Description
Blueberry White Chocolate Chip Cookies – Bakery-style, soft, chewy cookies bursting with blueberries and white chocolate.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add egg and vanilla extract; mix until smooth.
- Gradually add dry ingredients, mixing just until combined.
- Gently fold in white chocolate chips and blueberries—being careful not to crush the berries.
- Scoop 2 tablespoons of dough per cookie onto the baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are lightly golden and centers are soft.
- Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For best flavor, avoid overmixing after adding dry ingredients.
- If using frozen blueberries, do not thaw before folding into the dough.
- This batch yields about 12–14 cookies.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Creaming, Folding
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 30 g)
- Calories: 170 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
Keywords: Blueberry cookies, White chocolate chip cookies, Blueberry white chocolate, Bakery-style cookies, Soft chewy cookies