These Blueberry White Chocolate Cookies are made with frozen blueberries and white chocolate morsels which give it its characteristic blue and white marbled look. Perfect for lunch boxes or a late-night snack. It's no surprise that this special cookie has become one of my family's favorites!
Whenever we get the chance to make a dessert with blueberries, we do! My husband loves them, and we usually have a few bags of frozen wild blueberries in the freezer. And I love cookies, so it was only a matter of time before I made cookies with blueberries.
Check out these Chewy Blueberry Chocolate Chip Cookies, the color of these cookies are stunning!
For more blueberry treats try these Buttermilk Blueberry Muffins with Oatmeal Streusel, Baked Blueberry Donuts, or Lemon Blueberry Cookies.
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Important Ingredients with Substitutions
- Unsalted Butter - Room temperature
- Brown Sugar - Light or dark, up to you. I tend to mix both in a large container anyways.
- Eggs - Room temperature eggs
- All-Purpose Flour - If you can measure out the flour using a kitchen scale that would be great! If you don't have a scale simply fluff your flour and use a spoon to scoop the flour into your measuring cup and level with a butter knife. This should give you an accurate measurement.
- White Chocolate Chips - White chocolate chunks would be great too!
- Frozen Wild Blueberries - You can also use fresh blueberries as well. We typically have frozen wild blueberries on hand for smoothies and overnight oats. They tend to be smaller than the plump fresh blueberries. You can use either.
See the recipe below for the full list of ingredients and quantities.
Instructions for blueberry white chocolate cookies
- In a large bowl sift together flour, salt, baking soda, and baking powder. Set the dry ingredients aside.
- In the bowl of a stand mixer with the paddle attachment cream together the butter, white sugar, and brown sugar.
- Once combined add one egg at a time, and continue to mix until combined.
- Add in the vanilla extract.
- Slowly add the sifted flour mixture a third at a time to avoid a mess.
- Once mostly incorporated add in white chocolate chunks and frozen blueberries. Don't overmix. Cookie dough will look marbled.
- Use a small-medium cookie scoop to place cookie dough onto a parchment-lined baking sheet, leaving 2 inches between each cookie.
- Preheat the oven to 350 F.
- Place the baking sheet in the fridge to chill while you wait for the oven to preheat, for at least 15 minutes.
- Bake cookies for 14-16 minutes or until browned slightly on the sides.
- Let the cookies cool on a wire rack.
Storage Recommendations
Store your fresh cookies in an airtight container or cookie jar at room temperature for up to a week. They'll keep longer in the refrigerator.
Freezing Cookies: Freezing baked cookies is a great idea. After they've cooled completely place them in a freezer-safe container or large freezer Ziploc bag and store them for up to 3 months. Longer if placed in a deep freezer.
Freezing Cookie Dough: Not ready to bake just yet? Make the recipe as directed and before baking, place your cookie dough balls on a parchment-lined baking sheet and put it in the freezer for a couple of hours. Once the dough balls have hardened you can place them all together in a large freezer-safe container.
Level Up With Expert Tips & Tricks
If using frozen blueberries it's recommended to rinse any frozen bits off of the berries and pat them dry. This will help remove any extra moisture in your cookies.
If your cookies come out oval or oblong, while still hot, use a large glass placed over the top of the cookie, and move in a circular motion, you'll slowly make the cookie into a circle!
Using room temperature ingredients will help the cookie dough ingredients to come together more easily without having to overmix the dough.
Similar Sweets
Looking for other recipes like this? Try these:
Blueberry White Chocolate Cookies
Equipment
Ingredients
- 1 cup Butter
- 1 cup White Granulated Sugar
- 1 cup Brown Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 3 cups All-Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 ½ cups White Chocolate Chips
- 1 ½ cups Frozen Wild Blueberries
Instructions
- In a large bowl sift together flour, salt, baking soda, and baking powder. Set this bowl aside.
- In the bowl of a stand mixer cream together the butter, white sugar, and brown sugar.
- Once combined add in one egg at a time, and continue to mix until combined.
- Add in the vanilla extract.
- Slowly add the sifted flour mixture a third at a time to avoid a mess.
- Once mostly incorporated add in white chocolate chunks and frozen blueberries. Don't overmix, if using frozen blueberries the cookie dough should look marbled.
- Use a small-medium cookie scoop to place cookie dough balls onto a parchment-lined baking sheet, leaving 2 inches between each cookie.
- Preheat the oven to 350F.
- Place the baking sheet in the fridge while you wait for the oven to preheat, at least 15 minutes
- Bake cookies for 14-16 minutes or until browned slightly on the sides.
- Transfer to a wire rack and allow to cool before enjoying.
Notes
- If using frozen blueberries it's recommended to rinse any frozen bits off of the berries and pat them dry. This will help remove any extra moisture in your cookies.
- If your cookies come out oval or oblong, while still hot, use a large glass placed over the top of the cookie, and move in a circular motion, you'll slowly make the cookie into a circle!
- Using room temperature ingredients will help the cookie dough ingredients to come together more easily without having to overmix the dough.
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