Description
These Blueberry White Chocolate Cookies are soft, chewy, and loaded with juicy blueberries and creamy white chocolate chips. Perfect for dessert or a quick snack, they combine the best of fruity freshness and indulgent sweetness.
Ingredients
Units
Scale
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup fresh or frozen blueberries (not thawed if frozen)
- 1/2 cup white chocolate chips
Instructions
- Prepare the Dough:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Blueberries and White Chocolate Chips:
- Gently fold in the blueberries and white chocolate chips, being careful not to crush the blueberries. Chill the dough in the refrigerator for 30 minutes to firm up.
- Bake the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are golden and the centers are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve:
- Serve the cookies warm for a gooey, melty experience or at room temperature for a chewy texture.
Notes
- Use fresh blueberries for a more stable dough, or freeze-dried blueberries for a crispier texture.
- Do not overmix the dough after adding the blueberries to prevent them from bleeding into the dough.
- Store in an airtight container for up to 3 days.
