Introduction
Do you love cookies that are soft, sweet, and full of flavor? If yes, then you’re going to fall in love with these Blueberry White Chocolate Chip Cookies! They are a perfect mix of juicy blueberries and creamy white chocolate chips, baked into a soft and chewy cookie.
Even better? This recipe is super easy to follow. Whether you’re new to baking or already a cookie pro, you’ll be able to make these delicious treats without any stress. Let’s get started!
Ingredients – Blueberry White Chocolate Chip Cookies
Here’s everything you’ll need to make about 20–24 cookies:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup (1 stick) unsalted butter – softened
- 1/2 cup white sugar
- 1/2 cup brown sugar – packed
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins:
- 1 cup fresh or dried blueberries (you can use frozen too, but don’t thaw them)
- 3/4 cup white chocolate chips
Step-by-Step Process – Blueberry White Chocolate Chip Cookies
Step 1: Preheat the oven
Turn your oven on and set it to 350°F (175°C). Line your baking trays with parchment paper so the cookies don’t stick.
Step 2: Mix the dry ingredients
In a medium bowl, stir together the flour, baking soda, and salt. Set it aside for now.
Step 3: Cream the butter and sugars
In a large bowl, use a mixer or a whisk to beat the softened butter, white sugar, and brown sugar together. Mix until it looks light and fluffy.
Step 4: Add the egg and vanilla
Crack in the egg and pour in the vanilla extract. Mix well.
Step 5: Add the dry ingredients
Slowly add the dry flour mix to the wet bowl. Stir just until everything comes together. Don’t overmix!
Step 6: Add blueberries and white chocolate chips
Gently fold in the blueberries and white chocolate chips. If you’re using fresh blueberries, be careful not to crush them.
Step 7: Scoop the dough
Use a spoon or cookie scoop to place small balls of dough (about 1.5 tablespoons) on the baking tray. Leave some space between them – they will spread as they bake.
Step 8: Bake the cookies
Put the tray in the oven and bake for 10 to 12 minutes, or until the edges are just golden brown. The middle might look soft – that’s okay!
Step 9: Cool and enjoy
Take the cookies out and let them cool on the tray for about 5 minutes. Then move them to a wire rack to cool completely.
Now grab a glass of milk and enjoy your homemade blueberry white chocolate chip cookies!
Nutritional Information
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 150–160 kcal |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Carbohydrates | 22g |
| Sugar | 14g |
| Protein | 2g |
| Fiber | 1g |
| Sodium | 90mg |
Frequently Asked Questions
Q1: Can I use frozen blueberries?
Yes! Just don’t thaw them before adding to the dough. This helps avoid too much moisture.
Q2: What if I don’t have white chocolate chips?
You can use chopped white chocolate or even dark chocolate chips if you want a different flavor.
Q3: Can I make the dough ahead of time?
Yes, you can make the dough and keep it in the fridge for up to 2 days. Just take it out and bake when ready.
Q4: Can I make these cookies gluten-free?
Absolutely! Just use a gluten-free flour blend that can be swapped 1:1 with all-purpose flour.
Q5: How do I store these cookies?
Keep them in an airtight container at room temperature. They stay soft for up to 4 days.
Final Thoughts
Blueberry White Chocolate Chip Cookies are a fun twist on the classic cookie. The blueberries bring a sweet and fruity bite, while the white chocolate adds a creamy richness that melts in your mouth.
This recipe is simple enough for anyone to try—even kids can help out in the kitchen! So if you’re craving something sweet, soft, and a little bit special, give these cookies a try. They’re great for sharing… or just keeping all to yourself. Happy baking!
