There’s something about blueberries that instantly brings to mind warm breezes, picnics in the park, and lazy afternoons. Combine them with white chocolate and a soft, buttery cookie base, and you have a treat that feels like sunshine in every bite. These blueberry cookies are everything you want in a summer dessert: sweet, fruity, and satisfyingly chewy with pops of juicy berries and creamy chocolate.
Perfect for your next tea party, picnic, or simply when the berry craving hits, this recipe is as stunning as it is simple. Fresh or frozen blueberries both work beautifully, so you can enjoy this sunny flavor year-round.
Drawing from your love for fruity baked goods (like the Healthy Chocolate Oatmeal Muffins, and Chocolate Chip Banana Bread) and indulgent cookies (like The Best Oatmeal Cream Pies), these cookies are a must-bake. Let’s get started!
Table of Contents
Why You’ll Love These Blueberry Cookies
- Soft & Chewy Texture: Thanks to cornstarch and a brown sugar base.
- Bright, Fruity Flavor: Blueberries bring freshness and natural sweetness.
- Beautiful to Serve: The berries burst and streak the dough in vibrant purple.
- White Chocolate Twist: Adds creamy sweetness that complements the berries.
- Quick to Make: Just 27 minutes from mixing bowl to cooling rack.
- Eye-Catching: Vibrant blueberries make them a showstopper.
Bursting Blueberry White Chocolate Cookies
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Medium mixing bowl (for dry ingredients)
- Large mixing bowl (for wet ingredients)
- Whisk or fork (for dry ingredients)
- Electric mixer or spatula (for creaming and mixing)
- Cookie scoop or tablespoon (for portioning dough)
- Wire rack (for cooling)
- Measuring cups and spoons
Ingredients
- 1 ¾ cups all-purpose flour
- 1 large egg
- 2 tsp cornstarch
- ½ cup unsalted butter softened
- ¾ cup dark brown sugar
- ¾ cup white chocolate chips
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 tsp vanilla extract
- ¾ cup fresh blueberries frozen works too, do not thaw
Instructions
- 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 large bowl, cream together softened butter and brown sugar until light and fluffy.
- Add egg and vanilla extract to the butter mixture and mix until fully combined.
- Gradually stir in the dry ingredients until just combined—do not overmix.
- Gently fold in white chocolate chips and blueberries.
- Use a cookie scoop to drop dough balls onto the baking sheet, spacing them 2 inches apart.
- Bake for 11–13 minutes or until edges are golden. Centers will appear slightly underbaked.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Sprinkle with sea salt flakes if desired and enjoy warm or cooled.
What you will need + Substitutions
- 1¾ cups all-purpose flour
Substitute: Use a 1:1 gluten-free blend for gluten-free cookies. - 1 large egg
- 2 tsp cornstarch
Why? Keeps cookies soft and thick. - ½ cup unsalted butter, softened
Substitute: Use plant-based butter for a dairy-free option. - ¾ cup dark brown sugar
Swap: Light brown sugar works, but dark adds deeper flavor. - ¾ cup white chocolate chips
Try: Chopped white chocolate bars for gooey chunks. - ½ tsp baking soda
- ¼ tsp kosher salt
Finishing Touch: Sprinkle sea salt flakes after baking for contrast. - 1 tsp vanilla extract
- ¾ cup fresh blueberries
Frozen OK: Use from frozen—do not thaw to avoid excess moisture.
Step-by-Step Instructions with Baking Tips
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Baking Tip: Pre-chill your dough if your kitchen is warm to prevent spreading.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
Tip: Sift dry ingredients if flour is lumpy.
Step 3: Cream Butter and Sugar
In a large bowl, cream softened butter and brown sugar until light and fluffy, about 2–3 minutes.
Tip: Use a hand or stand mixer for extra fluffiness.
Step 4: Add Wet Ingredients
Mix in the egg and vanilla extract until fully incorporated.
Tip: Scrape down the bowl to ensure even mixing.
Step 5: Combine Wet and Dry
Gradually stir in the dry ingredients just until no streaks remain. Do not overmix.
