Blueberry White Chocolate Chip Cookies
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Blueberry White Chocolate Chip Cookies – Fresh blueberries are combined with bright lemon zest and buttery, sweet white chocolate chips for the perfect summer cookie recipe!
Is there anything better than trying to figure out what to do with a beautiful bounty of fresh, ripe blueberries?
We love summer berries and try to make the most of them all season while they last. Delicious in both savory and sweet dishes, blueberries are the perfect berry, in my opinion.
They are absolutely my favorite fruit to use in baked goods, like soft and chewy cookies. Because the skins hold in the juices better than other berries. Therefore, the moisture doesn’t affect the cookie batter and baked cookie texture as much.
Blueberry White Chocolate Chip Cookies
When I was thinking of the perfect blueberry cookie recipe I realized that, while just the blueberries were lovely on their own, the cookies needed a little something extra to be truly luscious treats.
These Blueberry White Chocolate Chip Cookies are perfectly sweet and decadent, with loads of bright flavor and a hint of richness from the white chocolate.
This brilliant blend of fresh blueberries, lemon zest, and white chocolate chips all nestled in a butter cookie dough creates the most tantalizing summer cookies to take to picnics and barbecues. Be ready to have these requested by family and friends all season!
What Ingredients You Need
Blueberry cookies with white chocolate chips are made with simple pantry staples and just a handful of special goodies.
Here is what you need to make the best Blueberry Cookies with White Chocolate Chips:
- Unsalted butter
- Granulate sugar
- Brown sugar
- Vanilla extract
- Lemon zest
- Baking powder
- All-purpose flour
- White chocolate chips
I highly recommend giving them a shot, but you can certainly leave out the white chocolate chips if you’re not a fan.
You can also add chopped nuts, like walnuts or toasted almonds, for a hint of crunch.
How to Make Blueberry Cookies with White Chocolate Chips
Using a standing mixer you can easily make these cookies in just about 30 minutes.
1. First, preheat the oven to 350 degrees F and line several baking sheets with parchment paper.
2. Then, use an electric stand mixer to cream the butter and both sugars together (on high speed) until light and fluffy.
3. Scrape the bowl with a rubber spatula. Then turn the mixer on low and mix in the eggs, fresh lemon zest, vanilla extract, baking powder, and salt.
4. Scrape the bowl again, and then slowly beat in the flour little by little. Once the flour is fully combined, turn off the mixer and fold in the blueberries and white chocolate chips by hand, so that you don’t squash the blueberries.
5. Roll the cookie dough into 1 ¼ inch balls and place on the prepared baking sheets, about 2 ½ inches apart. Gently press down just a tad.
Get the Complete (Printable) Blueberry White Chocolate Chip Cookies Recipe Below. Enjoy!
6. Lastly, bake for several minutes until the cookie edges are set and slightly golden. Remove from the oven and allow the cookies to rest on the cookie sheets before moving to a cooling rack.
Storing Blueberry Cookies
You can store these Blueberry Cookies with White Chocolate Chips in an airtight container at room temperature for 3-4 days, or wrap tightly in plastic and keep in the freezer for up to 3 months.
Then you’re able to get a fresh blueberry lemon cookie fix even in winter!
Can I Make Cookies with Frozen Blueberries?
You definitely can use frozen berries to make delicious Blueberry White Chocolate Chip Cookies.
While the cookies won’t have quite the same bright pop, there are a few tips you can use to make sure your frozen fruit still tastes fresh and delicious:
First, be sure to defrost the berries. Since these easy cookies don’t take long to bake, you don’t want to wind up with cookies that have half-frozen blueberries with a gummy texture.
And after thawing, thoroughly rinse and pat the berries dry. This will help prevent color bleeding and keep your dough from getting soggy.
How Do I Make Gluten-Free Lemon Blueberry Cookies?
Simply use your favorite gluten-free all-purpose flour baking substitute to make yummy GF cookies. Blends that have oat or almond flour in the base will tend to be the best tasting for this recipe.
Looking for More Summer Dessert Recipes?
