Blueberry White Chocolate Cookies
Soft, chewy cookies loaded with juicy blueberries and creamy white chocolate chips. The fruit adds natural sweetness and keeps the cookies moist for days.
You’ll want these when regular chocolate chip cookies feel too ordinary. The blueberries burst slightly during baking, creating pockets of jammy flavor throughout each bite.
Why Fresh Blueberries Work Better Than Frozen
Fresh blueberries hold their shape better and won’t turn your cookie dough purple. Frozen berries release too much moisture during baking, making the cookies soggy and staining the dough.
If you only have frozen blueberries, don’t thaw them first. Toss them in a tablespoon of flour before folding into the dough. This helps absorb excess moisture and prevents the berries from sinking to the bottom of each cookie.
Must-Have Items
Blueberry White Chocolate Cookies
Equipment Needed
- Large mixing bowl
- Electric mixer
- 2 large baking sheets
- Parchment paper
- Cookie scoop or tablespoon
Instructions
- Prepare oven and dry ingredients: Preheat oven to 375°F. Line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large bowl, beat softened butter with both sugars using an electric mixer on medium speed for 2-3 minutes until light and fluffy. Beat in eggs one at a time, then vanilla extract until well combined.
- Add flour and mix-ins: Reduce mixer speed to low and gradually add the flour mixture, beating just until combined. Don’t overmix. Gently fold in blueberries and white chocolate chips with a wooden spoon or spatula.
- Shape and bake cookies: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes until edges are lightly golden but centers still look slightly underbaked. Cookies will appear soft and puffy with golden edges when done.
- Cool and store: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Nutrition Facts
Per Serving (1 cookie)
