Blueberry White Chocolate Chip Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
