Blueberry White Chocolate Cookies

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These Blueberry White Chocolate Cookies are perfect for spring or summer. They’re soft, buttery, chewy and loaded with plenty of fresh blueberries and white chocolate chips!

Blueberry White Chocolate Cookies

These Blueberry White Chocolate Cookies are perfect for warm weather! They’re soft, chewy and filled with plenty of fresh blueberries and white chocolate chips. Plus they’re super easy to make and come together in under 30 minutes with zero chill time required!

Looking for more blueberry recipes? Try my Blueberry Drop Scones, Mini Blueberry Muffins or Lemon Blueberry Donuts!

Ingredient Breakdown

All-purpose flour – this gives the cookies structure.

Baking soda – helps the cookies spread. Do not use baking powder!

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.

Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Blueberries – fresh blueberries work best for this recipe because frozen blueberries will add too much extra moisture.

Blueberry White Chocolate Cookie with a bite in it

How To Make Blueberry White Chocolate Cookies

1. In a small bowl combine all-purpose flour, baking soda and salt.

2. Use a stand mixer fitted with the paddle attachment to cream the softened butter, brown sugar and granulated sugar until light and fluffy.

3. Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.

4. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the blueberries and white chocolate chips and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough and make the blueberries bleed.

5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra white chocolate chips onto the tops of each cookie dough ball.

6. Bake cookies at 350°F for 12-14 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Blueberry White Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days.

Blueberry White Chocolate Cookies on a baking sheet

Pro Tips For Blueberry White Chocolate Cookies

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix the dough! There should still be streaks of flour in the dough when you add the blueberries and white chocolate chips. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here! It can also cause the blueberries to bleed into the batter.
  • Press extra white chocolate chips on top of scooped dough before baking to make them look pretty.
  • Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
  • Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.

My Favorite Cookie Tools

Blueberry White Chocolate Cookies

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Blueberry White Chocolate Cookies

Maria Azzarelli
These Blueberry White Chocolate Cookies are soft, chewy and loaded with plenty of fresh blueberries and white chocolate chips!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 209 kcal

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Cookie scoop (I use a 3 tablespoon scoop)

Ingredients
  

  • 360 g (3 cups) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 226 g (1 cup) unsalted butter, softened
  • 200 g (1 cup) brown sugar
  • 100 g (1/2 cup) granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 200 g (1 1/3 cups) fresh blueberries
  • 128 g (3/4 cup) white chocolate chips

Instructions
 

  • Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
  • In a small bowl combine all-purpose flour, baking soda and salt.
  • Use a stand mixer fitted with the paddle attachment to cream the softened butter, brown sugar and granulated sugar until light and fluffy.
  • Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
  • Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the blueberries and white chocolate chips and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough and make the blueberries bleed.
  • Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra white chocolate chips onto the tops of each cookie dough ball.
  • Bake cookies for 12-14 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.

Video

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
 
  • Store Blueberry White Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Calories: 209kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 35mgSodium: 156mgPotassium: 56mgFiber: 1gSugar: 16gVitamin A: 262IUVitamin C: 1mgCalcium: 25mgIron: 1mg
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3 Comments

5 from 1 vote

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