- Homemade Strawberry Pudding
- Lemon Blueberry Icebox Cake
- The Best Strawberry Pizza Cookie Recipe
- Grilled Peaches and Ginger Ice Cream
- Lemon Cream Pie Recipe
Blueberry White Chocolate Chip Cookies
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- zest of 1 lemon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 cups all-purpose flour
- 2 cups fresh blueberries (or frozen)
- 12 ounces white chocolate chips
- Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper.
- Using an electric stand mixer, cream the butter and both sugars together (on high speed) until light and fluffy, 3-5 minutes.
- Scrape the bowl with a rubber spatula. Then turn the mixer of low and mix in the eggs, lemon zest, vanilla extract, baking powder, and salt.
- Scrape the bowl again, then slowly beat in the flour. Once the flour is fully combined, turn off the mixer and add in the blueberries and white chocolate chips. GENTLY fold by hand, as to not squash the blueberries.
- Roll the dough into 1 ¼ inch balls and place on the baking sheets 2 ½ inches apart. Press the tops, ever so slightly, to help keep the cookies uniform in shape.
- Bake for 11-12 minutes until the edges are set, and slightly golden. Allow the cookies to rest on the cookie sheets for 5 minutes before moving.
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Hi! Can these cookies be frozen after they’re baked?
I’ve made these twice now, once with thawed frozen blueberries, once with fresh blueberries. Here are my tips:
Using frozen/thawed berries it will be impossible not to squish the berries but in my opinion, embrace the squish. The blueberry juice soaks in to the dough and makes for a softer cookie. When I make them with frozen blueberries I call them “next day cookies” because the next day all the juices have made the cookies so soft and delicious!
If you’re using fresh blueberries, and you don’t want to squish them, try keeping the blueberries in a separate bowl and adding them to your cookie as you’re rolling it into shape…like stuffing a dumpling! I rolled the dough into a ball, pushed a dent into the middle, added 2-3 blueberries, then formed the dough around them. Turned out perfect! When you’re using whole berries the cookies come out slightly crispier with the gooey berries throughout.
The cookies are amazing. Im always looking for recipes for our Wild ontario blueberries. These turned out amazing. The only thing I changed was I tossed the berries in a bit of flour to coat them. I do this for most recipes to help them hold their form.
I cant wait to use this recipe with my haskap berries!
Seriously! These are the best cookies! Everything about this recipe is lovely! I made these for a blueberry festival and the turned out so wonderfully! I froze the blueberries overnight before folding in. Thank you for the recipe and the tips!
Awesome recipe easy to follow
I’m searching for a recipe similar to a C Salt recipe from our trip to Cape Elizabeth ME. The blueberries were incorporated into the dough to make it tinted bluish and the cookies were phenomenal.
So, your tip to not squish the blueberries wouldn’t apply to the blend I want. I’m even debating using a blender to emulsify them!! Suggestions before I start?
I want to go on record as having made this with the squished blueberries and they are delicious. Incorporating the blueberry flavor throughout makes them all the better in our opinion.
I made these cookies with huckleberries. They tasted good but the dough was extremely difficult to work. Once the frozen berries are added, the already thick dough also hardens and it is very to incorporate the berries.
I made these when I visited my family and even though I squished the blueberries super badly, they were favorites of the fam. I’ll definitely be making these again.
How do you keep the blueberries from squishing when you’re folding them in? I followed your instructions but I think my dough was a little too thick or something because it was really difficult!
Freeze the blueberries overnight. They’ll still taste fresh, but they’re easier to work with because they’re firm. Blueberries don’t take long at all to defrost.
They were wonderful!
Even non cookie lover came back for more!
Looks and sounds so yummy. Could I swap the blueberries for raspberries? And if yes, anything I should alter about the recipe or instructions?
It’s worth a try. I would use frozen raspberries and get the cookies in the oven QUICK while the berries are still frozen. Then bake them an extra 1-2 minutes. That way, you don’t crush the berries as you mix them in.
Very delicious! Whole family loved them!
I made these substituting with ingredients on hand. Dried montmorency cherries, macadamia nuts, white chocolate. Really delicious!! Thanks.
So good, someone hide them from me
Oh my goodness!! These cookies are ahhmazing!! The blueberries and white chocolate are a delicious combination!!
These are SO good!! I sometimes swap out the blueberries with raspberries- so tasty!
These are really amazing treats! My kids loved every bite!