Blueberry White Chocolate Cookie Bars

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Who doesn’t love a good cookie bar? I know I do, especially when they come together so easily!

Rich and buttery Blueberry White Chocolate Cookie Bars are studded with fresh blueberries and are melt-in-your mouth delicious.

Whip up homemade cookie dough, fold in white chocolate chips and plenty of berries (fresh or frozen), press them into a pan, and bake.

No chilling the dough. No rolling out cookie balls. Thick and soft, these blueberry white chocolate chip cookies cut into bars are easy and simply the best!

Blueberry Cookie Bars

A few weeks ago, I experimented with baking white chocolate cookies with fresh blueberries and although the taste was good, I couldn’t quite get the cookies to hold their shape. They kept spreading out and ended up getting too crisp and burnt around the edges before the middles were done.

The flavor was so yummy, though, that I wanted to find a solution for baking cookies with both white chocolate chips and use fresh blueberries—we pick a ton of berries from my father-in-law’s blueberry bushes every summer!

What to do? Bake them in a pan and make cookie bars, of course! Let me tell you, these Blueberry White Chocolate Cookie Bars were a big hit with my family 😊 .

Tips for baking cookie bars

• Line the pan with aluminum foil and lightly coat it with cooking spray for easy removal.
• Room temperature butter and eggs will mix up better in the batter and expand better when baking.
• Toss berries with flour before adding them to the batter. This will help keep them from bleeding into the dough.
• If using frozen berries, do not thaw, but toss them in flour just like you would for fresh.
• Cool cookie bars completely in the pan on a wire rack before removing or cutting.

How do I know the cookie bars are done?

The edges should be golden brown and the center or top should be set. If they jiggle slightly, that means the center pieces will be softer and a little gooey. For firmer cookies, just bake a few minutes longer.

Can you use frozen blueberries?

This recipe works well with either fresh or frozen blueberries. If you use frozen berries, do not thaw before adding to the batter and remember to toss them with flour like you would with fresh blueberries.

Do these cookie bars have to be refrigerated?

No need to refrigerate, Blueberry White Chocolate Cookie Bars will stay fresh for 3 to 4 days when tightly covered at room temperature.

What’s the easiest way to cut cookie bars?

Once the cookie bars are cool, run a knife between the aluminum foil and the pan to make sure nothing is stuck. Grab the ends of the aluminum foil and carefully life the cookies onto a cutting board. Use a dough scraper or a chef’s knife coated with cooking spray and wiped clean with a paper towel to make straight-down cuts. Repeat between slices to get clean cuts.

Related recipes

• No Churn Blueberry Ice Cream. Simple recipe for smooth and creamy homemade ice cream without churning – no ice cream maker needed!
• Blueberry Pie Bars. A hand-held blueberry pie? You betcha! Blueberry Pie Bars have a shortbread crust, fruity filling and crumble topping, and don’t necessarily require a fork!
• Blueberry Coffee Cake. Bursting with fresh blueberries and a dash of lemon flavoring, this lightened-up coffee cake makes a beautiful and delicious brunch dessert.
• Blueberry Cheesecake Popsicles. Take a creamy cheesecake filling and swirl in a sweet blueberry puree to make these Blueberry Cheesecake Popsicles, a low-calorie summer treat!
• Blueberry Crumb Cake. This deliciously moist Blueberry Crumb Cake is loaded with juicy berries, topped with a buttery cinnamon streusel, and drizzled with a tart lemon glaze.

Let’s bake!

The batter is thick and gooey, and will be sticky when you press them into the pan. Dipping your fingers in water will help a bit.

Also, these cookie bars will keep for 3 to 4 days tightly covered at room temperature, but you probably won’t have to worry about that. At my house, they were gobbled up much sooner!