Blueberry White Chocolate Chip Cookies
Blueberry White Chocolate Chip Cookies are my latest and greatest cookie recipe! This recipe is so simple, with minimal ingredients. Anyone with a decently stocked pantry and freezer can make these cookies easily.
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I love this recipe because it is something for my husband that he loves. Nathan rarely asks me for something specific like this. Therefore it is more enjoyable for me to make because he did.
Because the recipe uses frozen blueberries, it can be made all year long!
Inspiration Behind the Blueberry White Chocolate Chip Cookies
This started when my husband, Nathan, asked me to find a cookie recipe using blueberries. He absolutely loves blueberries! We’ve made raspberry chocolate chip cookies before, so why couldn’t we make a cookie with blueberries in it? Well, now we have!
This blueberry white chocolate chip cookie recipe is so easy to make! Even someone who typically can’t bake can make these cookies. It is one that literally anyone, no matter what their baking skill level is, can do.
Which also makes it perfect for kids who are just starting to show an interest in baking or cooking. Perfect easy baking project to do with kids!
Blueberry White Chocolate Chip Cookies Ingredients
1 cup flour
½ teaspoon baking powder
⅛ teaspoon salt
⅓ cup butter
⅓ cup plus 1 teaspoon sugar
½ cup white chocolate chips
⅓ cup blueberries, frozen
Blueberry White Chocolate Chip Cookies Directions
Preheat the oven to 400 degrees.
In a mixing bowl, mix the flour, baking powder, and salt.
Thaw the frozen blueberries until they are soft and jam-like in consistency. Using the stovetop over medium heat, this should take approximately 3-5 minutes. When you can gently mash them with a silicone spatula, they are the right consistency.
Let the blueberries stand and cool for about 5 minutes.
While the blueberries are cooling, grab your stand mixer and cream the butter and sugar together until it is well-combined and has a fluffy texture. I start at a slow speed, then work my way to the highest speed. Once it has run for a minute or two on high and nothing is sticking to the edges, you’re good to go.
Add the blueberries into the stand mixer with the butter and sugar and turn the mixer on to a high speed. This will mash the blueberries until they are pureed and fully incorporated into the cookie batter. You should have a beautiful deep purple colored batter at this point.
The batter will look more like a sauce at this point, but don’t worry. That is normal and will become the right consistency as the remaining ingredients are added.
Turn the mixer back down to a slower speed, and start adding in the dry ingredients a little bit at a time. Once everything is mixed together and a batter is formed, add in the white chocolate chips and mix until just incorporated.
Chill in the freezer for at least 30 minutes before rolling and shaping into 12 dough balls. The dough will have the texture of playdough, but don’t worry. That is exactly how they should be.
Bake the cookies for 10-13 minutes or until they are just starting to brown at the edges. These will get very brown on the bottom, so keep an eye on them.
Allow to rest on a cooling rack for 5-10 minutes and then enjoy!
Blueberry White Chocolate Chip Cookies Notes
You can make this blueberry white chocolate chip cookies recipe vegan simply by substituting vegan butter for traditional butter and dairy-free white chocolate chips instead of the traditional ones. It is that easy to make this recipe vegan!
This blueberry white chocolate chip cookies recipe can easily be doubled if making them for a group or gathering. It is definitely one that I’ll be making for the family in the near future! It is sure to be a crowd-pleaser. But it can also be just for you or for a small household as well.
I am a big fan of the fact this recipe doesn’t start out as a large one, but I can make it one so easily.
Nobody likes a dry cookie!
When I first researched this blueberry white chocolate chip cookies recipe and variations of it to create my own, I was surprised that it did not include eggs. I was fully expecting the cookies to be dry, but they are not! The texture reminds me of my pumpkin chocolate chip cookies, where it has a cake-like texture to it, making it delicious.
Convert even blueberry haters with this recipe!
I am not a fan of eating blueberries alone. Something about the texture turns me off. Nathan has always been the blueberry eater in my household.
But these blueberry white chocolate chip cookies are simply amazing! The fact that the batter has no eggs in it also means that it can be eaten raw without worrying about food borne illness. I was very tempted to just eat the batter before baking the cookies. It really was that good!
Have you tried this blueberry white chocolate chip cookie recipe yourself? What is your favorite kind of cookie? Tell me about it in the comments! Read more about my favorite cookie and dessert recipes!
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