The Best Soft Blueberry White Chocolate Chip Cookies
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A slightly sweet simple recipe for fantastic Blueberry White Chocolate Chip Cookies that are melt in your mouth soft and sure to be loved by any crowd.
Hey Kenarry Readers! Trish here with a fantastic blueberry white chocolate chip cookie recipe that might sound a bit unusual. Blueberries and white chocolate chips? YES. Blueberry fans will love these cookies and even if you only like blueberries a little bit I recommend you give this magical union a try.
How to Make Blueberry White Chocolate Chip Cookies
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Kitchen or Craft/DIY Tools Needed:
- Cookie Sheet
- Parchment Paper
- Large Mixing Bowl
- Electric Mixer
- Mixing Spatula
- Cookie Scoop or Tablespoon
- Cooling Rack
- Cookie Spatula
Ingredients Needed:
These are the ingredients you’ll need. All the exact amounts are in the printable card at the bottom of this post.
- White Sugar
- Butter, softened
- Egg
- Vanilla
- Salt
- Baking Soda
- Flour
- White Chocolate Chips
- Fresh Blueberries, cleaned & dried
Instructions:
1. Preheat & Prepare
Preheat oven to 350 degrees. Prepare a cookie sheet with parchment paper then set it aside.
2. Mix Cookie Dough
Use a mixer to blend sugar and softened butter together in a large mixing bowl until the mixture is light and fluffy. After the mixture is well blended, add the egg, vanilla, salt and baking soda. Use a spoon or spatula to stir until the mixture is smooth.
Next, add flour to the bowl then mix until a dough consistency is formed. If the dough seems too dry or crumbly, you can add two tablespoons of milk to moisten it a little. Stir in white chocolate chips then gently fold blueberries into dough. Be careful not to squish the berries.
3. Bake
Use a cookie scoop or tablespoon to place dollops of dough onto the prepared cookie sheet. Then bake your blueberry white chocolate chip cookies for 10-12 minutes or until the underneath edges of the cookies turn golden brown.
Remove the pan of cookies from the oven and allow the cookies to rest for a minute or two on the pan before placing them on a cooling rack. Store cookies in an airtight container and enjoy!
Blueberry White Chocolate Chip Cookies
Equipment
- Oven
- Stand Mixer or Hand Mixer
- Cookie Sheet
- Parchment Paper
- Cookie Scoop or Tablespoon
- Cooking Rack
Ingredients
- 1 cup white sugar
- 1 cup butter softened
- 1 egg
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 cups flour
- 1 cup white chocolate chips
- 1 cup fresh blueberries cleaned & dried
- 2 tablespoons milk optional
Instructions
- Preheat oven to 350 degrees. Prepare a cookie sheet with parchment paper then set it aside.
- Use a mixer to blend sugar and softened butter together in a large size mixing bowl until the mixture is light and fluffy. After the mixture is well blended, add the egg, vanilla, salt and baking soda. Use a spoon or spatula to stir until the mixture is smooth.
- Next, add flour to the bowl then mix until a dough consistency is formed. If the dough seems too dry or crumbly, you could add 2 tablespoons of milk. Stir in white chocolate chips then gently fold blueberries into dough. Be careful not to squish the berries.
- Use a cookie scoop or tablespoon to place dollops of dough onto the prepared cookie sheet. Then bake your blueberry white chocolate chip cookies for 10-12 minutes or until the underneath edges of the cookies turn golden brown.
- Remove the pan of cookies from the oven and allow the cookies to rest for a minute or two on the pan before placing them on a cooling rack. Store Cookies in an airtight container and enjoy!
Nutrition
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More Soft Batch Cookie Recipes
Chewy Oatmeal Chocolate Chip Cookies
Soft & Chewy Brownie Mix Cookies
Chewy Chocolate Chip Cookie Bars
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I made these cookies and found the dough to be very crumbly. I could not scoop them at all . I tried to roll them in my hand and a ball that didn’t work either. Should it have been a cup of butter instead of 3/4 of a cup? the dough was just too dry I them off they had a great flavor but the dough was just too crumbly I don’t understand what happened as I followed the recipe to the T. I will try to make them again
Hi Patti!
I am sorry to hear that this recipe didn’t quite work. I use 3/4 cup butter; however, using a full cup is a great idea to add moisture. In the past I have added an extra egg OR a tablespoon of coconut oil to recipes to help with dryness when the dough does not seem to be coming together as I think it should. In this case, my Blueberry White Chocolate Chip cookies tend to be super moist and so I use the measurements detailed above. I wish I could be more help. I do hope you will try them again and let us know if the additional butter makes the difference.
Thanks for stopping by and sharing your experience with us! ~ Trish
I made these according to the recipe… the dough is very crumbly and dry. The cookies did not spread out but stayed in lumps after baking. Thinking the recipe needed a wet ingredient like milk .
Hi Anita,
Thanks for sharing your feedback. Based on your input, Trish from By Trish Sutton tested out her recipe to evaluate your suggestion – and it definitely works well to add a little milk to the dough as you suggested! We’ve now made two changes to the recipe: 1. We’ve increased the amount of butter to 1 full cup rather than 3/4 cup. 2. We also added a notation in the recipe that if the dough seems too dry and crumbly, you can optionally add two tablespoons of milk to moisten it a little. We would love for you to give it a try again and let us know how the cookies turn out for you with these changes.
Best wishes,
Carrie from Ideas for the Home by Kenarry
I just made a veganized version of these last night and they were absolutely delicious, almost like shortbread but vamped up with blueberries. I did have to add the full cup of butter (though subbed about 1/3 of it for coconut oil), and I had to add three tablespoons of milk. Knowing the recipe was going to be a bit crumbly, I didn’t worry too much, but just packed those dense little suckers into cookies and baked for about 14 minutes. They turned out so so delicious. I also added a simple lavender icing, which really makes these stunning cookies. Thanks for the recipe.
Hi Rebekah! Thank you so much for sharing your vegan alterations and thanks, too, for sharing your results with us. I absolutely love these cookies and can only imagine how amazing they would be with the added lavender icing. I love the icing idea!! Cheers ~ Trish
I made these today, there was no way I was using 3 cups flour, after adding 2 cups it was plenty, the dough was the way it should have been not dry or crumbly and the cookies turned out perfect
Thanks for letting us know about the modifications you made Betty! Glad your cookies turned out great!