Blueberry Pancake Cookie

Makes 18 cookies

2 sticks unsalted butter, super soft

¾ cup light brown sugar

⅔ cup sugar

1 egg 

1 egg yolk

½ cup maple syrup

¼ cup water

2 cups all purpose flour

2 cups Premier Protein Vanilla Milkshake Powder

½ cup milk powder

1 ½ teaspoons kosher salt

½ teaspoon baking powder

½ teaspoon baking soda

¾ cup dried blueberries

½ cup toffee pieces

Heat oven to 350F then line and grease 2 baking sheets and set aside.

In a large bowl, mix together butter and sugars, stirring together until homogeneous, about 1 minute. Mix in eggs, maple and water and stir until smooth and homogenous, about 2 minutes. Measure all dry ingredients into the mixing bowl. Toss only the dry ingredients on top together with the spatula first, before truly stirring them into the wet ingredients below. Mix all until well combined. Stir in blueberries and toffee pieces and mix until they are evenly distributed through the dough.

Scoop or roll your dough into balls (⅓ cup or 2 ¾ ounce ice cream scoop in size) and place 2 to 3 inches apart on your prepared sheets. Bake at 350°F for 8-10 minutes or until golden brown on the edges. Cool completely on the baking sheets.