My Blueberry Cookies are moist and chewy, full of melty white chocolate chips. They’re great for cookie exchanges, and have a striking purple color. I love the reaction they get on the cookie tray.
Have some frozen blueberries or just picked some fresh blueberries, try my berry dump cake or my delectable southern blueberry cobbler.
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Why this White Chocolate Blueberry Cookie Recipe is a Keeper
These homemade blueberry cookies taste like blueberry muffins. You can make this recipe with both fresh or frozen blueberries, or even wild blueberries if it’s blueberry season and you can find them. They’re so good, and are even better with a hint of lemon zest. They are some of our favorite cookies, and we’re sure you’ll like them, too. Here are a few reasons why you’ll want to make these blueberry lemon cookies:
- 30 Minute Dessert: These blueberry and white chocolate cookies take less than 30 minutes to make.
- Easy Ingredients: All of the ingredients in these blueberry white chocolate cookies can be found in your kitchen or local grocery store.
- Family Favorite: Your family is sure to love these easy blueberry cookies, especially your kids.
How Do I Prevent the Blueberries From Bleeding into the Dough?
The blueberries in this recipe are actually mixed into the dough, so you don’t need to worry about it. However, if you’d like to top with fresh blueberries, press them into the tops of the cookies once they come out of the oven.
Pro Tip to Make this Recipe
A simple lemon glaze drizzled over the cooled cookies complements the blueberries beautifully. Use a tablespoon of lemon juice and powdered sugar to make lemon blueberry cookies.
Simple Ingredients For Blueberry Muffin Cookies with White Chocolate
These cookies are delicious, and taste like a blueberry muffin. You can add a little lemon extract for some zest, and you can use fresh and frozen blueberries. Here are some ingredients you’ll need for the best cookies I’ve ever made:
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Flour: Make these cookies with all purpose flour.
- Gluten Free: You can also use a gluten free flour mix if you’d prefer.
- White Chocolate: This recipe calls for 1/2 cup of white chocolate chips.
- Chocolate: If you’d prefer, use your favorite variety of chocolate, such as milk chocolate or dark chocolate.
- Blueberries: Use frozen blueberries to make these soft and chewy cookies. You can also use fresh blueberries for their blueberry flavor.
How to Make Blueberry and White Chocolate Sugar Cookies
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Add In the Dry Ingredients: Preheat the oven to 400 degrees, then combine the flour, baking powder, salt, and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed.
- Melt the Blueberries: Heat frozen berries in the microwave at 30 second intervals stirring after each interval for 1-2 minutes until berries are soft and liquifying. You can also place them in a small pan on the stove and heat over medium heat for 3-5 minutes.
- Mix in the Blueberries: Cream together the butter and sugar with an electric mixer until light and fluffy. Beat in blueberries at high speed. Then, mix in the flour mixture and the white chocolate chips. Let the baked cookies cool on the baking sheet for 5 minutes.
- Chill the Cookie Dough: Place the batter in the freezer for about 30 min, or the fridge for about an hour.
- Bake the Cookies: Bake the cookies for 10-13 minutes or until they are slightly brown on the edges. Let cool on a cooling rack for 5-10 minutes.
Prep Ahead Suggestions for Chewy Blueberry Cookies
- The dough benefits greatly from chilling. Make the dough according to the recipe and then cover the bowl tightly with plastic wrap or an airtight lid. Refrigerate for at least 30 minutes, but ideally, a few hours or even overnight. This chilling time is essential for preventing spreading and developing flavor.
How to Store these Cookies and Use Leftover Berry Cookies
- Storing: Store these cookies in an airtight container at room temperature.
- Using Leftovers: Leftover cookies will stay good for 5 days.
Soft Blueberry Cookies FAQs
If you tested this recipe, please let me know! Rate the recipe and leave a comment.
Yes; you can freeze the cookie dough in a freezer-safe bag, then thaw when you’re ready to bake.
If your cookies are flat, you may have used too much sugar or not enough flour. Your butter may have also been too soft.
