Blueberry Heaven Cookies
Soft and chewy cookies bursting with juicy blueberries and melty white chocolate chunks. These Blueberry Heaven Cookies are your new go-to treat for tea time, gifting, or sweet snacking!
Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Cookie Scoop
- Wire Cooling Rack
Ingredients
For the Cookies
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup blueberries fresh or frozen (not thawed)
- 1 teaspoon lemon zest
Instructions
- If using frozen blueberries, keep them frozen. If using fresh, gently pat them dry with paper towels.
- In a large bowl, cream together softened butter and both sugars for 3 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract and lemon zest.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in white chocolate chips, then gently fold in blueberries, being careful not to crush them.
- Cover dough and chill for at least 1 hour or overnight.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the baking sheets. Leave space for spreading.
- Bake for 10–12 minutes or until edges are lightly golden and centers look slightly underbaked.
- Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Toss frozen blueberries in a bit of flour to prevent color bleeding. Don’t skip the chill step—it ensures thick, chewy cookies. Press extra blueberries and white chocolate on top before baking for a picture-perfect look.