Description
Soft and chewy Blueberry White Chocolate Cookies with Swirl, bursting with juicy blueberries and creamy white chocolate chunks in every tender, melt-in-your-mouth bite. Easy to make and featuring a beautiful swirl pattern, these cookies are perfect for dessert, gifting, or pairing with tea or coffee.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour (or gluten-free baking blend for gluten-free option)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen blueberries (if frozen, thawed and drained)
- 1 cup white chocolate chunks or chips
Instructions
- Prepare Your Ingredients and Preheat Oven: Gather all ingredients and preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure easy cleanup and perfect cookie bottoms.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour (or gluten-free blend), baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugars: Using an electric mixer or wooden spoon, beat the softened unsalted butter with granulated and brown sugars until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract until fully combined, providing moisture and warm flavor.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined, taking care not to overmix to keep cookies tender.
- Fold in Blueberries and White Chocolate Chunks: Gently fold in the blueberries and white chocolate pieces, creating swirls of fruity and creamy pockets throughout the dough.
- Scoop and Bake: Scoop dough onto the prepared baking sheet in evenly sized portions, spacing well to allow for spreading. Bake for 12-15 minutes, or until the edges are lightly golden but centers remain soft.
- Cool and Enjoy: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to set perfectly. Enjoy warm or at room temperature.
Notes
- Use room temperature butter and eggs to create a smoother dough.
- Fresh blueberries are preferred for juiciness; if using frozen, thaw and drain to prevent extra moisture.
- Avoid overmixing the dough to keep cookies soft and tender.
- Chilling the dough for 30 minutes before baking helps control spreading and yields thicker cookies.
- Bake just until the edges are golden to maintain a soft and chewy center.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: blueberry cookies, white chocolate cookies, chewy cookies, baked treats, dessert, gluten-free option