Perfect Blueberry Cookies made from scratch. These buttery cookies are inspired by the popular blueberries and cream cookies from Milk Bar in New York.
Blueberries and cream! 💙
These buttery Blueberry Cookies boast a soft and chewy centre, crispy corners and plenty of pockets of white chocolate. Made with sweet dried blueberries, they’re the better looking cousin of the blueberry muffin.
If you love all things blueberry, you’ll fall head over heels for these golden cookies.
Last year, I went to Milk Bar in Los Angeles and did a cooking class. It was me, my husband, and then a lot of 12 year old girls, but I loved every minute of it.
Afterwards, I went and bought ALL of their cookies. And while, I’ll always adore their confetti cookie and their cornflake marshmallow cookie, it was actually their blueberries and cream cookie that swept me off my feet.
So of course, when I came home to my own kitchen, I went about creating something similar that could be made using regular ingredients. And here they are.
My favourite Blueberry Cookies. They’re soft, sweet and oh-so-addictive.
These Blueberry Cookies are made with softened butter and plenty of brown sugar which means chewy edges and a buttery centre. It also means you don’t have to chill the dough AKA let’s get a warm cookie into your hands faster.
I’ve used dried blueberries for a pop of colour, chew and a little tang. You can buy these at most supermarkets in the dried fruit section or online.
And the creaminess of the cookies comes from BIG chunks of white chocolate that’ve been chopped by hand. Together, it’s a magical combination.
TIPS FOR MAKING PERFECT BLUEBERRY COOKIES
- You will need an electric mixer for this recipe. Start with room temperature butter.
- Add the sugars – I use both brown sugar and caster sugar in this recipe. If you don’t have caster sugar, swap it for granulated sugar.
- Add vanilla and egg, then sift in flour and baking soda. Stir together until a soft cookie dough forms.
- Lastly, add the mix-ins. I recommend using a block of white chocolate that you have roughly chopped by hand, rather than chocolate chips. This will ensure there’s big, gooey pockets of chocolate in every bite – making up the ‘cream’ in these blueberries and cream cookies.
- We use dried blueberries for these cookies. They bake up really well and add the perfect chew. You can usually find these in the dried fruit section of your local supermarket or online.
- Bake cookies until just golden on the edges. They will be very soft when they first come out of the oven but they will firm up as they cool. Leave them to cool slightly on the oven tray before carefully transferring to a wire rack.
MORE COOKIE RECIPES TO TRY:
- Classic Chocolate Chip Cookies
- M&M Marshmallow Cookies
- Chocolate Cake Mix Cookies
- Dark Chocolate Pistachio Cookies
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Blueberry Cookies
Soft and chewy Blueberry Cookies made from scratch.
Ingredients
- 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 210 grams (1 and 1/2 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 150 grams (1 cup) white chocolate, roughly chopped
- 85 grams (1/2 cup) dried blueberries
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
- In a large mixing bowl, add butter and sugars and beat using an electric beater for a minute or two until smooth and creamy. Add egg and vanilla and beat until combined, scraping down the sides of the bowl.
- Add flour, baking soda and salt, and beat briefly until a soft cookie dough forms. Add chocolate chunks and blueberries and mix through.
- Scoop out cookie dough, roughly 1.5 tablespoons per cookie, and roll each ball smooth in your hands. Place cookie dough balls on prepared trays, leaving room for cookies to spread out in the oven.
- Place in oven for 10-12 minutes or until golden brown on the edges. Leave to cool for 5-10 minutes before transferring to a wire rack to cool completely.
Nutrition Information
Olivia says
There the best cookies that I have ever tasted.the blueberries don’t taste sour and they don’t take long to cook at all.
Jessica Holmes says
Hooray! So glad you like them!
Casey says
Delish! I took these into my office and they were a huge hit.
Jessica Holmes says
So happy to hear that!
Gail Raughton says
I made these using dark chocolate covered blueberries sliced in halves. I didn’t had any other chocolate pieces. They turned out great! My husband and I loved them so well we had to make another batch. They were gone in just a few days.
Jessica Holmes says
Yay! I love hearing that Gail!
Claire says
Can I reduce sugar??
Jessica Holmes says
Hi Claire, sugar adds more than just sweetness. It can help with flavour, moisture, colour etc. and it aids cookie spreading and browning. So in this case, for best results, I wouldn’t recommend reducing the sugar too much. You could probably get away with 1/2 cup – 2/3 cup total.
Jackie says
Oh my! It is rare that something comes out unexpectedly better than I thought it would but these cookies did. I will say that I used fresh frozen berries rather than dried and threw in some lemon zest and fresh juice. Having said that, these cookies were soooo good and so much of a flavor of spring for me! Blueberries are just coming into season here and I cannot wait to make these again. So easy and so very good!
Jessica Holmes says
Yay! I’m so happy to hear that Jackie! Thank you for your kind feedback.
Sarah says
These are delicious! Mine didn’t spread, but stayed small and plump. I added lemon rind and a tablespoon of fresh lemon juice because I wanted that combination with the blueberries. A keeper!
Jessica Holmes says
I’m so glad you enjoyed them Sarah! Lemon would be such a lovely addition!
Agata + Hania says
We made this with my daughter today and they are amazingly amazing 🤩
We’ve used dark chocolate and fresh blueberries instead though.
Yum yum!!! 🤩🤗
Jessica Holmes says
Ooh love that! Sounds delish!
Anita says
Yummy with or without the white chocolate 😉
Jessica Holmes says
Love that!
Robear says
Made these with a friend over zoom, such a good time! I made gluten free and they worked perfectly. Really yummy flavour, white choc wasn’t to sweet. Had to walk away to stop myself eating them
Jessica Holmes says
Oh love that! And how cool to bake with friends over zoom!
Alicia says
I made a quick half batch of these about 45 minutes ago. These turned out AMAZING!!!! I added a little lemon essential oil to the batter with the vanilla, for a little zang. Absolutely PERFET texture, perfect ratio of blueberry to white chocolate, and the blueberries maintained their structure and flavor without making the cookie purple. I will absolutely be making these again, but the full batch this time.
Thanks for sharing!!!
Jessica Holmes says
Love that you loved them Alicia! Thank you for your kind review.
Nicole says
I have just made these with my daughter and they are amazing!
Thank you for all of your delicious recipes, you’re my go to sweet girl!
Jessica Holmes says
Aw LOVE hearing that! So glad you like them Nicole!
Lori Smitrovich says
Can you make these with fresh blueberries?
Jessica Holmes says
Hi Lori, I haven’t tried myself! If you do try it, let me know how you go.
Josh says
These are one of the best cookies I’ve ever had!
Jessica Holmes says
Love hearing that Josh!!