White Chocolate Blueberry Cookies are an absolute dream combo cookie! Soft and chewy, chocolatey and fruity. What more could you ask for? Serve these handheld treats at any spring or summer party to really please a crowd!

blueberry cookies in a stack

Blueberry Cookies

White chocolate and fresh blueberries, all in one ooey gooey cookie? Say no more. These soft baked blueberry cookies with white chocolate are melt in your mouth amazing. A blend of indulgent chocolate and juicy pops of blueberries are exactly what you need during the warmer months when you’re craving a sweet treat. Plus, the white and blueish-purple coloring make them pretty enough for a treat table without having to spend hours piping up designs with a frosting bag. Just bake and serve as is! Try not to eat the whole batch yourself… I dare you!
Fruity desserts are our jam in this household. Try these strawberry jam Thumbprint Cookies, Blueberry Pistachio Breakfast Cookies, or Cranberry Orange Oatmeal Cookies for all your dessert needs!

How To Make White Chocolate Blueberry Cookies

Let’s prep. Preheat your oven to 325°F. Line two large cookie sheets with parchment paper (or spray with nonstick cooking spray) and set aside.
1. Get mixing. Use a stand mixer (or a hand mixer and a large bowl with high sides) to mix the softened butter and granulated sugar until smooth. Use a flat beater attachment for the easiest way to get that pale and creamy consistency.
2. Add the egg and vanilla. Beat until fully incorporated. You may need to scrape down the sides of the bowl as you go to make sure everything gets properly mixed.
3. Sift in the dry ingredients. Add the flour and baking soda. Beat just until the dough has formed, careful not to overmix so you don’t end up with tough cookies.
4. Now for the stars of the recipe. Gently stir in the white chocolate chips and fresh blueberries.
5. Scoop and bake. Use a cookie scoop to scoop even portions of the cookie dough. Roll roughly into balls and place the cookie dough on the prepared baking sheets. Bake for 10-12 minutes.
6. Cool and indulge. Transfer the Blueberry Cookies onto a wire rack to cool completely. Serve with a glass of milk, lemonade, or coffee and enjoy!

photo collage how to make blueberry cookies

Can I Use Frozen Blueberries?

Want to whip up a batch of these cookies outside of blueberry season? You’re in luck, because you can use frozen blueberries if fresh ones are not available. Of course fresh blueberries are best when you can get them. The trick to the frozen blueberries is to keep them frozen. Do not let them thaw out and just keep in mind they may cause some purple streaks throughout the cookies (but it does look pretty!). You can also use dried blueberries the same way you would use dried cranberries in baking.

Storing White Chocolate Blueberry Cookies

Leftover Blueberry Cookies can be stored in an airtight container on your kitchen counter at room temperature for up to 3 days. This ensures they stay oh so soft and chewy! You can also freeze these cookies after baking to keep them fresh for even longer. Store in a freezer friendly, airtight container for up to 3 months. Just defrost at room temperature before serving.

Ingredients Notes for White Chocolate Blueberry Cookies

Butter – I used salted butter for these cookies. However, unsalted butter. If using unsalted butter can be substituted. If you go this route add 1/2 teaspoon of salt to the cookie dough mixture when you add the flour.
Sugar – Granulated sugar can be substituted for brown sugar, or a mix of half granulated/half brown sugar. The brown sugar will deepen the color of the cookies so don’t be alarmed when they turn a more golden, caramel color.
Vanilla Extract – You can substitute for vanilla essence, however using pure vanilla extract gives a better flavor to the cookies.
White Chocolate Chips – You can use chunks of white chocolate if you already have that on hand.

white chocolate blueberry cookies on a wire rack



5 from 3 votes

White Chocolate Blueberry Cookies

White Chocolate Blueberry Cookies are an absolute dream combo cookie! Soft and chewy, chocolatey and fruity. What more could you ask for? Serve these handheld treats at any spring or summer party to really please a crowd!
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Servings 16 Cookies


  • 1/2 Cup Salted Butter softened
  • 3/4 Cup Granulated Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 1 1/2 Cups All Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1 Cup White Chocolate Chips
  • 1 Cup Fresh Blueberries


  • Preheat the oven to 325°F/160°c. Line 2 cookie sheets with parchment paper and set aside.
  • Add to the bowl of a stand mixer the softened butter and sugar. Beat using the flat beater attachment until pale and creamy. Add the egg and vanilla and beat once again until well combined, scraping the sides of the bowl as necessary.
  • Add the flour and baking soda and beat until just combined and a dough has formed. Gently stir through the chocolate chips and blueberries.
  • Use a cookie scoop to scoop portions of the dough and roll roughly into balls. Place dough balls on the prepared cookie sheets, and bake for 10-12 minutes. Transfer to a wire rack and allow to cool completely.


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Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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  1. 5 stars
    Made this, whole family loved it! I used frozen blueberries and they turned out just as good. Although I did bake them a little longer.