These blueberry white chocolate chip cookies are soft, slightly crisp on the edges, and bursting with juicy blueberries and creamy white chocolate in every bite. What started as a happy baking accident turned into one of my favorite cookie recipes. The contrast of the sweet white chocolate with tart blueberries creates a unique cookie I keep going back to — and once I served these at home, they became an instant favorite.

Blueberry White Chocolate Chip Cookies

Why You’ll Love This Recipe

These cookies have so many things going for them:

I can prep and bake them in under 30 minutes, which makes them a go-to treat when I’m short on time but craving something special.
The flavor combo of blueberries and white chocolate is unexpectedly perfect — sweet, fruity, and slightly tangy.
I don’t need anything fancy. Most of the ingredients are probably already in my pantry.
These are a hit with kids and make a fun baking project that little hands can help with — especially when folding in the mix-ins.
The recipe is easy to tweak, so I can adapt it to whatever ingredients I have on hand or dietary preferences.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup granulated sugar
1 cup butter, softened
1 egg
1 1/2 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
3 cups all-purpose flour
1 cup white chocolate morsels
1 cup fresh blueberries, washed and dried
2 tbsp milk (optional)

Directions

Step 1: Prepare the Oven and Baking Sheet
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Cream the Butter and Sugar
In a large bowl, I cream together the softened butter and granulated sugar until the mixture is light and fluffy.

Step 3: Add Egg and Flavorings
I mix in the egg, vanilla extract, salt, and baking soda until fully incorporated.

Step 4: Add the Flour and Optional Milk
I gradually stir in the flour. If the dough feels a bit dry or crumbly, I add a tablespoon of milk at a time until it comes together.

Step 5: Fold in White Chocolate and Blueberries
I stir in the white chocolate morsels, then very gently fold in the blueberries so they stay whole.

Step 6: Portion the Dough and Bake
Using a scoop or spoon, I place dough balls on the baking sheet about 2 inches apart. I bake them for 10–12 minutes, just until the edges are golden brown.

Step 7: Cool and Store
Once out of the oven, I let the cookies sit on the baking sheet for a couple of minutes before moving them to a wire rack to cool completely.

Servings and timing

Servings: About 24 cookies
Prep time: 15–20 minutes
Bake time: 10–12 minutes
Total time: 25–32 minutes
Difficulty: Easy

Variations

I love switching things up with this base recipe:

Use dried blueberries: I soak 3/4 cup dried blueberries in warm water for 10 minutes, pat them dry, and fold them in instead of fresh ones.
Switch up the chocolate: Milk, dark, or even chopped white chocolate bars work great. I’ve even tried butterscotch chips for a buttery twist.
Change the extract: Almond extract adds depth — I just use half the amount. I’ve also added a splash of maple extract for a cozy fall vibe.
Try coconut oil: When I want a dairy-free version, I substitute butter with coconut oil (same amount), but I chill the dough first to avoid overspreading.

Storage/Reheating

Room temperature: I keep the cookies in an airtight container for up to 3 days.
Refrigerated: Because of the fresh blueberries, I often store them in the fridge where they stay fresh for about 5 days. A piece of paper towel in the container helps absorb extra moisture.
Freezing baked cookies: Once cooled, I freeze them in a container with parchment between layers. They stay good for up to 3 months.
Freezing dough: I prepare the dough without blueberries, scoop it into balls, and freeze them. When ready to bake, I thaw slightly and fold in fresh blueberries.

FAQs

What kind of blueberries work best for these cookies?

I always use fresh blueberries — they hold their shape and don’t add excess moisture like frozen ones do. If I use frozen, I make sure to thaw, drain, and pat them dry.

Can I use dried blueberries instead of fresh?

Yes, I use 3/4 cup of dried blueberries and soak them in warm water for 10 minutes before patting them dry and folding into the dough.

Why did my cookies spread too much?

It could be that the butter was too soft or melted. I use room temperature butter and chill the dough if I’m baking in a warm kitchen or using coconut oil.

How do I keep the blueberries from bursting in the dough?

I fold them in very gently at the end with a spatula. Pressing or overmixing can crush them and turn the dough purple.

Can I make the dough ahead of time?

Yes, I often freeze the dough (without blueberries) for up to 2 months. When ready to bake, I mix in the fresh berries and bake with a few extra minutes added.

Conclusion

These blueberry white chocolate chip cookies are a little outside the usual cookie routine — and that’s exactly why I love them. They’re soft, fruity, and full of sweet surprises. Whether I make them for a party, a cozy night in, or a weekend bake with kids, they never last long in my house. Give them a try and see how quickly they become a favorite in yours too.