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Blueberry White Chocolate Cookies Recipe

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4.1 from 9 reviews

These delightful blueberry cookies combine the natural sweetness of blueberries with creamy white chocolate chips for a soft, flavorful treat. Quick to prepare and bake, these cookies are perfect for a cozy snack or a sweet addition to any gathering.

Ingredients

Fruits & Dairy

  • ⅔ cup frozen blueberries
  • ⅔ cup cold unsalted butter, sliced into cubes

Dry Ingredients

  • ¾ cup granulated sugar
  • 2 cups flour (all-purpose or gluten-free flour)
  • 1 tsp baking powder
  • pinch sea salt

Add-Ins

  • ¾ cup white chocolate chips

Instructions

  1. Thaw Blueberries: Microwave the frozen blueberries for 30 seconds or until thawed. Do not drain the juice; set them aside for use in the dough.
  2. Cream Butter and Sugar: In the bowl of a stand mixer, add the cold butter cubes and granulated sugar. Beat on high speed for about 2 minutes until the mixture is well combined and creamy.
  3. Add Blueberries: Pour in the thawed blueberries along with any juice released. Beat the mixture to incorporate; some blueberries may remain whole, but most will be puréed, adding moisture and flavor.
  4. Mix Dry Ingredients: Add the flour, baking powder, and a pinch of sea salt to the mixture. Stir gently until all ingredients are combined into a dough.
  5. Fold in White Chocolate Chips: Carefully fold the white chocolate chips into the dough to distribute evenly. Once mixed, place the bowl in the refrigerator for 20 minutes while you preheat the oven.
  6. Preheat Oven and Prepare Pan: Set your oven to 350°F (175°C) and line a baking pan with parchment paper for easy removal and cleanup.
  7. Shape Cookies: Use a cookie scoop to form balls of dough and place them on the prepared pan. Gently press down each ball slightly as these cookies do not spread much during baking.
  8. Bake: Bake the cookies for 10 to 12 minutes or until they are set in the middle. They should be firm but soft to the touch.
  9. Cool and Serve: Remove the cookies from the oven and let them cool on the pan for 10 minutes. Then transfer them carefully to a wire rack to cool completely before serving.

Notes

  • Do not drain the blueberry juice after thawing; it helps keep the cookies moist and flavorful.
  • Ensure the butter is cold to achieve the right texture when creamed with sugar.
  • For gluten-free cookies, substitute all-purpose flour with a gluten-free flour blend of equal measure.
  • Press cookies lightly before baking since they won’t spread much in the oven.
  • Allow cookies to cool on the baking pan initially to set properly and avoid breaking.

Find it online: https://bitezly.com/blueberry-white-chocolate-cookies-recipe/