Blueberry Cookies with White Chocolate Chips
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Blueberry Cookies with White Chocolate Chips are a perfect combination of fruity and sweet flavors in every bite. The juicy berries and sweet chocolate are simple additions, creating a cookie that’s easy to make with no chilling required!
Sheila’s Recipe Snapshot for Blueberry Cookiess
These cookies are guaranteed to disappear from your cookie jar faster than you can bake the next batch!
These blueberry cookies take the concept of classic chocolate chip cookies to a new level with juicy blueberries and sweet white chocolate chips! With a perfectly soft and chewy texture, these blueberry cookies are not only delicious, but they are easy to make. Just mix, scoop, and bake!
I recommend making these cookies during the summer months, since that is when the sweetest, juiciest blueberries are available. They are perfect for 4th of July or Father’s Day celebrations, when berry season is at its peak. But honestly, they are great to make any time of the year!
Ingredient Notes for Blueberry Cookies with White Chocolate
- All-purpose Flour | Regular all-purpose flour works great here.
- Salt | To balance out all the flavors!
- Baking Soda | Baking soda helps the cookies rise and have just the right amount of spread in the oven.
- Cornstarch | The secret ingredient for soft, tender cookies that stay that way for days after baking.
- Blueberries | Fresh blueberries create pockets of fruity flavor!
- Unsalted Butter | Butter adds a rich flavor to the blueberry cookies.
- Granulated Sugar | For sweetness!
- Egg | Eggs create structure and a fluffier texture in cookies.
- Vanilla Extract | For a depth of flavor!
- White Chocolate Chips | Creamy, sweet white chocolate complements the tart blueberries perfectly.
Variations and Substitutions
- Lemon Blueberry: Add 1 tablespoon of lemon zest to the dough for a bright, citrusy twist.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Add-ins: Add ½ cup of chopped macadamia nuts or slivered almonds for extra crunch and flavor.
How to Make Blueberry Cookies Recipe
Blueberry white chocolate cookies couldn’t be easier to make! Just measure, mix, and bake— no chilling required.
PREHEAT. Preheat the oven to 375 degrees. Line cookie sheets with aluminum foil.
PREP INGREDIENTS. In a medium bowl, whisk together the flour, salt, baking soda, and cornstarch. In another bowl, toss the blueberries with a tablespoon of flour.
MAKE THE DOUGH. Using a stand or electric mixer, cream together the butter and sugars until fluffy. Add the egg and vanilla and mix until well combined. With the mixer on low speed, blend in the flour mixture just until incorporated.
ADD FILLINGS. Gently fold in the white chocolate chips and blueberries using a rubber spatula.
SCOOP & BAKE. Using a medium cookie scoop, place cookie dough balls 2 inches apart on the prepared pans. Bake for 10 minutes, until lightly golden brown.
COOL & ENJOY. Cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
More Recipe Success Tips
Storage Tips
- To store: These blueberry cookies with white chocolate chips will stay fresh in an airtight container at room temperature for up to 3 days.
- To freeze: Place them in a freezer-safe container with parchment paper between layers and freeze for up to 3 months. The unbaked dough can also be scooped and frozen on a baking sheet, then transferred to a freezer bag for storage up to 3 months – just add 1-2 minutes to the baking time when baking from frozen.
Frequently Asked Questions
Yes! You can use frozen blueberries, but do not thaw them first. Add them frozen directly to the dough and expect the cookies to take 1-2 minutes longer to bake.
This happens when the blueberries break during mixing, or you use frozen blueberries. Be very gentle when folding them in, and make sure to coat them well with flour beforehand.
Your butter may have been too warm. Next time, try chilling the dough for 30 minutes before baking!
Looking for More Cookie Recipes?
This easy white chocolate macadamia nut cookies recipe and my strawberry cake mix cookies are family favorites. I have a fudgy chocolate and peanut butter cookies recipe, too, for chocolate lovers!
What to Serve With White Chocolate Blueberry Cookies
Blueberry cookies can be served on their own, or with a tall, cold glass of milk for that classic cookie dunking experience!
For a more indulgent dessert, turn them into ice cream sandwiches with blueberry ice cream in the middle. As an afternoon treat, serve them with your favorite tea or coffee!
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Blueberry Cookies with White Chocolate Chips
Ingredients
- 1 ½ cups all-purpose flour + 1 tablespoon
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- ⅔ cup blueberries
- 8 tablespoons unsalted butter softened or melted
- ⅔ cup firmly packed brown sugar
- ⅓ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 375 degrees. Line cookie sheets with aluminum foil.
- In a medium bowl, whisk together the flour, salt, baking soda, and cornstarch. In another bowl, toss the blueberries with a tablespoon of flour.
- Using a stand or electric mixer, cream together the butter and sugars until fluffy. Add the egg and vanilla and mix until well combined.
- With the mixer on low speed, blend in the flour mixture just until incorporated. Gently fold in the white chocolate chips and blueberries.
- Using a medium cookie scoop, place cookie dough balls 2 inches apart on the prepared pans. Bake for 10 minutes, until lightly golden brown.
- Cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- The cookies are done when the edges are golden brown and the top is set. If they jiggle slightly, that means they will be a little gooey. For firmer cookies, bake for another minute.
- To store: These blueberry cookies with white chocolate chips will stay fresh in an airtight container at room temperature for up to 3 days.
- To freeze: Place them in a freezer-safe container with parchment paper between layers and freeze for up to 3 months. The unbaked dough can also be scooped and frozen on a baking sheet, then transferred to a freezer bag for storage up to 3 months – just add 1-2 minutes to the baking time when baking from frozen.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
These cookies were really good. It is a very soft cookie too with great flavor. I followed the recipe exactly, chilled the dough & then baked. They still flattened out more than I prefer & the blueberries (I used fresh)on the bottom kind of stick to the pan a little. Next time I want to try poking in several blueberries on top of the cookie balls instead of mixing them I to the dough.
They were a hit though! Thank you!
Absolutely delicious! Made this yesterday with frozen blueberries (that’s what I have at hand) and it was a big hit!
Used some of our frozen blueberries in these cookie bars, and they turned out like a charm. So delicious!
I brought these to a potluck this past weekend and everyone wanted the recipe! Thank you!
I have an abundance of frozen blueberries and made these bars. I might have to overbuy blueberries more often! Loved them!
Delish! Added a Tsp of cinnamon and half a cup of oats and they turned out really scrumptious.