Blueberry White Chocolate Cookies

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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).

Here's what you'll need...

You'll Need:

– 1 ¼ cups freeze dried blueberries – 1 cup all purpose flour – ¾ cup old fashioned oats – ½ teaspoons baking powder – ½ teaspoon fine sea salt –¾ cup unsalted butter

You'll Need:

– ½ cup light brown sugar – ½ cup granulated sugar – 1 large egg  – 2teaspoons vanilla extract – 1 cup white chocolate morsels, divided – 2 teaspoons coconut oil


– food processor – mixing bowl – stand mixer – silicone spatula – baking sheet – parchment paper – cookie scoop – circle cookie cutter – cooling rack


To make these chewy blueberry white chocolate cookies, here's what you'll need to do!

Prep Work:

Heat oven to 325°F. Place freeze dried blueberries in a food processor and pulse until completely ground into dust.

Mix Dry Ingredients:

Mix together blueberry dust, flour, oats, baking powder, and salt in a medium mixing bowl.

Cream Butter:

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.

Finish Mixing Dough:

Add in egg and vanilla extract and beat on low speed until incorporated. With the mixer on low speed, the dry ingredients and mix just until combined.

Mix the Choloclate:

Add in ½ cup of white chocolate morsels and mix with a silicone spatula until combined.

Scoop Cookies:

Portion out the dough using a 3 tablespoon cookie scoop. Place the cookies 2 inches apart on a parchment-lined baking sheet.

Bake Cookies:

Bake for 16 - 20 minutes until slightly golden brown around the edges and the middle of the cookies have set.

Shape Cookies:

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.


Once cookies are completely cooled, add the remaining ½ cup of white chocolate morsels and coconut oil to a small microwave-safe bowl. Microwave for 30-second intervals, 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.

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