There’s something magical about pulling a warm tray of cookies out of the oven, especially when they’re packed with juicy blueberries and creamy white chocolate. These Blueberry White Chocolate Chip Cookies are the kind of treat that instantly feels like home. I still remember the first time I made them, it was a rainy afternoon, and I needed a little sweetness to brighten the day. What came out of my oven was beyond cozy. This recipe brings comfort, a touch of elegance, and the joy of simple ingredients coming together in every chewy, golden bite. They remind me of my Kentucky Butter Cake Cookies, equally rich, tender, and impossible to stop at one.
Table of Contents
Why You’ll Love This Blueberry White Chocolate Chip Cookies
- Quick to make: Just 15 minutes of prep, perfect for busy days
- Simple ingredients: Nothing fancy, just pantry basics and fresh blueberries
- Delicious texture: Buttery, soft centers with golden, slightly crisp edges
- Crowd-pleaser: Great for potlucks, parties, or just a quiet moment with coffee
- Bursting with flavor: Sweet white chocolate meets tart blueberry for a balanced bite
These Blueberry White Chocolate Chip Cookies stand out because the blueberries are folded in gently, keeping them whole for juicy pops of flavor rather than turning the dough purple. Paired with velvety white chocolate, every bite is a soft and sweet little moment of bliss.
Ingredients Needed
Let’s break down everything you’ll need for this comforting batch of cookies:
For the Cookie Dough Base:
- 1 cup granulated sugar – for classic sweetness
- 1 cup unsalted butter, softened – brings richness and chew
- 1 large egg – helps bind and adds moisture
- 1 ½ teaspoons vanilla extract – adds warmth and depth
- ½ teaspoon salt – balances sweetness
- ½ teaspoon baking soda – for light texture
- 3 cups all-purpose flour – creates a sturdy yet tender crumb
- 2 tablespoons milk (optional) – only if the dough seems dry
For the Mix-Ins:
- 1 cup white chocolate chips – creamy, sweet contrast
- 1 cup fresh blueberries, washed and dried – whole and juicy
How to Make Blueberry White Chocolate Chip Cookies
Follow these easy steps for perfect cookies every time:
1. Preheat and Prep
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper so the cookies release easily and don’t brown too fast on the bottom.
2. Cream Butter and Sugar
In a large bowl, combine the softened butter and sugar. Use an electric mixer on medium speed until the mix is light and fluffy, this adds air for soft texture. Scrape the bowl to make sure it’s fully blended.
3. Add the Wet Ingredients and Leavening
Add the egg, vanilla, salt, and baking soda to the creamed mix. Stir until smooth and fully incorporated. This ensures an even flavor throughout the dough.
4. Stir in the Flour
Gradually mix in the flour, about 1 cup at a time. Stir until it forms a cohesive dough. If it feels dry or crumbly, add up to 2 tablespoons of milk to bring it together. The dough should hold together when pressed without being sticky.
5. Fold in the Mix-Ins
First, stir in the white chocolate chips so they’re evenly scattered. Then gently fold in the blueberries with a spatula, avoid smashing them so they stay whole inside each cookie.
6. Scoop and Space
Using a cookie scoop or tablespoon, drop dough balls onto your lined sheet. Leave 2 inches between each for spreading.
7. Bake to Perfection
Bake for 10–12 minutes. The edges should be golden while the centers look slightly underbaked. That’s perfect, they’ll continue cooking on the sheet.
8. Cool Before Moving
Let them rest on the tray for 1–2 minutes before transferring to a wire rack. This prevents them from falling apart while still warm.
Blueberry White Chocolate Chip Cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy blueberry white chocolate chip cookies packed with juicy berries and creamy morsels. A cozy cookie perfect for any day of the week.
Ingredients
1 cup granulated sugar
1 cup unsalted butter, softened
1 large egg
1½ teaspoons vanilla extract
½ teaspoon salt
½ teaspoon baking soda
3 cups all-purpose flour
2 tablespoons milk (optional)
1 cup white chocolate chips
1 cup fresh blueberries, washed and dried
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together softened butter and sugar until light and fluffy.
