We are so happy that we came across this fun recipe! It was the perfect thing to use up some of our GALLONS of fresh blueberries. These blueberry white chocolate chip cookies are eggless and can be made vegan if you use vegan butter. My kids LOVED the purple color and gobbled these up.
INGREDIENTS FOR BLUEBERRY WHITE CHOCOLATE CHIP COOKIES:
- 2 cups blueberries, fresh or frozen
- 2 sticks salted butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 bag white chocolate chips or 2 cups chopped almond bark
Let’s Whip these cookies up!
Make sure your berries are clean and any stems are removed. Place them in a pot on the stove over medium heat. Use a potato masher or fork to burst the berries while they cook. Simmer and stir for about 5 minutes until soft and saucy. Remove from heat to cool. We poured ours into a glass to cool and put it in a bowl of cold water to move things along.
COOKIE DOUGH:
While the blueberry sauce is cooling, place your butter in a bowl and whip it until light and fluffy. Add both the white and brown sugar and whip again.
Once the blueberry sauce has cooled, add it to the butter and sugar mixture and whip until fully combined. You want it to be really mixed in so the cookies will rise a little. It’s okay to have some chunks of blueberry peel, it looks pretty and tastes even better! It’s so PURPLEY!!!
Add the baking powder and salt and mix until incorporated, then add 1 1/2 cups flour and mix together.
CHOCOLATE:
Add the remaining flour and mix until incorporated, then pour in those delicious white chocolate chips! These blueberry white chocolate chip cookies are not too sweet so the sweet white chocolate chips stand out and are so yummy.
Using a spatula, stir in the white chocolate chips, then use a 1 Tbsp. cookie scoop to scoop the dough onto cookie sheets lined with parchment paper or a silicone baking mat. Bake at 350 degrees Fahrenheit for 10 to 12 minutes until the edges are just barely browned and the cookies are set.
Allow the cookies to cool for about 5 minutes before diving in!
Aren’t they beautiful?!
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Blueberry White Chocolate Chip Cookies
Equipment
- Hand or stand mixer
- 2 baking sheets
Ingredients
- 2 Cups blueberries fresh or frozen
- 2 sticks salted butter softened, 1 cup
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp salt
- 1 bag white chocolate chips or 2 cups chopped almond bark
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place washed blueberries in a saucepan and cook over medium heat. Use a fork or potato masher to smash the blueberries. Continue to cook while stirring until blueberry sauce is slightly thickened. Remove from heat and allow to cool.
- White the blueberry sauce is cooling, whip the softened butter with a hand or stand mixer until light and fluffy.
- Add the brown and white sugars and whip again.
- Make sure that the blueberry sauce is cooled off, then add it to the butter mixture and whip until fully combined.
- Add the baking powder and salt and mix them in.
- Add 1 1/2 cups of flour and mix until incorporated.
- Add the remaining 1 1/2 cups flour and mix thoroughly.
- Add the white chocolate chips or almond bark and fold them in with a spatula.
- Using a 1 Tbsp. cookie scoop, scoop dough onto a baking sheet lined with a silicone baking mat, or lightly greased.
- Bake cookies for 10 to 12 minutes until lightly browned and set.
- Allow to cool for 5 minutes.
- Store in an airtight container at room temperature for 3 to 5 days.
Check out these other yummy blueberry recipes:
