Fruit Madness Cookies

Fruit Madness Cookies are the perfect sweet treats to satisfy your cravings! Loaded with mixed berries and crunchy pecans, these chewy cookies are bursting with flavor and texture.

With a tender crumb and a hint of vanilla, they’re perfect for snacking or sharing with friends and family.

Ready Time

45 mins

Yields

9 servings

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup white granulated sugar
1/2 cup brown sugar
2 large eggs
2 tsp vanilla extract
2 cups mixed berries (such as blueberries, raspberries, strawberries)
1 cup chopped pecans (optional)

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Gently fold in the mixed berries and chopped pecans (if using). Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Yields 9 cookies.

Notes

Make sure to use room temperature butter for the best results – it’ll help with that fluffy texture! Take your time when mixing the wet ingredients, you want to get that sweet spot of light and fluffy. Don’t overdo it, though – you don’t want tough cookies! Using mixed berries adds a lovely surprise to each bite, but feel free to customize with your favorite fruits or nuts to make it your own.

These cookies will spread a bit during baking, so leave that 2-inch space between each scoop to avoid cookie mergers.

Keep an eye on the cookies around the 10-minute mark – they can go from perfect to burnt quickly. Let those cookies rest for a few minutes on the baking sheet before transferring them to the wire rack – it helps them set and retain their shape.