These blueberry white chocolate cookies are buttery, chewy cookies with a swirl of blueberry jam. Sweet, melty pools of white chocolate throughout the dough compliment the tart jam perfectly. Chill time is required, but you can make these with just one bowl! They're perfect for Spring, Summer, or to enjoy year-round.
Blueberry cookies are having a moment on social media. I've seen the viral purple blueberry cookies, blueberry muffin cookies, blueberry lemon cookies... the list goes on.
I'm a big blueberry fan (blueberry simple syrup, blueberry basil margaritas, and blueberry cheesecake overnight oats are just a few of the many blueberry recipes on this blog), and I wanted to make a blueberry cookie of my own. And so, these blueberry white chocolate cookies were born!
These cookies are chewy and buttery with a soft center. Each bite has a ribbon of blueberry jam and melty pieces of white chocolate. I opted for jam because it packs a more flavorful punch than fresh blueberries do.
It took a few tries to figure out how to incorporate the jam, and barely swirling it in was the winning technique. They turned out fruity, sweet, and so delicious!
The cookie dough needs to chill overnight, but I promise it's worth it. The dough hydrates, gains more flavor, and bakes up into beautiful chewy cookies with crisp edges. I think these cookies are perfect to make for Spring and Summer parties or picnics, but honestly, I'll be making them as an after dinner dessert for myself year-round!
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Ingredient Notes
Here are some notes about the ingredients used. For quantities and full instructions, see the recipe card below.
- Unsalted butter- We're using melted unsalted butter here. Like in my chipless chocolate chip cookies, melted butter helps promote spreading and create crisp edges. I like using unsalted butter to control the amount of salt in the dough, but you can use salted butter if needed. Just leave out the extra salt!
- Granulated sugar- Basic white sugar sweetens the dough and holds moisture to keep the cookies nice and soft.
- Egg & egg yolk- A large egg binds everything together and gives the cookies a little lift. The extra yolk adds a rich flavor and makes the cookies extra chewy. Make sure they're room temperature so they mix in without lumps.
- Vanilla extract- A splash of vanilla helps round out the flavor profile.
- All purpose flour- No need for any fancy flour here! Make sure to measure it correctly in grams with a kitchen scale or by using the spoon and sweep method. Go to the "Expert Baking Tips" section for more details on that.
- Baking powder & baking soda- These leaveners make the cookie dough spread and rise in the oven. Make sure both are fresh and don't mix up the quantities since baking soda is stronger than baking powder!
- Salt- A little fine salt balances the flavors, keeping the cookies from being overly sweet. I used regular table salt, but Kosher salt or sea salt work too.
- White chocolate- Please use a white chocolate baking bar and not chocolate chips/morsels! White chocolate chips have emulsifiers that keep them from melting properly. If you want big pools of melty chocolate, a bar is the way to go.
- Blueberry jam- Any blueberry preserves, jam, or blueberry compote work. It can be from a jar or homemade. I used Bonne Maman Wild Blueberry Preserves. You can use the leftovers to make a chocolate blueberry cake!
Substitutions
- All purpose flour: Try making gluten free cookies using Bob's Red Mill 1-to-1 Gluten Free Baking Flour.
- White chocolate: Don't like white chocolate? No problem. You can use dark, milk, or semi-sweet chocolate instead.
- Blueberry jam: You can use any kind of jam or preserves you like! Try making these with strawberry, raspberry, cherry, or even apricot jam.
Helpful Equipment and Tools
You only need basic baking equipment for this recipe, including a whisk, rubber spatula, cookie sheets, and parchment paper.
Step by Step Instructions
Here's how to make the white chocolate blueberry cookies. Before you start, line 2 baking sheets with parchment paper and set them aside.
STEP 1: First, melt your butter and let it cool a bit. Then whisk the sugar and butter together in a large mixing bowl until well combined.
STEP 2: Next, whisk in the egg, egg yolk, and vanilla extract. The texture should be like a thin paste.
STEP 3: Using a rubber spatula, fold the flour, baking powder, baking soda, and salt in until a few dry pockets of flour are left.
STEP 4: Next, gently fold in the chopped white chocolate. Only fold until just combined (some dry bits of flour are ok). Then dollop tablespoons of blueberry jam on top of the dough.
STEP 5: With your rubber spatula, gently fold the jam to make swirls. Only fold 3-4 times. You want to distribute the jam without fully mixing it in.
STEP 6: Using a 1.5 tablespoon cookie scoop, scoop dough balls on to your lined cookie sheets. The dough will be wet! Once all the dough is scooped, chill in the refrigerator overnight.
