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