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Bakery-Style Blueberry White Chocolate Chip Cookies

These cookies are soft and chewy with crispy edges, bursting with juicy blueberries and decadent white chocolate—perfect for a sweet treat any day.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Must be softened for best texture
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Mix-ins
  • 1 1/2 cups fresh blueberries Fresh for best flavor; if frozen, do not thaw
  • 1 cup white chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture until just combined.
  5. Fold in the blueberries and white chocolate chips gently to avoid crushing the berries.
Baking
  1. Using a cookie scoop or spoon, drop mounds of dough onto the prepared baking sheets, leaving space between them.
  2. Bake for 10-12 minutes until the edges are golden and the centers appear set.
  3. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Notes

For best results, use softened butter. Store cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to three months.