This post contains affiliate links. Read the full disclosure here.

Jump to Recipe
5 from 5 reviews

These blueberry white chocolate cookies are bursting with fresh blueberries and sweet, gooey white chocolate! You only need 10 simple ingredients to make these cookies, they’re ready in 25 minutes, plus they’re made in one bowl with zero chill time!

Blueberry White Chocolate Cookies on a baking tray with blueberries and white chocolate chips scattered around

Is there anything better than a warm homemade cookie? What about a warm homemade cookie loaded up with blueberries and white chocolate chips?

These white chocolate blueberry cookies are based off of my lemon blueberry cookie recipe. Blueberry and white chocolate are truly a match made in heaven!

Plus, you can make these blueberry white chocolate cookies with fresh or frozen blueberries, which means you can enjoy them all year round – yay!

Why You’ll Love These Blueberry White Chocolate Cookies

  • I’m using simple pantry ingredients that I bet you already have in your kitchen! Nothing too fancy or crazy here.
  • These cookies are made in one bowl and you don’t need to chill the cookie dough.
  • Each cookie is bursting with fresh blueberries and sweet white chocolate chips, the ultimate combo!
  • These blueberry white chocolate cookies are super soft and buttery with crisp edges.

Ingredients Needed

Blueberry White Chocolate Cookies ingredients in bowls
  • Blueberries: you can use fresh, frozen or even freeze dried blueberries. If you’re using frozen blueberries, you don’t need to thaw them. If you’re using fresh blueberries, make sure you pat them completely dry before adding to the cookie dough.
  • White Chocolate: you can use white chocolate chips or a chopped up chocolate bar. Feel free to use regular white chocolate or dairy free white chocolate! 
  • Butter: you can use regular butter or vegan butter if you’re dairy free. 
  • Baking Soda: make sure your baking soda hasn’t expired!

Step by Step Instructions

Blueberry White Chocolate Cookies process in four steps

Step 1: Preheat your oven to 350°Fahrenheit and line a baking sheet with parchment paper. If you’re using fresh blueberries, rinse and then pat them dry with a paper towel.

Step 2: In a large bowl with a handheld mixer, or in a stand mixer, beat the butter with the granulated sugar and light brown sugar until light and fluffy. 

Step 3: Add in the vanilla extract and egg and beat until just combined.

Step 4: Add in the baking soda, flour and salt. Stir until just combined.

Step 5: Stir in the white chocolate chips with a rubber spatula, then gently stir in the blueberries.

Step 6: Using a cookie scoop or tablespoon, scoop out 1 ½ tablespoons of cookie dough and place on the baking sheet. Bake for 8-11 minutes, or until the edges are set but the middles are slightly underbaked.

Step 7: Let the cookies cool on the baking sheet for 10 minutes before removing to a wire cooling rack.

four Blueberry White Chocolate Cookies stacked on top of each other

Expert Tips

  • I always recommend using a kitchen scale to weigh your flour, it is super easy to add too much flour leading to dry and crumbly cookies! If you aren’t using a scale, make sure to use the scoop and level method to weigh out the flour.
  • Make sure you pat the blueberries dry so there is no extra moisture after rinsing them. 
  • When you’re stirring the blueberries into the cookie dough you want to be extra gentle, otherwise the blueberries will break apart.

Storage Instructions

I recommend eating these blueberry white chocolate cookies on the same day as baking them, or within two days. If you need to store them, keep them in an airtight container in the fridge but just note that they’ll get softer. 

You can also store the cookies in a ziploc bag in the freezer for up to 2 months, let them thaw at room temperature before enjoying.

More Recipes You’ll Love

bowl of apple blueberry crumble with a scoop of vanilla ice cream on top

Apple Blueberry Crisp
five blueberry cookies stacked on top of each other with blueberries scattered around

Blueberry Cookies
lemon blueberry cookies on a baking tray

Lemon Blueberry Cookies
raspberry cheesecake cookies stacked on top of each other

Raspberry Cheesecake Cookies (Stuffed!)

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Blueberry White Chocolate Cookies on a baking tray with blueberries and white chocolate chips scattered around
5 from 5 reviews

Blueberry White Chocolate Cookies

Gabby Kislanko
These blueberry white chocolate cookies are a simple, one-bowl recipe that’s bursting with fresh blueberries and sweet, gooey white chocolate!
Prep Time: 15 minutes
Bake: 10 minutes
Total Time: 25 minutes
Servings: 20 cookies
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • ½ cup (105 g) butter, softened, (regular or vegan)
  • ¼ cup (50 g) light brown sugar
  • ¾ cup (150 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1⅔ cup (208 g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (105 g) blueberries, (frozen NOT thawed, fresh, or freeze dried) SEE NOTES
  • ½-¾ cup (140 g) white chocolate chips, or chopped white chocolate, (regular or dairy free)

Instructions
 

  • Prep the blueberries if you’re using fresh blueberries! Rinse them and then pat them completely dry with paper towel. Set aside. Preheat your oven to 350° Fahrenheit and line a baking sheet with parchment paper. 
  • In a large bowl with a handheld mixer, or in a stand mixer, beat the butter with the light brown sugar and granulated sugar until light and fluffy.
  • Add the vanilla extract and egg, beating once more until combined.
  • Add in the flour, baking soda, and salt. Stir together but make sure not to over mix the cookie dough! 
  • Use a rubber spatula to stir in the white chocolate chips, then gently stir in the blueberries.
  • Using a tablespoon or a cookie scoop, scoop out 1.5 tablespoons of dough. Bake the cookies for 8-11 minutes, or until they’re lightly browned on the edges and the edges are set but the center is still slightly underbaked.
  • Let the cookies cool on the baking sheet for 10 minutes before removing to a wire cooling rack to cool completely.
  • These cookies are best enjoyed the day they are baked but if you have leftovers they should be stored in the fridge.

Equipment

Mixing Bowl
Baking Sheet

Video

Notes

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
Blueberries: If you are using fresh blueberries, be sure that they are completely dry before adding them to the dough (we don’t want extra moisture in the dough). If you are using frozen blueberries, do not thaw! Add them to the dough directly from frozen
Measuring Flour: It is important to properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
Storage & Freezing Instructions:
These cookies are best enjoyed on the day of baking. If you need to store them, store in an airtight container in the fridge but just note they might get a little more moist because of the blueberries.
You can also freeze the cookies in a ziploc freezer bag for up to 2 months.
Calories: 221kcal, Carbohydrates: 35g, Protein: 3g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 10mg, Sodium: 188mg, Potassium: 64mg, Fiber: 1g, Sugar: 15g, Vitamin A: 305IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg
Did you make this recipe?Please let us know by leaving a star rating and review!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.