These Blueberry White Chocolate Cookies are the perfect balance of sweet and tangy, with chewy cookie centers and bursts of juicy blueberries in every bite! Paired with creamy white chocolate, these cookies are a unique twist on a classic treat. Whether you’re baking for a special occasion or simply treating yourself, these cookies are sure to impress!
These blueberry white chocolate cookies are buttery, chewy cookies with a swirl of homemade blueberry jam. Using blueberry jam gives these cookies the most concentrated blueberry flavor without making them too soft and ensuring they remain chewy.Sweet, melty pools of white chocolate throughout the dough compliment the tart jam perfectly.
They come together in one bowl and require chilling—which I know sounds annoying, but trust me, the wait is worth itThey’re perfect for Spring, Summer, or to enjoy year-round.
For more blueberry recipes try my lemon blueberry cookies, blueberry lemon poppy seed cake or lemon blueberry cupcakes
Why You Will Love This Recipe
- Unique Flavor Combination: The tanginess of blueberries pairs perfectly with the creamy sweetness of white chocolate.
- Soft and Chewy Texture: These cookies are irresistibly tender with crispy edges and gooey centers.
- Easy to Make: No mixer required! You can whip up these cookies in just one bowl with a few simple ingredients.
- Visually Stunning: The vibrant blueberries and sweet white chocolate chunks make these cookies as beautiful as they are delicious.
- Customizable: Add lemon zest, almond extract, or a drizzle of white chocolate for a personalized twist.
For the blueberry white chocolate cookies
For the blueberry jam
Ingredient Notes
- All-Purpose Flour: Provides structure to the cookies. Measure carefully to avoid dense or dry cookies.
- Unsalted Butter: Adds richness and moisture. Use melted butter for extra chewiness.
- Brown Sugar and Granulated White Sugar: Light Brown sugar adds moisture and a hint of caramel flavor, while granulated sugar helps with spreading and sweetness.
- Egg: Binds the dough and adds moisture. Use a large egg for best results.
- Vanilla Extract: Enhances the overall flavor.
- Blueberries: you can use fresh or frozen blueberries to make the jam.If using frozen no need to thaw.
- White Chocolate: Use high-quality white chocolate chips or chopped white chocolate bar for a creamy, sweet contrast to the blueberries.
- Lemon Juice: Balances out the sweetness of the jam.
- Baking Soda: Ensure the cookies rise and have the perfect texture.
Step-by-Step Instructions
Here is how to make and bake these white chocolate blueberry cookies. You can use a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric mixer.
Make the blueberry jam
- Add the blueberries, lemon juice and sugar into a small saucepan. Over medium heat, cook the mixture stirring with a wooden spoon or rubber spatula regularly.
- Continue stirring until the mixture has reduced by about half. You should be left with ⅔ cup of the blueberry mixture.
- Transfer the jam to a heat proof container and set aside to cool completely.
Make the cookies
- Mix Wet Ingredients: In a large bowl, whisk softened butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract, mixing until combined.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and a pinch of salt. Gradually add to the wet ingredients, stirring until just combined.
- Fold in Mix-Ins: Gently fold in the white chocolate chips. Drop few spoonfuls of the cooled blueberry jam and swirl carefully into the dough using a knife or skewer.
- Scoop and Chill: Scoop the dough into 1.5-tablespoon-sized balls and place them on the prepared baking sheets. Chill in the refrigerator for a minimum of one hour.
Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Tips & Tricks
- Chill the Dough: Chilling the dough for at least an hour prevents spreading and enhances flavor.
- Use a Cookie Scoop: Ensures evenly sized cookies that bake uniformly.
- Let the blueberry jam cool completely and then chill it thoroughly in the fridge before using it. It is very important that it is cold so that it doesn’t smear too much in the cookie dough.
- Don’t overmix or over-swirl: Do not over-mix the blueberry compote. All you need to do is barely swirl it into the cookie dough and push it through using a butter knife. I basically just “cut” it through the dough with 4 or 5 strokes. The blueberry will continue to get mixed as you scoop the dough. Do not use a spatula to do this because it will smear it too much
- Cool Completely: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling.
FAQs
Yes! You can use either frozen or fresh blueberries. Just make sure that you cook down the mixture until very thick as stated in the recipe.
Absolutely! The flavor profile will change slightly, but it will still be delicious.
Although I haven’t tested this recipe with any alternate flours you can try to substitute the all-purpose flour with a 1:1 gluten-free baking flour.
Yes, you do! I know it’s annoying, but it’s necessary and I promise the cookies are worth it. The dough is super wet because of the jam, and the flour needs to hydrate and absorb some of that liquid (and extra flavor) overnight. This’ll firm up the dough and keep it from spreading too much in the oven.
Yes use your favorite blueberry jam. preferably use a thick conserve with chunks of fruits for best texture.
Yes you could but the cookies would turn out a lot softer because of the moisture from the berries.Using blueberry jam gives these cookies the most concentrated blueberry flavor without making them too soft.
Storage & Freezing
Storage:
- Store the cookies in an airtight container at room temperature for up to 3-4 days.
- For longer freshness, refrigerate for up to a week.
Freezing:
- Cookie Dough: Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer-safe container or bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
- Baked Cookies: Once completely cooled, wrap the cookies individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
More Cookie Recipes You Will Love
Blueberry White Chocolate Chip Cookies
Equipment
- 2 large baking sheets
- 1 Electric Mixer
Ingredients
For the cookies:
- ½ cup butter softened
- ½ cup white sugar
- ¼ cup brown sugar
- 1 egg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ¼ cups white chocolate chunks
- ½ cup prepared blueberry jam recipe below
For the Blueberry Jam:
- 1 cup fresh or frozen blueberries
- ½ cup white sugar
- 1 teaspoon lemon juice
Instructions
For the Blueberry Jam
- Combine blueberries, sugar, and lemon juice in a small saucepan.
- Cook over medium heat, stirring occasionally, until the mixture thickens and reduced to half.
- Remove from heat and let cool completely before using.
For the Cookies
- In a large bowl, cream together the softened butter, white sugar, and brown sugar until smooth and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the baking soda and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chunks. Drop few spoonfuls of the cooled blueberry jam and swirl carefully into the dough using a knife or skewer.
- Using a 2 tbsp cookie scoop, scoop the dough onto a baking sheet and place in the refrigerator for 2 hours.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers will remain slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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