Blueberry white chocolate cookies are completely unexpected, yet totally delicious! You’ll love this summery cookie.
Somehow I had amassed a variety of chocolate chips in my pantry. Semi-sweet, milk chocolate, baking melts, white chocolate, chocolate-covered sunflower seeds… not to mention cappuccino chips and jammy bits. I don’t make cookies often, so I was puzzled how this collection came about.
I have notebooks all over the house with scrawled recipe ideas, notes that popped into my mind during work, meetings, watching TV. Rarely do these recipes actually get made, and the notes point a finger at my tendency to hoard ingredients. When you’re like me and get excited about ingredients, you tend to go overboard.
I’m kind of a selfish person. So naturally when I became determined to make cookies last week, postpartum energy levels be damned, I wanted to re-create a cookie from one of our local grocery store – never mind that my older son has decided blueberries are an evil fruit. All the more for the adults, right?
It turns out that there is a blueberry white chocolate cookie from the Momofuku Milk Bar in New York City, though I didn’t know it at the time I first made these cookies. When I visited there, I had to get one of theirs, and it turns out I like mine better! Call me crazy, I guess.
I like these cookies so much that I copied the flavor profile again when I made this luscious blueberry white chocolate tart. If you’re looking for something a bit more impressive, make it!
When mixing the blueberries into the cookie dough, do it gently so the berries don’t bleed too much through the dough — unless that’s what you’re going for. Smaller, wild Maine blueberries are excellent for these cookies as they provide small bursts of fruit throughout.
Also, make sure you taste the blueberries before using them in the cookies. While summer is peak berry time, bad crops can often make their way to the grocery store. The white chocolate and cookie dough can cover up some of the bad taste; save yourself the trouble and start out with good fruit.
Blueberry White Chocolate Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups white chocolate chips
- 1 1/2 cups blueberries washed and patted dry
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream together butter and sugars until light and fluffy. Mix in eggs and vanilla. In a separate bowl, sift together flours, baking soda, and salt. Stir into wet ingredients.
- Stir chocolate chips into dough, then add blueberries, taking care not to mash the berries much.
- Scoop dough onto baking sheets. Bake for about 12 minutes, until browned on edges.
Recipe Video
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DessertForTwo says
Yum! I’d love blueberries in my cookies! I have tons of blueberries that need to be put to good use! Thanks 🙂
Marissa A says
Now that we are starting to get out of berry season, do you think this would work with dried blueberries?
Megan says
@Marissa Yes, they should work fine! I have made cookies with dried cranberries before and they are delicious. If you’re worried about them being too dry, you can soak the fruit in water beforehand.
Marissa A says
I tried it with the dried blueberries and it was delicious. I’m not a huge fan of white chocolate, so I used half white and half semi-sweet chips. My husband can’t stop eating them!
Fawn says
Wanting to make these this week. Just a question, why the whole wheat pastry flour? Do they not turn out if you use only all purpose?
Megan says
@Fawn AP flour works fine; I like to use whole-wheat pastry flour to increase the whole grain content. The texture is slightly different, but not really noticeable!
Barb says
@Megan, do you do 3 cups of all porpose flour then?
Megan says
@Barb, Yes, that should work just fine.
Lydia says
What about frozen blueberries? We have loads of them right now. Would they add to much moisture?
Anonymous says
@Lydia, I just made these cookies with frozen blueberries and they tuned out great!
Meagan says
I’ve never worked with a pastry flour before ans frankly have avoided all recipes with foriegn ingredients but I really want to make these. Where can I find the pastry flour and how do I work with it? Thank you!!
Megan says
@Meagan, It’s the same thing as graham flour, if you’ve seen that. However, this would work perfectly well with all AP flour!
Marissa A says
That’s actually not quite true. Graham flour is the same as regular whole wheat flour. Pastry flour has a lower protein content and produces softer goods. Just like bread flour has a higher protein content for structure. However in cookies, it won’t make as big of a difference. I learned the exact percentages in culinary school, but can’t remember them off the top of my head anymore :-).
Megan says
@Marissa, Ah, thank you! I have heard so many people compare them that I got it confused in my head.
Farrah says
Really, all I can say is that these cookies are AMAZING! We just made them and they are sooo tasty. They are kinda like a sugar cookie… But beyond better!!!
Amanda says
How many cookies does one recipe make?
Megan says
@Amanda, It makes about 3 dozen cookies.
Collin says
I made these cookies the other day and they were delicious! The blueberries and white chocolate chips go perfectly together!
Tina says
Thank you for sharing! I made these cookies today but replaced half of the butter with nonfat Greek Yogurt( but add 1tp of corn starch since it is nonfat yogurt). The batter is a little sticky but tasted wonderful. Oh, the cooking time is around 23 to 25 minutes for every dozen cookies. I also used frozen blueberries. Thank you again!! 🙂
Megan says
@Tina So glad you liked them! That’s a great tip about the yogurt and corn starch; I’ll try to keep it in mind the next time I use nonfat yogurt!
amanda says
these look awesome! i use a similar recipe with cream cheese in the cookies. they taste like blueberry cheesecake!
Anonymous says
Texture?? Are they chewy?
Kay says
Love, love, love these. Thank you for putting this recipe out there, my sister found it on Pinterest and I have made it just about once a week since she showed it to me. I have made it with fresh blue berries, raspberries and strawberries. I have mixed up the chocolate chips with white, milk, and/or dark. I have even made these helpful for lactation by adding brewers yeast and flax seed meal. I did switch out the butter for coconut oil and that makes the cookies even better.
I freaking love these cookies and do not like how much I have to share. This is a winner.
Thank you again. I am baking another batch right now and my home smells delicious. You are a rock star.
Ashley says
Hi! Absolutely love this recipe! I’m making them tomorrow night to take to a graduation party this weekend and was wondering what is the best way to store them since they have the fresh berries cooked in? Should I refrigerate or just keep in an air tight container? Thanks again for sharing!
kelley says
Just a note, If you freeze your berries before you start working (like the night before for use in morning) they will mix great without all the bleeding and they will be perfect when cooked. I’m a pastry chef and we use fresh fruit all the time in the kitchen but if we want it to mix in beautifully and still receive the benefits of fresh taste we freeze right before we use…. not months before, but at most a night or two. This goes for raspberries and blackberries as well since they are even more fragile.
Love the coconut oil use Kay… Great idea.
They look delicious… Def something we would try out in the kitchen!! 😉
Amanda says
I just made these last week and plan to make them today too. I make them with whole wheat flour no all purpose flour (because I don’t have any on hand) and they tasted great!!!
Kiki says
If you switch out the butter for coconut oil, how much coconut oil do you use?
Megan says
@Kiki It is a 1-for-1 swap, so it should be the same amount. Use the coconut oil just like you do butter.
Kiki says
Megan,
Thnx for the info about butter vs coconut oil. A friend picked blueberries and shared her haul. Wanted to fix these when they come for dinner. Can’t wait to try them.
Kelley,
Thnx for the tip about freezing the blue berries the night before.
Beth says
Very delicious! Whole family loved them!
Mother of 3 says
I made some blueberry & white chocolate chip cookies last year and could not for the life of me remember where I found the recipe. They were so good too! Perfect for summer. Glad I found your recipe and I’m pinning it this time!