Blueberry White Chocolate Chip Cookies: A Bakery-Style Treat Bursting with Sweetness

There’s something undeniably magical about the combination of sweet white chocolate and juicy blueberries baked into a soft, chewy cookie. These Blueberry White Chocolate Chip Cookies bring together the comforting familiarity of classic homemade cookies with a bright, bakery-style twist that feels both indulgent and refreshing.

Unlike standard chocolate chip cookies, this recipe delivers contrast in every bite. The creamy richness of white chocolate melts into the dough, while pockets of blueberries burst with subtle tartness, balancing the sweetness perfectly. The result is a cookie that feels elegant enough for special occasions yet comforting enough for everyday baking.

Whether you’re baking for a family gathering, a cozy afternoon treat, or a weekend dessert project, these cookies are guaranteed to stand out. They look beautiful, taste luxurious, and fill your kitchen with an aroma that feels like a professional bakery at work.

Why You’ll Love These Blueberry White Chocolate Chip Cookies

These cookies aren’t just delicious—they’re thoughtfully designed for texture, flavor, and visual appeal.

• Soft and chewy centers with lightly crisp edges
• Balanced sweetness thanks to juicy blueberries
• Bakery-style appearance with visible fruit and chocolate
• Freezer-friendly dough for make-ahead baking
• Crowd-pleasing flavor that feels unique yet familiar

They’re the kind of cookie people ask about after the first bite.

Ingredients

Cookie Dough

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine sea salt
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• ¾ cup white chocolate chips
• 1 cup fresh blueberries (or frozen, not thawed)

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
4. Add the egg and egg yolk, mixing until fully incorporated. Stir in vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
6. Gently fold in the white chocolate chips.
7. Carefully fold in the blueberries, using a spatula and minimal mixing to avoid crushing them.
8. Scoop dough into 2-tablespoon portions and place on prepared baking sheets, spacing about 2½ inches apart.
9. Bake for 12–14 minutes, or until edges are set and lightly golden while centers remain soft.
10. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Baking Tips for Perfect Results

• Chill the dough for 30 minutes if your kitchen is warm to prevent spreading.
• Toss blueberries lightly in flour before folding them in to reduce bleeding.
• Do not overbake—cookies continue setting as they cool.
• Use parchment paper for even browning and easy release.

Variations You Can Try

• Lemon Blueberry White Chocolate Cookies: Add 1 tablespoon lemon zest to the dough.
• Gluten-Free Option: Substitute a 1:1 gluten-free baking flour.
• Extra Bakery Style: Press a few extra white chocolate chips onto the tops before baking.
• Mini Cookies: Use 1-tablespoon scoops and reduce baking time by 2 minutes.

Serving Suggestions

These cookies are incredibly versatile and shine in many settings:

• Serve warm with coffee or tea
• Pair with vanilla ice cream for dessert sandwiches
• Add to brunch spreads or dessert platters
• Package as edible gifts or bake-sale treats

Storage & Make-Ahead Tips

• Store baked cookies in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 5 days for extended freshness.
• Freeze dough balls for up to 2 months; bake straight from frozen, adding 1–2 minutes to bake time.

Fun Baking Fact

White chocolate was originally created as a shelf-stable alternative to milk chocolate. When paired with fruit like blueberries, it highlights natural acidity rather than overpowering it—making it perfect for fruit-based cookies.

Final Thoughts

These Blueberry White Chocolate Chip Cookies are proof that small twists can make a classic feel completely new. They’re soft, beautiful, and bursting with flavor, making them a standout addition to your baking collection. Once you try them, they’ll quickly become a go-to recipe you’ll return to again and again.

Blueberry White Chocolate Chip Cookies

Soft, bakery-style cookies filled with sweet white chocolate chips and juicy blueberries.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Servings: 18 cookies

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

Cookie Dough

• 2.25 cups all-purpose flour
• 1 tsp baking soda
• 0.5 tsp baking powder
• 0.5 tsp salt
• 0.75 cup unsalted butter softened
• 0.75 cup brown sugar packed
• 0.25 cup granulated sugar
• 1 egg large
• 1 egg yolk large
• 2 tsp vanilla extract
• 0.75 cup white chocolate chips
• 1 cup blueberries fresh or frozen

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Whisk together flour, baking soda, baking powder, and salt in a bowl.
3. Cream butter and sugars until light and fluffy. Add egg, egg yolk, and vanilla.
4. Gradually mix in dry ingredients until a soft dough forms.
5. Fold in white chocolate chips and gently fold in blueberries.
6. Scoop dough onto baking sheets, spacing evenly apart.
7. Bake for 12–14 minutes until edges are lightly golden.
8. Cool briefly on baking sheets, then transfer to wire racks.

Notes

Handle blueberries gently to avoid excess juice in the dough.