why make this recipe
Blueberry White Chocolate Chip Cookies offer a delightful combination of sweet and fruity flavors that make them a perfect treat. The soft and chewy texture comes from the careful mixing of ingredients, resulting in a cookie that is both satisfying and delicious. Adding fresh blueberries not only gives a burst of flavor but also a beautiful pop of color. These cookies are perfect for baking with family, sharing with friends, or enjoying as a cozy snack at home.
how to make Blueberry White Chocolate Chip Cookies
Ingredients
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 egg
- 1½ teaspoons vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3 cups all-purpose flour
- 1 cup white chocolate chips
- 1 cup fresh blueberries, washed and thoroughly dried
- 2 tablespoons milk (optional, only if dough is crumbly)
Directions
1️⃣ Prepare the Dough Base
- In a mixing bowl, beat softened butter with granulated sugar until light and fluffy (about 2 minutes).
- Add in the egg, vanilla extract, salt, and baking soda. Mix until smooth.
2️⃣ Incorporate Dry Ingredients
- Gradually add all-purpose flour to the mixture.
- If the dough appears too dry or crumbly, add up to 2 tablespoons of milk and gently mix.
3️⃣ Add the Mix-Ins
- Stir in white chocolate chips until evenly distributed.
- Carefully fold in blueberries with a spatula, trying not to crush them.
4️⃣ Scoop and Bake
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough into balls and place them 2 inches apart.
- Bake for 10–12 minutes or until edges are lightly golden.
5️⃣ Cool and Store
- Let cookies cool on the baking sheet for 2 minutes.
- Transfer to a cooling rack and store once fully cooled.
how to serve Blueberry White Chocolate Chip Cookies
These cookies are best enjoyed fresh out of the oven. Serve them warm with a glass of milk or a cup of tea. They can also be served as sweet snacks during gatherings or packed in lunch boxes for a delightful treat.
how to store Blueberry White Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They typically stay good for up to a week. If you want to keep them longer, you can freeze the cookie dough or baked cookies. Just make sure to wrap them tightly to avoid freezer burn.
tips to make Blueberry White Chocolate Chip Cookies
- Make sure your butter is softened but not melted for the perfect texture.
- Use fresh blueberries for the best flavor. Thawing frozen blueberries can make the dough too wet.
- If you prefer a stronger blueberry flavor, feel free to add a little more than a cup.
- Don’t overmix the dough after adding the flour to keep the cookies soft.
variation
You can swap out white chocolate chips for dark chocolate or milk chocolate chips for a different flavor. You can also add some chopped nuts like walnuts or pecans for extra crunch.
FAQs
Q: Can I use frozen blueberries?
A: Yes, but make sure to thaw and dry them well before adding them to the dough to prevent excess moisture.
Q: How do I know when my cookies are done?
A: The edges should be lightly golden, and the center might look slightly underbaked. They will continue to cook a bit after you take them out of the oven.
Q: Can I make these cookies ahead of time?
A: Absolutely! You can prepare the dough ahead of time and refrigerate it for a couple of days or freeze it for longer. Just bake them when you’re ready for fresh cookies.
Blueberry White Chocolate Chip Cookies
- Total Time: 32 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delicious soft and chewy cookies filled with fresh blueberries and white chocolate chips, perfect for any occasion.
Ingredients
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 egg
- 1½ teaspoons vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3 cups all-purpose flour
- 1 cup white chocolate chips
- 1 cup fresh blueberries, washed and thoroughly dried
- 2 tablespoons milk (optional)
Instructions
- In a mixing bowl, beat softened butter with granulated sugar until light and fluffy (about 2 minutes). Add in the egg, vanilla extract, salt, and baking soda. Mix until smooth.
- Gradually add all-purpose flour to the mixture. If the dough appears too dry or crumbly, add up to 2 tablespoons of milk and gently mix.
- Stir in white chocolate chips until evenly distributed. Carefully fold in blueberries with a spatula, trying not to crush them.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough into balls and place them 2 inches apart. Bake for 10–12 minutes or until edges are lightly golden.
- Let cookies cool on the baking sheet for 2 minutes. Transfer to a cooling rack and store once fully cooled.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookie dough or baked cookies tightly wrapped.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American