Blueberry White Chocolate Chip Cookies Recipe

Introduction

These Blueberry White Chocolate Chip Cookies combine sweet bursts of fresh blueberries with creamy white chocolate morsels for a delightful treat. Soft and chewy with just the right amount of sweetness, they are perfect for snack time or sharing with friends.

Ingredients

• 1 cup granulated sugar
• 1 cup butter, softened
• 1 egg
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3 cups all-purpose flour
• 1 cup white chocolate morsels
• 1 cup fresh blueberries, washed and dried
• 2 tbsp milk (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set aside.
2. Step 2: In a large mixing bowl, use a mixer to cream together the granulated sugar and softened butter until light and fluffy.
3. Step 3: Add the egg, vanilla extract, salt, and baking soda to the creamed mixture. Stir until smooth and well combined.
4. Step 4: Gradually add the all-purpose flour, mixing until a dough forms. If the dough is dry or crumbly, stir in up to 2 tablespoons of milk to help it come together.
5. Step 5: Stir in the white chocolate morsels evenly through the dough. Then gently fold in the fresh blueberries, taking care not to squash them.
6. Step 6: Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared cookie sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges underneath are golden brown.
7. Step 7: Remove the cookies from the oven and let them rest on the baking sheet for 1-2 minutes. Transfer to a cooling rack to cool completely before storing.

Tips & Variations

• If you want a softer cookie, take them out of the oven as soon as the edges start to brown and let the centers finish setting on the baking sheet.
• For tartness, substitute half the blueberries with fresh raspberries.
• Try adding chopped nuts like macadamias or pecans for extra crunch.
• If fresh blueberries aren’t available, frozen can be used, but do not thaw to prevent the dough from becoming too wet.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in a microwave or warm oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but do not thaw them before mixing in the dough. This prevents the dough from becoming too wet and helps keep the berries intact while baking.

How do I prevent blueberries from bleeding into the dough?

Gently fold the blueberries into the dough at the end of mixing to minimize crushing. Using fresh, firm berries also helps reduce the chance of bleeding color.

Blueberry White Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.4 from 129 reviews

Delight in these soft and chewy Blueberry White Chocolate Chip Cookies that combine sweet bursts of fresh blueberries with creamy white chocolate morsels. Perfectly balanced with a hint of vanilla and a tender crumb, these cookies are an irresistible treat for any occasion.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 1/2 tsp vanilla extract
• 2 tbsp milk (optional)

Add-ins

• 1 cup white chocolate morsels
• 1 cup fresh blueberries, washed and dried

Instructions

1. Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking, and set it aside for later use.
2. Cream the Butter and Sugar: In a large mixing bowl, use a mixer to blend 1 cup granulated sugar and 1 cup softened butter together until the mixture is light and fluffy. This process adds air and structure to your dough.
3. Add Wet Ingredients and Leavening: Add 1 egg, 1 1/2 teaspoons vanilla extract, 1/2 teaspoon salt, and 1/2 teaspoon baking soda to the creamed mixture. Stir until everything is smooth and well combined.
4. Mix in Flour to Form Cookie Dough: Gradually add 3 cups of all-purpose flour to the bowl, mixing until a dough forms. If the dough appears dry or crumbly, stir in up to 2 tablespoons milk to help it come together.
5. Fold in White Chocolate and Blueberries: Stir in 1 cup white chocolate morsels evenly throughout the dough. Then, very gently fold in 1 cup fresh blueberries, being careful not to squash them to keep juicy bursts in every bite.
6. Portion and Bake the Cookies: Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared cookie sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges underneath are golden brown. For extra gooey cookies, remove them right as the edges color and let the centers finish setting on the tray.
7. Cool and Store the Cookies: Remove the pan from the oven and let the cookies rest for 1-2 minutes on the baking sheet. Carefully transfer them to a cooling rack to cool completely. Once cooled, store in an airtight container and enjoy!

Notes

• Be gentle when folding in the blueberries to prevent them from bursting.
• If the dough is too dry, add milk gradually to get the right consistency.
• Use parchment paper or a silicone mat on your baking sheet to prevent sticking.
• For chewier cookies, slightly underbake and allow to finish on the hot baking sheet.
• Store cookies in an airtight container to maintain freshness.

Keywords: blueberry cookies, white chocolate chip cookies, homemade cookies, sweet treats, baking dessert