If the cookies come out dry, you may not have used enough of your wet ingredients. Add more liquid to the dough before baking if it’s too dry.
Expert Tips for Making The Best Blueberry Cookies
- Don’t Overmix: The cookies might be too tough if you overmix. Mix until just combined.
- Use Quality White Chocolate: The flavor of the white chocolate really shines in these cookies, so choose a good quality brand. Chips, chunks, or even chopped white chocolate bars work great. You can also top with a cream cheese icing or blueberry jam.
- Roll the Dough Balls: For even baking and a pretty appearance, roll the dough into uniform balls before placing them on the baking sheet. You can also use a cookie scoop to get them all the same size.
- Slightly Underbake: This will give you soft, chewy cookies. They’ll continue to cook a bit as they cool. Like a muffin top, fluffy and delicious.
- Cool on the Baking Sheet: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. 1 This helps them set properly.
More Recipes You Might Like
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Blueberry White Chocolate Cookies
Equipment
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Ingredients
- 1 cup Flour
- ½ teaspoon Baking Powder
- ⅛ teaspoon Salt
- ⅓ cup Butter
- ⅓ cup Sugar
- ⅓ cup Frozen Blueberries
- ½ cup White Chocolate Chips
Instructions
- Preheat oven to 400 degrees F.
- Whisk together dry ingredients in a medium size bowl.
- Heat berries in the microwave at 30 second intervals, stirring after each interval for 1-2 minutes until berries are soft and liquifying. You can also place them in a small pan on the stove and heat over medium heat for 3-5 minutes.
- Cream together the butter and sugar with an electric mixer until light and fluffy. Beat in blueberries at high speed. The high speed is necessary to incorporate the berries with the butter mixture. If it separates, increase the speed.
- Mix in the dry ingredients.
- Fold in the white chocolate chips.
- Place the batter in the freezer for about 30 min, or the fridge for about an hour.
- Bake the cookies for 10-13 minutes or until they are slightly brown on the edges. Let cool on a cooling rack for 5-10 minutes.
Christina’s Notes
- Don’t Overmix: The cookies might be too tough if you overmix. Mix until just combined.
- Use Quality White Chocolate: The flavor of the white chocolate really shines in these cookies, so choose a good quality brand. Chips, chunks, or even chopped white chocolate bars work great. You can also top with a cream cheese icing or blueberry jam.
- Roll the Dough Balls: For even baking and a pretty appearance, roll the dough into uniform balls before placing them on the baking sheet. You can also use a cookie scoop to get them all the same size.
- Slightly Underbake: This will give you soft, chewy cookies. They’ll continue to cook a bit as they cool.
- Cool on the Baking Sheet: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. 1 This helps them set properly.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
It was so easy to make
Where is the rest of the baking instructions? It stops at chilling the dough. I’ve reloaded the page 3 times and still nothing
So sorry, it got deleted. Bake the cookies for 10-13 minutes or until they are slightly brown on the edges. Let cool on a cooling rack for 5-10 minutes.
These cookies are simple to make and are absolutely delicious! Best bet is to double the recipe because with using a medium-size cookie scoop, only makes 20 cookies and they disappear rather quickly! These bake perfectly at 12 minutes.
Ty for recipe. Added 1 rounded Tbsp of sour cream and macadamia nuts. Yum.
Has anyone made these and added lemon zest? Wonder how that would be…
Lemon Zest sounds like a wonderful addition.
Can you use fresh blueberries? Would you change the steps at all?
The frozen blueberries bring the color, consistency and texture to the cookie, adding fresh blueberries will work, however it will definitely change all of that. Also, the sweetness factor could be a problem as most commercially bought berries can be firmer and less sweet than the frozen berries as they are picked early to survive shipping.
Thank you!
I made them as listed and they are delicious.
These are delicious but although it may seem obvious I would add a step 8 that says:
Remove from refrigerator or freezer and shape into balls. Bake the cookies at 400°F for 10 to 13 minutes or until slightly brown on the edges. Cool on a cooling rack for 5 to 10 minutes.