There’s nothing like the smell of cookies baking in the kitchen and that’s definitely true when you’re making these white chocolate blueberry cookies. If you’re looking for something a little healthier, give these blueberry muffin cookies a try. Seriously, with cookies as good as these, the combo of blueberries and white chocolate chips could very well end up becoming just as popular as classic favorites like chocolate and peanut butter.
If you’re more into raspberries than blueberries, these thumbprint cookies are as easy to make and just as good.
How to Make White Chocolate Blueberry Cookies
Here’s what you’ll need to know in order to bake these decadent white chocolate blueberry cookies from scratch:
- Prepare the flour mixture. Add the all-purpose flour and baking powder to a bowl and mix to combine.
- Cream the butter. Use a separate bowl to cream the softened butter with granulated sugar and light brown sugar.
- Add the blueberries. Add the blueberries and beat to combine.
- Add the flour mixture. Add the prepared flour mixture and mix until just combined.
- Fold. Fold in the white chocolate chips.
- Refrigerate. Refrigerate the dough for 30 minutes.
- Preheat the oven. Preheat your oven to 350℉.
- Prepare the baking sheet. Line a baking sheet with parchment paper.
- Prepare the dough for baking. Drop the dough by rounded tablespoons onto the prepared baking sheet.
- Bake. Bake the cookies in the preheated oven for 9 to 11 minutes.
- Cool. Remove the cookies from the oven and allow them to cool completely before serving.
- Serve. Either serve the white chocolate blueberry cookies or store them until ready to use.
You’ll also love these incredible blueberry macarons if you have extra blueberries left after making cookies.
Top Tips for Baking Homemade Cookies
Here are 3 of our very best tips for making sure that every batch of your homemade cookies turn out spectacularly:
- Make sure that your ingredients are at the right temperature. There’s a good reason why cookie recipes like this one call for the use of softened butter. However, there’s also a fine line to be struck to make sure that you’re not softening the butter too much or else it could actually prevent air from being trapped in your cookies while they bake.
- Chill the dough. By taking the time to chill your dough, you’ll end up significantly improving both the texture and appearance of your cookies. Don’t make the mistake of trying to rush through the recipe to get your cookies baked as soon as possible; aiming to chill your cookie dough for roughly 30 minutes is typically the recommended timeframe.
- Mix up your flour choices. One of the joys of baking is experimenting a little bit with tweaks to recipes. Don’t be afraid to switch things up when making your cookies by using different types of flour. The same cookie recipe can end up tasting significantly different depending on if you use all-purpose flour, almond flour or even coconut flour.
How to Store White Chocolate Blueberry Cookies
Seal your white chocolate blueberry cookies up tightly inside of an airtight container and they’ll keep at room temperature for 3 to 4 days.
Alternatively, you can freeze the cookies for up to 3 months. Arrange the cookies on a baking sheet to flash freeze first and then transfer the cookies into a freezer-safe ziplock bag to store in the freezer.
If you’re looking for the ultimate blueberry cookie experience, try it with homemade blueberry milk: https://nurturedhomes.com/blueberry-milk
White Chocolate Blueberry Cookies (try these!)
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 16 1x
- 1 cup frozen blueberries, thawed and well drained
- 1½ cups all-purpose flour
- ¾ tsp baking powder
- ½ cup butter, softened
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ⅔ cup white chocolate chips
- In a bowl combine the flour and baking powder.
- In another bowl, cream the butter with granulated sugar and brown sugar.
- Add the blueberries and beat to combine.
- Add the flour mixture and mix until just combined.
- Fold in the white chocolate chips.
- Refrigerate the dough for 30 minutes.
- Preheat oven to 350ºF.
- Line a baking sheet with parchment paper.
- Drop the dough by rounded tablespoons onto the prepared baking sheet.
- Bake for 9-11 minutes.
- Remove from the oven and allow to cool completely before serving.
- Store the cookies in a tightly sealed container for up to 5 days.