Go Back
–+ servings
Blueberry White Chocolate Chip Cookies

Soft Blueberry White Chocolate Chip Cookies That Wow Every Time

These Blueberry White Chocolate Chip Cookies are soft, chewy, and bursting with flavor, making them a perfect dessert option.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 2 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Granulated Sugar Can be partially replaced with brown sugar for added moisture and chewiness.
  • 1 cup Unsalted Butter Ensure butter is softened, not melted.
  • 1 large Egg Consider adding an extra yolk for richness.
  • 2 teaspoons Vanilla Extract Substitution: Almond extract for a unique twist.
  • 1 teaspoon Salt Do not omit.
  • 1 teaspoon Baking Soda Ensure it is fresh for maximum effectiveness.
  • 2.5 cups All-Purpose Flour Avoid over-measuring; use the spoon-and-level method.
For the Mix-Ins
  • 1 cup White Chocolate Chips Opt for high-quality chocolate for best results.
  • 1 cup Fresh Blueberries Rinse, dry thoroughly, and coat in flour to prevent bleeding.
For Adjustments
  • 2 tablespoons Milk (optional) Only use if necessary, to adjust dough consistency if too crumbly.

Equipment

  • Mixing bowl
  • cookie scoop
  • Baking sheet
  • Parchment paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Begin by creaming together 1 cup of softened unsalted butter and 1 cup of granulated sugar in a large mixing bowl until the mixture is light and fluffy, about 2 minutes. Then, add in 1 egg and 2 teaspoons of vanilla extract, mixing until smooth.
  2. Gradually add 2 ½ cups of all-purpose flour to the butter-sugar mixture, along with 1 teaspoon of baking soda and a pinch of salt. Mix until just combined, avoiding overmixing. If the dough feels too crumbly, incorporate up to 2 tablespoons of milk until manageable.
  3. Carefully fold in 1 cup of white chocolate chips and 1 cup of fresh blueberries into the dough, taking care not to crush the blueberries.
  4. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a cookie scoop, portion out the dough and place them 2 inches apart on the sheet. Bake for 10-12 minutes.
  5. Allow the cookies to cool on the baking sheet for about 2 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 80mgPotassium: 60mgFiber: 0.5gSugar: 9gVitamin A: 150IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

For best results, use fresh ingredients and avoid overmixing the dough. Consider chilling the dough for 30 minutes before baking.

Tried this recipe?

Let us know how it was!