Blueberry White Chocolate Chip Cookies

Oh my gosh, you have to try these blueberry white chocolate chip cookies! They’re my absolute favorite summer treat – the perfect balance of sweet white chocolate and those little bursts of tangy blueberry goodness. I first made them on a whim when I had too many fresh blueberries, and now they’re my go-to when I need a cookie that feels special but comes together in minutes. The best part? That gorgeous purple swirl from the berries as they bake into the dough. Trust me, one bite and you’ll be hooked just like I was!

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Why You’ll Love These Blueberry White Chocolate Chip Cookies

Oh, where do I even start? These cookies are seriously magical, and here’s why:

• Sweet & tangy perfection: That combo of creamy white chocolate and juicy blueberries? Absolute heaven. The berries burst with flavor while the chips melt into little pockets of sweetness.
• Easiest cookie ever: No fancy equipment, no weird ingredients—just a bowl, a spoon, and 30 minutes from start to snack time.
• Fresh berry goodness: Using real blueberries (not that frozen stuff!) gives every bite that bright, summery pop you just can’t beat.
• Crowd pleaser: Kids go nuts for them, but trust me—adults sneak extras when they think no one’s looking. I’ve caught my husband with cookie crumbs on his shirt more times than I can count!

Ingredients for Blueberry White Chocolate Chip Cookies

Grab these simple ingredients – I promise you probably have most already! Just a few notes to make sure everything comes out perfect:

• 1 cup all-purpose flour (spoon & leveled – don’t pack it!)
• 1/2 tsp baking soda
• 1/4 tsp salt (I use kosher)
• 1/2 cup unsalted butter, softened (leave it out for 30 mins – should dent when pressed)
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar (press it down in the measuring cup!)
• 1 large egg (room temp blends better)
• 1 tsp vanilla extract (the real stuff makes a difference)
• 1/2 cup fresh blueberries (washed and patted dry)
• 1/2 cup white chocolate chips (I like the mini ones for better distribution)

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How to Make Blueberry White Chocolate Chip Cookies

Okay, let’s get baking! These cookies come together so easily, but I’ll walk you through each step to make sure they turn out perfect. My biggest tip? Don’t rush the process – good cookies are worth a little patience!

Step 1: Preheat and Prep

First things first – turn that oven to 350°F (175°C). This gives it time to heat evenly while you make the dough. Line your baking sheet with parchment paper (trust me, it’s worth it for easy cleanup and no sticking!). I like to use two pans so I can rotate them halfway through baking.

Step 2: Mix Dry Ingredients

Grab a medium bowl and whisk together the flour, baking soda, and salt. Really get in there with the whisk – you want everything evenly distributed so your cookies bake uniformly. I always give it about 20 good whisks to be safe!

Step 3: Cream Butter and Sugars

Now the fun part! In a large bowl, beat the softened butter with both sugars until it’s light and fluffy. This should take about 2-3 minutes with a hand mixer (or some serious arm power if you’re doing it by hand!). The mixture should look pale and creamy – this step gives cookies that perfect texture.

Step 4: Add Wet Ingredients

Crack in your egg and add the vanilla. Mix until just combined – don’t overdo it! You’ll know it’s ready when the mixture looks smooth with no streaks of egg visible. The vanilla scent at this point is absolute heaven!

Step 5: Combine and Fold

Gradually add your dry ingredients to the wet, mixing just until no flour pockets remain. Now for the stars of the show – gently fold in the blueberries and white chocolate chips with a spatula. Be careful not to squish the berries! The dough will be thick and studded with deliciousness.

Step 6: Bake to Perfection

Scoop tablespoon-sized dough balls onto your prepared sheets, leaving room to spread. Bake for 10-12 minutes until the edges are golden but centers are still soft. They’ll firm up as they cool on the baking sheet for 5 minutes before transferring to a rack. Resist eating them immediately – I know it’s hard!

If you love trying unique cookie creations, don’t miss these Cotton Candy Cookies — a colorful and fun recipe that’s just as delightful.

Tips for Perfect Blueberry White Chocolate Chip Cookies

After making these cookies more times than I can count, here are my tried-and-true secrets for bakery-worthy results every time:

• Chill that dough! 30 minutes in the fridge prevents spreading and gives thicker, chewier cookies with those gorgeous purple berry streaks.
• Fresh is best – frozen berries release too much liquid and turn the dough gray-ish. If you must use frozen, pat them dry thoroughly first.
• Rotate your pans halfway through baking for even browning – my oven’s always hotter in the back!
• Underbake slightly – they keep cooking on the tray, so pull them when edges are just golden but centers look underdone.

Ingredient Substitutions and Notes

Ran out of something? No worries – here’s how to adapt these cookies without losing that amazing flavor:

• Frozen blueberries work in a pinch, but thaw and pat them super dry first (I press between paper towels). Expect slightly denser cookies with more purple swirl.
• Dark chocolate chips make a delicious grown-up twist, but they’ll overpower the berry flavor a bit.
• Vegan? Coconut oil replaces butter well, but the texture will be more delicate – add 1 extra tbsp flour.
• No white sugar? All brown sugar works, but cookies will spread more and taste richer.

Storing and Reheating Blueberry White Chocolate Chip Cookies

These cookies stay fresh for days when stored right! Keep them in an airtight container at room temp for up to 3 days (if they last that long!). For longer storage, freeze dough balls or baked cookies for 2 months. To revive day-old cookies, pop in the microwave for 10 seconds – they’ll taste freshly baked!

Blueberry White Chocolate Chip Cookies Nutritional Information

Each of these delicious cookies clocks in at about 120 calories, with 6g fat (3.5g saturated) and 15g carbs. Of course, these are just estimates – your exact count might vary slightly depending on berry size and how generous you are with those white chocolate chips! As my grandma always said, “Worrying about calories ruins the fun of cookies.”

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Frequently Asked Questions

I get asked about these cookies all the time – here are the answers to the most common questions:

Now go bake up a batch and tell me how they turned out – I love hearing your cookie stories!