Blueberry Cookies with White Chocolate Chips

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Blueberry cookies with white chocolate chips 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.

I’m kind of a selfish person. So naturally when I became determined to make cookies last week, I wanted to re-create a blueberry white chocolate cookie from one of our local grocery stores – never mind that my kids decided blueberries are an evil fruit.

Blueberry white chocolate cookies are so unexpected, yet totally delicious! You'll love this summery cookie.

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!

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 baked oats or blueberry cream cheese danishes), it turns out that blueberry cookies are just as delightful.

These blueberry cookies have been a hit with readers for years. Grab the ingredients and let’s get baking!

Ingredients for blueberry cookies

Full list of ingredients with quantities is located in the recipe card.

You’ll need:

Blueberries – The star of the show! Make sure to wash your blueberries and pat them dry. Fresh blueberries can be dried easily by pouring onto a clean kitchen towel. Frozen blueberries should be thawed and drained as best you can.

Butter – I use unsalted butter for cookies. You’ll want to make sure the butter is softened to room temperature before using. If the butter is too cold, it won’t cream well with the sugars.

Granulated sugar and brown sugar – A combo of both sugars gives you the best flavor and texture!

Eggs – Use standard large eggs.

Vanilla – Pure vanilla extract, if you please!

All-purpose flour – Make sure to measure your flour with the spoon-and-sweep method, if you don’t have a scale.

Whole wheat pastry flour – This whole wheat flour adds a nutty flavor while still keeping the cookies light. If you don’t have any, you can simply use all all-purpose flour.

Baking soda – For leavening.

Salt – Salt helps balance the sweetness of these cookies, and lifts up the other flavors as well. I recommend fine sea salt for baking.

White chocolate chipsWhite chocolate is a great pairing for blueberries. You should be able to find white chocolate chips among the other baking chips at your grocery store.

seasonal spotlight: blueberries

Blueberries are in season in the summertime, and if you’re lucky, you can visit a U-pick farm to harvest your own bucketful! Blueberries should be plump and firm, and, of course, blue! Don’t be afraid of the waxy white coating on blueberries; this is called bloom and helps keeps berries fresh and delicious.

How to make this recipe

First, preheat the oven to 350°F.

Grab two baking sheets and line with parchment paper, or use reusable silicone mats. This is optional, but it helps keep your cookies from sticking and makes cleanup a lot easier.

Place the softened butter, granulated sugar, and brown sugar in a large bowl or the bowl of a stand mixer. Beat together to cream, until the mixture is light and fluffy. 

Scrape down the sides of the bowl, then beat in eggs and vanilla until smooth.

In another bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking soda, and salt until mixed.

Gradually add the dry ingredients to the wet ingredients, mixing until everything is incorporated and there are no dry bits left. Make sure to scrape the sides and bottom of the bowl!

Stir in the chocolate chips, then carefully mix in the blueberries.

Be gentle! You don’t want to mash the blueberries too much, or the juices will bleed through the dough.

Scoop the dough into balls about 1 ½ tablepoons in size (medium cookie scoop) and arrange on the baking sheets, leaving a few inches between each cookie.

Bake the cookies for 10-12 minutes, until lightly browned on the edges and set in the middle.

Let cool on the rack for 2 minutes, then transfer them to a wire cooling rack to cool completely.

Mix up your cookie routine with these blueberry white chocolate cookies.

Tips for the best blueberry cookie flavor

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 are a wonderful way to add summer to your cookies.

Storage and freezing

Store the blueberry cookies in an airtight container or in a cookie jar with a well-fitting lid. They’ll last about 5 days at room temperature.

If your cookies get too dry after a couple of days, you can place a slice of bread in with the cookies and it will help the cookies soften.

If you don’t want to bake all of your cookies right away, you can freeze the dough. This is also a great option if you know you won’t eat them quickly.

To freeze, scoop the dough into balls and place on a baking sheet lined with parchment paper or foil. You can keep the cookie dough close together, since we don’t need to worry about spreading here.

Place the baking sheet in the freezer and chill for about 2 hours, or until frozen.

Remove the cookie dough balls from the pan and transfer to a freezer bag or other freezer-safe container. Be sure to label it!

You do not need to thaw the cookies to bake. Simply add a few extra minutes to the baking time.


In general coconut oil is used as a 1:1 replacement for butter.

However, as coconut oil has a lower melting point, there are a couple of things to keep in mind. If your coconut oil is melted, I recommend chilling it a bit so it solidifies, or it can make the cookie dough a little too sticky to work with.

You can also chill the cookie dough before baking, which will cut down on spreading.

They can be! Use the coconut oil swap above or use a plant-based margarine. Margarine does have a higher water content, so the cookies will spread a little more.

For the egg, swap in a flax egg or use an egg substitute.

You can make a flax egg by whisking together 1 tablespoon ground flax seed with 3 tablespoons warm water, and letting rest for 5 minutes before using.

I have not tried using canned blueberries for cookies.

If you try it, I recommend draining the blueberries as much as possible before using, or the cookie dough will be too wet. You can save the syrup for another use, like using over buttermilk pancakes or mixing into sparkling water.

More tasty blueberry recipes

Craving even more blueberry flavors after these cookies?

For breakfast, try blueberry coffee cake, blueberry pancakes, or blueberry streusel muffins.

This copycat of Bojangles’ bo-berry biscuits are also a fave around here!

Amp up your salads with blueberry vinaigrette, or try a cocktail with a blueberry mule or blueberry mojito, or

For dessert, why not try your hand at blueberry pie filling to make your own pie or blueberry bars?

These blueberry cookies are such a great twist on a classic. Give them a try this blueberry season!

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Blueberry white chocolate cookies are so unexpected, yet totally delicious! You'll love this summery cookie.

Blueberry Cookies with White Chocolate Chips

Blueberry white chocolate cookies are completely unexpected, yet totally delicious! If you love blueberries in other baked goods, you’ll love this summery cookie.
Author : Megan Myers
4.72 from 77 votes
Print Pin Recipe Review
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 36
Calories 182 kcal



  • 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.


Serving: 1 cookieCalories: 182 kcalCarbohydrates: 25 gProtein: 2 gFat: 9 gSaturated Fat: 5 gCholesterol: 25 mgSodium: 95 mgPotassium: 64 mgFiber: 1 gSugar: 17 gIron: 1 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Leave a comment below!

About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

4.72 from 77 votes (74 ratings without comment)

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  1. 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.
    Thnx for the tip about freezing the blue berries the night before.

  2. 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!

  3. Hi! I would love to make these for a baby shower. Have you ever frozen your cookies before? What was the outcome?

    1. 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! 🙂