A simple drop cookie with plenty of fun flavor.
Truth be told, when it comes to cookies, I am kind of a lazy baker. I will turn to a drop cookie rather than a cutout cookie whenever I can, and usually that means relying on the same few recipes I’ve been reusing for years (chocolate chip, cowboy cookies, peanut butter, and the occasional snickerdoodle). But I think I have to bring these Blueberry White Chocolate Chip Cookies into the fold. They’re just as easy as your basic chocolate chip, but have a bright and sweet new flavor that’s so easy to fall in love with.
If you’re a drop cookie aficionado – or even if you’re not – this process will seem familiar. You cream together the butter and sugars, and then mix in eggs and vanilla, followed by your dry ingredients. Instead of stirring in the more traditional chocolate chips, your final step will be to add in white chocolate chips and fresh blueberries, which you’ll want to do gently so the blueberries stay (at least mostly) whole.
You end up with a soft and chewy cookie with blueberries that have softened but not burst so that you still get a juicy bite when you’re ready to dive into these. There’s also the milky sweet flavor of white chocolate, of course, and it goes so well with the bright flavor of the blueberries.
More or less, these are a very basic cookie with a nice little change up with the mix-ins – instead of chocolate and nuts, you get fresh fruit and white chocolate. They’re easy to make, but they’re certainly easy to enjoy. It’s a welcome way to get out of a cookie rut!
Blueberry White Chocolate Chip Cookies
Yield 24 cookies
15m prep time
12m cook time
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 2 cups fresh blueberries
- 1 (12 oz) bag white chocolate chips
- Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a large bowl, cream together the butter and sugars with an electric mixer until light and fluffy, 3-5 minutes.
- Scrape sides of bowl with a rubber spatula, then reduce speed to low and mix in eggs, vanilla, baking powder and salt.
- Slowly beat in flour, then gently fold in chocolate chips and blueberries, taking care not to burst the berries.
- Scoop dough out in heaping tablespoons on baking sheet, 2 inches apart. Press tops down slightly and bake until lightly golden and edges are set, 11-12 minutes. Let rest on baking sheet 5 minutes before moving to a wire rack to cool. Enjoy!
Recipe adapted from A Spicy Perspective.