These Blueberry Cookies are the perfect crispy and chewy, buttery cookie filled with dried blueberries and white chocolate. And you can have them ready in less than half an hour!
Oh my goodness. I think these are close to my favourite cookie I’ve ever made. They’d have to be in the top 3. White Chocolate Blueberry Cookies, but not just that, these are BUT-TER-RY. Oh, and the little point about them taking less than 1/2 an hour to make just makes them tastier 🙂
Why you’ll love these Buttery White Chocolate Blueberry Cookies
They are the very best of every cookie world – crisp edges, chewy centres and a delectably buttery flavour.
DIFFICULTY – Easy. So simple to make, just a regular cookie dough and no chilling involved.
MAKE AHEAD – Yes, you can make these 1-2 days ahead for best results but they’ll last up to a week (more according to my mum).
STORAGE – These should be stored in an airtight container in a cool place for up to a week. They can also be frozen. For best results when freezing, wrap well in plastic wrap then into an airtight container for up to 3 months.
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This recipe is actually an adaptation of my Buttery Sultana Cookies recipe with 3 little changes.
First and second, I swapped the sultanas for a delicious and obviously classic combination of blueberries and white chocolate. Yum!
Thirdly, I left out the glucose (read: less ingredients = more easy to make when you need a cookie fix). See, I’m always thinking of you guys 🙂
Now, if you haven’t read my Buttery Sultana Cookies post, you may not know what the glucose was all about. Supposedly (from my limited research), glucose is used in commercial baking to assist with the texture and prolong the life of baked goods, so I added the glucose to that recipe.
So, I added glucose to the first recipe, when trying to recreate the Marks and Spencers All Butter Cookies from my childhood. Well my version worked so well that mum and I have decided it’s actually better. You may think we are biased but mum is always very honest with me about my recipes, so I know she speaks the truth when she said mine were better. Having now had the chance to to try them side by side, I agree.
I purposely left the glucose out of my blueberry cookies for a few reasons. Firstly, it’s extra sugar that is unnecessary, so why use it. Also, I wanted to make the recipe easier to make and lastly I wondered if the glucose actually made any discernible difference. I couldn’t notice any difference at all. The cookies still have the same perfect, crispy-edge, chewy-centre texture aaaaannd after 4 days, tasted as good as the day I made them.
Now, that they’re easier to make, I’ve got 6 batches made up ready to go, with different flavours for each (I’ve come up with a list of about 30 flavour combinations so far!)
If you’re a fan of blueberries or sultanas, you’ll love these cookies, and the white choc chips give an added crunchy texture. If there is any other flavour you’d like me to test, let me know in the comments section below.
Buttery White Chocolate Blueberry Cookies
These Blueberry Cookies are the perfect crispy and chewy, buttery cookie filled with dried blueberries and white chocolate.
- 360 g 2 3/4 cup) plain (AP) flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 250 g (1 1/4 cups) caster (superfine) sugar
- 190 g (6.7oz) unsalted butter, room temp
- 1 1/2 tablespoons milk (notes 1)
- 100 g white chocolate chips
- 70 g dried blueberries
Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
Sift together the flour, baking soda and salt.
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 blueberries and choc chips and give the mix another beat until mixed through and the dough is clumping.
Pull the dough together with your hands then take approximately 1.5 to 2 tablespoons full of mixture, roll into a ball and place on a baking sheet 2 inches apart (or you can use a mini ice cream scoop and just scoop it onto the baking trays). Once you have filled a tray lay a sheet of baking paper over the top and use a second baking tray to press down all over to flatten the cookie out to about 5-6mm thick.
Bake for 6 minutes. Sprinkle with a little extra caster sugar, turn the trays and bake for a further 6 minutes. Make sure they are nice and golden around the edges – this gives lots of extra flavour.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
- A couple of regular cookie trays
- A small cookie scoop
- I find a stand mixer easiest but a handheld beater will work too
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