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Blueberry cookies with white chocolate chips are completely unexpected, yet totally delicious! If you love blueberries in other baked goods, youโll love this summery cookie. Try making them with dried or frozen blueberries when fresh blueberries are out of season.
Iโm kind of a selfish person. So naturally when I became determined to make cookies last week, I wanted to re-create a blueberry white chocolate cookie from one of our local grocery stores โ never mind that my kids decided blueberries are an evil fruit.
All the more for the adults, right? Blueberries and white chocolate are just such a perfect pair.
It turns out that there is a blueberry white chocolate cookie from the Momofuku Milk Bar in New York City, though I didnโt know it at the time I first made these cookies.
When I visited there, I had to get one of theirs, and it turns out I like mine better!
I like Blueberry White Chocolate Cookies so much that I copied the flavor profile again when I made this luscious blueberry white chocolate tart. If youโre looking for something a bit more impressive, make it!
Even though blueberries are more often thought of for breakfast recipes (such as blueberry baked oats or blueberry cream cheese danishes), it turns out that blueberry cookies are just as delightful.
These blueberry cookies have been a hit with readers for years. Grab the ingredients and let’s get baking!
Ingredients for blueberry cookies
Full list of ingredients with quantities is located in the recipe card.
You’ll need:
Blueberries – The star of the show! Make sure to wash your blueberries and pat them dry. Fresh blueberries can be dried easily by pouring onto a clean kitchen towel. Frozen blueberries should be thawed and drained as best you can.
Butter – I use unsalted butter for cookies. You’ll want to make sure the butter is softened to room temperature before using. If the butter is too cold, it won’t cream well with the sugars.
Granulated sugar and brown sugar – A combo of both sugars gives you the best flavor and texture!
Eggs – Use standard large eggs.
Vanilla – Pure vanilla extract, if you please!
All-purpose flour – Make sure to measure your flour with the spoon-and-sweep method, if you don’t have a scale.
Whole wheat pastry flour – This whole wheat flour adds a nutty flavor while still keeping the cookies light. If you don’t have any, you can simply use all all-purpose flour.
Baking soda – For leavening.
Salt – Salt helps balance the sweetness of these cookies, and lifts up the other flavors as well. I recommend fine sea salt for baking.
White chocolate chips – White chocolate is a great pairing for blueberries. You should be able to find white chocolate chips among the other baking chips at your grocery store.
seasonal spotlight: blueberries
Blueberries are in season in the summertime, and if you’re lucky, you can visit a U-pick farm to harvest your own bucketful! Blueberries should be plump and firm, and, of course, blue! Don’t be afraid of the waxy white coating on blueberries; this is called bloom and helps keeps berries fresh and delicious.
How to make this recipe
First, preheat the oven to 350ยฐF.
Grab two baking sheets and line with parchment paper, or use reusable silicone mats. This is optional, but it helps keep your cookies from sticking and makes cleanup a lot easier.
Place the softened butter, granulated sugar, and brown sugar in a large bowl or the bowl of a stand mixer. Beat together to cream, until the mixture is light and fluffy.
Scrape down the sides of the bowl, then beat in eggs and vanilla until smooth.
In another bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking soda, and salt until mixed.
Gradually add the dry ingredients to the wet ingredients, mixing until everything is incorporated and there are no dry bits left. Make sure to scrape the sides and bottom of the bowl!
Stir in the chocolate chips, then carefully mix in the blueberries.
Be gentle! You don’t want to mash the blueberries too much, or the juices will bleed through the dough.
Scoop the dough into balls about 1 ยฝ tablepoons in size (medium cookie scoop) and arrange on the baking sheets, leaving a few inches between each cookie.
Bake the cookies for 10-12 minutes, until lightly browned on the edges and set in the middle.
Let cool on the rack for 2 minutes, then transfer them to a wire cooling rack to cool completely.
Tips for the best blueberry cookie flavor
One reader tip for using fresh blueberries in cookies is to freeze the berries overnight – she says that this short freeze will firm the berries up just enough to make them easier to mix in without losing the fresh blueberry flavor.
Smaller, wild Maine blueberries are excellent for these cookies as they provide small bursts of fruit throughout.
Make sure you taste the blueberries before using them in the cookies.
While summer is peak berry time, bad crops can often make their way to the grocery store. The white chocolate and cookie dough can cover up some of the bad taste; save yourself the trouble and start out with good fruit.
Good ingredients really do make all the difference!
Several readers have also tried making Blueberry White Chocolate Cookies with dried or frozen blueberries when fresh blueberries are out of season and had great success. You have no excuse to not make them!
Storage and freezing
Store the blueberry cookies in an airtight container or in a cookie jar with a well-fitting lid. They’ll last about 5 days at room temperature.
If your cookies get too dry after a couple of days, you can place a slice of bread in with the cookies and it will help the cookies soften.
If you don’t want to bake all of your cookies right away, you can freeze the dough. This is also a great option if you know you won’t eat them quickly.
To freeze, scoop the dough into balls and place on a baking sheet lined with parchment paper or foil. You can keep the cookie dough close together, since we don’t need to worry about spreading here.
Place the baking sheet in the freezer and chill for about 2 hours, or until frozen.
Remove the cookie dough balls from the pan and transfer to a freezer bag or other freezer-safe container. Be sure to label it!
You do not need to thaw the cookies to bake. Simply add a few extra minutes to the baking time.
FAQ
More tasty blueberry recipes
Craving even more blueberry flavors after these cookies?
For breakfast, try blueberry coffee cake, blueberry pancakes, or blueberry streusel muffins.
This copycat of Bojangles’ bo-berry biscuits are also a fave around here!
