Why You’ll Love This Recipe
If you’re craving a cookie that’s soft, sweet, and just a little indulgent, Blueberry White Chocolate Cookies will steal your heart. These cookies combine the tangy pop of blueberries with the creamy richness of white chocolate chips all wrapped in a soft, chewy cookie with a golden edge. They’re perfect for brunches, bake sales, cozy nights, or a sweet “just because” treat.
Pure Comfort
There’s something magical about biting into a warm cookie especially one that balances sweet and tart like this. The blueberries bring a refreshing burst of flavor while the white chocolate melts into velvety pockets throughout the dough. Every bite feels like a hug from the inside out.
And yes, they’re even better with a cold glass of milk or a fresh cup of tea.
Ingredients for Blueberry White Chocolate Cookies
To make 18–24 cookies, you’ll need:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup white chocolate chips
- 1/2 cup dried blueberries (or fresh/frozen if preferred, see tips below)
What You Need
Gather your tools:
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
These cookies come together easily no fancy equipment or chill time required.
Time to Cook Blueberry White Chocolate Cookies
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Cooling Time: 10 minutes
- Total Time: 30 minutes
- Yield: 18–24 cookies
Steps to Make Blueberry White Chocolate Cookies
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the butter and sugars in a bowl until light and fluffy. Add egg and vanilla and beat until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
- Fold in the white chocolate chips and blueberries.
- Scoop dough onto prepared baking sheets using a cookie scoop or tablespoon. Leave space between each.
- Bake for 10–12 minutes, or until the edges are golden and the centers look just set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make Blueberry White Chocolate Cookies Perfect
- Use room temperature butter for the best creamy texture.
- Don’t overmix the dough after adding flour it can make cookies tough.
- Want perfect round cookies? Gently swirl them into shape with a spoon as soon as they come out of the oven.
Mix Blueberry White Chocolate Cookies Up
This cookie is a delicious canvas for creativity:
- Swap white chocolate chips for lemon chips or dark chocolate.
- Add 1/2 tsp lemon zest to the dough for extra brightness.
- Replace blueberries with cranberries for a festive twist.
Perfect Partners
These cookies pair beautifully with:
- Iced lattes or creamy cappuccinos
- Greek yogurt and granola for a sweet brunch treat
- Or serve alongside Cheesecake Stuffed Cookies for a cookie buffet!
Busy Day Hero
Short on time? Make the dough ahead, scoop it into balls, and freeze. Bake from frozen just add 2 extra minutes to the bake time.
Work Ahead
- The cookie dough will keep in the fridge for up to 72 hours.
- Chill for at least 30 minutes if you want a thicker, puffier cookie.
Save Some For Later
Store baked cookies in an airtight container for up to 5 days.
They also freeze well: wrap and freeze for up to 3 months.
Pro tip: Microwave a cookie for 10 seconds to revive that fresh-baked warmth.
Everyone’s Happy
Whether you’re baking for a family gathering, office treat, or self-care weekend, these cookies will have people asking for seconds. The soft texture and sweet-tart combo make them universally loved.
Plus, they’re way easier than fussy desserts no icing, no piping bags, just cookie joy.
Want more crowd-pleasers? Try these:
- Reese’s Cheesecake Delight for that peanut-butter-meets-cheesecake indulgence
- Decadent Slutty Brownies for a chocolate lover’s triple-layer fantasy
Good For You Too
Okay, they’re cookies. But you can feel a little better knowing blueberries bring antioxidants to the party! Want a lighter option?
- Try less sugar (reduce by 1/4 cup)
- Use whole wheat pastry flour for a bit of fiber
- Swap half the butter with applesauce
Easy Clean Up
This recipe uses just two bowls, one pan, and a spatula. Minimal dishes, maximum reward. For no-mess cleanup, line your baking tray with parchment or a silicone mat.
Switch It Up
You can easily turn this recipe into bars by pressing the dough into an 8×8” pan and baking for 20–25 minutes.
Or make cookie sandwiches with a little vanilla cream cheese filling in the middle. Yum.
Simply Perfect
Crispy edges. Gooey centers. Tart blueberries and creamy white chocolate. These cookies are just right fancy enough for guests, simple enough for everyday.
No drama, no chill time (unless you want it), just cookies that feel like home.
FAQs for Blueberry White Chocolate Cookies
1. Can I use frozen blueberries?
Yes! Just don’t thaw them. Add them straight from the freezer to avoid extra moisture in the dough.
2. Can I use fresh blueberries?
Yes, but coat them in flour first to prevent bleeding and sogginess.
3. What if I don’t have white chocolate chips?
Chop up a bar of white chocolate or use any chip you love dark, milk, or even butterscotch.
4. Do I need to chill the dough?
Not required, but chilling for 30–60 minutes helps control spread and gives a chewier texture.
5. Can I freeze the dough?
Absolutely. Freeze individual scoops on a tray, then store in a zip-top bag for easy baking.
6. How do I keep the cookies soft?
Store them with a slice of bread or apple in the container it keeps them moist for days.
Conclusion for Blueberry White Chocolate Cookies
These Blueberry White Chocolate Cookies are everything a cookie should be chewy, sweet, fruity, and fun. They’re easy to make, endlessly adaptable, and always a hit. Whether you’re baking a dozen for the family or just treating yourself, they’ll have you reaching for just one more.
If you love cookie creativity, don’t miss these dreamy Cheesecake Stuffed Cookies or a pan of Slutty Brownies to go ultra indulgent.
Now go grab your mixing bowl these cookies aren’t going to bake themselves. 🍪💙
Happy cooking with Rita chef ❤️!
Print
Blueberry White Chocolate Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
Description
Soft, chewy, and bursting with flavor, these blueberry white chocolate cookies combine the tart sweetness of berries with rich, creamy white chocolate for a delightful twist on the classic cookie. Perfect for dessert, gifting, or an indulgent snack any time of day.
Ingredients
All-purpose flour
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Large egg
Vanilla extract
Dried or fresh blueberries
White chocolate chips
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper. In one bowl, whisk together flour, baking soda, and salt. In another bowl, cream the softened butter with the granulated and brown sugars until fluffy. Beat in the egg and vanilla extract. Gradually add the dry mixture to the wet mixture and stir until a dough forms. Gently fold in the blueberries and white chocolate chips. Scoop the dough into equal portions and place on the prepared baking sheet. Bake for 10 to 12 minutes, or until the edges are lightly golden and centers are set. Allow to cool slightly before transferring to a wire rack.
Notes
For best flavor and texture, chill the dough for 30 minutes before baking. Dried blueberries hold their shape better during baking, while fresh ones add bursts of juiciness. Use real white chocolate chips for the richest flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Blueberry white chocolate cookies, chewy cookies, white chocolate desserts, fruity cookies