Preheat the oven to 350°F and line a sheet pan with parchment paper.
Heat the blueberries in a skillet over medium-high heat until they thaw and become mushy, about 4-5 minutes. Set aside to cool.
In a large bowl, beat the butter, white sugar, and brown sugar until creamy.
Beat in the cooled blueberries until completely combined.
Stir in the flour and baking powder until just combined. Do not overmix.
Fold in the chopped vanilla almond bark.
Use a 1 ½-inch cookie scoop to place dough on the prepared sheet pan.
Bake for 9-10 minutes or until the edges start to turn golden brown. Let cookies cool for at least 5 minutes before serving.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Kcal: 180 kcal per serving | Servings: 16 cookies
