Bakery-Style Blueberry White Chocolate Chip Cookies are soft, chewy, and bursting with sweet blueberries and creamy white chocolate chips. These cookies have that perfect balance of fruity and sweet with a tender crumb that feels just like a special treat from your favorite bakery.
I love making these cookies when I want something that feels a little fancy but is still super easy to whip up. The blueberries add a juicy pop in every bite, and paired with the smooth white chocolate, it’s like a little bite of happiness. I always mix in a handful of fresh or frozen blueberries and use chunks of white chocolate for extra melty goodness.
My favorite way to enjoy these cookies is fresh out of the oven with a cold glass of milk or a warm cup of tea. They’re great for sharing at family gatherings or just for a cozy snack on a quiet afternoon. Whenever I bake these, the whole kitchen smells amazing, and it’s impossible not to sneak a few while they’re still warm!
Key Ingredients & Substitutions
Butter: Using melted butter gives these cookies a soft and chewy texture. If you want a slightly crispier edge, try using softened butter instead. For a dairy-free option, melted coconut oil works well too.
Brown Sugar: Brown sugar adds moisture and a slight caramel flavor. You can substitute with coconut sugar for a deeper taste or use all granulated sugar, but the cookies may be less moist.
Blueberries: Fresh blueberries are best for bursting juicy flavor, but frozen berries are great too. Just add them frozen to avoid soggy dough. If you don’t have blueberries, frozen raspberries or chopped strawberries are nice alternatives.
White Chocolate Chips: White chocolate chunks add creamy sweetness that pairs perfectly with berries. You can swap these for regular chocolate chips or even white chocolate chunks if you prefer larger pockets of melty chocolate.
How Do You Keep Blueberries Whole and Cookies Soft?
The trick is folding the blueberries gently into the dough and baking just until the edges are set. Here’s how:
- Use fresh or frozen blueberries straight from the freezer—don’t thaw to prevent extra moisture.
- Fold berries in carefully to avoid crushing them and turning the dough purple.
- Bake cookies until just lightly golden on the edges, with centers still soft. Overbaking dries out the berries and makes cookies tough.
- Let cookies cool on the sheet for a few minutes before moving to a wire rack, so they firm up just right without losing softness.
Equipment You’ll Need
- Mixing bowls – I use a medium bowl for dry ingredients and a large one for wet ingredients, making mixing easier.
- Whisk or electric mixer – helps blend the sugars and butter smoothly for an even batter.
- Silicone spatula – perfect for folding in blueberries gently without crushing them.
- Cookie scoop or spoon – makes uniform cookie sizes so they bake evenly.
- Baking sheet – a standard size works best, and lining with parchment prevents sticking.
- Parchment paper or silicone baking mat – keeps cookies from sticking and makes cleanup easier.
- Cooling rack – for cooling cookies evenly after baking.
Flavor Variations & Add-Ins
- Use dark chocolate or milk chocolate chips instead of white for different flavor profiles.
- Add chopped nuts like pecans or walnuts for extra crunch and richness.
- Mix in a teaspoon of lemon or orange zest to brighten the berries’ flavor.
- Substitute blackberries or raspberries for blueberries to change up the fruitiness.
Bakery-Style Blueberry White Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 1/2 cups white chocolate chips
Time Needed:
You’ll spend about 15 minutes preparing the dough and 12–14 minutes baking the cookies. Allow an extra 5 minutes for cooling on the baking sheet and about 10 minutes on a wire rack. Total active time is roughly 30 minutes, with delicious treats ready to enjoy soon!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat so the cookies won’t stick and cleanup is easy.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps evenly distribute the leavening and seasoning throughout your cookies.
3. Combine Wet Ingredients:
In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and well blended. Add the egg and egg yolk, then whisk again until everything is combined. Stir in the vanilla extract to bring in that warm flavor.
4. Bring It All Together:
Slowly add the dry ingredients to the wet ingredients. Mix gently until just combined — don’t overmix or your cookies might turn out tough.
5. Fold in Blueberries and White Chocolate Chips:
Carefully fold in the blueberries and white chocolate chips. Be gentle to avoid breaking up the berries too much and turning your dough purple.
6. Shape and Bake:
Use a cookie scoop or spoon to drop dough balls about 2 tablespoons each onto the prepared baking sheet. Give them space — about 2 inches apart — to spread while baking. Bake for 12 to 14 minutes, until cookie edges look set and the tops feel just dry but centers remain soft.
7. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely or enjoy them warm — just like a fresh-from-the-bakery treat!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! You can use frozen blueberries straight from the freezer without thawing to prevent extra moisture in the dough. Just fold them in gently to avoid breaking them up.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze the cookies in a sealed bag for up to 2 months and thaw at room temperature before enjoying.
Can I Substitute White Chocolate Chips?
Definitely! Use milk chocolate, dark chocolate chips, or even white chocolate chunks for a different texture or flavor. Just keep the amount similar for best results.
How Can I Make the Cookies More Moist?
To make cookies extra moist, try adding a tablespoon of sour cream or Greek yogurt to the dough. Also, be careful not to overbake — remove the cookies when edges are set but centers are still soft.