Blueberry White Chocolate Cookies
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Blueberry white chocolate cookies are completely unexpected, yet totally delicious! If you love blueberries in other baked goods, you’ll love this summery cookie. Try making them with dried or frozen blueberries when fresh blueberries are out of season.
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 blueberry white chocolate cookie from one of our local grocery stores – never mind that my older son has decided blueberries are an evil fruit.
All the more for the adults, right? Blueberries and white chocolate are just such a perfect pair.
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 Blueberry White Chocolate 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!
Even though blueberries are more often thought of for breakfast recipes (such as Blueberry Streusel Muffins or Blueberry Cream Cheese Danishes), it turns out that blueberry cookies are just as delightful.
When mixing blueberries into cookie dough, such as the dough for Blueberry White Chocolate Cookies, do it gently so the berries don’t bleed too much through the dough — unless that’s what you’re going for.
One reader tip for using fresh blueberries in cookies is to freeze the berries overnight – she says that this short freeze will firm the berries up just enough to make them easier to mix in without losing the fresh blueberry flavor.
Smaller, wild Maine blueberries are excellent for these cookies as they provide small bursts of fruit throughout.
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.
Good ingredients really do make all the difference!
Several readers have also tried making Blueberry White Chocolate Cookies with dried or frozen blueberries when fresh blueberries are out of season and had great success. You have no excuse to not make them!
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.
Yum! I’d love blueberries in my cookies! I have tons of blueberries that need to be put to good use! Thanks 🙂
Now that we are starting to get out of berry season, do you think this would work with dried blueberries?
@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.
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!
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?
@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!
@Megan, do you do 3 cups of all porpose flour then?
@Barb, Yes, that should work just fine.
What about frozen blueberries? We have loads of them right now. Would they add to much moisture?
@Lydia, I just made these cookies with frozen blueberries and they tuned out great!
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!!
@Meagan, It’s the same thing as graham flour, if you’ve seen that. However, this would work perfectly well with all AP flour!
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 :-).
@Marissa, Ah, thank you! I have heard so many people compare them that I got it confused in my head.
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!!!
How many cookies does one recipe make?
@Amanda, It makes about 3 dozen cookies.
I made these cookies the other day and they were delicious! The blueberries and white chocolate chips go perfectly together!
I made these cookies the other day and they were delicious! The blueberries and white chocolate chips go perfectly together!
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!! 🙂
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!! 🙂
@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!
these look awesome! i use a similar recipe with cream cheese in the cookies. they taste like blueberry cheesecake!
Texture?? Are they chewy?
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.
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!
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!! 😉
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!!!
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!!!
If you switch out the butter for coconut oil, how much coconut oil do you use?
@Kiki It is a 1-for-1 swap, so it should be the same amount. Use the coconut oil just like you do butter.
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.
Very delicious! Whole family loved them!
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!
Hi! I would love to make these for a baby shower. Have you ever frozen your cookies before? What was the outcome?
Hi Victoria! You can freeze these prior to baking. Make the dough and then scoop out onto a lined cookie sheet, then freeze for 1-2 hours until solid. You can then transfer the dough balls into a freezer bag until ready to bake. They can bake right from frozen and will just need a little more time in the oven – keep an eye on them! 🙂