These blueberry white chocolate cookies are the perfect combination of sweet white chocolate chips and chewy dried blueberries, creating an amazing cookie that everyone will adore. They're from my first cookbook, published in 2009, and still a favorite today!
Whether you're baking cookies for the first time or are a seasoned pro, this easy cookie recipe is one that you have to try.
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🍴Must have tools: essential equipment
- 🥫 Leftover love: how to store blueberry white chocolate cookies
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ No waste: creative ways to repurpose
- 📞 Wrapping it up: the last word
- 📖 Recipe
- ✍🏻 A note from Marye...
- blueberry white chocolate cookies
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- I love the combination of white chocolate chips and dried blueberries. It creates a rich flavor that is both sweet and slightly tart.
- These easy drop cookies are what I call a cookie jar cookie. Easy to make, freezer-friendly, and full of flavor. They're perfect for ANY occasion.
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- Orange blueberry cookies: Add orange zest instead of lemon zest for a tangy twist.
- Nutty addition: Mix in some chopped nuts like walnuts or pecans for added crunch.
- Dark chocolate: Substitute dark chocolate chips for a richer flavor.
- Drizzle: Go for even more white chocolate and add a drizzle of melted white chocolate over each cookie.
🤫 Marye's secret for zhuzhing it up -
Instead of plain granulated sugar use vanilla sugar. It provides an extra blast of vanilla - so good!
zhuzh: verb. To make something more interesting or attractive
🍴Must have tools: essential equipment
- measuring cups and spoons
- large
mixing bowl - electric stand mixer or hand mixer
- rubber spatula
- medium cookie scoop
- cookie sheets
- parchment paper
- cooling rack
🥫 Leftover love: how to store blueberry white chocolate cookies
Put parchment between layers. Store cookies in an airtight container at room temperature for up to 5 days. For best results, enjoy them within the first few days while they’re still soft and chewy.
You can freeze baked cookies for up to 6 months or the dough for 3 months. Just pack them up in the same way as above.
Marye's Tip o' the day
For a fresh-from-the-oven taste, warm leftover cookies in the microwave for a few seconds before eating.
💭 Insider tips: things to know
- Room temperature ingredients: Make sure your butter, Crisco, and eggs are at room temperature for easier mixing and better texture.
- Avoid overmixing: Mix the dough just until the dry ingredients are incorporated to keep the cookies tender.
- Chill the dough: If the dough feels too soft, chill it in the refrigerator for 30 minutes before baking to help the cookies keep their shape.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
Fresh blueberries can add too much moisture to the dough in this recipe. Stick with dried blueberries for the best texture.
Yes! You can freeze the cookie dough balls on a baking sheet, then transfer them to an airtight container. Bake from frozen, adding a few extra minutes to the baking time.
If you use all butter the cookies will be greasy and flat. If you use all shortening they will be tasteless. Follow the recipe and they will be perfect.
📚 More Southern comfort: related recipes you'll love
🍽️ No waste: creative ways to repurpose
- Ice cream sandwiches: Use leftover cookies to make delicious ice cream sandwiches.
- Cookie crumbs: Crush leftover cookies and sprinkle over yogurt or ice cream for a tasty topping.
📞 Wrapping it up: the last word
These blueberry white chocolate cookies are a delightful twist on a classic chocolate chip type cookie.
With their chewy texture, rich flavor, and perfect balance of sweet white chocolate and tart blueberries, they’re sure to become a cookie jar favorite at your house. Enjoy these amazing cookies with a glass of milk or a cup of tea, and share the love with friends and family!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Blueberry White Chocolate Cookies
Print Pin Recipe Save Recipe Rate RecipeIngredients
- ½ cup butter
- ½ cup shortening, helps the cookies keep their shape
- ¾ cup sugar
- ¾ cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons grated lemon peel
- 2¼ cups all-purpose flour
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dried blueberries
- 1½ cups white chocolate chips
Instructions
- Preheat oven to 350°F.
- Line a cookie sheet with parchment or silpat.
- Cream together butter, shortening, and both sugars.
- Add eggs, vanilla, and lemon peel; beat until well blended.
- Mix dry ingredients together; stir into creamed mixture.
- Blend well; add dried blueberries and white chocolate chips.
- Drop by generous, rounded teaspoonfuls onto parchment baking sheets. Keep cookies about 2" apart.
- Bake 8–10 minutes, removing from oven when just barely done.
- Cool on pans 5 minutes; remove to cool
Notes
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for easier mixing and better texture.
- Avoid Overmixing: Mix the dough just until the dry ingredients are incorporated to keep the cookies tender.
- Chill the Dough: If the dough feels too soft, chill it in the refrigerator for 30 minutes before baking to help the cookies keep their shape
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published May 26, 2009. Last updated July 6, 2024 for more tips and information and to simplify instructions.
✍🏻 A note from Marye...
I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.
May 26, 2009
I wanted to share one of the cookie recipes from my cookbook in case you wanted to pre-test it. This is one of my favorites, and very unusual - blueberry white chocolate chip cookies. I developed these because I loved the blueberry white chocolate muffins that I made so much. I kept thinking that it would make such an awesome flavor combination in the right cookie-and I was right!
The trick to these, if there is one, is to take them from the oven slightly under-done so that they finish cooking as they cool. The dried blueberries keep them moist for longer than usual if they last past the first day.
Please, if you do try these? Leave a comment and let me know what you think. I am horridly nervous about the cookbook.
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blueberry white chocolate cookies
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