Blueberry White Chocolate Chip Cookies Recipe

Introduction

These Blueberry White Chocolate Chip Cookies bring together the sweet creaminess of white chocolate with bursts of fresh blueberries for a delightful twist on a classic treat. Perfectly soft and chewy, they’re a wonderful choice for a summer snack or anytime indulgence.

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) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Step 3: Beat in the egg and vanilla extract until well combined.
4. Step 4: In a separate bowl, whisk together the flour, salt, and baking soda.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined. If the dough feels too thick, add the optional milk to soften it slightly.
6. Step 6: Gently fold in the white chocolate morsels and fresh blueberries, taking care not to crush the berries.
7. Step 7: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Step 8: Bake for 12-15 minutes, or until the edges are lightly golden but the centers remain soft.
9. Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use frozen blueberries if fresh are not available; just don’t thaw before adding to dough to prevent excess moisture.
• For a tangier twist, add a teaspoon of lemon zest to the dough to complement the blueberries.
• To keep berries intact, fold them in gently at the end rather than mixing vigorously.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 1 month and thaw at room temperature before enjoying. Reheat briefly in the microwave for a soft, warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute white chocolate with regular chocolate chips?

Yes, regular or semi-sweet chocolate chips work well in this recipe, though it will change the flavor profile slightly.

How do I prevent blueberries from bleeding into the cookie dough?

Make sure blueberries are well-dried before folding them into the dough and handle gently to avoid crushing. Using frozen blueberries without thawing can also help minimize bleeding.

Blueberry White Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.5 from 65 reviews

Delight in these soft and chewy Blueberry White Chocolate Chip Cookies, a perfect blend of sweet white chocolate and juicy fresh blueberries baked into a tender cookie. Ideal for a comforting homemade treat, these cookies offer a burst of fruity flavor balanced with rich sweetness, making them a favorite for any occasion.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 27-30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 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
• 2 tbsp milk (optional)

Add-ins

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

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). This prepares the oven for even baking and ensures the cookies cook perfectly.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This process helps incorporate air for a tender texture.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, ensuring a smooth, cohesive dough base.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking soda. This distributes the leavening agent evenly throughout the flour.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. If the dough feels too thick, stir in up to 2 tablespoons of milk to soften.
6. Fold in White Chocolate and Blueberries: Carefully fold in the white chocolate morsels and fresh blueberries to avoid breaking the berries, ensuring even distribution throughout the dough.
7. Form Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
8. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden but centers remain soft.
9. Cool: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes before transferring to a wire rack to cool completely. This helps them set and prevents crumbling.

Notes

• Use fresh blueberries and ensure they are dry to prevent excess moisture in the dough.
• Optional milk helps adjust dough consistency if it feels too dry or stiff.
• Do not overmix after adding flour to prevent tough cookies.
• For a chewier texture, avoid overbaking; remove cookies when centers are still slightly soft.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Blueberry cookies, white chocolate chip cookies, homemade cookies, berry cookies, easy dessert recipes