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Blueberry White Chocolate Cookies
5 from 14 votes
These Blueberry Cookies are moist and chewy, full of melty white chocolate chips. They're great for cookie exchanges, and have a striking purple color.
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.