Description
Soft, slightly crispy-edge cookies bursting with juicy blueberries and creamy white chocolate chips—an unexpectedly perfect flavor pairing that’s quick to bake and always a crowd-pleaser.
Ingredients
- 1 cup granulated sugar
- 1 cup softened butter
- 1 egg
- 1½ tsp vanilla extract
- ½ tsp salt
- ½ tsp baking soda
- 3 cups all-purpose flour
- 1 cup white chocolate morsels
- 1 cup fresh blueberries, washed and dried
- 2 tbsp milk (optional—you may add if dough is too dry)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugar together until light and fluffy.
- Add the egg, vanilla extract, salt, and baking soda, mixing until combined.
- Gradually mix in the flour, adding milk if the dough feels dry or crumbly.
- Gently fold in the white chocolate morsels, then very gently fold in the blueberries to keep them intact.
- Scoop cookie dough balls onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers are just set.
- Let the cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- If the dough is too dry, add milk 1 tablespoon at a time until it comes together.
- Use dried blueberries (soaked and dried) or different chocolate types—like milk or dark—and mix-ins like nuts or extracts for variation.
- Be gentle folding in blueberries to avoid coloring the dough purple.
- You can freeze baked cookies (up to 3 months) or freeze dough balls (without blueberries) for quick baking later.
- Prep Time: 15–20 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 205 kcal
- Sugar: 14 g
- Sodium: 149 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 29 mg
