Blueberry White Chocolate Chip Cookies
by Sommer Collier — last updated on Jul 10, 2025 
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!
Why We Love This Blueberry Cookies 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. Especially in blueberry muffins!
Blueberries 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.
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. These are basically like blueberry muffin cookies, with the perfect amount of blueberry flavor! Be ready to have these requested by family and friends all season!
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 – softened to room temperature
- Granulated sugar
- Brown sugar
- Eggs – brought to room temperature
- Vanilla extract
- Lemon zest – for the best lemon flavor
- Baking powder – to give the cookies a little rise in the oven
- Salt – to balance out the flavors
- All-purpose flour – or use your favorite gluten-free replacement flour
- Blueberries – fresh is best, but you can also use frozen
- 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.
First, preheat the oven to 350 degrees F and line several baking sheets with parchment paper.
Then, use an electric stand mixer with the paddle attachment or handheld electric mixer to cream the butter and both sugars together (on high speed) until light and fluffy.
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.
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.
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.
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.
Get the Complete (Printable) Blueberry White Chocolate Chip Cookies Recipe Below. Enjoy!
Tips & Tricks
- Don’t over bake! The key to soft and chewy cookies is cooking them only until they are just set. They will look a little bit underdone! That is okay. Once you take them out of the oven, they will cook a little longer on the hot baking sheet and set beautifully!
- There is no need to chill this cookie dough before baking! However, if you need to bake the cookies in batches, it is a good idea to leave the cookie dough mixture in the fridge until you are ready to bake the next bath.
- Measure your flour correctly! To ensure the proper texture in these soft blueberry cookies, it is important to properly measure your flour. Spoon the flour into a measuring cup until it is heaping, then use the flat side of a butter knife to level off the flour. If you scoop the flour directly from the bag instead of spooning it into the measuring cup, you will get denser cookies!
Frequently Asked Questions
How should I store leftover 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 them 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? Be Sure to Also Try:
- Homemade Strawberry Pudding
- Best Peanut Butter Cookies Recipe
- Lemon Blueberry Icebox Cake
- Cream Cheese Pound Cake
- Lemon Poppy Seed Cookies
- Scottish Shortbread Recipe
- The Best Strawberry Pizza Cookie Recipe
- No-Churn Indian Ice Cream
- Lemon Cream Pie Recipe
Blueberry White Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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.
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?
Hi Dallas,
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!