Blueberry Cookies

5 from 4 votes

Created by: Fun Cookie Recipes

30 cookies (2" wide)

Prep Time 15

Cook Time 10

Total Time 25

These soft and cakey Blueberry Cookies are easy to make and filled with sweet white chocolate chips in every bite.

Preheat the oven to 350℉ (180℃). Line two baking sheets with parchment paper.
In a medium microwave safe bowl, microwave the blueberries for 1-2 minutes, stopping to stir halfway through, or until they are thawed and soft; set aside.
In a large bowl, cream together the butter and sugar until just combined. Add the thawed blueberries and vanilla and beat well, making sure the blueberries break up as they are incorporated.
Stir together the flour, baking powder, and salt, then add to the blueberry mixture and mix until well combined. Fold in the white chocolate chips.
Scoop the cookies using a small (1½ tablespoon) cookie scoop and drop onto the prepared baking sheet 2” apart. Press down slightly and add additional white chocolate if desired.
Bake in the preheated oven for 8-10 minutes, or until the cookies are puffed and no longer shiny in the center. Cool for 10 minutes before transferring to a wire rack to cool completely.

How to use fresh blueberries. If you want to use fresh blueberries, transfer them to a small pot and cook over low heat, stirring frequently, until the blueberries burst. Be sure they are completely cooled before adding to the butter and sugar mixture.
Do not overbake. For the softest cookies, be sure you don’t over bake them. You want to bake them just until they are slightly puffy and the centers no longer look wet or shiny.
To make the dough ahead of time. Cookie dough can be made the day before, covered, and stored in the fridge. The next day, just pull them out to room temperature, scoop, and bake as directed.
To Store: keep cookies in an airtight container at room temperature for up to 3 days. Cookies can also be frozen for up to 2 months.