Blueberry White Chocolate Cookies Recipe

Introduction

These chip cookies are a delightful twist on the classic treat, combining creamy white chocolate morsels with fresh blueberries for a burst of flavor in every bite. Soft and slightly chewy, they make a perfect homemade snack or dessert that’s easy to prepare.

Ingredients

• 1 cup granulated sugar
• 1 cup butter, softened
• 1 egg
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3 cups all-purpose flour
• 1 cup white chocolate morsels
• 1 cup fresh blueberries, washed and dried
• 2 tbsp milk (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Step 3: Beat in the egg and vanilla extract until fully combined.
4. Step 4: In a separate bowl, whisk together the salt, baking soda, and all-purpose flour.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. If the dough feels too dry, add up to 2 tablespoons of milk to help bind it.
6. Step 6: Gently fold in the white chocolate morsels and fresh blueberries, taking care not to crush the berries.
7. Step 7: Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Step 8: Bake for 12-15 minutes, or until the edges are golden and the centers look set but still soft.
9. Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use frozen blueberries if fresh are not available, but toss them in a little flour before adding to the dough to prevent bleeding.
• Swap white chocolate morsels for dark or milk chocolate chips for a richer flavor.
• For extra chewiness, chill the dough for 30 minutes before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week. Reheat briefly in the microwave or oven to bring back softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. To avoid discoloring the dough, toss them lightly in flour before folding them into the batter.

Will the cookies spread a lot while baking?

These cookies spread moderately. Chilling the dough before baking can help control spreading and keep the cookies thicker.

Blueberry White Chocolate Cookies Recipe

Print Recipe

★★★★★

4.5 from 69 reviews

Delight in these soft and chewy chip cookies featuring the perfect balance of sweetness from white chocolate morsels and the fresh burst of juicy blueberries. Ideal for a comforting treat or sharing with friends and family.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
2. Mix the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes with an electric mixer.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda ensuring they are evenly mixed.
5. Form the Cookie Dough: Gradually add the dry ingredients to the wet mixture, mixing until just combined. If the dough feels too stiff, optionally add up to 2 tablespoons of milk to help achieve a softer consistency.
6. Fold in Add-ins: Gently fold in the white chocolate morsels and fresh blueberries, taking care not to crush the berries.
7. Shape the Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
8. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden but the centers remain soft.
9. Cool: Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Ensure blueberries are completely dry before folding into dough to prevent excess moisture and soggy cookies.
• Do not overmix the dough after adding flour to keep cookies tender.
• For uniform cookies, use a cookie scoop when portioning dough.
• Store cooled cookies in an airtight container at room temperature for up to 3 days.

Keywords: white chocolate chip cookies, blueberry cookies, soft cookies, baked cookies, dessert, homemade cookies