Imagine biting into a cookie that's not just a treat, but a mind-blowing flavor explosion! These White Chocolate Blueberry Cookies are about to revolutionize your dessert game, combining the creamy richness of white chocolate with the burst of fresh blueberries in a soft, irresistible cookie that will make your taste buds dance with joy. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality cookies right from your own kitchen, guaranteed to impress everyone who takes a single bite.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1 cup blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Ensure the eggs are fully incorporated and the mixture is smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution of the leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Gently fold in the white chocolate chips using a spatula, distributing them evenly throughout the dough.
- Carefully fold in the fresh blueberries, being gentle to avoid crushing them. If using frozen blueberries, do not thaw them first.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Use room temperature ingredients, especially butter and eggs, to ensure smooth and even mixing.
- Don't overmix the dough - mix just until ingredients are combined to keep cookies tender.
- For extra juicy blueberries, use fresh berries at peak ripeness.
- Chill the dough for 30 minutes before baking to prevent excessive spreading.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Watch cookies carefully - they're done when edges are golden but centers are still soft.
- Let cookies cool completely to allow them to set and develop their full flavor profile.
- Store in an airtight container to maintain freshness and soft texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
