Easy Blueberry White Chocolate Cookies

A bite taken out of a chewy blueberry white chocolate cookie.

5 from 1 vote

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!

Prep Time20

Cook Time12

Total Time35

Course: Dessert

Cuisine: American

Servings: large cookies

Calories: 181kcal

Author: Karissa Parrish

Equipment

Parchment paper
Baking Sheets
Mixing Bowls
Cookie Scoop

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

US Customary - Metric

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.

Notes

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.

Nutrition