01 -
Preheat the oven to 350 degrees Fahrenheit and prepare a sheet pan by lining it with parchment paper.
02 -
Heat the frozen blueberries in a medium skillet over medium-high heat. Once thawed and mushy, about 4-5 minutes, remove from heat and cool until warm or cool to the touch. For fewer blueberry chunks, cook longer and mash with a spoon.
03 -
In a large bowl, beat the salted butter, granulated white sugar, and light brown sugar together with a hand or stand mixer until creamy.
04 -
Beat the cooled blueberries into the butter mixture on high speed until completely combined.
05 -
Stir in the all-purpose flour and baking powder, mixing until just combined. Do not overmix.
06 -
Fold in the chopped vanilla almond bark.
07 -
Use a 1½-inch cookie scoop to portion dough and place on the prepared sheet pan.
08 -
Bake in the oven for 9-10 minutes, or until the edges are golden brown and cookies are set.
09 -
Remove from the oven and let the cookies cool for at least 5 minutes before serving warm or cold.