These chewy blueberry cookies are filled with a light, sweet blueberry taste, along with chunks of white chocolate morsels. Bake and decorate these drop cookies in under an hour (no chilling time required).
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Blueberries are such a beloved summer food (and my personal favorite fruit) with a sweet and acidic taste. They're perfect to use in baking projects such as blueberry muffins, pancakes, and even blueberry jam. As it turns out, the blueberry flavor is also delicious inside a cookie.
This is the perfect cookie recipe for the spring and summer months. It's a light (almost refreshing) cookie with hints of blueberry, vanilla extract, and sweet white chocolate chips.
The best way to bake during the warm spring and summer months of the year is with these blueberry cookies! You're going to love the flavor and chewy texture of this cookie.
What You'll Learn In This Recipe
- How to properly cream butter and sugar. This is an important mixing method to master if you love baking cookies!
- Why it's important to use freeze dried blueberries instead of fresh or frozen ones.
- Why this blueberry cookies recipe turns out chewy. Hint: It has to do with the ratio of the ingredients.
Ingredients You Need
Here are the ingredients you'll need to make this blueberry cookie recipe. Many of the items are simple pantry staples:
- Freeze dried blueberries: It's essential to work with the freeze dried fruit in this recipe. Fresh and frozen berries add too much moisture to the recipe.
- Flour: This recipe works best with all purpose flour. The protein content of all purpose flour helps us achieve a chewy yet soft cookie.
- Old fashioned oats: You can substitute for quick-cooking oats if needed.
- Baking powder: Do not try to substitute for baking soda. Baking powder is often used in recipes that don't have much acid present, like this one!
- Fine sea salt: Be sure to use a fine salt so it can evenly distribute throughout the dough.
- Unsalted butter: Unsalted butter helps give us control over how much salt goes into the recipe. If you substitute for salted butter, taste the dough before adding the additional salt called for in the recipe.
- Brown sugar/Granulated sugar: This recipe uses both light brown sugar and granulated white sugar. The high ratio of sugar contributes to chewy cookies.
- Egg: Eggs come in all different sizes. Make sure to use a large egg for this recipe.
- Vanilla extract: A high-quality vanilla extract will add lots of flavor to the blueberry cookies.
- White chocolate morsels: This ingredient serves two roles. We will add the chocolate morsels to the cookies and use them to decorate the tops. It's the perfect addition for some extra sweetness.
- Coconut oil: If you don't like the taste of coconut, don't worry. We just use a small amount of coconut oil to thin out the chocolate for decorating. You won't even taste the coconut flavor.
There's a lot of science that goes into baking cookies. Each ingredient has a role to play. Let me tell you a little bit more about the science of baking cookies.
Flour is an essential part of the scientific baking equation. It adds toughness and structure to the cookies. As a structure builder, flour allows the baking powder in this recipe to expand the blueberry cookies as they cook.
Without flour, the gasses would not be able to expand and hold their shape. You'd be left with a collapsed and deflated cookie.
Sugar and butter on the other hand help to tenderize the cookies. Sugar slows down gluten formation so our cookies stay light and tender. Both butter and sugar allow the cookies to properly spread when baked in the oven.
To learn more about the science of cookie baking, check out my baking science playlist on YouTube.
How To Make This Recipe
Mise En Place
Before you begin baking, it's important to prepare and measure out the ingredients you'll be using, as well as have your stand mixer (a hand electric mixer will also work) out on the counter.
This is what we refer to in the culinary world as mise en place. It's a fancy French word meaning 'to put in place.' It allows chefs to set up and be ready for the cooking process in order to stay organized.
As part of the mise en place process you'll also want to:
- Preheat the oven
- Pulse the freeze dried blueberries in a food processor
- Mix together all of the dry ingredients
- Ensure the butter and egg have come to room temperature
- Line a baking sheet with parchment paper
- Have any other tools you'll be using easily accessible
Make the Dough
Next, it's time to make the blueberry white chocolate cookie dough. This recipe uses the creaming mixing method which means we'll start by beating the butter, brown sugar, and granulated sugar in the bowl of a stand mixer.
It's essential to properly cream your butter and sugar. This process usually takes about 2 - 3 minutes on medium speed and will result in butter that has lightened in color. The sugar should appear to be dissolved in the butter and have a light and fluffy texture. Learn more about the proper techniques for creaming butter.
Add the egg and vanilla extract and mix just until incorporated. Remember to scrape down the sides of the bowl as necessary so the dough is evenly mixed.
Then, add in all of the dry ingredients and mix just until combined.
Finally, add the white chocolate morsels and combine using a rubber spatula. This ensures none of the chocolate gets broken up by the stand mixer paddle.
