Blueberry White Chocolate Chip Cookies
Blueberry White Chocolate Chip Cookies – Fresh blueberries are combined with bright lemon zest and buttery, sweet white chocolate chips for the perfect summer cookie recipe!
Why We Love This Blueberry Cookies Recipe
Is there anything better than trying to figure out what to do with a beautiful bounty of fresh, ripe blueberries?
We love summer berries and try to make the most of them all season while they last. Delicious in both savory and sweet dishes, blueberries are the perfect berry, in my opinion. Especially in blueberry muffins!
Blueberries are absolutely my favorite fruit to use in baked goods, like soft and chewy cookies. Because the skins hold in the juices better than other berries. Therefore, the moisture doesn’t affect the cookie batter and baked cookie texture as much.
These Blueberry White Chocolate Chip Cookies are perfectly sweet and decadent, with loads of bright flavor and a hint of richness from the white chocolate.
This brilliant blend of fresh blueberries, lemon zest, and white chocolate chips all nestled in a butter cookie dough creates the most tantalizing summer cookies to take to picnics and barbecues. These are basically like blueberry muffin cookies, with the perfect amount of blueberry flavor! Be ready to have these requested by family and friends all season!
Ingredients You Need
Blueberry cookies with white chocolate chips are made with simple pantry staples and just a handful of special goodies.
Here is what you need to make the best Blueberry Cookies with White Chocolate Chips:
- Unsalted butter – softened to room temperature
- Granulated sugar
- Brown sugar
- Eggs – brought to room temperature
- Vanilla extract
- Lemon zest – for the best lemon flavor
- Baking powder – to give the cookies a little rise in the oven
- Salt – to balance out the flavors
- All-purpose flour – or use your favorite gluten-free replacement flour
- Blueberries – fresh is best, but you can also use frozen
- White chocolate chips
I highly recommend giving them a shot, but you can certainly leave out the white chocolate chips if you’re not a fan.
You can also add chopped nuts, like walnuts or toasted almonds, for a hint of crunch.
How to Make Blueberry Cookies with White Chocolate Chips
Using a standing mixer, you can easily make these cookies in just about 30 minutes.
First, preheat the oven to 350 degrees F and line several baking sheets with parchment paper.
Then, use an electric stand mixer with the paddle attachment or handheld electric mixer to cream the butter and both sugars together (on high speed) until light and fluffy.
Scrape the bowl with a rubber spatula. Then turn the mixer on low and mix in the eggs, fresh lemon zest, vanilla extract, baking powder, and salt.
Scrape the bowl again, and then slowly beat in the flour little by little. Once the flour is fully combined, turn off the mixer and fold in the blueberries and white chocolate chips by hand, so that you don’t squash the blueberries.
Roll the cookie dough into 1 ¼ inch balls and place on the prepared baking sheets, about 2 ½ inches apart. Gently press down just a tad.
Lastly, bake for several minutes until the cookie edges are set and slightly golden. Remove from the oven and allow the cookies to rest on the cookie sheets before moving to a cooling rack.
Get the Complete (Printable) Blueberry White Chocolate Chip Cookies Recipe Below. Enjoy!
Tips & Tricks
- Don’t over bake! The key to soft and chewy cookies is cooking them only until they are just set. They will look a little bit underdone! That is okay. Once you take them out of the oven, they will cook a little longer on the hot baking sheet and set beautifully!
- There is no need to chill this cookie dough before baking! However, if you need to bake the cookies in batches, it is a good idea to leave the cookie dough mixture in the fridge until you are ready to bake the next bath.
- Measure your flour correctly! To ensure the proper texture in these soft blueberry cookies, it is important to properly measure your flour. Spoon the flour into a measuring cup until it is heaping, then use the flat side of a butter knife to level off the flour. If you scoop the flour directly from the bag instead of spooning it into the measuring cup, you will get denser cookies!
Frequently Asked Questions
How should I store leftover blueberry cookies?
You can store these Blueberry Cookies with White Chocolate Chips in an airtight container at room temperature for 3-4 days, or wrap tightly in plastic and keep them in the freezer for up to 3 months.
Then you’re able to get a fresh blueberry lemon cookie fix even in winter!
Can I make cookies with frozen blueberries?
You definitely can use frozen berries to make delicious Blueberry White Chocolate Chip Cookies.
While the cookies won’t have quite the same bright pop, there are a few tips you can use to make sure your frozen fruit still tastes fresh and delicious:
First, be sure to defrost the berries. Since these easy cookies don’t take long to bake, you don’t want to wind up with cookies that have half-frozen blueberries with a gummy texture.
And after thawing, thoroughly rinse and pat the berries dry. This will help prevent color bleeding and keep your dough from getting soggy.
How do I make gluten-free lemon blueberry cookies?
Simply use your favorite gluten-free all-purpose flour baking substitute to make yummy GF cookies. Blends that have oat or almond flour in the base will tend to be the best tasting for this recipe.
Looking for More Summer Dessert Recipes? Be Sure to Also Try:
- Homemade Strawberry Pudding
- Lemon Blueberry Icebox Cake
- The Best Strawberry Pizza Cookie Recipe
- No-Churn Indian Ice Cream
- Lemon Cream Pie Recipe
Blueberry White Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- zest of 1 lemon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 cups all-purpose flour
- 2 cups fresh blueberries (or frozen)
- 12 ounces white chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper.
- Using an electric stand mixer, cream the butter and both sugars together (on high speed) until light and fluffy, 3-5 minutes.
- Scrape the bowl with a rubber spatula. Then turn the mixer of low and mix in the eggs, lemon zest, vanilla extract, baking powder, and salt.
- Scrape the bowl again, then slowly beat in the flour. Once the flour is fully combined, turn off the mixer and add in the blueberries and white chocolate chips. GENTLY fold by hand, as to not squash the blueberries.
- Roll the dough into 1 ¼ inch balls and place on the baking sheets 2 ½ inches apart. Press the tops, ever so slightly, to help keep the cookies uniform in shape.
- Bake for 11-12 minutes until the edges are set, and slightly golden. Allow the cookies to rest on the cookie sheets for 5 minutes before moving.
Loved these, and plan to bake them again. First I’d like to make a suggestion: I actually love the look and taste of swirling the blueberry flavor (carefully to not make it smear all through).
Second point is a question. To make these vegan, how would I adapt the recipe?!
Hi! Can these cookies be frozen after they’re baked?
I’ve made these twice now, once with thawed frozen blueberries, once with fresh blueberries. Here are my tips:
Using frozen/thawed berries it will be impossible not to squish the berries but in my opinion, embrace the squish. The blueberry juice soaks in to the dough and makes for a softer cookie. When I make them with frozen blueberries I call them “next day cookies” because the next day all the juices have made the cookies so soft and delicious!
If you’re using fresh blueberries, and you don’t want to squish them, try keeping the blueberries in a separate bowl and adding them to your cookie as you’re rolling it into shape…like stuffing a dumpling! I rolled the dough into a ball, pushed a dent into the middle, added 2-3 blueberries, then formed the dough around them. Turned out perfect! When you’re using whole berries the cookies come out slightly crispier with the gooey berries throughout.
The cookies are amazing. Im always looking for recipes for our Wild ontario blueberries. These turned out amazing. The only thing I changed was I tossed the berries in a bit of flour to coat them. I do this for most recipes to help them hold their form.
I cant wait to use this recipe with my haskap berries!
Seriously! These are the best cookies! Everything about this recipe is lovely! I made these for a blueberry festival and the turned out so wonderfully! I froze the blueberries overnight before folding in. Thank you for the recipe and the tips!