If you’ve ever wished for a chewy, golden cookie that captures the sweet-tart burst of blueberries alongside creamy, decadent white chocolate, you are absolutely going to fall in love with these Blueberry White Chocolate Chip Cookies. Each bite delivers a delightful harmony of flavors: tender cookie dough, pops of dried blueberries, and morsels of rich white chocolate. Whether you’re baking for a weekend treat, a party, or simply to brighten up your week, these Blueberry White Chocolate Chip Cookies are sure to become a cherished favorite in your recipe box.
Ingredients You’ll Need
To create the perfect batch of Blueberry White Chocolate Chip Cookies, you just need a handful of staple ingredients plus a few elegant mix-ins. Each plays a starring role, from creating a chewy base to lending those juicy blue and creamy white pops that make these cookies so special.
- Unsalted butter (1/2 cup, softened): This is your flavor foundation, lending richness and helping the cookies bake up tender and moist.
- Brown sugar (1/2 cup, packed): Brings moisture and subtle caramel notes for that signature chewy center.
- Granulated sugar (1/4 cup): Adds sweetness and helps the cookies crisp up around the edges.
- Large egg (1): Binds everything together and contributes to the cookie’s soft, cakey texture.
- Vanilla extract (1 teaspoon): Enhances the blueberry and white chocolate flavors with a cozy, warm undertone.
- All-purpose flour (1 1/2 cups): Gives structure and heft to hold in all those delicious mix-ins.
- Baking soda (1/2 teaspoon): Ensures your cookies rise just enough for a light, cakey crumb.
- Salt (1/4 teaspoon): Balances the sweetness and intensifies all the other flavors.
- Dried blueberries (3/4 cup): Concentrated and chewy, these pack a fruity punch in every bite.
- White chocolate chips (3/4 cup): Their smooth, vanilla-rich sweetness pairs perfectly with blueberries for an irresistible treat.
How to Make Blueberry White Chocolate Chip Cookies
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—they’ll slide right off and cleanup will be a breeze. This simple step ensures that the Blueberry White Chocolate Chip Cookies bake evenly and don’t stick.
Step 2: Cream the Butter and Sugars
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar. Beat until the mixture is light and fluffy; this incorporates air for tender, bakery-style cookies. You’ll notice the color lighten a bit when it’s ready.
Step 3: Add Egg and Vanilla
Crack in your egg and pour in the vanilla extract. Mix until everything is beautifully combined. This step gives the dough a luscious, velvety texture and ensures that each Blueberry White Chocolate Chip Cookie comes together cohesively.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. These basics set the stage for a perfect cookie texture—don’t skip the whisking, as it evenly distributes the leavening and flavor throughout the dough.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the creamed butter mixture, stirring just until combined. Be careful not to over-mix—once you stop seeing dry flour, you’re ready. The dough should look soft and a bit sticky.
Step 6: Fold in Blueberries and White Chocolate
Gently fold in the dried blueberries and white chocolate chips, making sure they’re evenly distributed throughout the dough. Every cookie should be packed with both flavors for the ultimate Blueberry White Chocolate Chip Cookie experience.
Step 7: Scoop and Bake
Scoop tablespoon-sized balls of dough onto your prepared baking sheet, leaving about 2 inches between them so they have room to spread. Bake for 10–12 minutes, or until the edges are just golden and the centers look slightly underbaked (that’s key for extra chewy cookies!). Let them cool on the pan for 5 minutes before transferring to a wire rack for finishing.
How to Serve Blueberry White Chocolate Chip Cookies
Garnishes
To give each cookie a bakery-quality touch, press a few extra white chocolate chips or dried blueberries right onto the tops while they’re still warm. A dusting of powdered sugar or a sprinkle of lemon zest adds a fresh, eye-catching finish that makes your Blueberry White Chocolate Chip Cookies stand out.
Side Dishes
Pairing these cookies with the right side can take snack time to a whole new level. Try them with a glass of cold milk, your favorite herbal tea, or even a scoop of vanilla bean ice cream. For a fun brunch twist, serve alongside fresh fruit or yogurt parfaits for a whimsical, dessert-filled breakfast spread.
Creative Ways to Present
To impress guests (or simply delight yourself), stack the Blueberry White Chocolate Chip Cookies in clear jars tied with ribbon as edible gifts. Arrange them in a rustic basket lined with parchment for a picnic, or plate them with a drizzle of white chocolate for a modern party dessert. You can even sandwich a little cream cheese frosting between two cookies for a truly decadent treat!
Make Ahead and Storage
Storing Leftovers
To keep your Blueberry White Chocolate Chip Cookies super fresh, store them in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days, making them perfect for snacking and sharing throughout the week.
Freezing
If you want to plan ahead, both the dough and the baked cookies freeze wonderfully. For dough, scoop portions onto a tray, freeze until solid, then transfer to a zip-top bag—bake straight from frozen for just a minute or two longer. Baked cookies can be wrapped and frozen for up to 3 months; just thaw at room temperature when the craving strikes.
Reheating
To recapture that fresh-from-the-oven magic, warm your Blueberry White Chocolate Chip Cookies in a 300°F oven for 3–5 minutes, or zap them in the microwave for about 10 seconds. The chips will get melty again and the blueberries even juicier—total bliss!
FAQs
Can I use fresh blueberries instead of dried?
Yes, you can use fresh blueberries—but to keep your Blueberry White Chocolate Chip Cookies from getting soggy, be sure to freeze them first and fold them in gently to minimize extra moisture.
Why is my dough too sticky?
If your dough feels extra sticky, it could be due to warm butter or a bit much mixing. Simply chill the dough for 20–30 minutes before scooping, which will make shaping much easier and help achieve thick, chewy cookies.
Can I make these cookies gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. The results are still delicious, with the same irresistible combination of blueberries and white chocolate chips.
What can I do if I don’t have white chocolate chips?
No white chocolate chips? Chop up a bar of white chocolate instead! You get melty pockets of flavor in every bite, and it adds a touch of homemade charm to your Blueberry White Chocolate Chip Cookies.
How do I keep my cookies super soft?
The secret is in slightly underbaking them—pull the cookies from the oven when the centers look a little gooey. They’ll continue to set as they cool, resulting in that perfect soft, chewy texture everyone loves.
Final Thoughts
If you’re looking for a treat that’s as beautiful as it is delicious, these Blueberry White Chocolate Chip Cookies truly deliver. Give them a try, share a plate with friends, and don’t be surprised if they disappear faster than you can say “save me another!” Happy baking!
Print
Blueberry White Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These Blueberry White Chocolate Chip Cookies are a delightful twist on the classic cookie, with bursts of sweet blueberries and creamy white chocolate in every bite. Perfect for any occasion, these cookies are sure to be a hit with friends and family.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins:
- 3/4 cup dried blueberries
- 3/4 cup white chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars: In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Mix in the egg and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add mix-ins: Fold in the dried blueberries and white chocolate chips.
- Bake: Scoop tablespoon-sized balls of dough onto the baking sheet and bake for 10–12 minutes until golden.
- Cool: Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- If using fresh blueberries, freeze them first and fold them in gently to avoid excess moisture.
- You can add lemon zest for a citrusy flavor twist.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
