This post may contain affiliate links. Please read our disclosure policy.
White chocolate chips and fresh blueberries are found in every bite of these easy Blueberry Cookies. They’re delightfully soft and chewy, and ready in just 20 minutes!
There are a few recipes I look forward to making each summer, as soon as blueberries are in season. Recipes like blueberry lemonade for hot summer afternoons, blueberry waffles for a fun weekend breakfast, and these irresistible blueberry cookies for dessert. I love these blueberry cookies because they’re the perfect balance of sweet and tart, dotted with fresh blueberries and white chocolate chips. Plus, they bake quickly so I only need to have the oven on for 15 minutes or so.
Featured Comment
Very unexpected addition of blueberries made this cookie extra delightful. Delicious still warm frim the oven or completely cooled. Very easy to follow the recipe too! Thank you!
Why I Love These Blueberry Cookies
Here are a few reasons why I love this blueberry white chocolate chip cookie recipe.
- Soft & chewy. These blueberry cookies are delightfully soft and chewy, just like any good cookie should be, in my opinion! The edges are crispy and golden brown, while the centers remain super chewy. The white chocolate adds a gooey chocolatey touch.
- Quick & easy. It takes less than 20 minutes to prep and bake these cookies. That’s my kind of dessert! Pro tip – enjoy at least one while it’s still warm from the oven!
- Perfect for summer. I don’t do a ton of baking in the summer but whenever there’s fresh blueberries, I can’t stop myself from making a batch of these cookies. Tart, juicy fresh blueberries just make them that much better.
Recipe Ingredients
These cookies are made with blueberries, white chocolate chips, and just a handful of pantry staples. Scroll down to the recipe card below for the exact measurements.
- Flour and Salt
- Leavening agents – Both baking powder and baking soda are added to these cookies to help them rise in the oven and achieve a perfect chewy texture.
- Butter – I used unsalted sweet cream butter for these cookies.
- Sugar – Both granulated sugar and brown sugar are used to sweeten these cookies. The brown sugar also helps to add moisture.
- Eggs and Vanilla extract
- Blueberries – I recommend using fresh blueberries for those cookies, though frozen blueberries work too.
- White chocolate chips – The white chocolate pairs so nicely with the blueberry flavor!
How To Make Blueberry Cookies
One of my favorite things about these cookies is that they’re ready in just 20 minutes.
- Prep. Preheat the oven to 350F. Line the cookie sheet with parchment paper.
- Make the dough. Whisk together the dry ingredients. In a separate bowl, cream the butter and sugars for approximately 3 minutes, until light and creamy. Beat in the eggs one at a time, followed by the vanilla. Cream for an additional 2 minutes. Slowly mix in the dry ingredients.
- Add the mix-ins. Fold in the blueberries and white chocolate chips.
- Bake. Scoop balls of cookie dough onto the baking sheet. Bake for 9-10 minutes, until the edges are lightly golden brown. Allow to cool and enjoy!
Tips & Varitaions
These blueberry cookies are super easy to make but I do still have a few quick tips for perfecting them!
- Cream the butter fully. When creaming the butter and sugars, give it the full 3 minutes to really achieve a light, creamy texture. An additional 2 minutes of creaming after adding the egg and vanilla also helps make the best cookies.
- Fold the blueberries gently. When adding the blueberries to the dough, fold them in gently. Overmixing here can lead to breaking down the blueberries and staining the dough blue.
- Don’t overbake. These cookies bake quickly, in just 9-11 minutes. The edges should be golden brown and the center should be set but not yet browned.
- Can I use frozen blueberries? Yes, frozen blueberries can be used in these blueberry cookies. There’s no need to thaw them. Just keep in mind they’re likely to turn the batter blue as you mix them in.
- Substitutions. Consider changing out the blueberries to raspberries, strawberries or any other types of berries.
Proper Storage
- Room temperature. Store blueberry cookies in an airtight container on the counter. They’re best enjoyed within 3-4 days.
- Freezer. Once cooled, transfer the cookies to a ziploc bag or other container. Freeze for up to 3 months. Thaw on the counter.
Add as Google Trusted SourceBlueberry Cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup fresh blueberries
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350 degrees. Cover your cookie sheet with parchment paper; set aside.
- In a large bowl, whisk together flour, salt, baking soda, and baking powder; set aside.
- In a medium sized bowl, mix the butter and sugars for 3 minutes using an electric mixer.
- Add the eggs one at a time and combine. Then add in the vanilla extract.
- Pour the dry ingredients into the butter mixture slowly, and mix until combined.
- Gently stir in the blueberries and white chocolate chips.
- Use a large cookie scoop and place the cookie balls onto the baking sheet.
- Bake for 9-10 minutes or until the edges are lightly golden brown.
- Remove from oven and allow the cookies to cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Leave a comment & rating below, or tag @kitchenfunwithmy3sons on social media!
Can you make these in a 9×13 in. Cake pans to make them cookie bars instead? Also do you think dried blueberries would work instead of fresh or frozen?
Hi Tina. You should be able to to make these into bars fairly easy and may be the right amount for a 9×13. You could try rehydrating the dried blueberries by soaking them in hot water for 10-15 minutes.
So easy the kids loved this!!
Yay! Thanks Debra!
Maybe they would have been okay with fresh blueberries but definitely don’t use frozen- epic fail in my part
Fantastic recipe everyone loved them. Made the mistake when making them the second time by using frozen berries which we found out was a no go.
Thanks Rob!
Very unexpected addition of blueberries made this cookie extra delightful. Delicious still warm frim the oven or completely cooled. Very easy to follow the recipe too! Thank you!
Turned out fantastic. Mixing for the min you specify each time is key. Wondering can I freeze these?