These blueberry cookies are loaded with plump blueberries and sweet white chocolate chips. You can make these chewy, homemade cookies with a handful of simple ingredients in less than 30 minutes!
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The fact that these cookies are so easy to make is why they are one of my absolute favorite go-to cookie recipes. I also love that they are so unique. Not many people have had a blueberry white chocolate chip cookie before. So, they are always a huge hit. No matter the occasion, everyone always wants to try one, and once they do, they’re almost immediately asking for the recipe! Of course, I am always happy to share because these really are the best blueberry cookies ever!
Blueberry Cookies Recipe
So why are my blueberry cookies so addictively delicious? Let me tell you all the reasons! First, these cookies are soft and chewy. Even days after baking, they still have the perfect texture that keeps you coming back for more. My kids love it when the cookie jar is full of blueberry cookies and they can grab one as an after-school snack or homemade dessert. Blueberry cookies make a great lunch box treat as well. There are blueberries in the recipe so it counts as a serving of fruit (wink wink)!
The other reason why I love these easy cookies so much is because the recipe is simple. Whether you’re a baking pro or a novice in the kitchen, you’ll be able to nail this recipe. All you need to do is cream the butter and sugar, add in the eggs, stir in the dry ingredients, and fold in the blueberries, and chocolate chips. Then, just pop the cookies in the oven, and they’ll be ready to eat in no time!
For these reasons, this is a straightforward, quick cookie recipe that I know you will make again and again. Why not whip up a batch right now?! Go preheat your oven and get started.
Ingredients for Blueberry Cookies
See recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour
- Baking soda
- Kosher salt – I like the larger flakes of kosher salt, but regular table salt will work as well.
- Lemon zest – Use a microplane grater to zest your lemon. These types of graters make very fine zest that melts right into the cookie batter. Lemon blueberry cookies are so perfect and bright!
- Unsalted butter – Softened butter works best when making cookies!
- Light brown sugar – Light brown sugar works best and gives a very subtle molasses taste to the cookies. It also helps keep the cookies soft and tender since the sugar is so moist.
- White sugar
- Vanilla extract
- Frozen blueberries – Using frozen blueberries prevents the blueberries from getting smashed as they mix into the batter and will give you the best results. Fresh berries tend to get mushed and also turn the batter a grayish color. Mix in the blueberries straight out of the freezer so they blend in quickly and hold their shape.
- White chocolate chips
Here are a few ingredient substitutes and recipe variations that you may want to try.
- Use dark chocolate chips or semi-sweet chocolate chips in place of white chocolate chips.
- Use fresh blueberries in place of frozen ones. Just be very careful when you fold the blueberries into the batter. Fold very gently so the fresh berries do not get completely smashed. This is a great way to use wild blueberries that you pick during blueberry season. There is nothing as delicious as fresh blueberry desserts!
- Use lemon extract in place of vanilla extract to make a lemon blueberry cookie. Lemon helps highlight the blueberry flavor, creating a vibrant well-rounded taste.
- Top the blueberry cookies with a simple cream cheese frosting to make an easy, decadent dessert. Use my quick cream cheese frosting recipe, and pipe it directly onto the cooled cookies.
How to Make Blueberry Cookies
- Prepare: Preheat your oven to 350 degrees F, and line two baking trays with parchment paper.
- Whisk the dries: In a large bowl, whisk the flour, baking soda, salt, and lemon zest together. Set aside.
- Cream the butter: Use an electric mixer or a stand mixer with a paddle attachment to beat the butter and sugars together until light and fluffy. Use a rubber spatula to scrape down the sides of the bowl as needed.
- Add the eggs: Add the eggs to the creamed butter mixture, one at a time, blending after each addition. Add the vanilla, and blend until smooth.
- Add the dries: Add the dry ingredients to the mixing bowl of wet ingredients, and blend into a smooth, thick cookie dough.
- Fold in the fruit: Gently fold in the frozen berries and white chocolate chips by hand.
- Bake: Use a medium cookie scoop (about 2 tablespoons in size) to scoop the cookie dough onto the parchment-lined trays. Make sure the cookie dough balls are about 2 inches apart on the cookie sheet. Bake the cookies for 9-10 minutes. The cookies will be golden brown around the edges and soft in the center.
- Cool: Move the cookies to a wire cooling rack, let them cook for 2-3 minutes, and enjoy!
Line your baking trays with a silicone mat instead of parchment paper. Silicone baking mats are reusable, easy to clean, and make perfect cookies. I often use them instead of parchment paper!
How to Store Blueberry Cookies
Once the blueberry cookies are cooled, move them into an airtight container, and store them at room temperature for 2-3 days. You can also store the cookies in the fridge where they will keep for up to a week. Since the blueberries are so moist, these cookies do not keep as long as other types of homemade cookies. Luckily, they are always gobbled up before they have a chance to go bad!
There are a few things that make cookies moist. The amount of sugar in the recipe, the amount of eggs, and the baking time are the three biggest factors. The perfect amount of sugar will make cookies sweet and soft. Having extra fat, or more egg yolks, will also keep cookies tender. Not overbaking your cookies is essential to soft, chewy cookies. Once the edges of a cookie look golden, take them out of the oven! The centers may still be a little pale, but they will continue to cook and set as they cool. As long as the cookies do not look wet, they are totally baked!
If the blueberries get too mushed in the cookie batter, the juice from the berries will turn the batter gray. Fold the berries into the batter very gently so they stay whole. If your berries do get mushed and turn the batter an odd color, they will still taste fantastic. That is a very natural color for any blueberry baked goods!
Yes! You can replace the frozen blueberries with almost any kind of berry. Use blackberries, raspberries, or even chopped, frozen strawberries to make new types of fruity cookies. No matter what fruit you choose, try to use frozen berries so they stay whole inside the thick cookie batter!
- Baking sheets
- Parchment paper
- Mixing bowls
- Wire baking rack
- Rubber spatula
- Cookie scoop
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon lemon zest
- 2 sticks (8 ounces) unsalted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 cups frozen blueberries
- 1/2 cup white chocolate chips
- Preheat an oven to 350ºF and line 2 baking sheets with parchment paper, set aside.
- In a mixing bowl, whisk together the flour, baking soda, salt and lemon zest until combined and no clumps remain.2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon kosher salt, 1 teaspoon lemon zest
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars until well blended, 3 to 4 minutes. Scrape down the sides of the bowl and beat for an additional minute.2 sticks (8 ounces) unsalted butter, room temperature, 1 cup light brown sugar, 1/2 cup granulated sugar
- Add the eggs and vanilla to the bowl, then mix for another 2 to 3 minutes. Scrape down the sides of the bowl. Add the flour mixture and mix on low until just combined.2 eggs, 1/2 teaspoon vanilla extract
- Add the frozen blueberries and chocolate chips and mix until just incorporated.1 1/2 cups frozen blueberries, 1/2 cup white chocolate chips
- Scoop the dough into 2 tablespoon sized dollops, round with your hands, and place on the prepared baking sheets. Leave space in between the cookies for them to spread as they bake.
- Bake for 9 to 10 minutes until they begin to turn a golden brown around the edges. Let rest for 2 to 3 minutes, then use a spatula to move to a wire rack to cool completely.