Blueberry White Chocolate Cookies

These Blueberry White Chocolate Cookies are a delightful twist on the classic cookie, bursting with juicy blueberries and creamy white chocolate chips. Their soft and chewy texture pairs perfectly with the tangy sweetness of blueberries, making them a favorite for any occasion. Whether it’s a family gathering, a quick snack, or a dessert to impress your friends, these cookies will leave everyone craving more!

I first made these Blueberry White Chocolate Cookies on a rainy afternoon when my pantry was running low on ingredients. My husband suggested adding dried blueberries to my usual white chocolate cookies, and the result was magical. The tartness of the blueberries complemented the creamy white chocolate, creating a flavor combination we couldn’t resist. Now, these cookies are a staple in our home, especially during the holidays when we love sharing them with friends and family.

Why You’ll Love Blueberry White Chocolate Cookies

•Unique Flavor Combo: Sweet white chocolate and tart blueberries are a match made in heaven.

•Soft & Chewy Texture: Every bite is perfectly soft with just the right amount of chewiness.

•Simple Ingredients: Easy to make with pantry staples and a touch of creativity.

•Perfect for Any Occasion: Great for holidays, tea parties, or an indulgent snack.

Ingredients Notes For Blueberry White Chocolate Cookies

•Dried Blueberries: Adds a concentrated burst of flavor without making the dough too moist.

•White Chocolate Chips: Creamy and sweet, they balance the tartness of the blueberries.

•Butter: Unsalted butter gives these cookies a rich, soft texture.

•Brown Sugar: Adds a subtle caramel flavor and keeps the cookies moist.

•All-Purpose Flour: The perfect base for a soft, chewy cookie.

•Vanilla Extract: Enhances the flavor profile of the cookies.

Recipe Steps

1.Prepare the Dough:

•Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

•In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.

•Mix in eggs and vanilla extract until well combined.

2.Combine Dry Ingredients:

•In another bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

3.Add Blueberries and Chocolate:

•Gently fold in dried blueberries and white chocolate chips.

4.Form the Cookies:

•Scoop tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.

5.Bake:

•Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

6.Serve:

•Enjoy warm or store for later snacking!

Storage Options

•Room Temperature: Store in an airtight container for up to 5 days.

•Freezer: Freeze the dough or baked cookies for up to 3 months.

Variations & Substitutions

•Fresh Blueberries: Use fresh or frozen blueberries for a juicy twist, but reduce the quantity slightly to avoid excess moisture.

•Dark Chocolate Chips: Swap white chocolate for dark chocolate for a more robust flavor.

•Nuts: Add chopped pecans or walnuts for extra texture.

Frequently Asked Questions

Q: Can I use fresh blueberries instead of dried?

Yes, but the texture will be softer, and you may need to slightly adjust the flour.

Q: Can I make these cookies gluten-free?

Absolutely! Substitute with a 1:1 gluten-free flour blend for the same great taste.

Q: How do I prevent the cookies from spreading too much?

Chill the dough for 30 minutes before baking to help the cookies hold their shape.

Blueberry White Chocolate Cookies are the perfect balance of sweet and tart, making them an irresistible treat for all ages. Bake a batch today and watch them disappear! 🫐✨

Blueberry White Chocolate Cookies

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Course: Dessert, Snack

Kitchen: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 20 cookies

Ingredients

 

1x2x3x

• ▢ 1/2 lb 1 cup unsalted butter, softened
• ▢ 3/4 cup granulated sugar
• ▢ 3/4 cup brown sugar packed
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 2 1/2 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 cup dried blueberries
• ▢ 1 cup white chocolate chips
• ▢ 1/2 cup chopped pecans or almonds optional

Instructions

• Preheat Oven:
• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
• Cream Butter and Sugars:
• In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
• Add Eggs and Vanilla:
• Beat in the eggs, one at a time, followed by the vanilla extract, until fully incorporated.
• Combine Dry Ingredients:
• In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Add Mix-Ins:
• Fold in the dried blueberries, white chocolate chips, and nuts (if using).
• Shape the Cookies:
• Scoop about 1 1/2 tablespoons of dough for each cookie and roll into balls. Place them on the prepared baking sheets about 2 inches apart.
• Bake:
• Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers look slightly underdone. The cookies will firm up as they cool.
• Cool:
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.