Blueberry White Chocolate Cookies
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These blueberry white chocolate cookies are bursting with real blueberry flavor and gooey puddles of white chocolate! You can make these cookies with fresh or frozen blueberries, there’s no dough chilling required, and they’re ready in under 25 minutes. They’ve been tested with regular dairy ingredients as well as dairy free.
Is there anything better than a warm homemade cookie? What about a warm homemade cookie loaded up with blueberries and white chocolate chips? Just like my blueberry stuffed cheesecake cookies, this recipe can be made year round since it doesn’t rely on fresh blueberries.
The cookie base for these white chocolate blueberry cookies is based off of my lemon blueberry cookie recipe. The cookies are soft, buttery, with perfectly crisp edges. Blueberry and white chocolate are truly a match made in heaven!
Featured Reader Review
“I made this recipe a few days ago and they turned out amazing, I liked how they were chewy and not crunchy, I prefer my cookies to be more chewy than crunchy anyways, I also did end up using 1/2 cup of frozen blueberries instead of the 3/4 cups this recipe recommended because we only had 1/2 cup of white chocolate chips and I wanted to even out how many blueberries and white chocolate chips we had but either way, they still tasted really good and I’m sure I will make this recipe again and again.”
Kaleb
I tested these blueberry cookies a few times because I wanted to make sure that each bite had a good ratio of both blueberry and white chocolate flavor. Initially there was too much blueberry and it was adding more moisture than I wanted to the cookies, but after various testing rounds I believe it’s been perfected!
Ingredient Notes
- 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: Feel free to use regular white chocolate or dairy free white chocolate!
- Butter: you can use regular butter (I like salted) or dairy free butter. The recipe works both ways!
How To Make These Cookies
Beat butter and sugars in a bowl.
Add the rest of the wet ingredients.
Add dry ingredients, then blueberries and white chocolate.
Bake!
Recipe Developer Expert Tip
- When you’re stirring the blueberries into the cookie dough you want to be extra gentle, otherwise the blueberries will break apart.
More Recipes You’ll Love
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!
Baking FAQ
These are the topics I’m asked about most frequently:
You can get these answers and more in my frequently asked questions post!
Blueberry White Chocolate Cookies (25 Minutes!)
Video
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
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
I made this recipe a few days ago and they turned out amazing, I liked how they were chewy and not crunchy, I prefer my cookies to be more chewy than crunchy anyways, I also did end up using 1/2 cup of frozen blueberries instead of the 3/4 cups this recipe recommended because we only had 1/2 cup of white chocolate chips and I wanted to even out how many blueberries and white chocolate chips we had but either way, they still tasted really good and I’m sure I will make this recipe again and again.
Thank you Kaleb! I love how chewy these cookies are, too!
I can’t wait to make these today!🙌🏾 Your guiding video isn’t playing for me though. Wish me well. Lol🙏🏾
Love these! I made them with a friend of mine who had already tried them, and they were absolutely delicious. We did make them with half the amount of sugar, and I highly recommend.
Easy and tasty. Winner.
Love these cookies so much! So easy & quick to make and turned out perfect, my family ate them all in one sitting.
I’m so happy to hear that Hannah! Thanks so much for the review! 🙂
Many compliments and worked very well. I baked at 180c for about 16-18 minutes at the top shelf.
Thank you Laura! I’m so happy to hear you enjoyed this recipe 🩵