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Blueberry White Chocolate Cookie Bars

Rich and buttery Blueberry White Chocolate Cookie Bars are studded with fresh blueberries and are melt-in-your mouth delicious. Who doesn’t love a good cookie bar? I know I do, especially because when they come together so easily.

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 white chocolate chip cookie bars with a bowl of blueberries in the background

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 😊 .

making the dough for blueberry white chocolate 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.
blueberry white chocolate chip cookie bars in an aluminum foil lined pan on a cooking rack

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.

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

cutting blueberry white chocolate chip cookie bars with a bench

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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blueberry white chocolate chip cookie bars cut and separated into squares on a marble pastry board

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!

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Yield: 16 bars

Blueberry White Chocolate Cookie Bars

blueberry white chocolate chip cookie bars with a bowl of blueberries in the background

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

Prep Time 12 minutes
Cook Time 33 minutes
Total Time 45 minutes

Ingredients

  • 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 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate chips
  • 2/3 cup blueberries, fresh or frozen

Instructions

  1. Preheat the oven to 325 degrees. Line a 9 x 9 inch baking pan with aluminum foil and lightly coat with cooking spray.
  2. In a medium bowl, whisk together the flour, salt, and baking soda. In another bowl, toss the blueberries with a tablespoon of flour.
  3. Using a stand or electric mixer, cream together the butter and sugars until fluffy. Add the egg and vanilla and mix until well combined.
  4. With the mixer on low speed, blend in the flour mixture. Using a wooden spoon, fold in the white chocolate chips and blueberries.
  5. Press the dough into the prepared pan — dipping your fingers in water helps!
  6. 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.

Notes

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.

Store tightly covered at room temperature for 3 to 4 days — if they last that long!

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Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 176Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 118mgCarbohydrates: 25gFiber: 0gSugar: 15gProtein: 2g

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