Looking for White Chocolate Blueberry Cookies with a perfect, crispy edge and chewy centre, then you’ve found them. These easy to make cookies are incredibly buttery as well and ready in less than half an hour!
I think these are close to my favourite cookie I’ve ever made – definitely in the top 3. White Chocolate Blueberry Cookies, brimming with blueberries and white chocolate chips, and oh so BUT-TER-RY.
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Are these cookies easy to make?
Yes, these are incredibly easy to make cookies.
- There are minimal ingredients
- The easy cookie dough takes just 7-8 minutes to put together
- No need to chill
- Try not to eat it all raw before using an ice cream scoop to scoop balls of dough onto baking trays.
- Bake for only 16 minutes
- Totally customisable with so many different flavours and add-ins – see substitutions below.
- In case you can’t wait the 7-8 minutes to make the dough, keep a batch in the freezer ready to go at all times – see storing cookies below.
How to make these blueberry cookies
- They start with a base of softened butter and sugar being creamed together
- A simple mixture of dry ingredients are added with the tiniest bit of milk
- Finally, the add-ins are mixed through – in this case dried blueberries and white chocolate chips
Why do you use cornstarch in these cookies?
Corn flour / cornstarch in cookies, used in place of part of the flour, will actually give you a softer, finer result. I regularly use corn flour / cornstarch in my baked goods, from cupcakes to cakes to cookies for this reason.
It’s not as strange as it sounds. Cake flour is made up of flour and cornstarch. To save on space in my pantry, I don’t keep cake flour, choosing instead to make my own by substituting part of the flour portion with corn flour.
You can replace the corn starch with flour or with or arrowroot.
Why are these egg-free cookies?
Put simply, there is no need for egg in this recipe. Egg is often used as a binding agent in baked goods but it’s not required in these (and many) cookies. It’s a firm dough and the sugar and flour will work to hold them together making these egg-free cookies.
Tips for the best blueberry cookies?
These are the little steps I take to get the very best buttery, blueberry cookies every single time.
- I use dried blueberries because the cookies will keep longer and you can add more.
- I use a medium sized ice cream scoop (roughly 1/6 of a cup or 3 US tablespoons in volume) which will result in chunky cookies the size of your palm
- Don’t flatten the dough balls. Leave them as round scoops. While baking the butter will melt and the cookies will spread out perfectly leaving the centres chewy and the edges thin and crispy.
- Golden edges: Bake them until the edges start to turn golden – that golden edge intensifies the buttery flavour
Can I use fresh or frozen blueberries?
Cookies with dried blueberries will keep longer and you have a higher ratio of blueberry to cookie, however, you could also use fresh blueberries.
To use fresh blueberries, don’t mix them through the dough as it is too stiff and they will break up. Instead, make 4-5 little divots in the top of each unbaked cookie with your fingertip and place a blueberry in each.
I don’t recommend using frozen blueberries as the juice will bleed all over the cookies leaving them looking a bit sad.
How to store these cookies
- Unbaked: The cookie dough will keep in an airtight container for up to a week, in the fridge. To freeze ready for another time, portion them out as normal then sit them on a baking tray and freeze until solid. Once solid, transfer them to an airtight container or bag. Let them come to room temperature before baking.
- Baked: With dried blueberries, store them at room temperature in an airtight container for up to 2 weeks. With fresh blueberries, store them in the fridge in an airtight container for 4-5 days then bring them to room temperature before eating.
While I love these exactly as they are, the reason I love the recipe so much is that it can be completely customised to your tastes. Maybe try one of these options.
- Add-ins: Replace the blueberries and chocolate chips with any other add-ins you like. Maybe coconut and dried mango. Dark chocolate chips and cranberries. The list goes on.
- Chocolate flavour: I’ve already taken the guesswork out of this one – try my Chocolate Chocolate Chip Cookies for a chocolate cookie base, then add whatever other add-ins you like.
- Vegan: You can replace the milk with any nut or oat milk and the butter can be replaced with vegan-friendly margarine. As these types of margarine have a higher water content, the dough will be best chilled for an hour before baking so they don’t spread too much.
- Christmas flavour: You could use my Chewy Ginger Cookies and add some other Christmas spices – cinnamon, nutmeg, allspice – and maybe some dried fruit. Or try my Chocolate Candy Cane Cookies.
With this White Chocolate Blueberry Cookies recipe you will never need another cookie recipe. Supremely buttery, endless flavour combinations and incredibly easy to make, you’d better make a couple of batches as they will fly off the plate before your very eyes.
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White Chocolate Blueberry Cookies
- 260 g (2 cups / 9.2oz) plain (all-purp) flour
- 90 g (2/3 cup / 3.2oz) corn flour (cornstarch) (notes)
- 1 1/2 teaspoons baking soda (bicarb)
- 1/4 teaspoon salt
- 250 g (1 + 1/4 cups) caster (superfine) sugar (notes)
- 190 g (3/4 cup + 1 tablespoon / 6.7oz) unsalted butter, room temp (notes)
- 1 1/2 tablespoons milk (notes)
- 1/2 cup white chocolate chips
- 1/2 cup dried blueberries (notes)
- Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
- Whisk together the flour, cornflour, baking soda and salt to disperse.
- In a separate bowl, beat together the butter and sugar until lightened and fluffy.
- Scrape down the sides of the bowl and add half the flour mix. Beat until just combined. Add the milk and remainder of the flour and mix until it just starts to come together.
- Finally, add the choc chips and blueberries and give the mixture another beat until mixed through and the dough is clumping
- Use a medium ice cream scoop to scoop the dough and transfer to the baking trays. Space the cookies about 1-2 inches apart.
- Bake for around 16 minutes, turning the trays halfway through until golden on the edges.
- Allow them to cool on the trays for a few minutes before using a spatula to help to transfer them to a cooling rack. Once cool, they will firm up and be crispy on the outside and chewy in the middle
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- I use corn starch a lot in my baking – this is not an error. Cake flour is a combination of all purpose and corn flour (cornstarch) to save on storing another type of flour I make it using these 2 ingredients.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- You can use fresh blueberries but don't mix them into the dough as they will break apart. Instead, make 4-5 dents in the balls of dough then place a blueberry in each one.
- You can replace the superfine sugar with white granulated.
TOOLS USED IN THIS RECIPE
- I find a stand mixer easiest for the dough
- A cookie tray to bake them on
- A medium ice cream scoop is how I portion the dough
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