Bake and Shape the Cookies
Once the dough is complete, it's time to bake the blueberry cookies. Using a large cookie scoop, portion out 3 tablespoons of the blueberry white chocolate dough and place them on a parchment lined cookie sheet. Bake for 16 - 20 minutes until slightly golden brown around the edges and the middle of the cookie has set.
Once the cookies are out of the oven, I like to use a cookie cutter that's slightly larger in size than the cookie to even out the edges. Simply toss the cookie in the cookie cutter to shape the edges. This will give you perfectly round and beautiful cookies.
Transfer to a wire rack to completely cool. This helps to ensure a chewy cookie texture so the cookies don't overcook from the carry-over heat of the baking sheet.
Decorate the Cookies
Once the cookies are completely cooled, it's time to decorate. I love cookies that have a super easy decoration on top. It adds a level of beauty without taking too much time.
Melt the white chocolate with coconut oil in the microwave. Once completely melted, drizzle over the blueberry cookies in a decorative pattern of your choice.
To make extra delicious cookies, be sure to follow these tips:
- To properly measure flour by volume, fluff up the flour using a spoon. Next, scoop the flour into the measuring cup. Level off the top of the measuring cup with a knife to remove excess flour.
- Check that your oven is heating properly. An oven thermometer (a cheap tool under $10) is a great way to ensure the oven has reached the proper temperature before baking the cookies.
- For best results, always bake cookies according to the baking indicators listed in the recipe, not the time. Every oven bakes differently, meaning that baking time can vary depending on the oven you're using. Rather than relying on a time, bake the blueberry cookies until slightly golden brown around the edges and the middle of the cookie has set. This indicator will be a better predictor of doneness rather than a timer.
Yes, you can prepare the cookie dough ahead of time and store it in an airtight container in the refrigerator for up to three days. Before you're ready to scoop and bake the cookies, remove the dough from the refrigerator and allow it to come to room temperature.
No! You must use freeze dried blueberries for this recipe. The fresh and frozen blueberries will add excess moisture to the cookies that we don't want. The freeze dried blueberries add the flavor and color of the berries without the added moisture that affects the texture of the finished cookie.
This recipe uses a higher ratio of fat and sugar, which helps to make chewy cookies.
It's also important not to cook the cookies too long. Just look for a slightly golden brown edge around the outside of the cookies and make sure the middle dough has been set. Finally, transfer the cookies immediately to a cooling rack so they don't continue to bake after they're out of the oven.
More Cookie Recipes
Looking for the best cookies to bake up? Try out some of my other popular recipes:
Blueberry White Chocolate Cookies
- 1 ¼ cups freeze dried blueberries
- 1 cup all purpose flour
- ¾ cup old fashioned oats
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ¾ cup (1 ½ sticks) unsalted butter room temperature
- ½ cup firmly packed light brown sugar
- ½ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 cup white chocolate morsels divided
- 2 teaspoons coconut oil
- Heat oven to 325°F (160°C).
- Place freeze dried blueberries in a food processor and pulse until completely ground into dust. You can also place the blueberries in a resealable bag and roll with a rolling pin until completely ground into dust. Mix together blueberry dust, flour, oats, baking powder, and salt in a medium mixing bowl.
- Using a stand mixer fitted with the paddle attachment, beat together butter, brown sugar, and granulated sugar on medium speed until light and creamy, about 2 - 3 minutes. Add in egg and vanilla extract and beat on low speed until incorporated.
- With the mixer on low speed, add half of the dry ingredients and mix just until combined. Add remaining dry ingredients and mix together, scraping down the sides of the bowl as needed. The dough will be sticky. Add in ½ cup of white chocolate morsels and mix with a silicone spatula until combined.
- Portion out the dough using a 3 tablespoon cookie scoop. Place the cookies 2 inches apart on a parchment-lined baking sheet.
- Bake for 16 - 20 minutes until slightly golden brown around the edges and the middle of the cookies have set. Immediately once the cookies are removed from the oven and are still hot, grab a cookie cutter or cup a little larger in circumference than the cookie. Toss the cookie in the cookie cutter to shape the edges into a perfect circle. This helps fix any spreading that happens in the oven. Transfer to a cooling rack.
- Once cookies are completely cooled, add the remaining ½ cup of white chocolate morsels and coconut oil to a small microwave-safe bowl. Microwave on 50 percent power for 30-second intervals, stirring in between each interval, until the chocolate morsels are fully melted. Using a spoon, drizzle melted chocolate over cookies in a decorative pattern. Allow the chocolate to fully dry on the cookies.
- Store cookies in an airtight container at room temperature for up to 5 - 7 days.