Blueberry white chocolate cookies are soft and chewy in the middle with slightly crisp edges. They have a sugar cookie texture, buttery blueberry flavor with a touch of white chocolate and keep their shape. You will love this quick and easy recipe as no chill time is needed.
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From blueberry pie, to blueberry frosting, blueberry blondies and blueberry coffee cake, we might have a thing with blueberries in the two sugar bugs house!
With decades of cookie baking in my back pocket, I've eaten more than my fair share of cookies over the years. In fact, I have created a family of cookie monsters!
As a busy baker myself, I am always looking for ways to make the best ever cookies that I can make on the fly. So I have another no chill cookie recipe for you. You will love how this blueberry sugar cookie recipe uses freeze dried berries, like my strawberry sugar cookies. They also share the soft and chewy texture of my white chocolate raspberry cookies and are super easy to put together.
💗 why this homemade cookie recipe works
- The easy cookies are made with freeze dried blueberries, which means they can be made any time of the year.
- The white chocolate brings a touch of sweetness that pairs really well with the blueberries.
- No chill time is needed so no waiting for the cookie dough to firm up in the refrigerator.
💭 how do I know when my cookies are done?
For these blueberry white chocolate cookies, the edges will be set and the center will look barely wet and slightly underdone. Cookies continue to bake once they are removed from the oven so for a soft and chewy cookie, you want to remove it before it looks done.
Please remember that a "perfect" cookie texture is different for everyone! If you like a slightly raw cookie middle, bake a minute or two less. If you prefer a crunchy cookie, bake a minute or two more. Your oven is different than mine, so that can make the bake time vary as well. With a new cookie recipe, I always start checking my cookies 1-2 minutes before the recommended bake time.
🫐 ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Butter ~ If you only have salted butter, leave out the kosher salt. The butter should be room temperature, which is colder than you think! 65°F is the temperature you should be aiming for. I use my Thermapen to quickly check the butter temperature.
- Granulated sugar ~ these blueberry white chocolate cookies are more similar to a drop sugar cookie, so they only use white sugar.
- Kosher salt ~ to balance the flavors and sweetness. If you only have table salt, use half the amount.
- Eggs ~ 2 large eggs are needed, room temperature is best, so pull them out of the refrigerator when you pull out the butter.
- Vanilla ~ pure vanilla extract is my preference, it adds flavor.
- Baking soda ~ just a little to help the cookies rise.
- Cream of tartar ~ adds to the soft and chewy texture of the blueberry sugar cookies.
- All-purpose flour ~ for structure. If you don't use a kitchen scale {this is the scale I use and love}, use the spoon and level method to ensure you don't have too much flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
- Freeze dried blueberries ~ you will crush some of the freeze dried blueberries. I just use the palm of my hand to smoosh the berries while they are in their package. Some will still be whole and some crushed.
- White chocolate ~ a chopped baking bar is my favorite because they melt better into the cookies. White chocolate chips can be substituted.
🥣 how to make this easy cookie recipe
Preheat oven to 350°F and prepare two sheet pans with parchment paper or silicone baking mats and set aside.
Crush the freeze dried blueberries; I place the bag on the counter and use the heel of my hand to crush them; some with stay whole, some will crush completely and some will be in between size pieces.
In the bowl of a stand mixer with the paddle attachment or with a hand held mixer, beat the unsalted butter, granulated sugar and kosher salt until lighter and combined. Scrape up and down the bowl.
Add the eggs and vanilla and beat on medium until combined.
Now add the baking soda and cream of tartar and beat on medium until incorporated.
The cookie dough gets thick and fluffy after the addition of the baking soda and cream of tartar.
Then add the all-purpose flour and mix on low until some streaks of flour remain.
Add the freeze dried blueberries and chopped white chocolate and stir in with a spatula.
Use a cookie scoop or about 2 tablespoons of dough per cookie and place on the prepared baking pans. I put 12 cookies on each pan. Use the heel of your hand or a flat bottom cup to flatten the dough to about ¼ inch. Top with white chocolate, if desired.
Bake for 9-12 minutes or until the edges are set and the center of the cookies look slightly underdone. Allow the cookies to cool on the baking pan for 3-5 minutes, then move to a wire rack to cool completely.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
💬 frequently asked questions
can I use fresh or frozen blueberries instead?
In my testing of this recipe, my taste testers preferred the cookie texture with freeze dried berries. If you want a cookie with frozen blueberries, try my lemon blueberry cookies. As for fresh blueberries, my testers did not care for the way that fresh blueberries tasted in this recipe, but if you want to use them, do about 1 cup.
why are my cookies dry?
Too much flour, over mixing and over baking are the three biggest culprits in a dry cookie. I am a big believer in using a kitchen scale to weigh my ingredients, which means you have the correct amount of flour.
