Amazing Blueberry Cookies

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 have a confession, I’m not on Tik Tok!

Partly it is because up until 2 weeks ago I had a 6 year old phone that wouldn’t even download the app, and partly because I know myself well enough to know that I would waste a whole lot of time if I downloaded it!

However, it is almost impossible to miss some of the amazing things that go viral, and some of them just seem way too good to pass up! One of the recipes that I heard about was one that sounded amazing, blueberry cookies!

Now I am a huge fan of blueberry muffins so the idea of blueberry cookies sounded right up my alley! And these chewy blueberry cookies didn’t disappoint! There is a reason they went viral! In addition to being delicious the blueberries give them a beautiful purple blue color that is irresistable! If you love blueberry desserts these are a definite must make!

Giving credit where it is due these were originally created by Justine Snacks , I’ve tweaked it a bit, but I always like to the original recipe developer if I can!

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!

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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 jam like texture. This makes a big difference in the final product. If you have fresh blueberries that you want to use 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!

Here’s what you’ll need for these cookies-

1 Cup 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 cookie recipe –

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/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 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 .

Enjoy!