Looking for dessert ideas that are fast, flavorful, and totally irresistible? These Blueberry White Chocolate Chip Cookies are my current obsession. They’re soft, chewy, and loaded with bursts of juicy blueberries and creamy white chocolate in every bite. The best part? They come together quickly with simple pantry staples.
Whether you’re baking for a weeknight treat, a game day spread, or just to satisfy your sweet tooth, these cookies deliver big flavor with minimal effort.
Why I Can’t Stop Making These Cookies
- Quick win: Ready from start to finish in under 30 minutes.
- Flavor twist: A hint of cinnamon and sea salt adds depth.
- Pantry-friendly: Uses staples like flour, sugar, and chocolate chips.
- Kid-friendly: Mild sweetness and fun mix-ins everyone loves.
- Seasonal appeal: Perfect for fall and winter when a cozy cookie hits the spot.
What Type of Chocolate Chips Should I Use?
Choose quality semi-sweet chocolate chips that melt smoothly but hold their shape when baked. For best results, use fresh chips stored in a cool, dry place. Avoid ones that have been sitting too long, as they may not melt evenly. If you’re using frozen chocolate chips, let them thaw completely and pat dry to prevent dough moisture issues. Dried chocolate bits or chunks work too but fold those in gently to avoid breaking.
Options for Ingredient Alternatives
- Butter swap: Use coconut oil solidified in the fridge but remember to chill dough before baking.
- Chocolate alternatives: White, dark, or milk chips can all work, try mixing types for complexity.
- Milk options: Whole, almond, or oat milk all provide moisture if your dough feels dry.
- Extract swaps: Vanilla, almond, or even a touch of maple extract add interesting notes.
- Fresh vs dried fruit: Fresh blueberries hold moisture; dried fruit adds chew and concentrated flavor—adjust liquid accordingly.
The Biggest Challenges While Baking
- Folding delicate ingredients last: Adding fruit or chips too early can break them apart or overmix the dough.
- Butter temperature: Too warm and dough spreads; too cold and it’s hard to mix—use softened but not melted butter.
- Avoid overmixing: Stir only until ingredients combine for tender, soft cookies.
- Fix dry dough by adding milk, 1 tablespoon at a time, until it reaches the right consistency.
- Chill dough for at least 30 minutes to help cookies hold shape and intensify flavors.
Storage & Freezing Instructions
Store cookies at room temperature in an airtight container for up to 3 days. For longer freshness, keep them in the fridge up to one week inside a sealed container. To freeze, layer cookies between parchment paper in a freezer-safe bag or box for up to 3 months. Dough also freezes well: shape into balls, freeze on a tray until solid, then store in a sealed bag. Thaw dough balls in the refrigerator overnight before baking.
Estimated Nutrition
For the whole batch of about 24 cookies:
- Calories: Around 2400-2600 total
- Fat: 130-140 grams
- Carbohydrates: 280-300 grams
- Protein: 24-26 grams
Per cookie estimates (based on 24 cookies):
- Calories: 100-110
- Fat: 5-6 grams
- Carbohydrates: 12-13 grams
- Protein: 1 gram
Ingredients
- 1 cup granulated sugar (200 g)
- 1 cup unsalted butter, softened (225 g)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 cups all-purpose flour (360 g)
- 1 cup white chocolate chips (170 g)
- 1 cup fresh blueberries, washed and dried (150 g)
- 2 tablespoons milk, only if dough is dry (optional)
Step-by-Step Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet until just combined—don’t overmix!
- Gently fold in the white chocolate chips. Then fold in the fresh blueberries carefully to avoid breaking them.
- If the dough feels dry, add milk 1 tablespoon at a time until it holds together. Chill the dough in the fridge for 30 minutes to firm up.
- Scoop dough rounded tablespoons about 2 inches apart onto the prepared baking sheets. Bake for 10-12 minutes until edges are golden but centers remain soft. Let cool on sheets for 5 minutes before transferring to wire racks.
Tips, Variations & Serving Ideas
- Add chopped nuts or shredded coconut for texture.
- Sprinkle sea salt flakes on top before baking for a salty-sweet surprise.
- Store leftover cookies layered with parchment to prevent sticking.
- Underbake slightly for irresistibly gooey centers.
- Serve warm with a scoop of vanilla ice cream or a glass of cold milk.
- Swap blueberries for raspberries or dried cranberries depending on what’s in season.
- Use brown sugar instead of granulated for a deeper molasses flavor.
FAQs
Q: Can I use frozen blueberries?
A: Yes, but thaw and drain them well to avoid extra moisture in the dough. Pat dry gently.
Q: How do I make this recipe dairy-free?
A: Substitute butter with solid coconut oil and use a plant-based milk. Be sure to chill the dough before baking.
Q: Can I double the recipe?
A: Absolutely, just mix in a larger bowl and bake on multiple trays.
Q: What if my cookies spread too much?
A: Chill the dough longer and make sure your butter isn’t too soft or melted.
Save This for Later (Pinterest)
If you love easy dinners that come together effortlessly and taste like a dream, be sure to save this recipe for later on Pinterest. Share it with friends so everyone can enjoy delicious meals on repeat!
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