These blueberry cookies are soft, buttery, and filled with bursts of juicy blueberries and creamy white chocolate chips. I love how colorful and bakery-style they look while still being incredibly easy to make at home. The combination of sweet berries and rich cookie dough creates a dessert that feels comforting and fresh at the same time.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
¾ teaspoon kosher salt
¾ cup unsalted butter, room temperature
¾ cup dark brown sugar, packed
1 large egg, room temperature
1 tablespoon vanilla extract
1 cup white chocolate chips or chunks
¾ cup frozen blueberries or fresh blueberries
Directions
I preheat the oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, cornstarch, baking soda, and salt, then set the bowl aside.
In a large bowl, I cream the butter and brown sugar together for about 2 minutes until the mixture becomes smooth and fluffy.
I add the egg and vanilla extract, then mix until everything is fully combined.
I slowly add the dry ingredients and mix just until a thick cookie dough forms.
I fold in the white chocolate chips, then gently fold in the blueberries to avoid crushing them too much.
I scoop about 2 tablespoons of dough for each cookie and place them 2 inches apart on the prepared baking sheet.
I bake the cookies for about 9 minutes, or until the edges turn lightly golden.
I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 9 minutes
Total Time: 19 minutes
Servings: 24 servings
Calories: 161 kcal per cookie
Variations
I sometimes swap the white chocolate chips for dark chocolate chips when I want a richer flavor. Fresh raspberries or chopped strawberries can also work beautifully instead of blueberries. For extra texture, I like adding chopped walnuts or pecans to the dough. If I want a brighter flavor, I mix in a little lemon zest to complement the berries.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a sealed freezer-safe container for up to 2 months. When I want to enjoy them warm again, I heat a cookie in the microwave for about 10 seconds to make it soft and gooey.
FAQs
Can I use fresh blueberries instead of frozen blueberries?
Yes, I can use either fresh or frozen blueberries in this recipe. I gently fold them into the dough so they do not burst too much.
Why do I add cornstarch to the cookie dough?
I use cornstarch because it helps create softer and thicker cookies with a tender texture.
Can I make the dough ahead of time?
Yes, I can prepare the dough ahead and refrigerate it for up to 24 hours before baking.
How do I keep the cookies soft?
I keep the cookies soft by storing them in an airtight container once they have completely cooled.
Can I freeze the cookie dough?
Yes, I can freeze scoops of cookie dough on a tray, then transfer them to a freezer bag for later baking.
Conclusion
These blueberry cookies are one of my favorite homemade treats because they are soft, sweet, and packed with fruity flavor. I love how the juicy blueberries and creamy white chocolate chips create the perfect balance in every bite. Whether I make them for family gatherings, afternoon snacks, or weekend baking sessions, these cookies always disappear quickly.
📖 Recipe:
Print
Blueberry Cookies
- Total Time: 19 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These blueberry cookies are soft, buttery, and packed with juicy blueberries and creamy white chocolate chips. With tender centers and lightly golden edges, they make an easy bakery-style treat perfect for any occasion.
Ingredients
2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
¾ teaspoon kosher salt
¾ cup unsalted butter, room temperature
¾ cup dark brown sugar, packed
1 large egg, room temperature
1 tablespoon vanilla extract
1 cup white chocolate chips or chunks
¾ cup frozen blueberries or fresh blueberries
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In a large bowl, cream the butter and brown sugar together for about 2 minutes until smooth and fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- Gradually add the dry ingredients and mix until a thick cookie dough forms.
- Fold in the white chocolate chips, then gently fold in the blueberries to avoid crushing them.
- Scoop about 2 tablespoons of dough for each cookie and place them 2 inches apart on the prepared baking sheet.
- Bake for about 9 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Dark chocolate chips can be used instead of white chocolate chips for a richer flavor.
Fresh raspberries or chopped strawberries work well as substitutions for blueberries.
Add chopped walnuts or pecans for extra texture.
A little lemon zest adds a bright flavor that pairs well with the berries.
Store cookies in an airtight container at room temperature for up to 4 days.
Freeze baked cookies or unbaked dough for up to 2 months.
Warm cookies in the microwave for about 10 seconds before serving for a soft texture.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 161 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
