Blueberry Cookies (+Video)
These homemade Blueberry Cookies are bursting with flavor from yummy blueberries and sweet white chocolate chips. Homemade deliciousness in under 20 minutes!
DELICIOUS BLUEBERRY COOKIES
Are you looking for a delicious cookie with a unique twist? Then these blueberry cookies are for you! Soft, sweet, and packed with blueberries, these treats have become one of my new favorite cookies to make. Whether you’re baking them as an after-school snack or whipping them up to take to the office to sweeten up your co-workers, these cookies will be loved by all! Who doesn’t love a soft, fresh homemade cookie?
FREQUENTLY ASKED QUESTIONS:
Yes, you absolutely can! Frozen blueberries are great because you always know you get a good batch since frozen blueberries are picked and frozen at the peak of freshness and no minerals and vitamins are lost in the process either. Just know that if you use use wild blueberries, you may end up with purple cookies.
You can swap the white chocolate chips out for chocolate chips or dark chocolate chips if desired. You can even do a mix of them for a fun pop of flavor or leave them out altogether.
You can add other candy additions or even some macadamia nuts. They would compliment the white chocolate chips nicely. I also like to have some extra white chocolate chips to add to the cookie balls before I bake them.
Yes, instead of blueberries, you could use blackberries, raspberries, or strawberries. Just try to use about the same amount.
Yes of course. Just leave out the baking soda and salt in the recipe as these ingredients are already included in self-rising flour.
These blueberry cookies are best the day that you make them. If you want to keep them longer, place them in an airtight container and keep them in the fridge for up to 3-4 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all-purpose flour – self-rising flour can be used, just leave out the additional salt and baking soda in the recipe as those are already included in self-rising flour
- cornstarch – this helps add a crumbly but tender like texture to the cookie
- baking soda – make sure your baking soda is fresh, so many baked goods don’t turn out because expired or old baking soda was used.
- kosher salt – you can use regular table salt if that is all you have
- unsalted butter – salted butter can be used, just leave out the additional salt in the recipe
- dark brown sugar – you can use light brown sugar if that is all you have, the dark brown sugar has more molasses in it which not only adds depth of flavor but moisture as well
- egg – this needs to be at room temperature for best results (there is a science to it!)
- vanilla extract – you can use blueberry extract (uf you can find it) to really amp up the blueberry flavor
- white chocolate chips or chunks – these are optional but I think add wonderful flavor and texture to the cookie
- frozen blueberries – these do not need to be thawed first – just pull them out of the freezer as you begin assembling the other ingredients. Alternatively, fresh blueberries can be used.
HOW TO MAKE BLUEBERRY COOKIES
Preheat your oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set the dry ingredients aside. In the base of a stand mixer, cream together the softened butter and brown sugar for about 2 minutes on medium speed using the paddle attachment. If you don’t have a stand mixer, you can use a large bowl and a hand mixer (or by hand).
Add the vanilla extract and egg to the mixer and mix until combined, about 1 minute on medium-low speed.
Add the dry ingredients to the mixer on low speed, slowly. Be sure to scrape down the bowl as needed, but avoid overmixing.
Fold in the white chocolate chips until they are evenly incorporated into the dough. Batter will be thick so this might take a minute or two.
Gently fold in the blueberries. Again, batter will be very thick.
Use a medium cookie scoop (about 2 Tablespoons) to scoop the dough and place the cookies on the prepared baking sheet about 2 inches apart. If you want to make these look even better, try adding a couple of white chocolate chips on top before baking (not necessary but I think it makes them look pretty).
Bake the cookies for 9 minutes or until golden on the edges. Avoid overbaking. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Enjoy!
CRAVING MORE RECIPES?
Blueberry Cookies (+Video)
Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ cup unsalted butter, room temperature
- ¾ cup dark brown sugar, packed (you can also use light brown sugar)
- 1 large egg, room temperature
- 1 Tablespoon vanilla extract
- 1 cup white chocolate chips or chunks
- ¾ cup frozen blueberries (or fresh blueberries)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set the dry ingredients aside.
- In the base of a stand mixer, cream together the softened butter and brown sugar for about 2 minutes on medium speed using the paddle attachment. If you don’t have a stand mixer, you can use a large bowl and a hand mixer.
- Add the vanilla extract and egg to the mixer and mix until combined, about 1 minute on medium-low speed.
- Add the dry ingredients to the mixer on low speed, slowly. Be sure to scrape down the bowl as needed, but avoid overmixing.
- Fold in the white chocolate chips until they are evenly incorporated into the dough. Batter will be very thick so this will take a minute or two.
- Gently fold in the blueberries (you don't want them to break up too much). Again, batter is thick so take your time.
- Use a medium cookie scoop (about 2 Tablespoons) to scoop the dough and place the cookies on the prepared baking sheet about 2 inches apart. If you want to make these look even better, try adding a couple of white chocolate chips on top of each cookie before baking (not necessary but I think it makes them look pretty).
- Bake the cookies for 9 minutes or until golden on the edges. Avoid overbaking. You want to take them out when they are just slightly underbaked to keep them soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy!
Video
Notes
- You can trade blueberries out for other berries.
- Do not thaw blueberries first. Just take them out when you stat gathering all your other ingredients.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Don’t overmix or overbake your cookies.
- You can use different baking chips like chocolate chips or dark chocolate chips, or make a mixture of them.
- You can also add in macadamia nuts, or other nuts.
- These are best eaten the same day that you make them but leftovers can be stored in the fridge in an airtight container for a few days.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Absolutely delicious….made one batch with vanilla and one with almond. Two distinctive tastes yet equally yummy! Going into the cookie rotation! Thanks for sharing!
This recipe is incredible. I work at a large berry company and get ample berries as a perk. I decided to test this out when I was craving a cookie and needed to use some of my blueberries. The cookie itself came out delicious. The base is rich and buttery. I found the dough so delicious that next time I bake chocolate chip cookie, I’ll use this recipe and swap the blueberries for chocolate chips.
This was delicious!!
Can you make the batter ahead of time and refrigerate overnight or freeze?
Do you thaw the frozen blueberries before adding to the batter
No, you can take them out of the freezer when you start prepping your ingredients. If they’re thawed, they’ll turn your batter purple when you mix it
Sounds delicious!! I’m adding lemon zest. Just letting ya know!! My mouth is drooling already
I am ALL for lemon zest girl!
Is it 3/4 cup blueberries? It just says 3/4. It doesn’t say cup, pound, or whatever measurement.
Good catch! I had to look at the ingredient picture just to make sure what my own measurements were – ha! But yes, 3/4 cup 🙂