If you’re craving something fruity, sweet, and extra soft, these Blueberry White Chocolate Chip Cookies are calling your name. They’re the perfect balance of tart and sweet—juicy blueberries folded into buttery cookie dough with creamy white chocolate chips for that irresistible contrast.
These cookies bake up golden on the edges with soft centers that stay tender for days. They’re perfect for summer, brunches, holidays, or anytime you want a twist on the classic chocolate chip cookie.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh or frozen blueberries (see note)
- Optional: 1 tablespoon cornstarch (for extra soft texture)
Preparation
Step 1: Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
Step 2: Add Eggs and Vanilla
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until smooth.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, salt, and cornstarch (if using). Slowly add to the wet mixture and mix until just combined—do not overmix.
Step 4: Fold in Chips and Blueberries
- Gently stir in the white chocolate chips. Carefully fold in the blueberries using a spatula to avoid crushing them.
Step 5: Chill the Dough
- Refrigerate the dough for at least 30–60 minutes. This helps prevent spreading and intensifies the flavor.
Step 6: Bake
- Preheat oven to 350°F (175°C). Scoop cookie dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake for 10–12 minutes, or until edges are lightly golden and centers are still soft.
Step 7: Cool and Serve
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Variation
- Lemon Twist: Add 1 tablespoon lemon zest to the dough
- Berry Mix: Use mixed berries like raspberries and blackberries for a colorful variation
- Gluten-Free: Substitute with 1:1 gluten-free flour blend
- Nutty Option: Add ½ cup chopped macadamia nuts for crunch
- Vegan Version: Use vegan butter, plant-based white chocolate, and flax eggs
Cooking Note
Fresh blueberries are best for minimal bleeding, but frozen blueberries can also be used—just don’t thaw them. Add frozen berries straight into the dough and increase baking time by 1–2 minutes if needed.
Serving Suggestions
- Serve warm with a glass of milk or iced coffee
- Pair with vanilla ice cream for a decadent dessert
- Add to a dessert charcuterie board with fruit and chocolates
- Include in lunchboxes or bake sales
- Wrap in parchment for sweet edible gifts
Tips
- Chill the dough to keep the cookies from spreading too much
- Don’t overmix the dough after adding flour—this keeps the cookies soft
- Use a cookie scoop for uniform size and even baking
- Press a few extra chips or berries on top of each dough ball before baking
- Store in an airtight container at room temperature for up to 4 days
Time Overview
Prep Time: 15 minutes
Chill Time: 30–60 minutes
Bake Time: 10–12 minutes
Total Time: About 1 hour 15 minutes
Nutritional Info (Per Cookie – Approx. 24 cookies)
- Calories: ~190
- Protein: ~2g
- Carbohydrates: ~24g
- Fat: ~9g
- Fiber: ~1g
- Sodium: ~100mg
Nutrition may vary based on ingredient brands and portion size.
FAQs
Can I use dried blueberries?
- Yes—use ⅔ cup dried blueberries if you prefer a chewy, less juicy texture.
Do I need to thaw frozen blueberries?
- No. Add them frozen directly into the dough to prevent bleeding and sogginess.
Can I freeze the cookie dough?
- Absolutely! Freeze in scoops and bake from frozen—just add 1–2 extra minutes to the baking time.
Why did my cookies spread too much?
- This usually means the butter was too soft or the dough wasn’t chilled long enough.
Can I double the recipe?
- Yes! These freeze well and are great for parties, so feel free to double the batch.
Conclusion
These Blueberry White Chocolate Chip Cookies are soft, rich, and bursting with juicy sweetness and creamy chocolate. They’re just as easy to make as regular cookies but feel extra special with the fruity twist.
Whether you bake them for brunch, a potluck, or a cozy night in, they’ll be the first to disappear. Keep a batch in your freezer—you’ll always want one ready to go.