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.

Blueberry White Chocolate Chip Cookies- 5 Irresistible Perks

Name: Blueberry White Chocolate Chip Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
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

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

Scale

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

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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