Tip: Mix until no flour streaks remain.
Step 6: Fold in Blueberries and Chocolate
Gently fold in the white chocolate chips and blueberries. Be careful not to burst the berries too much—some juice is okay!
Color Tip: For swirl effect, lightly fold to marble the dough with berry juice.
Step 7: Scoop and Space
Use a cookie scoop to drop dough balls on the baking sheet, spacing them 2 inches apart.
Tip: Chill dough for 10 minutes if it’s too soft.
Step 8: Bake
Bake for 11–13 minutes, or until the edges are golden. The centers will look slightly underbaked.
Pro Tip: They continue baking on the sheet. Check at 11 minutes to avoid overbaking; ovens vary. Don’t overbake if you want that chewy center.
Step 9: Cool and Serve
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if desired.
Tip: Add garnish just before serving for maximum impact.
Optional Add-Ins & Creative Twists
- Lemon Zest: Adds brightness and depth.
- Almond Extract: Swap half the vanilla for a nutty note.
- Lavender Sugar: Use in place of regular sugar for floral flair.
- Toasted Coconut: Stir in ¼ cup for a tropical spin.
- Mix Berries: Try a blend of blueberries and raspberries.
Topping Suggestions
- Sea Salt Flakes: Enhances sweet flavors.
- Powdered Sugar Dusting: Sweet and elegant finish.
- Chopped Almonds: Crunchy texture addition.
- White Chocolate Drizzle: Extra sweetness and decadence.
- Freeze-Dried Blueberries: Intense berry flavor and crunch.
Nutritional Information (Per Cookie – Makes 16)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 28 g |
| Sugar | 16 g |
| Fiber | 1 g |
| Protein | 2 g |
| Fat | 10 g |
| Saturated Fat | 6 g |
| Cholesterol | 25 mg |
| Sodium | 80 mg |
Note: Nutritional content may vary with different chocolate or berry amounts.
Storage & Make-Ahead Tips
Storage:
- Room Temp: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well up to 1 week; warm slightly before serving.
Freezing:
- Freeze Dough Balls: Scoop and freeze, then bake from frozen for 1–2 extra minutes.
- Freeze Baked Cookies: Store in a freezer-safe bag for up to 2 months.
Make-Ahead Tip: Prepare dough in advance and chill overnight for thicker cookies.
Ingredient Substitutions Recap
- Flour → Gluten-Free Flour: Dietary-friendly structure.
- Egg → Flax Egg: Vegan binding alternative.
- Butter → Vegan Butter: Dairy-free richness.
- White Chocolate → Dark Chocolate: Different sweet profile.
- Blueberries → Raspberries: Tart, juicy substitute.
What to Serve With Blueberry Cookies
- Tea or Iced Matcha: A calming complement to sweet cookies.
- Lemonade or Fruit Spritzers: Enhance the summer vibe.
- Vanilla Ice Cream: Turn them into dreamy sandwich cookies!
- Yogurt & Fruit Parfaits: Crumble cookies over parfaits for texture.
FAQs
Can I use frozen blueberries in blueberry cookies?
Yes! Use them straight from the freezer—don’t thaw or they’ll bleed too much juice.
How do I prevent the blueberry cookies from turning blue?
Fold blueberries in gently and avoid overmixing once added.
Can I make vegan blueberry cookies?
Use a flax egg and vegan butter. Make sure the white chocolate is dairy-free.
Are blueberry cookies soft or crunchy?
They’re soft and chewy with a crisp edge if baked correctly.
Can I make gluten-free blueberry cookies?
Yes, substitute a gluten-free all-purpose flour blend 1:1.
These blueberry cookies with white chocolate are more than just a sweet treat—they’re a celebration of seasonal flavor, made simple enough for everyday baking. Whether you’re packing a picnic, hosting a garden tea, or just indulging in a little afternoon joy, these cookies are sure to become a new favorite.
Try them today and let the blueberry magic unfold in your kitchen. Tag your beautiful bakes on Facebook —I’d love to see your take!
