Blueberry Cookies

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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

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Keyword: blueberry cookies

Servings: cookies

Calories: 188kcal

Author: Kasey Schwartz

Equipment

Baking sheets
Parchment paper
Stand mixer or electric hand mixer
Mixing bowls
whisk
Wire baking rack
Rubber spatula
Cookie scoop

Ingredients

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

Instructions

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.

Nutrition