Cookie of the Month: June 2025

A nostalgic blueberry treat inspired by family berry-picking traditions.

Blueberry Honeycomb Cookie

The Culinary Team at the Pete Dye River Course

 Honeycomb Ingredients:

• ¼ cup light corn syrup

• ¼ cup honey

• ¼ tablespoon baking soda

Directions:

1. In a heavy-bottomed saucepan, combine your corn syrup and honey. On medium-low heat, bring your mixture to 280-300F.

2. Once at the desired temperature, remove from the stove. Quickly whisk in your baking soda just until combined.

3. Pour onto your half baking sheet pan. Let sit at room temperature for 1 hour or until fully cooled.

4. Using the back of a whisk, crack the candy into small chunks.

Cookie Dough Ingredients:

• 1 cup unsalted butter

• 1 ¼ cup Granulated Sugar

• 2 Eggs

• 1 teaspoon vanilla extract

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup fresh or frozen blueberries

 Directions:

1. In a saucepan over medium heat, melt the butter. Swirling occasionally until the butter turns a golden brown color. Remove from heat and let cool slightly.

2. In a large bowl, cream together browned butter and sugar. Beat in eggs one at a time. Then add vanilla.

3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

4. Gradually add dry ingredients to wet ingredients. Mix until combined, then gently fold in the blueberries and honeycomb.

5. Chill the dough for 30 minutes.

6. Preheat your oven to 325. Line your baking sheet with parchment paper.

7. Using a #100 scoop, place your cookies 2 inches apart.

 Bake for 10-12 minutes or until golden brown.