Blueberry White Chocolate Chip Cookies Recipe

Introduction

These Blueberry White Chocolate Chip Cookies combine sweet bursts of fresh blueberries with creamy white chocolate chips for a delightful treat. Soft and chewy with a hint of vanilla, they are perfect for any occasion or a simple homemade indulgence.

Ingredients

• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 1 egg
• 1½ teaspoons vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking soda
• 3 cups all-purpose flour
• 1 cup white chocolate chips
• 1 cup fresh blueberries, washed and thoroughly dried
• 2 tablespoons milk (optional, only if dough is crumbly)

Instructions

1. Step 1: In a mixing bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, about 2 minutes. Add the egg, vanilla extract, salt, and baking soda, then mix until smooth.
2. Step 2: Gradually add the all-purpose flour to the wet ingredients. If the dough feels too dry or crumbly, add up to 2 tablespoons of milk and mix gently until combined.
3. Step 3: Stir in the white chocolate chips until evenly distributed throughout the dough. Carefully fold in the fresh blueberries with a spatula to avoid crushing them.
4. Step 4: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into balls and place them about 2 inches apart on the baking sheet.
5. Step 5: Bake the cookies for 10–12 minutes, or until the edges turn lightly golden. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

• Make sure blueberries are well dried before folding into the dough to prevent soggy cookies.
• For an extra burst of flavor, add a teaspoon of lemon zest to the dough.
• You can substitute frozen blueberries, but do not thaw them before adding to avoid excess moisture.
• If you prefer a softer cookie, slightly underbake by 1-2 minutes.

Storage

Store the fully cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in a microwave or oven for a fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

You can use frozen blueberries, but do not thaw them before mixing into the dough to avoid extra moisture that can make the cookies soggy.

What if my dough is too dry?

If the dough feels crumbly or too dry, add up to 2 tablespoons of milk gradually until it reaches a soft, pliable consistency that holds together well.

Blueberry White Chocolate Chip Cookies Recipe

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★★★★★

4.8 from 73 reviews

Delight in these soft and chewy Blueberry White Chocolate Chip Cookies, combining sweet bursts of fresh blueberries with creamy white chocolate chips in every bite. Perfectly balanced with a buttery, vanilla-scented dough, this easy-to-make recipe yields delicious cookies ideal for any occasion.

• Author: Naya
• 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

Cookie Dough

• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 1 egg
• 1½ teaspoons vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking soda
• 3 cups all-purpose flour
• 2 tablespoons milk (optional, only if dough is crumbly)

Mix-Ins

• 1 cup white chocolate chips
• 1 cup fresh blueberries, washed and thoroughly dried

Instructions

1. Prepare the Dough Base. In a mixing bowl, beat softened butter with granulated sugar until light and fluffy, about 2 minutes. Add the egg, vanilla extract, salt, and baking soda, mixing until the batter is smooth and fully combined.
2. Incorporate Dry Ingredients. Gradually add the all-purpose flour to the mixture, stirring continuously to blend. If the dough feels too dry or crumbly, gently add up to 2 tablespoons of milk and mix just until the dough comes together.
3. Add the Mix-Ins. Stir in white chocolate chips evenly throughout the dough. With a spatula, carefully fold in the fresh blueberries, taking care not to crush them to maintain their shape and juiciness.
4. Scoop and Bake. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into balls and place them about 2 inches apart on the sheet. Bake for 10 to 12 minutes or until the edges of the cookies turn a light golden brown.
5. Cool and Store. Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes to firm up. Then transfer the cookies to a cooling rack until fully cooled. Store in an airtight container to keep them fresh.

Notes

• Make sure blueberries are completely dry to prevent extra moisture from making the dough soggy.
• If using frozen blueberries, thaw and pat dry thoroughly before adding to the dough.
• Do not overmix the dough once flour is added to keep cookies tender.
• For chewier cookies, slightly underbake and allow to finish cooking on the hot baking sheet.

Keywords: blueberry cookies, white chocolate chip cookies, soft cookies, homemade cookies, easy cookie recipe, baking dessert