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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.
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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!
Blueberry White Chocolate Cookie Bars
- 1 1/2 cups all-purpose flour + 1 tablespoon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 8 tablespoons unsalted butter softened
- 2/3 cup firmly packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 2/3 cup blueberries fresh or frozen
- Preheat the oven to 325 degrees. Line a 9 x 9 inch baking pan with aluminum foil and lightly coat with cooking spray.
- In a medium bowl, whisk together the flour, salt, and baking soda. 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. Using a wooden spoon, fold in the white chocolate chips and blueberries.
- Press the dough into the prepared pan — dipping your fingers in water helps!
- Bake for 33 to 35 minutes until the top is golden brown. Cool completely in the pan on a wire rack. Once cool, use a knife to loosen the sides and lift up on the aluminum foil to remove from the pan. Cut into squares.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.