These soft and chewy Blueberry Cookies taste just as delicious as they look! The perfect combination of tangy sweetness from the blueberries and rich and creamy white chocolate create a mouthwatering cookie that looks almost too good to eat. Delicious served with a cold glass of milk for snack time or an easy dessert to share with family and friends!
Blueberry Cookie Recipe
This Blueberry Cookie recipe is sure to become a new favorite! Soft and chewy, the recipe calls for fresh (or frozen) blueberries that provide a burst of flavor and freshness that is so delightful! The tart and sweet blueberries provide the perfect complement to the richness of the white chocolate. A stunning and scrumptious combination that is ideal for any occasion!
These Blueberry Cookies are a breeze to make, with ingredients you probably already have in your pantry. Simple to make with sensational results, these cookies will be a delightful addition to your baking repertoire. Perfect for potlucks, parties or any occasion that calls for something sweet!
More Fruity Recipes to Try
With their vibrant color and delightful flavor, these blueberry cookies are the perfect dessert for any occasion. Plus, this versatile recipe lets you use either fresh or frozen blueberries, so you can make these tasty cookies all year round. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
- all-purpose flour – Provides structure to the cookies.
- cornstarch – Creates a more tender cookie.
- baking soda – Causes the cookies to rise and become light and fluffy.
- kosher salt – Enhances all of the other flavors.
- unsalted butter – Use room temperature butter so it incorporates easily with the other ingredients.
- brown sugar – Light or dark brown sugar can be used.
- egg – Provide moisture and structure to the muffins, for best results let come to room temperature before using.
- vanilla extract – Enhances the other flavors and adds warmth to the cookies.
- white chocolate chips – Rich and creamy that adds a lovely sweetness to the cookies. White chocolate chips and chopped white chocolate can be used in this recipe.
- blueberries – Frozen or fresh blueberries can be used. Wild blueberries are a great option as they are smaller and have a vibrant color.
How to Make the Blueberry Cookie Recipe
- Prep. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Mix Dry Ingredients. Whisk together all-purpose flour, cornstarch, baking soda and salt in a medium bowl and set aside.
- Cream. In a large mixing bowl or bowl or a stand mixer, cream the butter and brown sugar together on medium speed until light and fluffy, scraping down the bottom and sides of the bowl as needed, about 2 to 3 minutes.
- Mix Wet Ingredients. Add the vanilla extract and the egg to the creamed sugar and beat in until combined, about 1 to 2 minutes.
- Combine. Add the dry ingredients in two parts, mixing just until combined, scraping down the sides and bottom of the bowl as needed. Do not over mix.
- Fold In. Fold in the white chocolate chips until evenly distributed and then gently fold in the blueberries.
- Form. Scoop about 2 tablespoons of cookie dough, gently roll into a ball to form the cookie and place on the prepared baking sheet about 2 inches apart.
- Bake. Bake for 9 to 10 minutes or just until golden on the edges. Do not to over bake.
- Cool. Allow the cookies to rest on the baking sheet for 5 to 10 minutes before transferring them to a wire cooling rack to cool completely.
These cookies are best eaten the day they are made but can be refrigerated in an airtight container for 3 to 4 days. Allow the cookies to cool completely before storing.
To freeze, let cool, transfer to a freezer-safe, airtight container, and freeze for up to 3 months. Thaw at room temperature.
Trish’s Tips and Tricks
- By using butter that is at room temperature it will cream completely with the sugar resulting in a better texture for your cookies.
- Do not over mix or over bake. That will create a tough cookie instead of a soft and chewy cookie.
- Make sure you gently fold in the blueberries. Some may burst, which is totally acceptable as it adds a lovely color to the batter.
- For flatter cookies, press down gently on the cookie dough balls before baking.
- Step up your cookie game and chop a white chocolate bar instead of using white chocolate chips.
- Add a few white chocolate chips to the tops of the cookies right as they come out of the oven for a pretty finish.
- Add a teaspoon of lemon zest for added brightness and flavor!
Frequently Asked Questions
Can I freeze the cookies?
To freeze the cookies, simply allow them to cool completely and then place them in a freezer-safe container or bag. Frozen cookies can be stored for up to 3 months. To thaw frozen cookies, simply let them sit at room temperature for a few hours or microwave them for a few seconds.
Can I use fresh blueberries?
You may use fresh or frozen blueberries for this recipe. Wild blueberries add a more purple color to your cookies.
If I use frozen blueberries, do I need to defrost them before adding them to the batter?
Keep your berries in the freezer until you are ready to use them in your baking. This will keep the extra moisture in your berries instead of watering down your batter.
More Favorite Cookie Recipes
How to Make Blueberry Cookies
- 2 cups all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ cup unsalted butter room temperature
- ¾ cup brown sugar light or dark brown sugar
- 1 egg room temperature
- 1 tablespoon vanilla extract
- 1 cup white chocolate chips
- ¾ cup blueberries frozen or fresh
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Whisk together all purpose flour, cornstarch, baking soda and salt in a medium bowl. Set aside.
- In a large mixing bowl or bowl or a stand mixer, cream the butter and brown sugar together on medium speed until light and fluffy, scraping down the bottom and sides of the bowl as needed, about 2 to 3 minutes.
- Add the vanilla extract and the egg and beat in until combined, about 1 to 2 minutes.
- Add the dry ingredients in two parts, mixing just until combined, scraping down the sides and bottom of the bowl as needed. Do not over mix.
- Fold in the white chocolate chips until evenly distributed and then gently fold in the blueberries.
- Scoop about 2 tablespoons of cookie dough, gently roll into a ball and place on the prepared baking sheet about 2 inches apart.
- Bake for 9 to 10 minutes or just until golden on the edges. Do not to over bake.
- Allow the cookies to rest on the baking sheet for 5 to 10 minutes before transferring them to a wire cooling rack to cool completely. Enjoy!