These Blueberry Cookies are soft on the inside with crispy outer edges. If you like blueberries they are you going to love this blueberry cookies recipe.
You can never go wrong with a white chocolate and blueberry combination. These perfectly chewy cookies are so simple to make, and they are worth every second of making them.
Table of Contents
Why you should make these Frozen Blueberry Cookies
- Easy to Find Ingredients – This blueberry cookies recipe contains ingredients that most people will already have in their homes.
- Quick Recipe – To make this Blueberry Cookies recipe you can be done in under an hour.
- One-of-a-Kind Flavor – This is not your average blueberry cookie, the white chocolate and blueberry flavors make this recipe stand out from the crowd.
- Perfect for Parties – Serve these to guests at your next party and everyone will be impressed.
If you love recipes like this, you may also enjoy this Fresh Raspberry Cookies recipe (BONUS)
Ingredients Needed For This Blueberry Cookies Recipe
- Flour
- Baking Powder
- Salt
- Butter
- Sugar
- Frozen Blueberries
- White Chocolate Chips
How to Make Blueberry Cookies
- Preheat oven to 400
- Whisk together dry ingredients in a medium-size bowl. (Photo 1)
- Heat berries in the microwave at 30-second intervals stirring after each interval for 1-2 minutes until berries are soft and liquifying. Or place in a small pan on the stove and heat over medium heat for 3-5 minutes. (Photo 2)
- Cream together the butter and sugar with an electric mixer until light and fluffy. (Photo 3)
- Beat in blueberries at high speed. The high speed is necessary to incorporate the berries with the butter mixture, if it is separating increase the speed. (Photo 4)
- Mix in the dry ingredients. (Photo 5)
- Fold in the white chocolate chips. (Photo 6)
- Place the batter in the freezer for about 30 min, or the fridge for about an hour.
- Shape into 12 balls or scoop with a dough scoop and place on a baking sheet. (Photo 7)
- Bake for 10-13 minutes until slightly golden brown around the edges.
- Remove from the oven and cool on the baking sheet for 5-10 minutes before removing to a cooling rack to cool completely.
Storage
Store the Blueberry Cookies in an airtight container or bag for up to one week.
Tips
- To prevent sticking, line your baking sheet with a silicone baking mat or parchment paper.
- If the cookies are too soft or cakey, they may not have been baked long enough. Bake for an additional 3-5 minutes next time.
- If the cookies are too hard and crunchy, they were probably baked for too long.
Substitutions and Variations For Blueberry White Chocolate Cookies
- Not a fan of white chocolate? Use milk chocolate or dark chocolate instead.
- No frozen blueberries at your grocery store? Simply use fresh! If using fresh, don’t heat them in step #3, just mix them in with the dry ingredients.
- You can use raspberries instead of blueberries if you want to switch these up.
Blueberry Cookies FAQs
Yes, you can use fresh blueberries instead of frozen for these cookies.
Yes, you can freeze these cookies. They can be frozen baked or unbaked.
Yes, in order for these cookies to hold their shape they must be chilled.
More Blueberry Recipes You May Enjoy
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Blueberry Cookies
Ingredients
- 1 cup (125 g) Flour
- ½ tsp. (½ tsp.) Baking Powder
- ⅛ tsp. (⅛ tsp.) Salt
- ⅓ Cup (75 ⅔ g) Butter
- ⅓ Cup (66 ⅔ g) Sugar
- ⅓ Cup (49 ⅓ g) Frozen Blueberries
- ½ Cup (90 g) White Chocolate Chips
Instructions
- Preheat oven to 400
- Whisk together dry ingredients in a medium-size bowl.
- Heat berries in the microwave at 30-second intervals stirring after each interval for 1-2 minutes until berries are soft and liquifying. Or place in a small pan on the stove and heat over medium heat for 3-5 minutes.
- Cream together the butter and sugar with an electric mixer until light and fluffy. Beat in blueberries at high speed. The high speed is necessary to incorporate the berries with the butter mixture, if it is separating increase the speed.
- Mix in the dry ingredients.
- Fold in the white chocolate chips.
- Place the batter in the freezer for about 30 min, or the fridge for about an hour.
- Shape into 12 balls or scoop with a dough scoop and place on a baking sheet. Bake for 10-13 minutes until slightly golden brown around the edges. Remove from the oven and cool on the baking sheet for 5-10 minutes before removing to a cooling rack to cool completely.
Nutrition Information
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