To avoid over mixing the cookie dough, mix in the flour until a few streaks remain. Then mix in the blueberries and white chocolate with a spatula until the dough just comes together.
As for over baking, this is probably the number one mistake I see people make when baking cookies. The cookies should have set edges, but still look a little soft in the center when you remove them from the oven.
do I need to chill my cookie dough?
No, not for this blueberry white chocolate cookie recipe. I know you don't want to wait for cookie dough to chill, so this recipe was created so it can go straight in the oven.
Some recipes do require chilling, so be sure to follow the instructions for the cookie recipe you are making.
👩🏻🍳 tips for the best homemade cookies
- Be sure your butter is at the correct temperature, which is room temperature for this recipe. That means you should be able to make an indent with your finger, but the butter shouldn't be shiny and your finger shouldn't sink into the butter. Depending on the temperature of your kitchen it will 1-2 hours.
- I'm a broken record on flour, but using a kitchen scale is going to get you the correct amount. Too much flour can lead to a dry cookie. I use this OXO scale, but if you are looking for a more economical option this Escali digital scale is also a great one.
- Use a cookie scoop for uniformly sized blueberry white chocolate cookies. A size 30 scoop is my favorite.
- Lighter colored pans help cookies to bake more gently, which equals a softer cookie.
- I'm a big fan of parchment paper for baking. It helps the blueberry sugar cookies bake more evenly, helps to keep the cookies from spreading and sticking and makes for easy clean up. King Arthur makes some great precut parchment sheets.
- Don't over bake the cookies. In my opinion, this is the number one mistake home baker's make. To keep the cookies soft and chewy we want the centers slightly underdone. They will continue cooking as they cool and the centers will firm up.
🫙 how to store
Blueberry white chocolate cookies will stay fresh in an airtight container at room temperature for 3-4 days.
They also freeze well for up to 3 months. Allow to defrost at room temperature for 15-20 minutes.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Blueberry White Chocolate Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
🍪 more no chill cookie recipes
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Soft Blueberry White Chocolate Cookies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
- 1 cup unsalted butter room temperature (226g)
- 1 ½ cups granulated sugar 300g
- ½ teaspoon kosher salt
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 3 ¼ cups all-purpose flour 406g
- 2 ounces freeze dried blueberries 56g
- 3 ounces white chocolate chopped (90g)
Instructions
- Preheat oven to 350°F and prepare two sheet pans with parchment paper or silicone baking mats and set aside. Crush the freeze dried blueberries; I place the bag on the counter and use the heel of my hand to crush them; some with stay whole, some will crush completely and some will be in between size pieces.
- In the bowl of a stand mixer with the paddle attachment or with a hand held mixer, beat the unsalted butter (1 cup/226g), granulated sugar (1 ½ cups/300g) and kosher salt (½ teaspoon) on low - medium-low until combined, then medium (speed 4 on a KitchenAid) for 2 minutes until lighter and combined. Scrape up and down the bowl.
- Add the eggs (2 large) and vanilla (1 teaspoon) and beat on medium until combined, about 30-45 seconds.
- Now add the baking soda (½ teaspoon) and cream of tartar (½ teaspoon) and beat on medium until incorporated, about 30 seconds.
- Then add the all-purpose flour (3 ¼ cups/406g) and mix on low (stir on a KitchenAid) until some streaks of flour remain. Add the freeze dried blueberries (2 ounces/56g) and chopped white chocolate (3 ounces/90g) and stir in with a spatula.
- Use a cookie scoop or about 2 tablespoons of dough per cookie and place on the prepared baking pans. I put 12 cookies on each pan. Use the heel of your hand or a flat bottom cup to flatten the dough to about ¼ inch.
- Bake for 9-12 minutes or until the edges are set and the center of the cookies look slightly underdone. (I bake one pan at a time). Allow the cookies to cool on the baking pan for 3-5 minutes, then move to a wire rack to cool completely.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Michelle says
These blueberry white choco cookies were so delicious! We tried half with fresh blueberries and half with freeze-dried and have to say the freeze-dried won out with my boys!
Tasia says
Yay, thank you Michelle! I'm so happy to hear you and the boys enjoyed them!
Jean says
The cookies were delicious. Thank you for the easy to follow directions.
Kristin says
I followed the recipe as written and it seems your pictures show way more blueberries . I added 2 oz and there were barely any in my cookies so I just kept adding more to the next batches. Still didn’t end up with much flavor.-Hi Kristin, I understand everyone's tastes and results can differ. Thank you for giving it a try.
Tasia Harper says
Hi Kristin, I understand everyone's tastes and results can differ. Thank you for giving these cookies a try.