Blueberry White Chocolate Chip Cookies – The Best Soft & Chewy Recipe
These thick, bakery-style cookies are soft and chewy with bursts of juicy blueberries and creamy white chocolate chips. They balance fruity freshness with buttery sweetness, making them perfect for dessert trays, gifting, or an indulgent snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Ingredients
Scale
1 cup granulated sugar
1 cup unsalted butter, softened
1 egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
3 cups all-purpose flour
1 cup white chocolate chips
1 cup fresh blueberries, washed and thoroughly dried
2 tablespoons milk (optional, if dough is crumbly)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together flour, salt, and baking soda.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms. Add milk only if the dough feels too dry.
- Gently fold in the white chocolate chips. Carefully fold in the blueberries to avoid crushing them.
- Scoop large spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 11–14 minutes, or until edges are lightly golden and centers remain soft.
- Let cookies cool on the baking sheet for a few minutes before transferring to a rack to cool completely.