Name: Blueberry White Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup light brown sugar, packed; 1 large egg; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup dried blueberries (or fresh if using immediately); 3/4 cup white chocolate chips; Optional: zest of 1 lemon for a fresh citrus note

Why You’ll Love This Recipe

I find this recipe to be a delicious twist on the classic chocolate chip cookie. The blueberries bring a soft, fruity burst that pairs so well with the sweet richness of white chocolate. These cookies have the perfect texture—chewy centers with lightly crisped edges. Plus, I can use either fresh or dried blueberries depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Unsalted butter (softened)
Brown sugar
Granulated sugar
Eggs
Vanilla extract
White chocolate chips
Dried or fresh blueberries (dried hold up better for storage and texture)

Directions

I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, and salt.
In a large mixing bowl, I cream the butter, brown sugar, and granulated sugar until light and fluffy.
I beat in the eggs one at a time, followed by the vanilla extract.
Gradually, I add the dry ingredients into the wet mixture, mixing until just combined.
I gently fold in the white chocolate chips and blueberries.
Using a cookie scoop or tablespoon, I drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
I bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers are set.
After baking, I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. It takes around 15 minutes for prep, 10–12 minutes for baking, and a few extra minutes to cool—so I have a fresh batch ready in under 30 minutes.

Variations

I sometimes add a pinch of lemon zest to brighten the flavor even more.
If I want a bakery-style cookie, I chill the dough for 30 minutes before baking for a thicker texture.
Swapping in dark chocolate chips creates a deeper, more intense contrast with the blueberries.
For a festive twist, I use freeze-dried blueberries which give a concentrated flavor and keep the cookie texture light.

Storage/Reheating

Once cooled, I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze the baked cookies or the dough balls. To reheat, I warm the cookies in the microwave for about 10 seconds—they taste just like fresh-baked again.

FAQs

Can I use fresh blueberries?

Yes, I’ve used fresh blueberries with great results, but they can release moisture into the dough, making the cookies softer. Dried or freeze-dried blueberries offer better structure and a more consistent bake.

Can I make the dough ahead of time?

Absolutely. I often make the dough ahead and refrigerate it for up to 48 hours. I even freeze portioned dough balls and bake them straight from the freezer—just adding a minute or two to the baking time.

What type of white chocolate chips work best?

I prefer using high-quality white chocolate chips or chunks. Some cheaper brands can be overly sweet or waxy, and I find that good quality makes a big difference.

How do I keep the cookies from spreading too much?

Chilling the dough helps control spreading. If I notice my dough is too soft, I pop it in the fridge for about 30 minutes before baking.

Can I make these cookies gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. Just be sure to mix gently and allow the dough to rest for a bit before baking to hydrate the flour properly.

Conclusion

These blueberry white chocolate chip cookies are soft, flavorful, and loaded with sweet surprises in every bite. They’re a fun and refreshing take on traditional cookies that I keep coming back to. Whether I’m making them for a gathering or as a treat for myself, I always end up reaching for another.