These vibrant, sweet, and soft cookies get their delicious taste and color from blueberries! These blueberry cookies are full of berry flavor complimented by white chocolate chips. They are the perfect cookie for any occasion!
I am a huge fan of blueberry muffins so these blueberry white chocolate cookies are one of my favorites! In addition to being delicious the blueberries give them a beautiful purple blue color that is irresistible! If you love blueberry desserts these are a definite must make!
In my opinion these are some of the best blueberry cookies out there! They are soft chewy cookies that are made with simple pantry staples that you can keep on hand to whip up a batch whenever you have a craving! They taste like your favorite freshly baked blueberry muffins in the form of cookies!
- Other Blueberry Recipes You’ll Love
- Blueberry Bread – This blueberry bread is moist, sweet, and full of blueberries. It is like a blueberry muffin that you can slice and enjoy! It is delicious and perfect for breakfast, brunch, or a snack anytime!
- Bakery Style Lemon Blueberry Muffins – Bursting with sweet blueberries and fresh lemon flavor this delicious recipe creates moist, tender muffins that are perfect for breakfast, brunch or any time! This delicious muffin recipe will be your new favorite way to enjoy blueberry muffins!
- Fruit Salsa With Cinnamon Chips–Fruit salsa is loaded with flavor and everyone loves it as an appetizer or snack! Perfect for parties or snacking anytime! This easy fruit salsa recipe is loaded with summer berries and paired with easy to make cinnamon sugar chips it is always a hit!
Here’s some tips for making these cookies-
Use frozen berries– For this recipe you’ll need frozen blueberries. There is something about freezing them and then heating them that helps them break down into a nice blueberry jammy texture. This makes a big difference in the final product. If you want to use fresh blueberries you can freeze them first. This is a great way to use berries picked at the height of blueberry season that are full of blueberry flavor and use them later!
Line your baking sheet– Lining your cookie sheet with parchment paper is the best way to keep them from sticking so that you can easily remove them when they’re done baking.
Don’t overbake– With the color of these cookies it can be hard to tell if they are fully baked because they don’t really turn golden brown. They should look dry and may be a little golden around the edges. They will continue to set as they cool. Not overbaking helps them keep a nice soft texture. So watch the baking time to get the perfect results.
Make them vegan– These cookies don’t have eggs so they are super simple to make in a vegan version. Swap out the butter for a vegan butter or even coconut oil, whichever you prefer. You’ll also want to make sure that your white chocolate chips are also vegan.
Double the recipe for more– This is a fairly small batch of cookies, it will make about a dozen. If you’re feeding a crowd (or just love cookies) you can double the recipe to make more!
Your final color may vary- I’ve had some people wonder if these pictures have been enhanced to achieve this beautiful color and the answer is no. This is the actual color my cookies turned out. However, because blueberries can vary a lot the final color of your cookies may not be as vibrant, but they still be filled with blueberry flavor! The type of blueberries you use matters too! Regular frozen blueberries vs wild blueberries will make a difference in the color, texture and flavor of the cookies.
Swap the white chocolate chips– If you don’t like white chocolate chips, or want to mix up these cookies you can use other mix ins! If you want pure blueberry flavor you can omit the added white chocolate chips and just make them plain! These blueberry cookies are also tasty with dried blueberries mixed in, or chopped nuts like walnuts or pecans. You can try this recipe with a mixture of your favorites and see what you like best!
Here’s what you’ll need for these blueberry white chocolate cookies-
1 Cup All-Purpose Flour- all purpose flour is best
½ tsp. Baking Powder– Make sure your baking powder is fresh for best results
1/8 tsp. Salt- I like to use Himalayan pink salt, but regular table salt works perfectly.
1/3 Cup Butter– You can use salted or unsalted butter make sure that it is softened to room temperature
1/3 Cup Sugar – White granulated sugar or cane sugar work perfectly
1/3 Cup Frozen Blueberries
½ Cup White Chocolate Chips- Use your favorite brand. You can also use white chocolate bark and cut it in chunks.
Here’s how to make this Blueberry Cookie recipe –
In a medium bowl whisk together flour, baking powder and salt. Mix until combined.
In the bowl of a stand mixer or in a large bowl use an electric mixer to cream together the softened butter and sugar until well blended, light and fluffy.
Place frozen berries in a microwave safe bowl. Heat in 30 second increments stirring in between until the berries have a nice jam like texture. You can also heat them in a small saucepan over medium heat stirring frequently for 3-5 minutes
Add the blueberries to the butter mixture and mix starting on low speed and increasing to high speed. High speed in necessary to incorporate the ingredients, if they seem to be separating turn up the speed and continue to mix.
Add in the dry ingredients and continue to mix until all the flour mixture is well incorporated. Scraping down the sides with a spatula to make sure everything is well mixed. The cookie dough will change color when you add the dry ingredients to the wet ingredients. It goes from a dark purple/pink to a lighter purple/blue.
Fold in the white chocolate chips, stirring until they are evenly distributed.
Place the cookie batter in the refrigerator for 30 minutes.
When you’re ready to bake preheat your oven to 400, and line a baking sheet with parchment paper.
Using a cookie scoop or spoon scoop out 12 even size cookie dough balls and place on the baking sheet 1-2 inches apart.
Bake the cookies for 10-13 minutes or until very slightly golden brown around the edges and the surface appears dry.
Remove from the oven and let cool on the baking sheet for 5 -10 minutes before moving to a cooling rack to finish cooling completely.
After cooling store the cookies in an airtight container .
- 1 Cup Flour
- ½ tsp. Baking Powder
- 1/8 tsp. Salt
- 1/3 Cup Butter
- 1/3 Cup Sugar
- 1/3 Cup Frozen Blueberries
- ½ Cup White Chocolate Chips
- In a medium bowl combine flour, baking powder and salt. Stir until well blended.
- In the bowl of a stand mixer or in a large bowl using an electric mixer cream together butter and sugar until well blended, light and fluffy.
- Place frozen berries in a microwave safe bowl. Heat in 30 second increments stirring in between until the berries have a nice jam like texture. You can also heat them in a small saucepan over medium heat stirring frequently for 3-5 minutes
- Add the blueberries to the butter mixture and mix starting on low speed and increasing to high speed. High speed in necessary to incorporate the ingredients, if they seem to be separating turn up the speed and continue to mix.
- Add in the dry ingredients and continue to mix until they are well incorporated. The cookie dough will change color when you add the dry ingredients to the wet ingredients. It goes from a dark purple/blue to a lighter purple.
- Fold in the white chocolate chips, stirring until they are evenly distributed.
- Place the cookie batter in the refrigerator for 30 minutes.
- When you're ready to bake preheat your oven to 400, and line a baking sheet with parchment paper.
- Using a scoop or spoon scoop out 12 even size balls of dough and place on the baking sheet 1-2 inches apart.
- Bake for 10-13 minutes or until very slightly golden brown around the edges and the surface appears dry.
- Remove from the oven and allow to cool on the baking sheet for 5-10 minutes before moving to a cooling rack to cool completely.
- After cooling store the cookies in an airtight container .
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 144Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 90mgCarbohydrates: 18gFiber: 0gSugar: 10gProtein: 2g