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Blueberry White Chocolate Chip Cookies Recipe

Blueberry White Chocolate Chip Cookies Recipe
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★★★★★

5.3 from 20 reviews

These Blueberry White Chocolate Chip Cookies are a delightful blend of sweet white chocolate and juicy fresh blueberries, baked into soft, chewy cookies that offer a perfect balance of flavors and textures. Ideal for a sweet snack or dessert, these cookies are easy to make and sure to please any crowd.

Ingredients

Scale

Dry Ingredients

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

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, then 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 incorporates air, adding structure to your cookie 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 well 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 of milk to help it come together smoothly.
  5. Fold in White Chocolate and Blueberries: Stir in 1 cup white chocolate morsels evenly through the dough. Then, very gently fold in 1 cup fresh blueberries, being careful not to squash them to maintain their juicy bursts in the cookies.
  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 in the preheated oven for 10-12 minutes, or until the edges underneath are golden brown. For extra gooey cookies, remove them as soon as the edges color and let the centers finish setting on the tray.
  7. Cool and Store the Cookies: Remove the pan of cookies from the oven and let them rest for 1-2 minutes on the baking sheet. Carefully transfer the cookies to a cooling rack to cool completely. Once cooled, store in an airtight container and enjoy!

Notes

  • For best results, use fresh blueberries that are not overly ripe to prevent excessive moisture in the dough.
  • If your dough feels too dry, add milk very gradually to avoid overly wet dough.
  • You can substitute white chocolate chips with chunks for more texture.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • To keep blueberries intact, fold them in gently and avoid overmixing once added.

Nutrition

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

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