These Blueberry White Chocolate Chip Cookies are soft, chewy, and irresistibly delicious. With fresh blueberry flavor and creamy white chocolate, these cookies are a delightful mix of sweet and tangy. Using only simple ingredients, you can have a batch of these chewy cookies ready in under 20 minutes.
If you love the blueberry season as much as we do, you’ll love this Easy Blueberry Lemon Cobbler and these Banana Blueberry Oatmeal Muffins. You can also drizzle this Blueberry Salad Dressing over your salad!
But if you’re looking for a sweet treat with a delicious and unique twist on traditional chocolate chip cookies…
You have to give these Blueberry White Chocolate Chip Cookies a whirl! Loaded with juicy blueberries and creamy white chocolate chips, these sweet treats are a delightful marriage of flavors for your taste palate.
And if you have any white chocolate chips left over from your batch of blueberry cookies, use the rest to make Perfect White Chocolate Raspberry Cookies or these Easy White Chocolate Cranberry Cookies.
You’ll need the following ingredients to make these delicious Blueberry White Chocolate Cookies:
Dry ingredients – A mixture of all-purpose flour, cornstarch, and baking soda will provide structure and texture to the cookies.
Butter – Use room-temperature butter for best results. Butter adds rich, creamy flavor and moisture to the cookie dough.
Brown sugar – Not only does brown sugar add sweetness to the cookies, it also lends a rich, caramel-like flavor and chewy texture.
White chocolate chips – The star of these cookies, white chocolate chips or chunks, add flavor, texture, and lovely visual appeal, giving these cookies a unique twist on classic chocolate chip cookies.
Blueberries – Using fresh blueberries will add a soft, juicy, slightly tart flavor to the cookies, complementing other flavors wonderfully.
HOW TO MAKE BLUEBERRY WHITE CHOCOLATE CHIP COOKIES: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.
To the bowl of an electric stand mixer fitted with the paddle attachment, cream softened butter and brown sugar until soft and creamy. Alternatively, you can use a large bowl and a hand mixer. Next, add vanilla and egg and mix until combined.
Slowly add the dry ingredients to the butter mixture on low speed, scraping down the sides of the bowl as needed.
Step 2: Gently mix the chocolate chips into the cookie batter using a silicone spatula. Then, add the fresh blueberries and fold them gently until they are combined evenly.
Step 3: Scoop the cookie dough using a medium-sized cookie scoop and carefully roll it into balls. Place them onto a prepared cookie sheet about 2 inches apart.
Step 4: Bake cookies until slightly golden brown around the edges. Allow the cookies to rest on the baking sheet for a few minutes before transferring them to a cooling rack.
RECIPE TIPS & TRICKS
- Avoid overmixing the cookie dough. When adding the dry ingredients to the wet mixture, mix on low until there are no more white flour streaks. Overmixing the batter can cause the cookies to become too dense.
- Fold in the berries gently. To avoid crushing berries or breaking them apart, folding them gently into the cookie dough is essential. Some may burst, which is fine as it adds to the pretty purple hue in the batter, but you want most of the berries to have a distinct structure.
- Do not overbake. When you pull them out of the oven, cookies should still be slightly soft in the center. They will continue to set as they cool.
- Make them pretty. Tuck a few blueberries and chocolate chips on the surface of the cookie ball before baking for a lovely visual appeal.
If you like flatter cookies, press the cookie dough balls down slightly on the baking sheet before baking.
- Freezing: You can also freeze these cookies for longer storage. Place the cooled blueberry cookies in a single layer on a baking sheet lined with parchment paper. Pop them in the freezer to flash freeze for 1-2 hours. Once frozen solid, transfer them to a freezer-safe bag and store them in the freezer for up to 3 months.
- Thawing: To thaw frozen blueberry cookies, remove a cookie from the freezer and let it sit at room temperature for 20-30 minutes.
Additions & Substitutions
- Nuts: Add chopped nuts like walnuts, pecans, or slivered almonds for fun texture and flavor.
- Lemon flavor: To give these cookies a refreshing summer flavor, add a tablespoon of lemon zest and lemon juice to make delightful lemon blueberry cookies.
- Chocolate Chunks: You can substitute white chocolate chunks for the chocolate chips or add both! I like to save some chips or chunks to add to the balls just before baking.
FREQUENTLY ASKED QUESTIONS
With small modifications, you can make this easy cookie recipe with frozen blueberries. First, thaw the blueberries before adding them to the cookie dough. Place frozen blueberries in a fine mesh sieve over a large bowl to catch the liquid.
Pat the thawed blueberries dry with paper towels. Lastly, it may also help to toss them with a bit of cornstarch to absorb any excess moisture and prevent the blueberries from bleeding into the cookie dough.
Yes, swap out the sweet white chocolate chips or chunks for dark chocolate for more bold-flavored cookies. You can also use regular milk chocolate chips.
The best way to make the cookies similar in size is to use a cookie scoop. I used a medium-sized cookie scoop which is approximately two tablespoons.
If you use smaller scoops, adjust the baking time accordingly. You can also flatten the cookies by pressing the cookie ball with the palm of your hand.
TOOLS FOR THIS RECIPE
TRY THESE NEXT…
Blueberry White Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 3/4 tsp kosher salt or sea salt
- 3/4 cup butter, at room temperature
- 3/4 cup dark brown sugar
- 1 egg
- 1 tbsp vanilla extract
- 1 cup white chocolate chips or white chocolate chunks
- 3/4 cup fresh blueberries
- Prep: Preheat oven to 350°F. Line baking sheet(s) with parchment paper.
- Dry Ingredients: In a medium mixing bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.
- Cream: In the base of a stand mixer, add softened butter and brown sugar. Cream for 2 minutes with the paddle attachment on medium speed (you can also use a large bowl and a hand mixer). Next, add vanilla and egg. Mix until combined, on medium low speed (about one minute).
- Add Dry Ingredients: Slowly add the dry ingredients to the wet ingredients and mix on low speed. Scrape down the bowl as needed. Do not over mix.
- Add the Goodies: Using a silicone spatula, gently fold in white chocolate chips until evenly incorporated. Then, gently fold in blueberries.
- Scoop & Drop: Scoop cookie dough using a medium sized cookie scoop or a large spoon (about two tablespoons). Carefully roll dough into balls and place on the prepared baking sheet about 2 inches apart.
- Bake: Bake cookies in preheated oven for 9 minutes or until slightly golden brown around the edges. Try not to overbake! Cookies should still be slightly soft in the center–they will continue to set up as they cool.
- Cool: Allow cookies to sit on the baking sheet for about 5 minutes before transferring them to a cooling rack