Blueberry Cookies

Update : February 26, 2026

why make this recipe

Blueberry cookies are a delightful treat that blends the sweet, juicy goodness of blueberries with the creamy richness of white chocolate. They make for a fantastic snack or dessert, perfect for any time of the day. With simple ingredients and easy steps, you can whip up a batch that will impress friends and family alike. The combination of flavors makes these cookies a standout, and the addition of blueberries adds a pop of color and nutrition.

how to make Blueberry Cookies

Ingredients:

⅔ cup frozen blueberries
⅔ cup cold unsalted butter (sliced into cubes)
¾ cup granulated sugar
2 cups flour (all-purpose or gluten-free flour)
1 tsp baking powder
Pinch sea salt
¾ cup white chocolate chips

Directions:

First, microwave the blueberries for 30 seconds or until thawed. Set aside. Do not drain.
In the bowl of a stand mixer, add the cold butter cubes and sugar. Beat on high until combined, about 2 minutes.
Then, add in the thawed blueberries and any blueberry juice in the bowl. Beat to combine. There may be some small blueberries still intact, but most will be puréed.
Add in the flour, baking powder, and sea salt. Stir to combine.
Fold in the white chocolate chips. Place the bowl in the fridge for 20 minutes while the oven preheats.
Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Use a cookie scoop to scoop balls of dough onto the pan. Push down slightly on each ball of dough. These cookies do not spread much in the oven.
Bake for 10 to 12 minutes or until the cookies are set in the middle.
Finally, remove from the oven. Allow the cookies to cool on the pan for 10 minutes. Then carefully transfer them to a wire rack.

how to serve Blueberry Cookies

These blueberry cookies are best enjoyed fresh and warm. You can serve them as is or pair them with a glass of milk or a scoop of vanilla ice cream for an extra special treat. They also make a lovely addition to brunch or afternoon tea.

how to store Blueberry Cookies

To store these cookies, place them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe container or bag, and they will last for up to three months. Thaw them at room temperature before enjoying.

tips to make Blueberry Cookies

Make sure your butter is cold for a better texture.
Do not overmix the dough after adding the flour to keep the cookies soft.
Feel free to adjust the amount of sugar or chocolate chips based on your taste preferences.
For a bit of crunch, you can sprinkle some coarse sugar on top before baking.

variation

You can swap out the white chocolate chips for dark chocolate chips or even nuts if you prefer. You can also add a teaspoon of vanilla extract for extra flavor.

FAQs

Q: Can I use fresh blueberries instead of frozen?
A: Yes, you can use fresh blueberries. Just make sure to wash and dry them before adding to the dough.

Q: Can I make these cookies gluten-free?
A: Yes! You can use gluten-free flour instead of all-purpose flour, and the cookies will turn out great.

Q: How can I make these cookies more flavorful?
A: You can add lemon zest or almond extract to enhance the flavor of the cookies.

Blueberry Cookies

Author: jena
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Delicious cookies that blend sweet blueberries with creamy white chocolate for a delightful treat.

Ingredients

Scale

⅔ cup frozen blueberries
⅔ cup cold unsalted butter, sliced into cubes
¾ cup granulated sugar
2 cups all-purpose flour or gluten-free flour
1 tsp baking powder
Pinch sea salt
¾ cup white chocolate chips

Instructions

Microwave the blueberries for 30 seconds or until thawed. Set aside. Do not drain.
Add the cold butter cubes and sugar to the stand mixer. Beat on high until combined, about 2 minutes.
Incorporate the thawed blueberries and any blueberry juice. Beat to combine until mostly puréed.
Stir in the flour, baking powder, and sea salt.
Fold in the white chocolate chips. Place the bowl in the fridge for 20 minutes while the oven preheats.
Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper.
Scoop balls of dough onto the pan, pushing down slightly. These cookies do not spread much.
Bake for 10-12 minutes or until the cookies are set in the middle.
Remove from the oven and allow to cool on the pan for 10 minutes before transferring to a wire rack.