Blueberry White Chocolate Chip Cookies
These soft and colorful blueberry white chocolate chip cookies combine sweet white chocolate with bursts of blueberry flavor. They bake up tender with a lightly crisp edge and vibrant appearance.
- Prep Time: 12 minutes
- Cook Time: 10 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 Cup All Purpose Flour
- 1/2 Teaspoon Baking Powder
- 1 Pinch Salt
- 1/3 Cup Butter, softened
- 1/3 Cup White Sugar (about 1/3 cup and 1 tbsp)
- 1/3 Cup Frozen Blueberries, thawed
- 3/4 Cup White Chocolate Chips
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Thaw the frozen blueberries until soft, then allow them to cool for about 5 minutes.
- Beat the softened butter and sugar together until light and fluffy.
- Mash the blueberries and mix them into the butter mixture until combined.
- Stir in the baking powder and salt.
- Gradually add the flour and mix until just combined.
- Fold in the white chocolate chips.
- Chill the dough in the freezer for at least 30 minutes.
- Scoop portions of dough onto the prepared baking sheet and bake for 10–12 minutes, or until set.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a brighter purple cookie dough, mash the blueberries thoroughly.
- Do not overmix once the flour is added to keep the cookies tender.
- Store cooled cookies in an airtight container for up to 3 days.
- Frozen blueberries work best for maintaining moisture and color.
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 12 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 21 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg
