minute or two before you remove them from the pan. Let cool after removing them from the pan, too. Makes about 36 cookies.

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    • Kaili Bisson profile image

      Kaili Bisson 5 years ago from Canada

      Blackberries and chocolate...two of my favorites. I will give this a try! Voted up.

    • StephanieBCrosby profile image

      Stephanie Bradberry 5 years ago from New Jersey

      I never thought of adding blackberries to my chocolate chip cookies I make from scratch, but this is something I would be willing and interested to try.