Blueberry White Chocolate Cookies

My Blueberry Cookies are moist and chewy, full of melty white chocolate chips. They’re great for cookie exchanges, and have a striking purple color. I love the reaction they get on the cookie tray. These homemade blueberry cookies taste like blueberry muffins. You can make this recipe with both fresh or frozen blueberries, or even wild blueberries if it’s blueberry season and you can find them. They’re so good, and are even better with a hint of lemon zest. They are some of our favorite cookies, and we’re sure you’ll like them, too.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Servings: 12 Servings

Calories: 145 kcal per serving

Ingredients

1 cup - Flour
½ tsp - Baking Powder
⅛ tsp - Salt
⅓ cup - Butter
⅓ cup - Sugar
⅓ cup - Frozen Blueberries
½ cup - White Chocolate Chips

Instructions

Preheat oven to 400 degrees F.
Whisk together dry ingredients in a medium size bowl.
Heat berries in the microwave at 30 second intervals, stirring after each interval for 1-2 minutes until berries are soft and liquifying. You can also place them in a small pan on the stove and heat over medium heat for 3-5 minutes.
Cream together the butter and sugar with an electric mixer until light and fluffy. Beat in blueberries at high speed. The high speed is necessary to incorporate the berries with the butter mixture. If it separates, increase the speed.
Mix in the dry ingredients.
Fold in the white chocolate chips.
Place the batter in the freezer for about 30 min, or the fridge for about an hour.
Bake the cookies for 10-13 minutes or until they are slightly brown on the edges. Let cool on a cooling rack for 5-10 minutes.

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