Blueberry Chocolate Chip Cookies

Mix it, Bake it, & Eat Blueberry Chocolate Chip Cookies

This absolutely delicious cookie recipe has been adapted from this viral vegan blueberry cookie recipe from Justine Snacks. My version uses regular butter and the addition of milk and semi-sweet chocolate chips. But the blueberry is truly the star of the show! If you’re in blueberry season, of course, use fresh blueberries, frozen berries will work perfectly too!

A fan of purple cookies? My friend over at Sugar Yums has these tasty Ube Cookies that are pretty and purple. You might also love my Blueberry White Chocolate Cookies or Lemon Blueberry Cookies. Give our pink drop sugar cookies a dry if you like fun colored cookies.

Some of my favorite recipes call for blueberries, like muffins! My mini blueberry muffins or this blueberry muffin with sour cream. Want cake? Try my blueberry no bake cheesecake or my perfect blueberry lemon bundt cake.

Gathering Blueberry Cookie Ingredients

All-purpose flour –  In order to measure flour correctly, I would recommend a kitchen scale. If you do not have one, fluff up your flour and use a spoon to gently scoop it into your measuring cup, then level it with a butter knife. This will prevent using too much flour.

Baking powder – Out of baking powder? Combine two parts of cream of tartar to one part of baking soda.

Pinch of salt – Salt is always wonderful to round out flavors and help to balance the sweetness.

Unsalted Butter – Room temperature butter is best. Set out your butter 30 minutes before baking for the best result.

White granulated sugar – Regular white granulated sugar. Replace half of the white sugar with light or dark brown sugar for an even chewier cookie.

Vanilla Extract – Adds another level of flavor. I prefer to use pure vanilla or vanilla paste when possible.

Frozen blueberries – Straight from the freezer! No need to thaw the frozen berries or run out and buy fresh berries. I used frozen wild blueberries for this recipe, they tend to be a lot smaller than store-bought fresh blueberries and still full of blueberry flavor. Honestly, I get them because they’re cute.

Chocolate chips – I’ve used a delicious combination of semi-sweet and milk chocolate chips. Chocolate chunks are another great option.

*see recipe card for detailed measurements

Kitchen supplies you’ll need

• Hand mixer
• Mixing bowls and spoons
• Cookie scoop
• Baking sheet
• Parchment paper or Silpat

How to Make Soft Blueberry Chocolate Chip Cookies

In either a microwave-safe bowl or on the stovetop in a saucepan heat the frozen blueberries until they’ve become soft and start to burst. Do not drain the blueberry juice. Follow this same step if you’re using fresh blueberries as well. Let the blueberries cool.

In a large mixing bowl use a hand mixer to cream butter and sugar.

Once the blueberries have cooled beat them into the creamed butter and sugar mixture.

In a separate bowl sift together the flour, baking powder, and salt.

Combine sifted flour mixture with your wet ingredients a third at a time, beating to combine until all of the flour is incorporated.

Gently fold in the semi-sweet chocolate chips and milk chocolate chips.

Chill dough in the fridge for roughly 30 minutes.

Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet lined with parchment paper or silicone baking mat.

Using a medium cookie scoop, form dough balls with the chilled cookie dough.

Press each dough ball into a small bowl of chocolate chips. Then place the cookie dough ball onto the baking sheet.

Bake for 10-12 minutes until edges are slightly brown. This will be kind of hard to tell because of the color. Cool completely on a cooling rack before snacking!

Substitutions and Variations

Flavored Chips – White chocolate chips, berry baking chips, or dark chocolate chips would all be lovely additions.

Add more fruit – In addition to the frozen blueberries, adding dried blueberries to the cookie dough will add extra flavor and chew.

Zesty – Add 1 tablespoon of lemon zest to brighten up the flavors.

Nuts – The addition of macadamia nuts would be a great color and texture contrast.

Almond Flour – I have not tested this recipe without AP flour, but you can potentially use almond flour if needed.

Recipe FAQs

Expert Tips for Soft and Chewy Cookies

• When warming the blueberries, don’t drain the juice. Add all the blueberry juice to the dough as well. These juices help aid in that deep purple color.
• Using a cookie scoop or ice cream scoop to make cookie dough balls helps to ensure each cookie is the same size and bakes evenly in the oven.
• For the best results, don’t skip chilling your dough. Not chilling your dough will result in very flat and likely overcooked cookies.

Tools I use

Cookie scoop

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Hand mixer

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Kitchen scale

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Try these other similar recipes!

• Blueberry White Chocolate Cookies
• Lemon Blueberry Cookies
• Easy Butterscotch Cookies No-Bake
• Chocolate No-Bake Cookies
• Tasty Chocolate Chip Mint Cookies
• Soft Peanut Butter Cookies

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