Blueberry White Chocolate Chip Cookies Recipe
Introduction
These Blueberry White Chocolate Chip Cookies are a delightful twist on a classic favorite. Juicy blueberries and sweet white chocolate morsels create a perfect balance of flavors in a soft, chewy cookie.
Ingredients
- 1 cup granulated sugar
- 1 cup butter, softened
- 1 egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3 cups all-purpose flour
- 1 cup white chocolate morsels
- 1 cup fresh blueberries, washed and dried
- 2 tbsp milk (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and set it aside.
- Step 2: In a large mixing bowl, use a mixer to cream together 1 cup granulated sugar and 1 cup softened butter until the mixture is light and fluffy.
- Step 3: Add 1 egg, 1 1/2 teaspoons vanilla extract, 1/2 teaspoon salt, and 1/2 teaspoon baking soda to the creamed mixture. Stir until smooth and well combined.
- Step 4: Gradually add 3 cups all-purpose flour to the bowl, mixing until a dough forms. If the dough seems dry or crumbly, stir in up to 2 tablespoons milk to help it come together.
- Step 5: Stir in 1 cup white chocolate morsels evenly through the dough. Gently fold in 1 cup fresh blueberries, being careful not to squash them to keep juicy bursts in each bite.
- Step 6: Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared cookie sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges underneath are golden brown. For extra gooey cookies, remove them as soon as the edges color and let the centers finish setting on the tray.
- Step 7: Let the cookies rest on the baking sheet for 1-2 minutes, then transfer to a cooling rack to cool completely. Store in an airtight container once cooled.
Tips & Variations
- For added flavor, try using lemon zest in the dough to complement the blueberries.
- You can substitute frozen blueberries; just thaw and drain them well before folding in to avoid extra moisture.
- If you prefer a crunchier cookie, bake for an additional 1-2 minutes but watch carefully to prevent burning.
Storage
Store the cooled cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week. Reheat gently in the microwave for 10-15 seconds to restore softness and warmth.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but be sure to thaw and drain them thoroughly to reduce extra moisture that might affect the dough’s texture.
Can I substitute white chocolate with regular chocolate chips?
Absolutely. Regular or dark chocolate chips can be used instead for a different flavor profile, though the sweetness and color will vary.
PrintBlueberry White Chocolate Chip Cookies Recipe
Delight in these soft and chewy Blueberry White Chocolate Chip Cookies, bursting with fresh blueberries and creamy white chocolate morsels. Perfectly balanced between sweet and fruity, these cookies offer a juicy burst of flavor in every bite, complemented by a tender, buttery dough. Ideal for a satisfying snack or a sweet treat to share.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup granulated sugar
- 1 cup butter, softened
- 1 egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3 cups all-purpose flour
- 2 tbsp milk (optional)
Add-ins
- 1 cup white chocolate morsels
- 1 cup fresh blueberries, washed and dried
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking, then set it aside for later use.
- Cream the Butter and Sugar: In a large mixing bowl, use a mixer to blend 1 cup granulated sugar and 1 cup softened butter together until the mixture is light and fluffy. This adds air and structure to your dough.
- Add Wet Ingredients and Leavening: Add 1 egg, 1 1/2 teaspoons vanilla extract, 1/2 teaspoon salt, and 1/2 teaspoon baking soda to the creamed mixture. Use a spoon or spatula to stir until everything is smooth and well combined.
- Mix in Flour to Form Cookie Dough: Gradually add 3 cups of all-purpose flour to the bowl, mixing until a dough forms. If the dough appears dry or crumbly, stir in up to 2 tablespoons milk to help it come together. The milk is optional and added only if needed.
- Fold in White Chocolate and Blueberries: Stir in 1 cup white chocolate morsels until evenly distributed through the dough. Then, very gently fold in 1 cup fresh blueberries, being careful not to squash them. This keeps the blueberries intact for juicy bursts in every bite.
- Portion and Bake the Cookies: Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared cookie sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges underneath are golden brown. For extra gooey cookies, remove them as soon as the edges color and let the centers finish setting on the tray.
- Cool and Store the Cookies: Remove the pan of cookies from the oven and let them rest for 1-2 minutes on the baking sheet. Carefully transfer the cookies to a cooling rack to cool completely. Once cooled, store in an airtight container and enjoy!
Notes
- Milk is optional and only needed if the dough is too dry or crumbly.
- Be gentle when folding in blueberries to keep them whole and prevent them from bursting in the dough.
- For gooier cookies, remove them early from the oven when edges start browning and let the centers set on the baking sheet.
- Using parchment paper helps prevent cookies from sticking and aids in easy cleanup.
- Allow cookies to cool completely on a rack before storing to maintain their texture.
Keywords: blueberry cookies, white chocolate chip cookies, homemade cookies, sweet snack, berry desserts, baking recipe
