Description
These Blueberry White Chocolate Chip Cookies are soft, chewy, and bakery-style thick. Made with sweet white chocolate chips and juicy fresh blueberries, they’re the ultimate fruit-filled cookie to enjoy year-round. Perfect for snack time, dessert trays, or gifting!
Ingredients
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 egg
- 1½ teaspoons vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3 cups all-purpose flour
- 1 cup white chocolate chips
- 1 cup fresh blueberries, washed and dried
- 2 tablespoons milk (optional, if dough is crumbly)
Instructions
- Beat softened butter and sugar until light and fluffy (about 2 minutes).
- Add egg, vanilla, salt, and baking soda. Mix until smooth.
- Gradually add flour until dough forms.
- If dough is crumbly, add milk 1 tablespoon at a time.
- Stir in white chocolate chips.
- Gently fold in blueberries without crushing.
- Preheat oven to 350°F (175°C) and line baking sheet with parchment.
- Scoop dough balls 2 inches apart.
- Bake 10–12 minutes until edges are lightly golden.
- Cool 2 minutes, then transfer to rack.
Notes
- If using frozen blueberries, do not thaw; coat lightly in flour first.
- Fold berries gently to avoid breaking.
- If dough is stiff, add milk. If wet, add flour 1 tablespoon at a time.
- Store with a slice of bread to keep cookies soft.
- Freeze dough balls up to 3 months and bake from frozen with 1–2 extra minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American