These delicious Blueberry White Chocolate Cookies are bursting with sweet blueberry and creamy white chocolate flavor! They're soft, chewy, and perfect for any occasion. This is the perfect twist on the beloved chocolate chip cookies and has frozen blueberry and mini white chocolate chips mixed into brown sugar cookie dough!
This recipe comes together in less than 30 minutes, is made in one bowl, and has no chill time! Looking for more cookie recipes? Try these Pecan Banana Cookies, Bourbon Shortbread Cookies, or Bourbon Caramel Cookies.
Why You'll Love This Recipe:
- Perfect Flavor Combo: frozen wild blueberries and smooth white chocolate make these cookies such a delicious match.
- Soft and Chewy: These cookies have a great texture with bursts of blueberry and the richness of white chocolate.
- Simple to Make: this recipe is so easy, its all made in one bowl, and has no chill time!
- Frozen Wild Blueberries: Wymans Wild Blueberries are the best baking frozen berry. These are small but absolutely full of flavor, and their small size makes them perfect for blending into the dough.
- Mini White Chocolate Chips: Mini chips blend so much better into the dough and produce an even bite. You can sub for full-sized chips.
- Granulated and brown sugar: A combination of brown and regular white sugar is what makes these cookies so chewy. The light brown sugar has that wonderful hint of molasses that nicely flavors the cookies but not too much that it causes the cookies to spread too much.
- Flour: All-purpose flour is what binds and adds all the ingredients together. To measure flour accurately, I recommend the spoon and level method.
See recipe card for quantities.
How to Make This Recipe:
Mix the melted butter, granulated sugar, and brown sugar in a large bowl until combined.
Add the eggs, one at a time, and stir in the vanilla extract.
Mix in the flour, baking powder, and salt. Then add the blueberries and white chocolate.
Drop rounded 1 ½ tablespoons of dough onto the prepared baking sheet, leaving 2 inches between each cookie. Bake for 11 minutes.
- You can substitute for fresh blueberries but frozen really do work so much better, and Wymans wild blueberries do deliver the best result.
- You can also substitute the white chocolate for your favorite chocolate.
Tips for Success:
- To keep the blueberries from making the dough too wet, coat them with a little flour before adding them to the mix.
- For an extra burst of blueberry flavor, crush a few fresh blueberries and gently press them on top of each cookie before baking.
- You can try different types of white chocolate, like chunks or bars, to see what you like best.
- If you want an added crunch, toss in some chopped macadamia nuts with the white chocolate chips.
Storing the Cookies:
- Let the cookies cool completely before storing them.
- Put the cooled cookies in an airtight container, separating each layer with parchment paper or wax paper.
- Keep them away from strong-smelling foods to avoid any blending of flavors.
- Store the container in a cool, dry place away from direct sunlight and moisture.
- The cookies will stay fresh for up to 3-4 days at room temperature, and you can freeze them for up to 2 months to enjoy later.
Looking for other recipes like this? Try these:
These delicious Blueberry White Chocolate Cookies are bursting with sweet blueberry and creamy white chocolate flavor! They're soft, chewy, and perfect for any occasion.
- ¾ cup unsalted butter - melted
- ¾ cup dark brown sugar
- 1 egg 1 egg yolk
- ½ cup granulated sugar
- 2 teaspoon vanilla extract
- 2 ¼ cup all-purpose flour
- ½ teaspoon salt
- ¾ baking soda
- ½ cup mini white chocolate chips
- 1 cup frozen blueberries
- Preheat your oven to 350 and line a baking sheet with parchment paper.
- In a large bowl, mix the melted butter, granulated sugar, and brown sugar until combined.
- Add the eggs, one at a time, and stir in the vanilla extract.
- Mix in the flour, baking powder, and salt.
- Gently fold in the white chocolate chips and frozen blueberries, making sure they're evenly distributed in the dough.
- Drop rounded 1 ½ tablespoons of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
- Bake the cookies for 11 minutes or until the edges turn golden brown.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.