Blueberry Cookies
Servings: 24 cookies
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!
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Ingredients
- 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
Instructions
- 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!
Notes
Storage Information
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.