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A stack of white chocolate blueberry cookies.
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Blueberry Cookies

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!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry cookies
Servings: 24 cookies
Calories: 188kcal
Author: Kasey Schwartz


  • Baking sheets
  • Parchment paper
  • Stand mixer or electric hand mixer
  • Mixing bowls
  • whisk
  • 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.


Serving: 1serving | Calories: 188kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 189mg | Potassium: 49mg | Fiber: 1g | Sugar: 16g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg