The most amazing blueberry white chocolate chip cookies

These cookies are delicious! They have a great purple color from the blueberries and a creamy flavor from the white chocolate.

Related: White Chocolate Macadamia Nut Cookies

Blueberries and white chocolate is a match made in heaven. These blueberry white chocolate chip cookies contain the perfect ratio of white chocolate to blueberries. If you have never tried this combination before, you will be pleasantly surprised.

Ingredients

These tasty cookies consist of butter, blueberries, sugar, baking soda, cream of tartar, salt, flour, and white chocolate chips. 

Butter– you can use margarine, vegan spread or butter. 

Sugar– this recipe only needs white sugar. You need to make sure that you cream the butter and sugar together quite well. 

Blueberries– you can use fresh or frozen. If you use fresh you will need to microwave them to bring out the juices and give the cookies their purple color. The juices also make these cookies moist. 

Baking soda and cream of tartar -are the leavening agents. 

Salt– enhances the flavor.

Flour– is the structure for the cookie.

White chocolate chips– these add a creamy layer and some structure to the cookie. 

Baking Products I Love

Directions

Preheat the oven to 350 F. Prep a baking sheet with parchment paper or silicone baking mats. 

Cream the butter with the granulated sugar until completely blended and fluffy. 

Add blueberries and mix until fully incorporated. The dough should start to turn purple from the blueberries. 

Add the dry ingredients except chocolate chips. Stir until combined. 

Add in chocolate chips. Stir until combined. 

Use a cookie scoop or form dough into balls. 

Place on prepared baking sheet. 

Bake 10-15 minutes. If you are using baking mats it won’t get as brown as if you use parchment paper. The top should just start turning brown. 

Allow the cookies to cool several minutes before transferring to a cooking rack or devouring immediately. 

Tips

• Don’t scoop your flour, instead spoon it into the measuring cup, or shake it in.
• Don’t over mix your cookies
• Use a cookie scoop to make sure all of your cookies are the same size.
• I love to make my cookie dough, roll it into balls, and then freeze it in a plastic bag to eat later. 
• You can freeze the dough for 10 minutes to make sure that the cookies won’t spread.
• Use parchment paper or a silicone baking mat to keep your cookies from sticking to the pan.
• Use an oven thermometer to ensure your oven is actually at the temperature it says it is.
• If your oven has hot spots, make sure you turn your pan half way through the bake.
• Remove cookies earlier rather than later to keep them from overcooking.
• Store cookies in an airtight container for up to one week.

If you like these, check out my Chocolate chip cookies here!