3. Add egg, vanilla extract, salt, and baking soda. Mix until smooth.
4. Gradually add flour, mixing until a dough forms. Add milk only if needed for moisture.
5. Stir in white chocolate chips evenly.
6. Gently fold in blueberries without squashing them.
7. Scoop dough onto prepared sheet, spacing cookies 2 inches apart.
8. Bake for 10–12 minutes or until edges are golden and centers look soft.
9. Let cookies rest on baking sheet for 2 minutes before transferring to a wire rack to cool.
Notes
Use room temperature butter for best texture.
Pat blueberries dry to prevent excess moisture.
Freeze extra dough for easy cookies anytime.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Serving and Storage Tips for Blueberry White Chocolate Chip Cookies
Serve with comfort and joy
These Blueberry White Chocolate Chip Cookies are best enjoyed slightly warm when the chocolate chips are gooey and the blueberries release little bursts of juice. They’re a perfect treat for after-dinner cravings, cozy weekend baking, or simply when you want something sweet and satisfying. Serve them with a glass of milk, a warm latte, or even a scoop of vanilla ice cream if you’re feeling extra indulgent.
How to store them properly
Once the cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay fresh and soft for about 3 to 4 days. If you’d like to extend their shelf life, you can refrigerate them for up to a week, just let them come to room temperature before enjoying.
Freezing instructions
These cookies freeze beautifully. You can freeze either the dough or the baked cookies:
- To freeze dough: Scoop into balls and freeze them on a baking sheet. Once solid, transfer to a freezer-safe bag or container. Bake straight from frozen, adding an extra 1 to 2 minutes of bake time.
- To freeze baked cookies: Let them cool completely, wrap them tightly, and freeze in an airtight container. They’ll keep well for up to 2 months.
Helpful Notes
Start with room temperature butter
Softened butter mixes smoothly with sugar, creating a light and fluffy base that gives the cookies their signature chewy texture.
Pat the blueberries dry
After washing, make sure the blueberries are completely dry before adding them to the dough. Any excess moisture can make the dough too wet and affect the final texture.
Handle the dough gently
After adding the flour, mix only until just combined. Overmixing can make the cookies tough by developing too much gluten.
Make it your way
This recipe makes a big batch, so feel free to halve it if you want fewer cookies. Or, make the full recipe and freeze some dough for later.
Adjust for texture
Prefer crispier edges? Bake for a minute or two longer. Want extra soft centers? Stick to the minimum baking time and let them finish setting on the tray.
If you love buttery cookies with a soft, tender bite, you’ll definitely want to check out these Kentucky Butter Cake Cookies too, they’re another crowd-favorite with a melt-in-your-mouth finish.
Conclusion
These Blueberry White Chocolate Chip Cookies are more than just a treat, they’re a little piece of comfort in every bite. With their soft centers, golden edges, and sweet-tart pops of fresh blueberry, they offer the kind of homemade joy that makes people smile. They’re quick to make, easy to love, and perfect for everything from casual afternoons to special occasions.
If you tried this recipe, I’d love to hear how it turned out! Please leave a comment and a star rating below, it helps others and makes my day. Feel free to snap a photo and share it too. What variations did you try? Maybe frozen blueberries or a sprinkle of lemon zest? Let’s chat below!
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can, but use them straight from the freezer without thawing. Thawed berries can release too much moisture and turn the dough purple. Also, be gentle when folding them in to avoid bleeding.
Can I make these gluten-free?
Absolutely. Substitute a good 1:1 gluten-free all-purpose flour blend. Just make sure it includes xanthan gum for structure. The texture may be slightly more delicate, but the flavor will still shine.
Why did my cookies spread too much?
This could be due to overly soft or melted butter, or not chilling the dough if your kitchen is warm. Make sure the butter is softened but not greasy, and refrigerate the dough for 15–20 minutes if needed before baking.
Are these cookies freezer-friendly?
Yes, both the raw dough and baked cookies freeze well. Store baked cookies for up to 2 months in an airtight container. For dough, scoop portions and freeze, then bake straight from frozen with a slightly longer bake time.