Blueberry White Chocolate Cookies

Blueberry white chocolate cookies combine softened blueberries with vanilla cookie batter and chunks of chopped white chocolate! These scrumptious cookies have a soft purple hue that would be a pretty addition to a platter of treats for special occasions or to enjoy with the family at home.

Baking tray lined with parchment paper and blueberry white chocolate cookies.

I don’t know about you, but I love classic flavor combinations such as blueberries and white chocolate! You’ll often find blueberries added to dessert bread, cake, and muffins, but they’re just as good in baked cookies!

Sweet and juicy blueberries are the perfect addition to cookie batter. It provides moisture, flavor, and a pretty purple hue that’s super inviting. Combine this with a generous amount of white chocolate chunks and now you have an irresistible treat!


Using frozen blueberries in this blueberry white chocolate cookie recipe means that you can make these delicious soft and chewy cookies any time of the year – even when fresh blueberries are out of season!

These blueberry cookies are soft and chewy inside with pockets of juicy blueberry while slightly crispy on the outer edges. The chunks of white chocolate add an extra touch of sweetness and decadence.

The pretty light purple hue from the softened blueberries makes these cookies ideal for high teas, baby showers, bridal showers, or other special occasions.


Ingredients for blueberry white chocolate cookies on a marble countertop.

Frozen blueberries – Fresh blueberries can be used. Frozen blueberries are great to use when fresh blueberries are out of season.
Vanilla extract – Any brand will do, as long as it is good quality.
White chocolate bar – White chocolate chips can be used instead.


Flour – Gluten-free flour, such as Bob’s Red Mill, can be used instead.
Add-Ins – White chocolate chips can be used instead of the white chocolate bar.
Sugar – I’ve used a combination of granulated sugar and light brown sugar for these cookies. You could use granulated sugar only, although I find that brown sugar creates delicious moisture for chewy cookie centers.


You’ll need a baking sheet, parchment paper, a medium saucepan, a large mixing bowl, an electric mixer, and a cookie scoop.


Mix, bake, and serve; that’s all that’s needed to make these scrumptious blueberry white chocolate cookies. Follow my easy step-by-step instructions and helpful cooking tips.


Preheat the oven to 350°F and line the baking sheet with parchment paper.

Cooking Instructions

Step 1
Heat the frozen blueberries in a medium saucepan over medium-high heat until thawed and soft (about 3-5 minutes). Remove from the heat and allow to cool.

Step 2
Combine the granulated sugar, light brown sugar, and butter in a large mixing bowl until smooth and creamy. Add the cooled blueberries and beat on high until completely combined.

Step 3
Stir in the flour, baking powder, and vanilla extract until combined.

Step 4
Fold in the white chocolate chunks.

Step 5
Using a cookie scoop, scoop the cookie dough onto the baking sheet. Bake for 8-10 minutes and then allow the cookies to cool for 5 minutes before eating.


  • Allow the heated blueberries to cool before adding them to the rest of the cookie batter ingredients, or the heat from the softened blueberries can affect the outcome of the cookies.
  • The softened blueberries with released juices are what give these cookies their purple hue. If you want a deeper color, consider adding some gel food coloring to the cookie batter.
  • Using a cookie scoop to measure out the cookie batter will ensure uniform-sized cookies that will bake evenly.
  • I always prefer to use a silicone baking mat or line my baking sheets with parchment paper instead of greasing it as the extra grease can cause cookies to spread more.
  • Allow the blueberry white chocolate cookies to cool for a few minutes on the baking tray before transferring them to a cooling rack to help prevent them from falling apart.


How could these blueberry white chocolate cookies get any better, you ask?! Here are a few easy and delicious variations you could make.

Use gluten-free flour such as Bob’s Red Mill for gluten sensitivities.

You can mix it up and us frozen raspberries or strawberries as a delicious fruity variation.


These blueberry white chocolate cookies are a perfect sweet treat that can be enjoyed as a snack or dessert. Here’s how I like to serve them:

Ice Cream

Enjoy these cookies with a scoop of creamy vanilla ice cream as dessert. You could also crumble these cookies over a bowl of ice cream.

Smoothies and Milkshakes

These cookies pair beautifully with a blueberry smoothie, another favorite breakfast smoothie, or a decadent milkshake.



Yes! I love the classic combination of blueberry and white chocolate. That said, raspberries pair beautifully with white chocolate too. Feel free to use your favorite frozen berries in these cookies.


This recipe calls for all-purpose flour. Gluten-free flour, such as Bob’s Red Mill, can be used when catering to gluten sensitivities.


Absolutely! You can reduce the time the blueberries are heated in the saucepan when using fresh blueberries. Lightly dust the tops of fresh blueberries with sugar so that they “sweat” and produce juice.



These cookies are like most cookies. Once completely cooled, transfer them to an airtight container and store them at room temperature for 1-2 weeks or longer in the fridge.


These cookies can be stored in the freezer for 2-3 months. Thaw them in the fridge and enjoy at room temperature or reheat them in the oven.



This recipe makes 12-14 cookies. You can easily double the recipe when serving a larger crowd.

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Yield: 12-14 Cookies

Blueberry White Chocolate Cookies

Blueberry White Chocolate Cookies

Blueberry white chocolate cookies are soft and chewy, with pockets of juicy blueberries, sweet white chocolate, and a pretty purple hue!

Prep Time 15 minutes
Cook Time 9 minutes
Additional Time 10 minutes
Total Time 34 minutes


  • 1 Cup frozen blueberries
  • ½ Cupsalted butter, softened
  • ¼ Cup granulated sugar
  • ¼ c light brown sugar
  • 1 ½ Cup all purpose flour
  • ¾ tsp baking powder
  • 1 tsp vanilla extract
  • 3.5 oz. white chocolate bar (or 1 C white chocolate chips)


  1. Preheat oven to 325°F, line baking sheet with parchment paper.
  2. Heat frozen (or fresh) blueberries in a medium saucepan over medium-high heat until they have thawed and soft. This taken about 3-5 minutes. Remove from the heat and allow to cool.
  3. In a large bowl, mix the butter, sugar and light brown sugar together until smooth and creamy.
  4. Add in cooled blueberries and beat on high speed of your mixer until completely combined.
  5. Stir in the all purpose flour, baking powder and vanilla extract until just combined. Fold in the white chocolate.
    Using a cookie scoop, scoop dough and place on prepared baking sheet.
  6. Bake for 8-10 minutes until the edges have just set and begin to turn golden brown.
  7. Remove from the oven and allow to cool for 5 minutes before enjoying!


You can also use fresh blueberries. You will need to lightly dust the tops of the blueberries with sugar so that they “sweat” and produce juice.

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