Blueberry White Chocolate Cookies
Soft and chewy cookies filled with juicy blueberries and creamy white chocolate. The perfect homemade treat for cozy afternoons or family gatherings.
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Baking tray
- Parchment paper
- Cookie scoop
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chunks or chips
- 1 cup blueberries fresh or frozen (do not thaw if frozen)
- 1 tsp lemon zest optional
Instructions
- Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
- In a large mixing bowl, cream the butter with white and brown sugar until light and fluffy.
- Beat in eggs, one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture.
- Gently fold in blueberries and white chocolate chunks. If using frozen berries, coat lightly with flour before mixing.
- Chill the dough in the fridge for at least 30 minutes (optional, but helps cookies hold shape).
- Scoop dough onto prepared baking sheet, leaving space between cookies.
- Bake for 10–12 minutes, until edges are golden but centers look slightly soft.
- Allow cookies to rest on the tray for 5 minutes, then transfer to a wire rack to cool.
Notes
Use chopped white chocolate bars for melty pockets instead of chips.
Add lemon zest for a fresh citrusy twist.
Dough balls can be frozen for up to 2 months. Bake directly from frozen, adding 1–2 minutes to bake time.
Add lemon zest for a fresh citrusy twist.
Dough balls can be frozen for up to 2 months. Bake directly from frozen, adding 1–2 minutes to bake time.