Blueberry White Chocolate Cookies are like merging your favorite muffin and cookie and creating a crispy, fruity, white chocolate extravaganza of a desert. Perfect in every way and so pretty to boot with its vibrant purple color.
Blueberry White Chocolate Chip Cookies sound complicated and probably something you would buy in a high end bakery. However, they are simple to make and are fabulous. White Chocolate chips are used in this recipe but what is white chocolate? Find out here.
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White chocolate and blueberries seem to be made to go together. These cookies definitely highlight the union.
- 30 Minute: This is a really easy cookie recipe. Takes no time to make.
- Easy Ingredients: Since this is really just a basic cookie recipe. All the ingredients are pantry staples.
- Family Friendly: Fancy enough for a bridal shower or tea party but easy enough for a family treat.
- Adaptable: Can make it with low sugar chips or with vegan butter.
What You Need to Make Blueberry White Chocolate Chip Cookies
Ingredients
- Flour
- Baking Powder
- Salt
- Butter
- Sugar
- Frozen Blueberries
- White Chocolate Chips
Equipment
How to Make Blueberry White Chocolate Cookies – Step by Step
- Preheat: First, preheat oven to 400.
- Whisk: Second, whisk together dry ingredients in a medium size bowl.
- Berries: Next, heat berries in the microwave at 30 second intervals stirring after each for 1-2 minutes until berries are soft.
- Wet Ingredients: Cream together the butter and sugar with an electric mixer until light and fluffy. Beat in blueberries at high speed.
- Dry: Then blend in the dry ingredients and then fold in chips.
- Rest Place the batter in the freezer for about 30 min, or the fridge for about an hour.
- Shape: After cooled, form into 12 balls, place on a baking sheet. Bake for 10-13 minutes until slightly golden brown around the edges.
- Cool: Finally, remove and allow to cool on rack.
Common Questions About Blueberry Cookies
Of course, but as you see in this recipe, we have to cook them a little first to get the right consistency.
Indeed, you can adjust this recipe for blueberry cookies from scratch.
No, in this case we want the cookies to have the right thickness. Therefore, you do not want to rinse them.
Above all, these do have to set up in the freezer or fridge before you bake them our the cookies will not turn out.
Store in an airtight container for up to 5 days in the fridge.
Baking is science. Hence, make sure that you use the exact amounts directed in the recipe. Also, make sure that your ingredients are all fresh and in date. Lastly, make sure that the oven is calibrated to the correct temperature by using an oven thermometer.
Expert Tips for Making Blueberry Coookies
- Add Nuts: Chopped almonds, pecans or other nuts give extra crunch.
- Variation tip: Butter alternative to make this a vegan recipe.
- Alternate ingredient: Sugar free chips are a great alternative to lower the calories.
- Parchment Paper: Line the baking tray with parchment paper so cookies do not stick.
- Chip Alternative: Feel free to use good quality white chocolate bars for this recipe.
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Blueberry White Chocolate Cookies
Equipment
Ingredients
- 1 Cup Flour
- ½ tsp. Baking Powder
- ⅛ tsp. Salt
- ⅓ Cup Butter
- ⅓ Cup Sugar
- ⅓ Cup Frozen Blueberries
- ½ Cup White Chocolate Chips
Instructions
- Preheat oven to 400
- 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. Or place 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 if necessary to incorporate the berries with the butter mixture, if it is separated, 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.
Expert Tips
- Add Nuts: Chopped almonds, pecans or other nuts give extra crunch.
- Variation tip: Butter alternative to make this a vegan recipe.
- Alternate ingredient: Sugar free chips are a great alternative to lower the calories.
- Parchment Paper: Line the baking tray with parchment paper so cookies do not stick.
- Chip Alternative: Feel free to use good quality white chocolate bars for this recipe.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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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.