These easy blueberry white chocolate cookies are soft, chewy, and bursting with fresh blueberries and white chocolate chips. In just 30 minutes you will have freshly baked cookies because the dough comes together quickly using mixing bowls and there's no need to chill the dough before baking!
This post is sponsored by Oregon Blueberry Growers. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!
Why You'll Love These Cookies
- The best blueberry flavor. Just like with my best no bake blueberry cheesecake and easy blueberry bundt cake recipe, I used fresh Oregon blueberries.
- Simple pantry ingredients. The best cookies are made with simple ingredients that you probably already have in your pantry.
- Just two mixing bowls. Like I said, this recipe is simple, so you only need mixing bowls in order to make the cookie dough; no electric mixer necessary.
- White chocolate chips. The combination of juicy blueberries with the sweetness of white chocolate gives these cookies a blueberries and cream flavor that is so delicious!
- No chilling the cookie dough. I used my chewy blueberry lemon cookies as inspiration, so these cookies are able to bake right away without needing to chill the dough.
I love adding fresh blueberries to cookies. The texture kind of reminds me of a bakery-style blueberry muffin, but chewy like a good cookie should be.
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As a professional home baker, I love baking with blueberries during the blueberry season each summer. Some of my favorites to make for my family are definitely these easy blueberry pie bars.
Ingredients for Blueberry White Chocolate Chip Cookies
- Flour: I used all-purpose flour.
- Corn Starch: This ingredient is key to baking thick and chewy cookies.
- Unsalted Butter: So many cookie recipes call for room temperature butter, but I really love to use melted butter. It helps to create even softer and chewier cookies.
- Blueberries: Fresh Oregon Blueberries are used to create these amazing blueberry cookies.
- White Chocolate Chips: You could also use a 4 ounce white chocolate bar and chop it up into smaller pieces.
See the recipe card for the full ingredients list and the exact amounts.
How to Make Easy Blueberry White Chocolate Cookies
Step 1: In a microwave-safe bowl, melt the butter.
In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt.
Step 2: In a large bowl, whisk together the melted butter, sugar, and brown sugar until fully combined.
Step 3: Then whisk in the eggs and vanilla extract.
Step 4: Add the flour mixture and use a rubber spatula to gently fold into the wet ingredients until combined.
Then fold in the blueberries and white chocolate chips.
Step 5: Use a medium-sized cookie scoop (I used my #24) to scoop out the dough. Place 9 cookie dough balls on each prepared baking pan.
Bake for 10-14 minutes.
Step 6: Allow the cookies to cool for 10 minutes on the baking sheet before transferring them over to a wire rack to finish cooling.
Storing & Freezing
Keep any leftover cookies in an airtight container in the refrigerator for up to 5 days. They must be stored in the refrigerator because of the fresh blueberries.
To freeze, place the cooled cookies onto a baking pan and freeze until solid. Then place them in a freezer-safe container or bag. They can stay frozen for up to 2 months.
Using Fresh Oregon Blueberries
I love that my home state of Oregon is one of the top producing states for blueberries in the United States, which means that I get to go to one of the many u-pick farm locations to stock up.
My family and I always look forward to blueberry picking at the farm right down the street from where we live. We make sure to pick extras to freeze so that we can enjoy delicious Oregon Blueberries even in the winter months.
Once you go out and pick your own blueberries, you must definitely make this easy no bake blueberry pie too!
Expert Baking Tips
- Baking Sheet: Line each baking sheet with parchment paper. I do not recommend silicone mats as they may cause the cookies to overspread.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Melted Butter: Make sure the butter is cooled before mixing with the sugars. This takes about 10 minutes sitting at room temperature. Don't skip this step or the cookies might overspread.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.
Recipe FAQs
You definitely can. Just be careful when you fold them into the batter because the more you mix the more the color will bleed into the cookie dough.
You can leave them out. I personally love the combination of white chocolate with blueberries because it gives them that blueberries and cream flavor. Plus, they add a nice crunch.
📖 Recipe
Easy Blueberry White Chocolate Cookies
Equipment
- Parchment paper
- Baking Sheets
- Mixing Bowls
Ingredients:
- 2 ½ cups all-purpose flour
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted & cooled for at least 10 minutes
- 1 cup sugar
- ⅓ cup brown sugar
- 2 large eggs, room temperature preferred
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries
- ¾ cup white chocolate chips
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for at least 10 minutes (do not skip this step!).
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted and cooled butter, sugar, and brown sugar until combined. Then whisk in the eggs and vanilla extract.
- Add the flour mixture and use a rubber spatula to gently fold into the wet ingredients until combined. Then fold in the fresh blueberries and white chocolate chips.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough onto the prepared baking pans. I recommend placing 9 cookie dough balls on each baking sheet. Bake for 10-14 minutes, or just until the edge of the cookies turn light brown.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- Keep any leftover cookies in an airtight container in the refrigerator for up to 5 days.
Such a simple cookie recipe that's bursting with big flavor! The fresh blueberries are definitely the star!