STEP 7: Preheat the oven to 350°F/180°C and bake 6-8 cookies at a time for 14-17 minutes. They're done when the edges are golden brown but the middles still look a bit underdone. Let them cool on the hot tray for 5-10 minutes (they'll keep cooking a bit) before transferring to a wire cooling rack. Let them reach room temperature and enjoy!
Expert Baking Tips
- Use white chocolate bars. White chocolate chips contain stabilizers. While this helps them keep their shape, it also keeps them from melting. If you want sweet, gooey pools of white chocolate, use chopped baking bars.
- Measure your flour correctly. Make sure to weigh your flour in grams with a digital kitchen scale. If you don't have one, fluff it up in the bag before gently spooning it into your measuring cup and swiping off the excess. This is called the spoon and level method. Don't pack it in because your cookies will be dry and won't spread!
- Don't overmix or over-swirl! During testing, I made this mistake. If you swirl the jam in all the way, the batter gets way too wet. The cookies spread too much in the oven and the centers don't bake. Make sure to swirl in the jam 3-4 times with your rubber spatula for the perfect texture.
Additions and Variations
Here are some extra ingredients to add to your cookies. I haven't tested these, so let me know how it goes if you try! The key is to use ingredients that compliment the white chocolate and tart blueberry preserves.
- Orange or lemon zest: Bright, citrusy notes add a refreshing contrast to the white chocolate.
- Toasted nuts: Chopped and toasted almonds, macadamia nuts, or coconut flakes provide a satisfying crunch and subtle nutty flavor.
- Cinnamon: A pinch of cinnamon adds warmth and depth to the flavor profile.
- Lavender: A touch of culinary lavender adds a unique floral note that complements the blueberries. You can also try adding lavender extract like in these lavender sugar cookies.
- Dried Cranberries: A handful of dried cranberries adds extra tartness and a chewy texture.
- Candied ginger: If you like a little heat and spice, chopped candied ginger can add a zingy kick to your cookies.
Storage and Freezing
Store the cookies in an airtight container at room temperature for 3-5 days. Don't put them in the refrigerator because they'll dry out more quickly.
Freezing
Baked cookies can be frozen in a freezer-safe container for up to 3 months. I recommend placing parchment paper between each cookie so they don't stick to each other. Let them thaw on the counter for about 30 minutes before enjoying.
The cookie dough can also be frozen. Freeze dough balls on a baking sheet for 2 hours or until frozen solid. Then, transfer them to a freezer-safe, airtight container and freeze for up to 3 months. When you're ready to bake, just add an extra minute or 2 onto the bake time.
Frequently Asked Questions
Yes, you do! I know it's annoying, but it's necessary and I promise the cookies are worth it. The dough is super wet because of the jam, and the flour needs to hydrate and absorb some of that liquid (and extra flavor) overnight. This'll firm up the dough and keep it from spreading too much in the oven.
Yes. Just follow the directions, store the dough in an airtight container for up to 3 days in the refrigerator, and bake according to the recipe card.
You can substitute fresh blueberries for the jam if you want, but the results will be much different. The dough needs to chill for just 30 minutes if you do this.
More Cookies to Try
📖 Recipe
Blueberry White Chocolate Cookies
Ingredients
- 226 grams unsalted butter melted
- 200 grams granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- 360 grams all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 113 grams white chocolate chopped
- 90 grams blueberry jam
Instructions
- Melt butter if needed and let it cool a bit. Whisk the sugar and melted butter together in a large bowl until well combined.226 grams unsalted butter, 200 grams granulated sugar
- Vigorously whisk in the egg and egg yolk followed by the vanilla extract.1 large egg, 1 egg yolk, 2 teaspoon vanilla extract
- Dump the flour, baking powder, baking soda, and salt into the bowl. Gently fold with a rubber spatula until just combined with a few dry pockets of flour remaining.360 grams all purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- Fold in the chopped white chocolate until just combined. Dollop tablespoons of blueberry jam on top of the dough.113 grams white chocolate, 90 grams blueberry jam
- Fold the jam in 3-4 times until just combined. Don't fully mix it in.
- With a large cookie scoop, scoop dough balls onto lined cookie sheets. Chill the dough balls in the refrigerator overnight.
- Preheat the oven to 350°F/180°C and bake 6-8 cookies at a time for 14-17 minutes. The cookies are done when the edges are set but the middles look slightly underdone.
- Remove from the oven and let the cookies cool on the hot tray for 5-10 minutes before transferring to a wire cooling rack. Let cool to room temperature and enjoy.
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