Amp up your salads with blueberry vinaigrette, or try a cocktail with a blueberry mule or blueberry mojito.
For dessert, why not try your hand at blueberry pie filling to make your own pie or blueberry bars?
Have strawberries instead of blueberries? Make strawberry shortcake cookies.
These blueberry cookies are such a great twist on a classic. Give them a try this blueberry season!
Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Blueberry Cookies with White Chocolate Chips
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups white chocolate chips
- 1 1/2 cups blueberries, washed and patted dry
Instructions
- Preheat oven to 350ยฐF and line baking sheets with parchment paper.
- Cream together butter and sugars until light and fluffy. Mix in eggs and vanilla. In a separate bowl, sift together flours, baking soda, and salt. Stir into wet ingredients.
- Stir chocolate chips into dough, then add blueberries, taking care not to mash the berries much.
- Scoop dough onto baking sheets. Bake for about 12 minutes, until browned on edges.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, Iโm here to help you enjoy the time spent in the kitchen.ย Read moreโฆ
Yum! I’d love blueberries in my cookies! I have tons of blueberries that need to be put to good use! Thanks ๐
Now that we are starting to get out of berry season, do you think this would work with dried blueberries?
@Marissa Yes, they should work fine! I have made cookies with dried cranberries before and they are delicious. If you’re worried about them being too dry, you can soak the fruit in water beforehand.
I tried it with the dried blueberries and it was delicious. I’m not a huge fan of white chocolate, so I used half white and half semi-sweet chips. My husband can’t stop eating them!
Wanting to make these this week. Just a question, why the whole wheat pastry flour? Do they not turn out if you use only all purpose?
@Fawn AP flour works fine; I like to use whole-wheat pastry flour to increase the whole grain content. The texture is slightly different, but not really noticeable!
@Megan, do you do 3 cups of all porpose flour then?
@Barb, Yes, that should work just fine.
What about frozen blueberries? We have loads of them right now. Would they add to much moisture?
@Lydia, I just made these cookies with frozen blueberries and they tuned out great!
I’ve never worked with a pastry flour before ans frankly have avoided all recipes with foriegn ingredients but I really want to make these. Where can I find the pastry flour and how do I work with it? Thank you!!
@Meagan, It’s the same thing as graham flour, if you’ve seen that. However, this would work perfectly well with all AP flour!
That’s actually not quite true. Graham flour is the same as regular whole wheat flour. Pastry flour has a lower protein content and produces softer goods. Just like bread flour has a higher protein content for structure. However in cookies, it won’t make as big of a difference. I learned the exact percentages in culinary school, but can’t remember them off the top of my head anymore :-).
@Marissa, Ah, thank you! I have heard so many people compare them that I got it confused in my head.
Really, all I can say is that these cookies are AMAZING! We just made them and they are sooo tasty. They are kinda like a sugar cookie… But beyond better!!!
How many cookies does one recipe make?
@Amanda, It makes about 3 dozen cookies.
I made these cookies the other day and they were delicious! The blueberries and white chocolate chips go perfectly together!
I made these cookies the other day and they were delicious! The blueberries and white chocolate chips go perfectly together!
Thank you for sharing! I made these cookies today but replaced half of the butter with nonfat Greek Yogurt( but add 1tp of corn starch since it is nonfat yogurt). The batter is a little sticky but tasted wonderful. Oh, the cooking time is around 23 to 25 minutes for every dozen cookies. I also used frozen blueberries. Thank you again!! ๐
Thank you for sharing! I made these cookies today but replaced half of the butter with nonfat Greek Yogurt( but add 1tp of corn starch since it is nonfat yogurt). The batter is a little sticky but tasted wonderful. Oh, the cooking time is around 23 to 25 minutes for every dozen cookies. I also used frozen blueberries. Thank you again!! ๐
@Tina So glad you liked them! That’s a great tip about the yogurt and corn starch; I’ll try to keep it in mind the next time I use nonfat yogurt!
these look awesome! i use a similar recipe with cream cheese in the cookies. they taste like blueberry cheesecake!
Texture?? Are they chewy?
Love, love, love these. Thank you for putting this recipe out there, my sister found it on Pinterest and I have made it just about once a week since she showed it to me. I have made it with fresh blue berries, raspberries and strawberries. I have mixed up the chocolate chips with white, milk, and/or dark. I have even made these helpful for lactation by adding brewers yeast and flax seed meal. I did switch out the butter for coconut oil and that makes the cookies even better.
I freaking love these cookies and do not like how much I have to share. This is a winner.
Thank you again. I am baking another batch right now and my home smells delicious. You are a rock star.
Hi! Absolutely love this recipe! I’m making them tomorrow night to take to a graduation party this weekend and was wondering what is the best way to store them since they have the fresh berries cooked in? Should I refrigerate or just keep in an air tight container? Thanks again for sharing!
Just a note, If you freeze your berries before you start working (like the night before for use in morning) they will mix great without all the bleeding and they will be perfect when cooked. I’m a pastry chef and we use fresh fruit all the time in the kitchen but if we want it to mix in beautifully and still receive the benefits of fresh taste we freeze right before we use…. not months before, but at most a night or two. This goes for raspberries and blackberries as well since they are even more fragile.
Love the coconut oil use Kay… Great idea.
They look delicious… Def something we would try out in the kitchen!! ๐
I just made these last week and plan to make them today too. I make them with whole wheat flour no all purpose flour (because I don’t have any on hand) and they tasted great!!!
I just made these last week and plan to make them today too. I make them with whole wheat flour no all purpose flour (because I don’t have any on hand) and they tasted great!!!