Description
Delightful blueberry white chocolate chip cookies combine the sweetness of dried blueberries with creamy white chocolate chips in a soft, chewy cookie base. Perfect for a sweet treat that blends fruity and rich flavors, these cookies are easy to make and ideal for sharing or enjoying with a cup of tea or coffee.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups white chocolate chips
- 1 cup dried blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition for a smooth batter. Then add the vanilla extract and mix until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients and stir until just combined to avoid overmixing which can toughen the cookies.
- Incorporate Add-ins: Gently fold in the white chocolate chips and dried blueberries, making sure they are evenly dispersed throughout the dough.
- Portion Dough: Drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges begin to turn a golden brown color while the centers remain soft.
- Cool: Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- For best texture, use dried blueberries instead of fresh as fresh berries may release moisture and alter cookie consistency.
- Make sure the butter is softened but not melted for proper creaming with the sugars.
- You can substitute white chocolate chips with chunks for more texture variance.
- To avoid spreading, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: blueberry cookies, white chocolate chip cookies, dried blueberry cookies, soft cookies, bakery style cookies, homemade cookies
