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–+ servings
Blueberry White Chocolate Chip Cookies

Blueberry White Chocolate Chip Cookies for Cozy Moments

Delight in these Blueberry White Chocolate Chip Cookies, a perfect balance of soft, chewy texture and sweet-tart flavors for cozy moments.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 2 minutes
Total Time 29 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Granulated Sugar Provides sweetness, adding a delightful soft texture.
  • 1 cup Unsalted Butter Adds richness and moisture; ensure it’s softened for easy mixing.
  • 1 large Egg Essential for structure and enhancing the softness of the cookies.
  • 2 teaspoons Vanilla Extract Enhances overall flavor; substitution with almond extract adds a unique twist.
  • 1/2 teaspoon Salt Balances the sweetness, making every bite more flavorful.
  • 1 teaspoon Baking Soda Acts as a leavening agent for that perfect rise.
  • 2 cups All-Purpose Flour Provides structure; be careful not to overmix to keep them soft.
For the Flavor Boost
  • 1 cup White Chocolate Chips Adds a creamy sweetness that perfectly complements the tart blueberries.
  • 1 cup Fresh Blueberries Offers fruity tartness; if using frozen, keep them unthawed and coat in flour to prevent sogginess.
Optional Ingredient
  • 2 tablespoons Milk Use to soften the dough if it feels crumbly; only add if needed.

Equipment

  • mixing bowl
  • electric mixer
  • Cookie scoop
  • Baking Sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and gather a mixing bowl and an electric mixer. In the bowl, beat 1 cup of softened unsalted butter and 1 cup of granulated sugar together until light and fluffy, about 2 minutes. Incorporate 1 large egg, 2 teaspoons of vanilla extract, 1/2 teaspoon of salt, and 1 teaspoon of baking soda until smooth.
  2. Gradually add in 2 cups of all-purpose flour to the wet mixture, mixing gently. If the dough seems dry and crumbly, add up to 2 tablespoons of milk just until it comes together.
  3. Fold in 1 cup of white chocolate chips and gently add 1 cup of fresh blueberries, taking care not to crush them.
  4. Line a baking sheet with parchment paper. Using a cookie scoop, portion out the dough into balls and place them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden.
  5. Allow cookies to cool on the sheet for about 2 minutes before transferring them to a wire rack. Let cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 30mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Chill the dough for 30-60 minutes before baking for better shape and texture. Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.

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