Name: Blueberry Cookies with White Chocolate Chips
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon cornstarch; 1 teaspoon baking soda; ¾ teaspoon kosher salt; ¾ cup unsalted butter, room temperature; ¾ cup dark brown sugar, packed (or light brown sugar); 1 large egg, room temperature; 1 tablespoon vanilla extract; 1 cup white chocolate chips or chunks; ¾ cup frozen blueberries (or fresh blueberries)

These soft, bakery-style blueberry cookies studded with white chocolate chips offer the perfect balance of sweetness and fruity flavor. The combination of juicy blueberries and creamy white chocolate creates a delightful treat that’s perfect for summer gatherings or whenever you need a special homemade cookie.

Why You’ll Love This Recipe

These cookies have a soft, tender center with slightly crisp edges for the perfect texture
The unexpected combination of blueberries and white chocolate creates a unique flavor profile
They’re easy to make with simple pantry ingredients
The cornstarch secret ingredient ensures extra soft cookies
They’re impressive enough for guests but simple enough for weeknight baking
The pops of color from the blueberries make them visually appealing
They’re a wonderful way to use fresh or frozen blueberries

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of these cookies, providing structure while maintaining a tender crumb. It helps absorb moisture from the blueberries without making the cookies tough.
Cornstarch is the secret ingredient that gives these cookies their soft, melt-in-your-mouth texture. It weakens the protein structure of the flour, resulting in a more tender cookie.
Baking soda serves as the leavening agent, helping the cookies rise slightly and develop those beautiful cracks on top. It also contributes to the golden brown color.
Kosher salt balances the sweetness and enhances all the flavors in the cookie. Don’t skip this ingredient—even sweet treats need salt to taste their best.
Unsalted butter provides richness and flavor. Make sure it’s properly softened to room temperature for the best creaming with sugar. This creates tiny air pockets that help the cookies rise.
Dark brown sugar (or light brown sugar) adds moisture and a deeper caramel flavor than white sugar would. The molasses content in brown sugar pairs beautifully with the blueberries.
Egg binds the ingredients together and provides structure. Using a room temperature egg ensures it incorporates more evenly into the batter.
Vanilla extract enhances all the flavors and adds warmth to the cookies. Don’t skimp here—a full tablespoon might seem like a lot but creates a wonderful flavor base.
White chocolate chips or chunks offer creamy sweetness that complements the tart blueberries perfectly. They also add pockets of meltiness throughout each cookie.
Frozen blueberries (or fresh blueberries) are the star of the show, adding bursts of juicy flavor and beautiful color. Frozen blueberries actually work better in cookie dough as they’re less likely to burst during mixing.

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
In a stand mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed for about 2 minutes until light and fluffy.
Add vanilla extract and egg; mix on medium-low speed until combined, about 1 minute.
Slowly add dry ingredients on low speed, scraping down the bowl as needed, being careful not to overmix.
Fold in white chocolate chips evenly. The dough will be thick.
Gently fold in blueberries, taking care not to break them up too much.
Using a medium cookie scoop (about 2 tablespoons), drop dough onto prepared baking sheet, spacing cookies about 2 inches apart. Optionally, top each cookie with a few white chocolate chips for decoration.
Bake for 9 minutes or until edges are golden and cookies are just slightly underbaked to keep them soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and Timing

This recipe yields approximately 24 cookies, making it perfect for sharing with family and friends. From start to finish, you’ll need about 19 minutes—10 minutes for preparation and 9 minutes for baking. Each cookie contains approximately 130 calories, making them a reasonable treat that won’t break your calorie bank.

