Blueberry White Chocolate Cookies are the perfect summer dessert! Made with frozen blueberries and white chocolate chips, these cookies are soft, chewy, and full of flavor.
If you love sweet blueberry desserts then this is the recipe for you. This recipe is an excellent way to use up any blueberries that you have hanging out in your freezer.
Anyone who loves cake and blueberries, should try this Crockpot Blueberry Lemon Dump Cake.
Blueberry White Chocolate Cookies
Blueberries are full of antioxidants and have many health benefits. They are also one of my favorite fruits! I love to add them to baked goods, smoothies, and even oatmeal.
The blueberries add a pop of color and the white chocolate chips add a touch of sweetness making these cookies the perfect balance of summer flavors.
Why I Love This Recipe
You’ll love these Blueberry White Chocolate Cookies! Made with frozen berries and white chocolate chips, they’re soft & chewy. The perfect summer dessert after dinner on those warm days when you need something comforting.
- Ready in under 35 minutes
- Easy to make
- Perfect for picky eaters
- Looks beautiful on a plate
- Fills the house with a delicious aroma
If you love sweet blueberry desserts that are perfect for summer, then you may also enjoy this homemade Lemon Blueberry Ice Cream recipe.
These cookies only require a few simple ingredients that are easy to find at your local grocery store. Gather these ingredients and get ready to enjoy these chewy and fruity cookies.
- Baking Powder
- Frozen Blueberries
- White Chocolate Chips
Blueberries: If you don’t have any frozen blueberries on hand, you can use fresh berries. Just be sure to decrease the bake time by a minute or two.
Sugar: Out of white sugar? You can use brown sugar or your favorite sugar substitute instead.
Equipment Needed / Helpful Tools
You only need a handful of kitchen tools to help you make these soft and chewy cookies.
How to Make Blueberry White Chocolate Cookies
If you’re looking for a delicious and easy-to-make summer dessert, then look no further than these Blueberry White Chocolate Cookies. Follow these simple steps below and you will have delicious cookies in no time at all.
Step 1: Preheat the oven
Preheat oven to 400 degrees.
Step 2: Whisk together the dry ingredients
Whisk together dry ingredients in a medium-size bowl.
Step 3: Heat the blueberries
Heat berries in the microwave at 30-second intervals stirring after each interval for 1-2 minutes until berries are soft and liquifying. Or, you can place the berries in a small pan on the stove and heat over medium heat for 3-5 minutes.
Step 4: Cream together the butter and sugar
Cream together the butter and sugar with an electric mixer until light and fluffy.
Step 5: Beat in the blueberries at high speed
Beat in blueberries at high speed. A high speed is necessary to incorporate the berries with the butter mixture; if it is separating increase the speed.
Step 6: Stir in the dry ingredients
Mix in the dry ingredients.
Step 7: Fold in the white chocolate chips
Fold in the white chocolate chips.
Step 8: Chill the cookie dough
Place the batter in the freezer for about 30 min, or in the fridge for about an hour.
Step 9: Shape the cookie dough into balls
Shape into 12 balls or scoop with a dough scoop and place on a baking sheet.
Step 10: Bake the cookies until slightly brown around the edges
Bake for 10-13 minutes until slightly golden brown around the edges.
Step 11: Cool the cookies
Remove from the oven and cool on the baking sheet for 5-10 minutes before removing to a cooling rack to cool completely.
Variations / Options / Add-Ins
Are you looking for ways to change up this recipe and make it your own? Here are a few of my favorite swaps for this easy recipe.
Nuts: If you’re looking for a little extra crunch, feel free to add in some chopped nuts of your choice.
Dried Fruit: Add in some dried fruit like cranberries or raisins for a little something different.
Chocolate: If white chocolate isn’t your thing, try using milk chocolate or dark chocolate.
Here are a few tips and tricks that I’ve learned over the years that will help you make the perfect blueberry white chocolate chip cookies.
- Do not overmix the batter: Overmixing the batter will result in tough and dry cookies. Just mix until the ingredients are combined, then stop.
- Chill the dough: I cannot stress this enough. Chilling the dough is a must. It helps to prevent the cookies from spreading too much and keeps them nice and thick.
- Do not overbake: These cookies only need to be baked until they are just slightly brown around the edges. Overbaking will result in dry and crumbly cookies.
Do you have questions about these Blueberry White Chocolate Chip Cookies? Here are the answers to the most commonly asked questions about this recipe.
Cookies can be stored in an airtight container at room temperature for up to 1 week.
Yes, cookie dough can be frozen for up to 3 months. Just make sure to thaw the dough completely before baking.
You can use fresh blueberries instead of frozen ones if you only have those.
More Cookie Recipes
If you like cookies, give these recipes a try:
Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.
Blueberry White Chocolate Cookies
- medium bowl or small pan
- electric mixer
- Large bowl
- baking sheets
- parchment paper or cooking spray
- 1 Cup Flour
- ½ tsp. Baking Powder
- 1/8 tsp. Salt
- 1/3 Cup Butter
- 1/3 Cup Sugar
- 1/3 Cup Frozen Blueberries
- ½ Cup White Chocolate Chips
- Preheat oven to 400 degrees.
- Whisk together dry ingredients in a medium size bowl.
- Heat berries in the microwave at 30 second intervals stirring after each interval for 1-2 minutes until berries are soft and liquifying. Or place in a small pan on the stove and heat over medium heat for 3-5 minutes.
- Cream together the butter and sugar with an electric mixer until light and fluffy.
- Beat in blueberries at high speed. The high speed in necessary to incorporate the berries with the butter mixture, if it is separating increase the speed.
- Mix in the dry ingredients.
- Fold in the white chocolate chips.
- Place the batter in the freezer for about 30 min, or the fridge for about an hour.
- Shape into 12 balls or scoop with a dough scoop and place on a baking sheet.
- Bake for 10-13 minutes until slightly golden brown around the edges.
- Remove from the oven and cool on the baking sheet for 5-10 minutes before removing to a cooling rack to cool completely.
Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!