Blueberry White Chocolate Chip Cookies
These fun purple cookies are bursting with fresh blueberry flavor and the white chocolate chips add the perfect sweetness.
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.