Variations

Lemon Blueberry Cookies: Add 1 tablespoon of lemon zest to the dough for a bright, citrusy twist that complements the blueberries beautifully.
Blueberry Oatmeal Cookies: Replace ½ cup of flour with quick oats for added texture and a slightly heartier cookie.
Mixed Berry Cookies: Substitute half of the blueberries with other frozen berries like raspberries or blackberries for a mixed berry experience.
Blueberry Almond Cookies: Add ½ teaspoon of almond extract and ⅓ cup of sliced almonds for a nutty variation.
Blueberry Cream Cheese Cookies: Add 2 ounces of softened cream cheese to the butter and sugar mixture for a tangy, tender cookie.
Coconut Blueberry Cookies: Add ½ cup of shredded coconut for tropical flair and additional texture.
Brown Butter Blueberry Cookies: Brown the butter before cooling and using it in the recipe for a nutty, caramelized flavor profile.

Storage/Reheating

Counter Storage: Store completely cooled cookies in an airtight container at room temperature for up to 3 days. Place a slice of bread in the container to help keep the cookies soft.
Refrigerator Storage: For longer freshness, store in the refrigerator for up to 1 week. The cold temperature will help preserve the blueberries.
Freezer Storage: These cookies freeze exceptionally well. Place cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or zip-top bag. They’ll keep for up to 3 months.
Cookie Dough Storage: You can also freeze the unbaked cookie dough. Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. When ready to bake, add 1-2 minutes to the baking time (no need to thaw).
Reheating: To refresh stored cookies, microwave for 10-15 seconds or warm in a 300°F oven for 3-4 minutes. This brings back that fresh-baked texture and makes the white chocolate slightly melty again.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, you can use fresh blueberries, but they’re more likely to burst during mixing and potentially turn your dough purple. If using fresh, pat them dry and fold them in very gently. Frozen blueberries actually hold up better in cookie dough.

Why did my cookies spread too much?

Overspread cookies usually result from butter that’s too soft or warm. Make sure your butter is at cool room temperature (slightly cool to the touch but pliable). Also, chilling the dough for 30 minutes before baking can help prevent spreading.

Can I substitute milk chocolate or dark chocolate for the white chocolate?

Absolutely! While white chocolate pairs wonderfully with blueberries, milk or dark chocolate will work too. Semi-sweet chocolate chips create a nice contrast to the sweet-tart blueberries.

How do I know when the cookies are done?

The cookies should look slightly underdone in the center when you remove them from the oven. The edges should be just turning golden. They’ll continue cooking on the hot baking sheet, which results in perfectly soft cookies.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Look for one that contains xanthan gum to ensure proper structure.

Why do I need to use cornstarch in the recipe?

Cornstarch is the secret to ultra-soft, tender cookies. It inhibits some of the gluten formation in the flour, resulting in cookies that practically melt in your mouth.

Can I double this recipe?

Yes, this recipe doubles well. Just make sure to mix thoroughly after adding each ingredient to ensure even distribution, especially when folding in the blueberries.

My blueberries are turning my dough blue/purple. How can I prevent this?

Keep your blueberries frozen until the last minute, and fold them in very gently. You can also toss the frozen blueberries in a little flour before adding them to the dough, which helps absorb excess moisture and color.

How can I make these cookies vegan?

Replace the butter with a plant-based butter, the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and ensure your white chocolate chips are vegan (or substitute with vegan white chocolate chunks).

Why are my cookies too cakey?

Overmixing the dough or adding too much flour can result in cakey cookies. Mix just until the ingredients are combined, and measure your flour by spooning it into measuring cups rather than scooping directly from the bag.

Conclusion

These Blueberry Cookies with White Chocolate Chips are a delightful twist on traditional cookies, bringing together the juicy sweetness of blueberries with the creamy richness of white chocolate. Their soft texture and unique flavor combination make them perfect for summer gatherings, afternoon tea, or whenever you want to impress with a homemade treat that’s a bit different from the usual chocolate chip cookie.

The recipe is straightforward enough for beginner bakers but yields results impressive enough for special occasions. The contrast between the tart blueberries and sweet white chocolate creates a balanced flavor profile that appeals to both kids and adults alike. Once you’ve mastered the basic recipe, don’t be afraid to experiment with the variations to find your perfect version of these wonderful cookies.